I can’t do politics all the time, it would drive me nuts. The term “Postal” comes to mind.
So, to calm down, I’ll take my meds and post on something even a liberal douche bag can appreciate. Not that I give a shit.
For those of you that like to partake in the festivities of St. Patrick’s Day, I don’t need a reason, but thought what the hell, maybe some of you out there need a reason! So, here’s an interesting article that discusses the finer points of cooking with stout beer.
This comes from the Farmer’s Almanac.
Cooking With Stout! 
by Jaime McLeod
If you like to celebrate St. Patrick’s Day with a frothy pint of Guinness (or Murphy’s, Beamish, or some other Irish stout), you’re not alone. Each St. Patrick’s Day, worldwide consumption of Guinness swells from its normal daily average of 5.5 million pints to 13 million pints. That’s a lot of beer! (And a lot of people wisely taking a pass on watery American beers dyed with green food coloring).
The term “stout” once simply referred to the strength of a given beer. Beers with high alcohol content, regardless of their color and body, were stout, and beers with low alcohol content were not. The success of Guinness, which is the most beloved beer in Ireland, and the most popular dark beer in the world, changed that. Now, the term stout is used generically to refer to any dark beer with a smooth body and a heavy, creamy head.
Truth, Lies and In Between 