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was quite tasty, with a smooth, creamy texture, and it paired well with a Lost Coast Downtown Brown Ale...which was in the soup as well. A bonus is that even if you are not making food from the book, you can at least find something similar to what you're making, and see what to pair with it.
There are also countless beer cocktails, shooters, chasers, and all kinds of interesting combinations of things to imbibe, like Strawberry-Orange Sloshed Slush, Coconut Ale Float, and Polka Punch. It's a go-to book for any sports related gathering you may be hosting, since it is packed with savory bar snacks and dips. Just think how awesome you will appear to be, when you can actually tell your guests what beer to pair with the Sizzling Siracha Peanuts or the Bartender's Chex Mix. That's right, there is a correct beer to drink with chex mix. It's genius! So damn smart! What, did this guy go to like, Harvard or something? Just googled him...he went to Harvard.
Here's more info about his books: http://johnschlimm.com/books/
And here's where to buy this one: Ultimate Beer Lover's Happy Hour
aromatic delicata squash
Makes 2 main dish servings, or 4 side dish servings.
1 delicata squash, washed, halved lengthwise, seeds scraped out
1/2 cup finely diced celery
1/2 cup finely diced carrot
1/2 cup finely diced onion
1/2 cup finely diced granny smith apple
4 cloves of garlic, sliced
two small bundles of fresh thyme (you can add fresh rosemary, and/or sage if you like)
2 teaspoons maple syrup
3 teaspoons olive oil
1/2 teaspoon garam masala, divided
salt and pepper to taste
Preheat oven to 375° F. In a small mixing bowl add the celery, carrot, onion, and apple. Add 1 teaspoon of oil, and healthy pinches of salt and pepper. Mix until the veggies are well coated. On a lined baking sheet, place the thyme about 6 inches apart from each other (this process will be much easier if you watch my handy dandy slide show below). Divide the vegetable mixture in half, and pile the veggies on top of each bunch of thyme, kind of in the shape of the squash halves. Divide the garlic slices in half and spread them out evenly atop the piles of veggies.
Rub each half (inside and out) of the squash with 1 teaspoon of maple syrup, 1 teaspoon of oil, 1/4 teaspoon of garam masala, and healthy pinches of salt and pepper. Place the squash halves on top of the veggie piles, with the skin side up. Do your best to tuck the veggies in under the squash.
The squash will not touch the pan, since the veggie piles are very high. This is correct. As the veggies cook they will shrink, and the flesh of the squash (depending on its size) will be touching the pan, or at least be closer, by the end of the cooking time.