New life, new recipe

Hello.  Bob here.  It's summer time, finally.  Although it doesn't feel like summer too much with shit tons of rains hitting us everyday.  But my roses are blooming and the birds built a new nest in my light fixture outside so it's got to be nearly here.
I've been doing a lot, and a lot has changed.  I've started a garden which was almost completely wiped out from the flood (not the halo infestation).  I've also decided to go back to school for Food Science, and I've decided to sell my house.  Yep, I'm growing up and becoming a kid with a complete 180.  I think you got to change sometimes to keep life interesting.

I like doing summer right, so I'm beginning it with a bang!  This 10 gauge shotgun is called LR's Riverfest.  And it's double barrels are shooting off two shells named Poison and Nelly.  I'll probably check out Creekfest in Russvegas as well.  The following weekend is LR's Film Festival, 5 days of watching films and partying.  Next up, Bonnaroo.  Here's a festival where you camp, drink, talk and enjoy lots of really bad ass bands.  On the lineup we've got Arcade Fire, My Morning Jacket, Scissor Sisters, Lil Wayne, Primus, Explosions in the Sky, Neil Young and more!!

Recipe time!
Seeing how I'm looking into the world of food and the chemical reactions that make it taste oh sooo good, I've been reading a lot of science books and cooking even more than usual.  Here's on my latest creations, a rustic beer stew I call The Rhineland Stout Massacre.


Ingredients:
1 onion
3 carrots
1 large potato
4 broccoli forets
3/4 sam adams cream stout
2/3 cup of chicken stock
1 tablespoon of apple vinegar
2 tbs of butter
1 tbs of flour
1/2 cup of fresh parsely
1 tbs of dried marjoram
2 tsp of ground sage
1 bay leaf
2 tomatoes with 1 tsp of tomato paste or 2/3 cup of tomato sauce

Instructions:

Bring out grandma's skillet, toss with one part olive oil and one part butter, and add in the veggies (onion, carrots, potato, broccoli).  Cook for about five minutes at medium heat and then add spices (parsley, marjoram, sage, bay leaf).  Cook for another five minutes at medium heat.  Meanwhile, in a separate pan, cook flour and butter together to create a roux.   Next add roux, beer, chicken stock, and tomato sauce or concoction to the skillet.  Bring to boil and then lower heat to a simmer.  Let it stew for about thirty minutes.  Add apple vinegar and cook for an additional five minutes.  Turn off stove and enjoy over a bed of rice or spaetzle.  Yum Yum!

Question of the day:

What is your favorite beer?