So.
I'm just going to say it.
Spring needs to hurry the fuck up already.
The blizzard that was so charmingly deemed Nemo by the Weather Channel's marketing department was fun for a bit; we got snowed in and we built a beer igloo and we got drunk and we ate snacks. But now, a week and a half later, as I still have to walk in the middle of the goddamn street on my way to the train in places where sidewalks haven't been shoveled, I have decided I am officially over it. Apparently more snow is coming this weekend, but I'll remain blissfully defiant until I am trapped in my house again.
The countdown to St Patrick's Day is on, the snow will melt, this too shall pass.
I act like I haven't spent the past twenty-eight years in the northeast and that this absolute contempt for the cold is warranted; but of course I know it is not. This happens annually (with the exception of last winter, it seems), and I find the best remedy for the winter blues is to (apparently) aggressively bitch about it on the internet, and make a lot of food.
These sliders were a slow cooked endeavor on a Sunday, while we hung around and cleaned and drank the other beers in the variety pack. The beer used in this recipe call be found in Magic Hat's Spring variety pack, which also features Pistil - their highly drinkable Spring seasonal- and their Rye IPA, which Fazekas adores. I am obviously a Magic Hat lover, so having eleven left over beers when I only "needed" one Saint Saltan to braise some chicken was just a "coincidence".
Total coincidence.
