Alright. I admit to choosing this particular beer for the bonny blue label. When I saw it in a restaurant recently I knew I had to try it. Being a person who never actually finishes a beer I couldn't bring myself to pay the price for the waiter to serve it to me. Truth is, there are only two occasions in which I am prompted to knock back a cold one. The first is when Peter is drinking one when we are eating out. Why, oh why, does that beer look so inviting? I wouldn't ever think to order one for myself. Heck, I'd leave two-thirds of it in the bottle. I am so not a beer drinker. I've noticed recently that after lo these many years, Pete is just going with it. No "why don't you order your own?" quips from the main man. Ah. The breaking in of a husband. Some things take a little longer than others. He's been washing floors for a loooong time, though. You can forgive alot when a man is down on the floor making it sparkle!
I always crave a brew when brewing up this stew, or as the pot simmers here, vegetarian chili. This is one of my favorite meals. I'll share, it is a combination of this recipe and this one. They are very similar, and I fudge with whatever I happen to have around. The squash adds a little bit of sweetness to the chili powder and red pepper combo. Talk about easy, a can opener, measuring spoons and, oh yes, the bottle opener. I always feel the urge to crack a second bottle of beer for myself when I make this meal. I can't think of a time when I have actually finished one. Whatever. Makes me happy. It is even better from a bottle with that cool wintery blue label. You may be wondering if the actual beer is something I like. Well, it is great in the chili, but it is one of those darker beers. It takes some getting used to.
I have recently decided to expand my mind and take a photography course. Photos like this one are my inspiration. Mary, I am in awe of what you do with a camera and a blog. Reader, if you haven't clicked yourself over to take a look, GO. NOW.