Ale Stock Quotes

Sure, there are good things, lots, sure, blow jobs, chocolate mousse, winning streaks, the warm fire in your enemy’s house, good book, hunk of cheese, flagon of ale, office raise, championship ring, the misfortunes of others, sure, good things, beyond count, queens, kings, old clocks, comfy clothes, lots, innumerable items in stock, baseball cards and bingo buttons, pot-au-feu, listen, we could go on and on like a long speech, sure it’s a great world, sights to see, canyons full of canyon, corn on the cob, the eroded great pyramids, contaminated towns, eroded hillsides, deleafed trees, those whitened limbs stark and noble in the evening light, geeeez, what gobs of good things, no shit, service elevators, what would we do without, and all the inventions of man, Krazy Glue and food fights, girls wrestling amid mounds of Jell-O, drafts of dark beer, no end of blue sea, formerly full of fish, eroded hopes, eruptions of joy, because we’re winning, have won, won, won what? the . . . the Title.

* At supper in Owain’s hall there was good food and plenteous mead and ale, and harp music of the best. Hywel ab Owain sang, improvising upon the beauty of Gwynedd and the splendour of her history, and Cadfael’s recalcitrant heart shed its habit for a half-hour, and followed the verses far into the mountains inland of Aber, and across the pale mirror of Lavan Sands to the royal burial-place of Llanfaes on Anglesey. In youth his adventurings had all looked eastward, now in his elder years eyes and heart turned westward. All heavens, all sanctuaries of the blessed lie to westward, in every legend and every imagination, at least for men of Celtic stock; a suitable meditation for old men. Yet here in the royal llys of Gwynedd Cadfael did not feel old.

large portobello mushrooms 6 tablespoons extra virgin olive oil Fine sea salt and freshly ground black pepper 8 garlic cloves, smashed and peeled 6 rosemary sprigs One 12-ounce bottle beer (brown ale, pale ale, IPA, stout, or porter) Preheat the oven to 450°F. Brush the mushrooms lightly to remove any dirt clinging to them. Gently pinch the stems and pull them off (you can save the stems to use chopped in a stock or compost them). Take a small spoon and gently scrape away the gills from the mushroom caps. Lay the mushrooms in a large flameproof roasting pan, gill side up. Drizzle with the olive oil and use your hands to get them all good and coated with oil, then season with salt and pepper. Scatter the garlic and rosemary around the pan, between the mushrooms. Pour about three-quarters of the bottle of beer over the mushrooms. Don’t drink that last bit! Seriously, you will need it right at the end.