I got home just in time to throw a pot of water on the stove to boil, and start cooking some sausages. While that was happening I made a salad using Jen's leftover dressing from the other night, feta cheese, sliced pear, and toasted pistachios.
For the main course I took a number of elements from the fridge, freezer, and pantry, and turned them into pumpkin ravioli with sweet Italian sausage, ricotta, and fried sage leaves. I also added a little grated nutmeg to the top. The result was far better than I'd anticipated given the cobble-together nature of the meal and the fact that I'd only had about twenty minutes to put it together.
I didn't really have anything that I thought would go well with this meal so I put the perfect beer in the fridge. After five minutes everything was ready and I took an educated guess that that beer was probably not quite chilled enough to serve. So I went with my second choice, this BPA (Belgian Pale Ale) from Ommegang.
It turns out that this ended up being an excellent accompaniment to pumpkin ravioli in cream sauce. It had a fizzy citrus taste that seemed to pair well with the cream sauce. The carbonation and acidity lifted the fat right off the tongue.
Sorry, I've been ready a lot of overwritten books about beer lately.
And I'm a ponce.
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