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Madison, Wisconsin. 6 p.m.

Class was over, it was getting dark, and I was hurrying to my car, but I had to stop at take a picture of this:

It was so Madison.

Later, I was in a second-floor restaurant, where they had chicken and dumplings on the menu. I've never seen chicken and dumplings on a restaurant menu. Chicken and dumplings! The one ancestral folk-food my mother cooked, the food of my father's lineage, the Pennsylvania Dutch. So, German. Let's have a brew. I chose Dogfish Head Raison D'Etre. This ale is made in Milton, Delaware, and it was in Delaware -- albeit not Milton -- that I ate the vast majority of the chicken and dumplings that I have eaten in my life.

And now I've had chicken and dumplings in Madison, not much like the way my mother made it. The dumplings weren't gummy enough. The truth is, my mother wasn't much good at making it... or any other sort of long-cooked food. She preferred to broil steaks and chops, so I never found out about how good braised and stewed things were until I left home. But tonight, I chose some semblance of home. The waiter said they'd put it on the menu as "comfort food."

That label says: "A deep mahogany ale brewed with Belgian beer sugars, green raisins & a sense of purpose."

Full post as published by Althouse on October 27, 2008 (boomark / email).