Beer caps in my bucket

Most of this is from college (Somewhere in the last four months of college I discovered beer, and not too long after that I got into the habit of filling the fridge with beer snob beer on a regular basis. This is apparently a foolproof strategy for Attracting Boys.) but I've been adding a few caps a month at least since then. Once it fills up I'm going to figure out what to do with them all, and maybe do a more thorough accounting.

Kona Brewing Co.
Woodchuck (not actually beer)
Leffe
Samuel Adams
Smutty Nose
Legend Ale (?) (It's a unicorn with wheat around it)
Samuel Adams Noble Pils
Blue Moon
Magic Hat
San Francisco Steam Beer ("America's Oldest Brewery")
San Migeul
Left Hand Brewing Company
Kirin Beer
Southern Tier Brewing Company
Bass Ale
Mike's Hard Lemonade (not beer either)
Tsingtao Beer
Bud Light (how the heck did that get in there?)
Sierra Nevada (pale ale... bleah)
Rogue (Dead Guy Ale! Hurray!)
Leinie's Summer Shandy (beer that tastes like lemonade! ... hurray?)
Highland Brewing Company
Xingu (one of the best dark beers I've ever had, *and* it comes in an awesome New World Explorer-looking bottle)
Shock Top
Star Hill (local favorite)
Pacifico

BrokeAss Gourmet

Have you heard of BrokeAss Gourmet? If not, you probably should go check it out, even if you're not "broke." (If you are, you should definitely go check it out.) It's not the simplest food in the world to make, and sometimes does take a decent time investment, but what I've made using Gabi Moskowitz's recipes has been consistently excellent. I am not exaggerating when I say that I have been amazed and delighted every time I've made her food.

That includes:

• College Nachos (I credit these for my also BrokeAss-loving boyfriend. "Sure, you can help. Huh, you're pretty handy with a knife. Do you cook?")
• Corn and Shrimp Dumplings (probably my favorite)
• Oven-fried Sriracha Chicken (made that one last night)
• Jalapeno Cheeseburgers with Caramelized Onion and Avocado
• Sweet Potato Oven-fries with Sriracha Aioli (made my own aioli for this one; if you don't know how, you should learn)
• Sweet-Potato Cheddar Biscuits with Spicy Chicken Sausage Gravy (I think we actually used andouille sausage; try it with raspberry beer)
• Chicken Ramen Soup (knowing how to fancy-up ramen is a fundamental skill for fast, cheap, simple cooking)

A Continuing Series

You know what else is tasty? Bourbon chicken.

If you like fancy alcohol-flavored things. Which I do.

Salisbury Steak

I had Salisbury Steak for the first time today. I never knew what it was, beyond being steak-related and somehow associated with airline food.

It is, apparently, steak-shaped hamburger, covered in gravy.

There is nothing that I can possibly add to that.