An apropos brew for dinner tonight because be it food or prose, I am a Poet.
I made another Pho Ramen bowl. This time with a seasoned Bison steak with an Asian blend, roasted at 375° then reverse seared on all sides. I then sliced a few pieces off and set them aside before cubing and grilling the rest with pineapple in a small amount of the pineapple juice.
I then turned to making the Pho broth with carrots, spices, honey, and gluten free ramen noodles. I tossed it all together with butter lettuce and carefully laddled in the broth, topping it with the sliced meat, and a drizzle of sriracha.

A delicious meal accompanied by a delicious brew (and one of my favorites): Poet oatmeal stout by New Holland Brewing.