I Just Felt Like Posting About Food and Beer

I just made this recipe I got off of Allrecipes.com tonight:

  • 2 large onions, diced
  • 4 stalks celery, chopped
  • 4 pounds potatoes, diced
  • 1 tablespoon dried dill weed
  • 2 tablespoons olive oil


  • Combine the onions, celery, potatoes, and dill weed in a slow cooker; drizzle the olive oil over the mixture. Pour the vegetable broth into the slow cooker.
  • Cook on High until the vegetables are tender, about 6 hours.

I was surprised at how tasty this was despite its simplicity.

What really worked was drinking a Denver Pale Ale from Great Divide Brewing.  Because it is and English-style pale ale, the more mellow hoppiness paired really well with the dill weed and the Earthy nature of all the root vegetables.

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