Do beer festivals actually care about local craft brewers and the fans who drink their beer? We’d love to hear your opinions.
BubGourmandLogoMatthew Wright • January 28, 2016
If you took a diner and crossed it with a dive bar, you’d come up with this friendly local hangout with solid grub.
We love moussaka, but it’s a pain in the ass to make. It’s not too difficult, just time-consuming. Cooking time is about an hour and prep is at least that long. It’s worth it though, and nice a month or so later to pull an extra one out of the freezer and enjoy it without any work involved. Every time we go to the trouble of making one, we make two.