Maybe the House of Representatives needs some beer. Or the real facts. I had hoped they already had those, but apparently something is lacking. It’s got to be the beer, no?
For a long while now, I have thought the Republicans and Democrats need to remember the opportunity to run the country is not a competitive sport. There are no sides. We are all Americans. Differing opinions, yes. Most certainly, yes. But whatever happened to a little give and take? A little compromise?
Don’t even get me started on the Farm Bill. Like the budget, it expires at midnight too. It was supposed to be passed in 2012 (it already required one extension).
I mean honestly, when my three-year old niece and two-year old nephew are hungry and tired, they do not even bicker this much. Dear elected officials, you all are adults. Get it together.
Yes, this post is one day early for Tirade Tuesday. It is also about three days late according to my calendar. Apparently, I can’t get it together either. I was just too busy enjoying myself at Charlotte’s Oktoberfest where there were seemingly hundreds of beers.
No, I did not try them all. Of the ones I did, my favorites were Great Lakes’ Oktoberfest and Angry Orchard’s Apple Cinnamon Cider. The latter was pretty much akin to a spiked apple pie in a glass. Delicious.
Unlike those delicious beers, Babies in Beer fall short. I felt it was a bit too heavy for this time of year, or perhaps mashed potatoes would have worked better with the gravy. Although I recommend a lager or ale in the recipe below, I used up my last bottle of Razor Wit (a Belgian wheat) by Highland Brewing Company with good results.
Nevertheless, the dish was actually quite flavorful. I am sharing it because I recognize not everyone who lands here might share my opinion on what tastes good and what does not. Hmmm, sounds like agreeing to disagree. I think we know some people who would do well to remember that, no? Cheers!
Oktoberfest! Babies in Beer
- 6-8 new red potatoes
- 2 tablespoons butter
- 2 green onions, finely sliced
- 1, 8 ounce package mushrooms
- 2 tablespoons flour
- 3/4 cup beer (lager or ale recommended)
- 3/4 cup chicken or vegetable broth
- salt and pepper to taste
- Boil the potatoes in a pot of water until just fork tender.
- While the potatoes cook, melt the butter in a large skillet over medium heat.
- Add the green onions and mushrooms, sauteing until tender, about 4-5 minutes.
- Stir the flour into the skillet until smooth.
- Pour in the beer and the broth and continue to stir unitl smooth.
- Add salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat and simmer until the mixture thickens, about 5-8 minutes.
- Drain the cooked potatoes and add them to the frying pan. Small potatoes do not need to be cut, but I would halve or quarter larger potatoes as seen here.
- Stir to coat and distribute the mushrooms.
- If needed, keep the skillet over the heat to rewarm the potatoes before serving.
The new red potatoes I used were fairly large - think racquetball-size vs. golf-ball size. As such, you may need a few more or a few less depending on the size of your potatoes.