Somehow the weather knows that school bells are about to ring. Daytime breezes shift and cool off, nights turn starrier, and in its confusion, the skies pelt rain.  I don’t want to think that another Labor Day weekend is here.  But I do look forward to my classes.  I met with new students at orientation this week.  Another bright shiny bunch eager to hit the kitchens – even the mid-careers!


On the home front, Uncle Phil & Aunt Jodi hosted the good-bye-summer/back-to-college party last night.  Somehow it gets bigger each year with the next generation bringing all their friends together for one last barbecue before they head to their respective campuses.  Some have graduated, thankfully employed.  Others are already on campus in Knoxville and Austin.


I’m inspired to put the leftover beer to use.  Is there such a thing as leftover beer?  Looking forward to autumn, a little bread.  Refusing to let go of summer, a little beer.


BEER BREAD                                                                                                                                                                                                                                                                                                                        1 loaf



12 ounces beer, canned or bottled
1/4 cup maple syrup
3 cups all-purpose flour
4 tablespoons baking powder
1 teaspoon salt

Preheat oven to 350 degrees.  Grease a loaf pan.  Shake bag of flour before measureing so it doesn’t weight down the bread.


Warm beer, maple syrup in a saucepan.


Mix remaining ingredients in a large bowl.  Pour warm liquid into flour mixture, stirring quickly.  Pour into loaf pan.


Bake for 30 minutes until nice a puffy.  Cool a bit before slicing.



Somehow the weather knows that school bells are about to ring. Daytime breezes shift and cool off, nights turn starrier, and in its confusion, the skies pelt rain.  I don’t want to think that another Labor Day weekend is here.  But I do look forward to my classes.  I met with new students at orientation this week.  Another bright shiny bunch eager to hit the kitchens – even the mid-careers!

On the home front, Uncle Phil & Aunt Jodi hosted the good-bye-summer/back-to-college party last night.  Somehow it gets bigger each year with the next generation bringing all their friends together for one last barbecue before they head to their respective campuses.  Some have graduated, thankfully employed.  Others are already on campus in Knoxville and Austin.

I’m inspired to put the leftover beer to use.  Is there such a thing as leftover beer?  Looking forward to autumn, a little bread.  Refusing to let go of summer, a little beer.

BEER BREAD                                                                                                                                                                                                                                                                                                                        1 loaf

12 ounces beer, canned or bottled 1/4 cup maple syrup 3 cups all-purpose flour 4 tablespoons baking powder 1 teaspoon salt

Preheat oven to 350 degrees.  Grease a loaf pan.  Shake bag of flour before measureing so it doesn’t weight down the bread.

Warm beer, maple syrup in a saucepan.

Mix remaining ingredients in a large bowl.  Pour warm liquid into flour mixture, stirring quickly.  Pour into loaf pan.

Bake for 30 minutes until nice a puffy.  Cool a bit before slicing.