Roast Beef, Rice and Gravy with Sautéed Spinach

Since it was my birthday… I cooked this. You can find the recipes here.

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Decided to go with a 2012 bottle of Block 15‘s The Demon’s Farm – a dark ale aged 40% in bourbon barrels and 60% pinot noir barrels with cherries – that I found not too long ago… And for dessert, I had a five year old Bourbon County Brand Stout with some Pistachio Toffee from Alma.

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