Sprouts:

1. Preheat oven to 400 degrees.
2. Cut up a bunch of bacon (eyeball it, but lean to the TOO MUCH side) into pieces and cook in a cast iron skillet. Note: You want to get them sort of cooked, but not crispy, you'll do that in the oven.
3. Cut the hard knob off of the end of the sprouts and then cut in half-length wise.
4. When the bacon is done cooking, remove with a slotted spoon and keep the bacon fat. Turn the heat on the stove up to medium-highish because you're going to sear the hell out of the flat side of the sprouts. Sear 'em good for just 30 or 40 seconds, maybe a minute if you like it that much.
5. Toss the entire skillet into the oven for about five minutes, then put the bacon pieces back into the skillet and let cook for another 10 to 15 minutes. You'll know they're done when the sprouts have turned an amazingly vibrant green color and the bacon is crispy.
6. Remove from oven, let cool for three to four minutes and then hit lightly with salt and lime juice. Hit it liberally with Sriracha.
7. Eat.

These sprouts are good enough that I've actually had an entire plate of them for a meal on more then one occasion and I didn't regret a thing either time. The sprouts absorb the bacon grease and they have their own amazing woody smell and flavor. I really don't like it when people dig on sprouts because they're so tasty as long as you don't boil the hell out of them.

Chicken:

1. Coming when I get to work.