Brussel Sprouts

I remember when I was around 5 or so I sat at the kitchen table for hours until I finished the brussel sprouts my Mom served me. I don't remember if I ended up eating them or not, but I do remember trying to put them in a napkin and into my shorts pocket. All my life I've avoided them, except for tonight. The other night Ina Garten made them on her show and made them look so delicious. So, I made them tonight and they looked pretty, but I tried to put them in a napkin and put them in my pocket again. I just don't like the taste of brussel sprouts! I didn't like them when I was 5 and I don't like them when I'm 29! So, if you likey them, here is a pic and the recipe. I definitely won't be making them again and I know this won't hurt Patrick's feelings.

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Chicken Stock or Broth

Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel. Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.