Beer 'n Brussels

It's logical, really. You have a beer or two — or a pyramid of them — and before you know it, hunger strikes. It was midnight, and all I could find was a bag of Brussels Sprouts rolling around in the crisper. It was clear what needed to be done. So after just a bit of slicing and braising and buttering, these gleaming morsels appeared.

The Miller Lite had arrived via bicycle messenger, an apparition in shiny blue. It would have been rude not to drink it. It turned out that its watery, Union-made flavor really complemented the petite cabbages.

You don't necessarily need cheap suds to make sudsy sprouts. But then again, you don't really need to make a pyramid of Miller Lite, either. Sometimes you just have to give in to the fact that it's Brussel Sprouts time.


Beer-Inspired Brussels Sprouts

1 large clove garlic, thinly sliced
splash of olive oil
some brussels sprouts — maybe a pound?
2 T butter

Cut the nobby ends off the sprouts, then halve them. If they're really big, cut them in thirds. Heat the oil in a skillet on medium heat and throw in the garlic. Slowly saute it until golden; make sure not to let it burn. You can pick out the garlic chunks at this point, or you can leave them in, depending on how likely you are to go on a date/job interview within the next 24 hours. Toss in the trimmed sprouts and crank the heat to medium high. Add one tablespoon of butter and let them get a little browned. Then pour about 1/4 cup of water in the pan and cover. After five minutes, check to see if the vegetables are bright green and tender. If so, add the last tablespoon of butter, and salt and pepper to taste. Serve immediately, with beer.