Refusing A Free Beer???

I won’t get into the ins and outs here, but this past summer as part of the state’s new budget a new law was passed limiting the distribution of Wisconsin’s microbreweries. (If you would like to read up on it, there is an excellent blog post here, from of all places a microbrewery supporting bar in Des Moines, IA.) Although MillerCoors were joined by other groups in backing the bill, which supposedly was only created to block other large brewers (Anheuser-Busch specifically mentioned) from having distribution branches in the state, it also blocks microbreweries from using channels they have used for years. While I can see the merits to stopping other large breweries from moving in, restricting microbreweries is not the way to be doing it. I will give a small bit of credit to MillerCoors for backing legislation that also blocks their use of distribution branches, but it’s quite clear they are using the law to also limit the power of the in-state competition. After all, I’ve found that for beer in Wisconsin you either have choices of Miller products or microbrews. In any case, I’ve decided that from this summer forward I am personally blacklisting all MillerCoors owned products. If you haven’t noticed which beers fall under their umbrella lately, they include:

Coors (Lite & Banquet)

Miller (High Life, Lite, Genuine Draft, Chill, MGD 64)

Keystone Light

Milwaukee’s Best

Icehouse

All Leinenkugel’s

Pabst Blue Ribbon (contract brewed by Miller)

Schlitz (owned by PBR, contract brewed my Miller)

Blatz (owned by PBR, contract brewed my Miller)

Old Style (owned by PBR, contract brewed my Miller)

Hamm’s

Blue Moon

Killian’s Irish Red

Molson

Peroni

Pilsner Urquell

Grolsch

Foster’s

Some of these are more under SABMiller, the international mother company of MillerCoors, who didn’t really have anything to do with the bill. However, it’s hard to say where the line is drawn in the line of brands.

Some of these I never really drank anyway, but still, it’s a long list of products to prohibit from my taste buds. If ever offered any of the above beers, I will graciously decline and ask for water. Yes, my principles are that firm on this that I will refuse a free beer.

Old Time Casserole

It probably doesn’t come out from just reading the title, but I just imagined Bob Seger singing, “I like that old time casserole. The kind of dinner that soothes the soul.” I’m done, I’m done…

Lately, and really over the last few months (note the lack of posts), I’ve been slacking in the cooking department. You could blame it on our apartment being really hot in the summer or more stuff going on. It’s really just plain laziness. I don’t know the last time I made something new from one of our umpteen cookbooks. I don’t know the last time I felt like I had a sense of accomplishment from making a meal. It was time I dug myself out of the rut.

How did I do that? I made Tator Tot Casserole. You may laugh and ask what’s so great about a casserole? Well, that’s almost the point of a casserole. There isn’t anything that’s jaw-dropping amazing about a dish that contains Cream of Mushroom Soup as a standard ingredient. Casseroles have good Midwestern modesty. They’re good because they are simple but delicious. And don’t forget – they’re also just like mom used to make.

If you haven’t made Tator Tot Casserole before I definitely suggest doing so. It couldn’t be simpler. You brown a pound of ground turkey (usually it’s ground beef, but I think the turkey adds flavor), cook a bag of frozen mixed vegetables, mix those in a baking dish with Cream of Mushroom soup, and then top with tator tots. Then bake in a 350 degree oven for 40 minutes or until the tots are golden brown and crispy. If you’re a real high roller, top the casserole with shredded cheese and bake it for another minute or two for the cheese to melt.

The other great part about casseroles is that there usually are leftovers. You can take them for lunch or have them for dinner the following night like we did. I made dinner even nicer that evening by making some Irish soda bread to have alongside the casserole. The two together really hit the spot when we had a cold patch of weather last week.

I will of course start consulting the America’s Test Kitchen cookbooks for some more elaborate meals in the weeks to come. I’m sure I’ll consult with Julia again on how to cook the French way as well. Until then I’m fine just making a dish with a French name.

[Note: Don’t even try to call it “Tator Tot Hot Dish” or whatever else “hot dish.” It is and will always be casserole. I may be Lutheran and may have married a Minnesotan, but they’re will be no “hot dish” in my house.]