The turkey is roasting, filling the house with its smells, and I’m taking deep, traditional satisfaction from the fact that my hard work throughout the grown season has led to a full beer fridge.
I read up on the proper beers to drink with turkey — it was in The Wall Street Journal Saturday — and learned that Yuengling lager and Harpoon Winter Warmer are regarded as among the best by the experts.
So after Boyd and I got done ringing the bell, I stepped into Greene’s and stocked up on both, adding them to the Buds I already had (and, at the back, hidden where no one else is likely to run across it, one Fuller’s ESB).
As you know, man gave up being a hunter-gatherer and turned to agriculture in order that he might be able to brew beer. Woman may have done it for bread, but I know guys, and it’s hard to argue with 5,000-year-old beer recipes on clay tablets. It’s the, ahem, oldest recipe of any kind in the world. Or so say credible authorities.
So what could better express harvest plenty?