(From Nov/Dec 2005 Vegetarian Times, p. 69.)

Garlicky Brussels Sprouts Saute

Serves 6, 30 minutes or fewer to prepare

1 lb brussels sprouts, ends trimmed
2 TB olive oil
12 cloves garlic, peeled and quartered lengthwise
1 TB brown sugar
1/2 tsp salt
1/8 tsp black pepper
1 1/2 cups water
1 TB apple cider vinegar

1. Pulse brussels sprouts in food processor 12-15 times, 
or until shredded.

2. Heat oil in large nonstick skillet over medium-low heat. 
Add garlic and cook 5-7 minutes, or until light brown. 
Increase heat to medium-high and add brussels sprouts,
brown sugar, salt and pepper. 

3. Cook 5 minutes, or until browned, stirring often. Add 
water and cook 5 minutes more, or until most liquid is 
evaporated. Stir in vinegar and season to taste with
more salt and pepper. Serve immediately.

From The Pragmatic Programmer
Tip 34
English is Just a Programming Language
Write documents as you would write code: honor the DRY principle, use metadata, MVC, automatic generation, and so on.