Despite barely three spoons of dinner left in it, “Sure,” I said.
It was becoming a routine after my French class that I dropped by the shop across the street for dinner-to-go. A good variety of cold and hot foods spread over four rows, you take whatever you feel like and pay according to the total weight. That night, it was fried rice with beef stew and lemongrass grilled chicken.
“Ooh this tastes rather good!” he said, referring to the beef stew.
“But you don’t like red wine or anything but stock in your stews.” Sometimes my natural defenses beat my brains hands-down. Hours later, having shown the husband a printout of Jamie Oliver’s “Beef and Ale Stew” recipe, I was looking forward to finally making beef stew with ale the next day. Since then, the husband lifted the household embargo on beer and ale in stews.