Ok. I’ll admit it. I’m addicted to reading things on Twitter. On Facebook it’s called creeping, but I have no idea what  it’s called on Twitter. Twittering?

I find myself intrigued by the concept of getting all that info in just 140 characters—little teasers to get me enticed to read the article. I have found all sorts of great recipes, food articles and wine info in my twittering.

Now, while I love to look on Twitter, I do have a hard time coming up with witty, relevant postings on both my personal and WN accounts—I don’t think people really care about what I am eating for supper or what my cat is doing. This summer we will be encouraging all of our guests to “check in” at our lodges and outposts via Twitter, Facebook etc. As we get closer to opening season, we will provide more info on how to do so.

But, I digress. The reason I mentioned Twitter was because in my perusing, I found an interesting article from Food & Wine magazine (one of my favourites) about cooking with beer. You will recall, I did a beer braised sausage some time ago, but this new article takes things to a whole new level.From Guinness glazed halibut to chilis, stews and much more, you will find a plethora of beer inspired dishes. These dishes are made with hearty proteins like beef, sausages and delicate ingredients like cheese,. The possibilities are endless and delicious.You can take a look at the article here.

When I was in culinary school, I made a lot of risotto. When I say a lot, I mean I made it virtually every week—sometimes twice. I am proud to say that my kids are lovers of it—as a culinary parent, it makes me feel good to hear them ask for it, instead of KD (Kraft dinner). But back to the risotto, I love cooking it and love eating it—not to mention being pretty darn good at making it.I am forever experimenting with different add ons from butternut squash to porcini mushrooms to green pea and mint. The recipe I found in this beautiful beer article calls for beer instead of wine in the risotto and uses edamame (soy beans) instead of peas. It was really yummy! You never know, it may be featured at one of the lodges this summer if I do any moonlighting J

Enjoy the recipes in the article—they seem down to earth and easy to do….not to mention extremely tasty. Let me know which ones you try and how they work out.

Until next time.
KC