Cole Slaw, Shrimp, Reubens and Beer... but not all at once

Over the past month we've made Shrimp, Reubens and a couple batches of Cole Slaw. Here are the pictures:



Chopped cabbage for the cole slaw.


The radishes.


Sautéing shrimp in garlic, butter and parsley.


Butter and garlic shrimp plated with homemade cole slaw and a toasted baguette with olive oil and crushed red pepper. Served with two Torrontes wines from Argentina.


Kasteel Belgian Triple Ale.


Spreading melted butter on slices of soft rye bread for the Reuben sandwiches.


Piling corned beef and turkey on rye bread.




Thousand Island dressing, sauerkraut and swiss cheese.


Grilling the Reuben