Thanks for sharing
Meeks, your smile sure is projecting happiness and infecting other people with it :-D
Glad to see you're back in the saddle, so to say.
Reading Tom's signature -
I once tried making goulash with beer
It was a 0,33 Becks for a small pot
Way too much
Ever tried eating meat that tastes bitter?
Can't recommend it at all - or maybe add just a little bit next time
Either way, wine has much broader cooking applications and is a better metaphor for blood / Qi than beer
Taste is made up out of setting, preference, biological cravings, biographical influences and memories, climate, eating alone or together, texture, agreeableness to one's stomach and cultural norms
Flesh and bitter just don't work together when cooking
Just a small rant Moving from a destabilizing Fire purifying illuminating revealing shedding leaving behind letting go Phase, bitter -- to a stabilized Earth resulting stacking linking accepting substance gathering Phase, sweet - never easy