We spent this year with family, lots of craft beers and a mess o' ribs.
(Sam Adams' Infinium, it's the true "champagne of beers" and ribs cooked the way my dad ib Memphis does them.)
Today we are going to cook up a batch of home brewed New Year's Beer and experiment with making a gallon of beer at a time. Sounds much smarter then the five gallons we have been making.
On to Menu Planning Monday...
Risotto with Mushrooms and Kale
Korean Short Ribs at Pizzeria Lola
Crock Pot White Beans and Sausage
Roast Chicken with Cornbread Bread Pudding.
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