Yes. That did go into me. All of it.
No. The liver is fine. And as far as I know, still on speaking terms with the rest of me.
I must be behind in the food trends (or not been in the right chi-chi restaurants), because I haven’t had too many “wine pairing” dinners, where they “pair” a specific alcoholic beverage (cocktail, wine and saké) with every morsel of your meal.
Me?
I’m a simple girl with a simple need.
Beer.
The goes-with-everything drink.
(Un)fortunately, I’ve attended several elaborate media dinners with elaborate wines, oftentimes in company that I feel embarrassed to ask for beer in. Everyone around me swills their wine, sniffs it, and uses words like acidity and hitting the palate.
It gets tired.
Why does good food and alcohol have to be complicated and snooty? What if we discussed beer the way we discussed wines?
Ah, the froth is extremely delicate on this sample. I do say! Did you see the head on that one? The severe bitter hops take my breath away.
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