I love Saturday mornings.
I get to enjoy the sunshine that is finally shining through our living room window.
Paul is making breakfast. There is a big pot of freshly brewed Costa Rican coffee in the corner making the room smell amazing. We're watching football. You know, real football.
(Did I mention Paul is English? I've willingly been converted. Go Spurs!) After the football we're going to go for a hike in our favorite park where we got engaged. It's total marital harmony.
You know what doesn't make for marital harmony? Figuring out what to eat that will make both of us happy. Paul is a meat and potatoes man. I want veggies in pretty much everything and eat meat sparingly. I know that after a week of black beans, white beans, split peas, and lentils for dinner I need to work harder to compromise.
Paul has been uber supportive as I've embarked on this whole food blog journey. He's helped me upgrade from a point-and-shoot camera to a DSLR and been just as passionate about learning how to use it as I have. He dutifully eats whatever I make, even if it bombs. He doesn't try to stop me from pacing around as I wait to find out the result of my latest FoodGawker.com submission. (15th blog was the charm! Woo hoo!)
I'm not very good at being romantic or putting my feelings into words, so I try to say thank you with food.
When I saw this recipe, I knew I had to make it for Paul. He loves beer. He loves pasta. It was no surprise that this was a big hit with him.
If you do not like beer, this recipe is NOT for you. It starts out cheesy and creamy but has a malty, bitter finish.
I was going to say that this is the perfect dish for the men in your life, but that's pretty unfair to all of my kick-ass girlfriends who love dark beer. This is a delicious comfort dish for the beer lover in your life.
Did I mention it's from Cooking Light? Yeah, everyone's a winner here.
