“It’s braised short ribs. I make them with Guinness and garam masala. That’s not going to set off your funny face again, is it?” She grinned and gave my belly a gentle poke.
“No, it’s not.” I jabbed her back, not quite as gently. “The only beers that set me off are super hoppy IPAs, and even they’re fine when cooked. And I love Indian spices, as long as they’re not crazy-hot spicy.” I followed her into the kitchen, where I opened the bottle I’d brought—a silky smooth Pinot Noir, to prove I wasn’t that much of a red wine wimp.
thatThe short ribs were amazing. Fall-off-the-bone tender, with a perfect blend of sweet beer and savory beef and aromatics. As we were finishing up, we got to talking about the race we were both competing in the following weekend.
I’d been surprised, when I moved
