‘Twas four nights before Christmas, in homes far and near
some girls were caught stirring recipes with beer.
The stove tops were warm and ovens handled with care,
in hopes that their food would be good enough to share.
The mixed nuts were nestled all snug in their beds
of IPAs & Sriracha caramel for all the hopheads.
Monica in her ‘kerchief, and Melissa in her cap
cooked two different beers we’ve all had on tap.
When out on Facebook this one caused such a clatter,
Sylvia sprang from her bed and said “I’m staying away from batter!”
Away to the kitchen she flew in a flash,
Shiner Pecan Porter Venison Ribs were whipped up in a dash.
Then came the chicken breast and cheese grated snow.
They hid under toasted chickpeas, with fettuccine down below.
When you began to wonder if this had any beer,
Dogfish Head Raison D’Extra in the sauce would appear.
With a little lime and looking to be gone pretty quick,
and a some bright red tomatoes like that suit on St. Nick,
more rapid than eagles, with their pints those girls came.
Stone IPA guacamole with chips called your name!
“Now beer! Now bacon!
Now Philly cream cheese!
On mix with the cranberry!
On pastries you’ll be!
To the muffin pan!
To the oven rack!
Now bake away! Bake away!
Drink away all!”
…is how we imagined Monica baking at home.
Stone IPA & EXTRA Sriracha and cayenne candied nuts.
Four Corners El Chingon & Sriracha candied nuts.
Venison ribs in Shiner Pecan porter marinade.
Stone IPA guacamole.
Dogfish Head Raison D’Extra fettucine with chicken.
St. Arnold Christmas Ale bacon cranberry cream cheese bites.
Despite the last minute cancellations of some girls working, traveling, or babysitting problems, Laredo Girls Pint Out got together for their potluck holiday feast. By the end of the night, they felt as stuffed as Santa would from all those cookies left at every house. They laughed and vented (because Holiday stress), but most importantly had our share of brews to get ready for the big (Christmas) day.
