Does anyone else feel super special when they get to browse the fancy food sections at the grocery store?  That’s how I feel every time I buy pancetta.

Like, perhaps I should be wearing some sort of elaborate hat while I’m sorting through the neat little packages of meats with extra consonants.  This way, when I casually peer over my shoulder at the “commoners” grabbing their slabs of regular old bacon (which FYI, is pretty much me every week), my smirk will be partially hidden.  And then as I’m rifling through the piles of $9+ goat cheese, I audibly sigh, letting people know that there are just SO MANY ostentatious options to choose from, and how can I just pick one?!  Why is life so hard???  

After just a few fleeting minutes of feeling all sophisticated and elegant-like, taking my time, sifting through an assortment of high-end meat and dairy items, it all comes crashing down once I spy a bag of Fritos scoops.  Which is when I drop everything and give into that little voice in my head, telling me I’ll be thankful when I finish that bottle of wine this weekend. Oh and obviously I need dip.  And frozen pizza(s).  And what are these new Oreos I see?

Aaaand now fancy grocery time is officially over.  We were the cool kids for a moment though, weren’t we pancetta?

Brussel Sprouts with Garlic & Pancetta
Serves: 4
Total cook time: about 15 minutes
You’ll Need:
1 lb brussel sprouts, trimmed and halved
3 oz diced pancetta
1 T extra virgin olive oil
3 leeks, sliced into thin strips
3 cloves garlic, minced
1/2 cup chicken broth
1-2 tsp. crushed red pepper
Salt and pepper

Directions:  Bring a pot of water to a boil, and add brussel sprouts, cooking for about 5 minutes.  Drain sprouts.  In a large sautee pan over med-high heat, cook pancetta for about 3 minutes, or until fat begins to “melt”.  Add leeks, cooking for another 2 minutes, then add garlic and cook for another 30 seconds (you should have enough grease in the pan from the pancetta for this, but if a little dry, add a splash of olive oil).  Pour chicken broth into the pan and scrape up any bits that have stuck to the bottom, and add brussel sprouts.  Cook for another 5 min, or until liquid has absorbed.  Drizzle with olive oil and sautee another few minutes until edges become slightly crispy and charred.  Season with crushed red pepper, salt and pepper.

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I should also mention that I feel super cool anytime I’m buying fresh flowers, any type of large fancy crusty baguette and/or when I can successfully carry all my items in my arms sans cart without dropping anything.

It’s the simple pleasures, my friends.

OH… and PS.  Happy birthday today my best friend and lovah, Brandon.  You’re the best husband a girl could ask for.  And I’m not just saying that because you let me hog the remote.

You’ll always be the pancetta in my grocery cart.