Making fun of people who share pictures of their meals on social media is so hawt right now.

I mean, I GET it.

Describe your food

Nobody cares what you ate for lunch, right??

Well.

I do.

It’s not uncommon for me to ask my friends for blow by blow details of their latest meal. Oh, you got Chinese takeout? But what did you GET? White rice or noodles? Crab rangoon or egg rolls? How was it? Mediocre? Maybe get the Mongolian Beef next time and check back in.

Maybe it’s just because I care about food more than I care about most other things like people and personal relationships, but here are 3 reasons why I like to take pictures of my meals, snacks, drinks, etc. and post them for all to see.

Departure Pork Belly

1. Food is universal

Keeping in mind my first world privilege, everyone eats. And they do so three or more times a day. It’s something literally everyone has in common. If I tell someone I like to dip my fries in my Frosty, and they tell me THEY like to dip their fries in their Frosty, TOO, I feel a special connection with them. (Wow, I can’t remember the last time I even saw a Wendy’s.)

I love when I post a picture from a restaurant and people tell me I ordered their favorite thing, or make suggestions on what I should get next time. You learn a lot about people that way, and open your mind to trying new things in the process.

Blue Star Rose Rose Donut

2. I like to recall delicious meals I’ve had in the past

Those Rosé Rose donuts from Blue Star were Heaven in my mouth. I like to scroll back and look at that photo from time to time because it brings me such happy memories. Okay, to be honest, it’s the background on my phone right now. Okay, and my computer, too.

The picture of that pork belly from Departure above it? It’s the best food I’ve ever tasted. And I got to share it with my friends on a beautiful rooftop patio overlooking downtown Portland while trying to scope out Damian Lillard or any freakishly tall person that looked remotely like an NBA player.

Seattle Tots

3. Food is a cultural event

When I posted this particular photo to Instagram, I received a comment from a British guy asking me what that was.

Huh?

HE DIDN’T KNOW WHAT TATER TOTS WERE, GUYS.

I was able to use this as a teachable moment, and explain a bit of our gluttonous American culture. He was coming to the U.S. for the first time and told me all the American foods he wanted to try: “biscuits and gravy” (in quotations because biscuits are the UK’s equivalent to American cookies), IHOP, and corn dogs.

Yum.

On that note, I did something fun recently and went to a tasting for Coors’ new gluten free beer, Coors Peak, at Fireside in NW Portland. Chef Jason Blair made us some tasty treats using Coors Peak, and I tried one of his recipes on for size. He had originally made a grilled peach salad with a Coors Peak vinaigrette, but I was looking for a more substantial meal, so I made a salad with steak. What goes better with a down-home Coors than a juicy steak??

Steak Salad Plate Coors Peak

Steak Salad with Coors Peak Vinaigrette

Adapted from Jason Blair’s Grilled Peach Salad

Serves 4

Ingredients:

5 oz tub of mixed baby greens or greens of your choice

2 avocados

1/2 red onion

4 oz goat cheese

2 nectarines

16 oz flank steak

Coors Peak Vinaigrette 

Instructions:

1. Preheat your oven to 400 degrees. You’ll see why in a minute.

2. Make your vinaigrette. You will have to reduce a bottle of Coors Peak to a syrup, so get started on that right away because it takes a little while! I personally left out the tarragon because I wasn’t married to the idea of it, and because I would’ve had to go to another store to get it.

3. Halve your nectarines, and pit them. Place them in a baking dish. At this point, I splashed a little beer on them, too, for good measure. And because I was drinking one, so I already had an open bottle. Bake them for 20-25 minutes. Let your spirit be your guide.

4. Once your nectarines are done in the oven, pull them out and heat a healthy slug of olive oil in a pan over high heat. Season your steak with salt and pepper, and sear it to your desired doneness level.

Do you want to know a secret? I’ve never cooked a steak before. I hope this doesn’t ruin my credibility, but it turned out deliciously, nonetheless. I gave it a few minutes on both sides. Probably. I don’t know, I was really into the Trick Daddy song that was playing on my Spotify. (See, that’s how unimportant it is to watch the steak unless you’re really picky.)

5. Cut your avocados, onion, and roasted nectarines.

6. Plate your greens and assemble your salads: throw on some avocado, onion, nectarines, and crumble the goat cheese. Add your steak and top with the Coors Peak Vinaigrette and you have yourself a meal.

Steak Salad Close Up

7. Marry me because I’m a master chef.

My dad is going to be so proud of me when he sees how red that meat is.

Coors Peak

By the way, if you’re worried about Coors Peak tasting weird because it’s gluten free, don’t be. I love gluten, and I thought Coors Peak was right up to par with Coors Light. So if you’re in college and want to get trashed for cheap but are gluten intolerant, this beer is for you. Or, if you’re a 27 year old single lady and like to get drunk alone at home sometimes on the weeknights while watching Netflix with your cat, this beer is also for you. (I’M GUESSING. I WOULDN’T KNOW FROM EXPERIENCE.)