Brussel Sprouts With Beer

Never forget that when we are dealing with any pleasure in its healthy and normal and satisfying form, we are, in a sense, on the Enemy’s ground. I know we have won many a soul through pleasure. All the same, it is His invention, not ours. He made the pleasures; all our research so far has not enabled us to produce one. All we can do is to encourage the humans to take the pleasures which our Enemy has produced, at times, or in ways, or in degrees, which He has forbidden. Hence we always try to work away from the natural condition of any pleasure to that in which it is least natural, least redolent of its Maker, and least pleasurable. An ever increasing craving for an ever diminishing pleasure is the formula.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Toronto	Vegetables	8	Servings

INGREDIENTS

2	lb	Brussel Sprouts
4	oz	Bacon
2		Garlic cloves, chopped
1/2	c	Ale

INSTRUCTIONS

Trim brussel sprouts of limp leaves, then cut an 'X' in the base of
each stalk. Bring a large pan of water to a boil, add sprouts and  back
back to a boil. Boil 1 minute, then drain and run cold water  over
until cool. Cut sprouts in half. In separate skillet, saute  bacon 3
minutes. Add garlic and saute til bacon is crisp. Add sprouts  and
saute til warmed through. Pour in beer and bring to a boil.  Simmer
till sprouts are crisp-tender, about 3 minutes. Season with  salt and
pepper. Place in gratin dish and reheat, covered at 350F for  10
minutes or till hot. Or leave in skillet and reheat in it. SERVES:  8
SOURCE: Lucy Waverman's Fast & Fresh column in the Toronto Sun  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 106 Calories From Fat: 56 Total Fat: 6.2g Cholesterol: 9.4mg Sodium: 386.5mg Potassium: 390.7mg Carbohydrates: 9.8g Fiber: 3g Sugar: 3.3g Protein: 4.7g