Butter Beer and Brussel Sprouts

The Roommate is gone to Europe for five weeks, so I've been on my own for food the last bit.  This is the first chance I've had to really take the time to cook for myself.  I'd say it was a pretty successful run this time around!

I made ButterBeer in honour of Harry Potter's birthday.  There are about 20 dozen recipes floating around the internet, so I sort of made my own variation.

My first time around, I measured it out and shook the following with ice:
   1 oz butterscotch schnapps
   1 oz dark rum
   1.5 oz whipped cream flavored vodka (it was in one of those airline sized containers, so whatever that       size is.
   2 oz cream soda
On top of that I put a layer of cool whip 'watered' down with more butterscotch schnapps.

On my second time, I didn't measure anything, added more rum so it was less sweet, and just topped it with a big dollop of whipped cream.

It was a bit like a root beer float, but with the taste of alcohol underneath it all.

I adore brussel sprouts.  I think they've gotten a bad reputation over the years from being boiled to death and served with some salt.  This is not the way to prepare them.  We eat them all the time in my apartment and I could give you a dozen different ways in which we make them, but tonight I'm going to share a sort of roasted slaw version.

I simply sliced up some brussel sprouts, broccoli, mushrooms (chopped up super small since I'm averse to the texture but love the taste), 2 cloves of garlic, and a small shallot.  I tossed it all together in a very tiny bit of grapeseed oil and laid it out on a baking sheet (which was covered in aluminum foil).  On top of that I sprinkled some salted pork, which I had cubed.  It's just a really salty and slightly more fatty version of bacon.  You don't need a ton, since it's already so salty, but it definitely gives it a nice flavor and the fat renders just enough to cook the veggies nicely without making them feel greasy.  Sprinkled on some pepper (NO SALT! The meat is salty enough) and cooked the whole thing on 325* for 15 minutes, then another 5-7 minutes under the broiler, depending on if you like your edges crispy or not.

I had mine with a small side of corn noodles tossed in a bit of pesto.

All in all, it was a good food night!