Posts Tagged ‘beer’

Welcome March

March 9, 2011

OK…OK..so March is almost half over.  But I am soooooo very glad that February is over!!!  Between internet meltdowns, computer meltdowns…then having to learn a new one with a new operating system…remembering passwords and trying to remember favorite sites, family meltdowns, sickness or just generally not feeling good, and the gray skys leading to the infamous “winter funk”.  One good did thing happen in February….WyoNella came for a visit.  We did have a good time.  We had plans of going to Twin Falls to a Stained Glass/Ceramic Shop, but the weather stopped us.  So we stayed home and colored her hair.  I left her eyebrows and trim to someone alot more talented in that field than I am.  I didn’t even make anything ahead for Christmas.  But I am so thankful that the whole damn month is done!!!!!

So whats been so much better about March??  Lets see….

These came in the mail.  Ought to be fun to try to make these.  They came from the Extension Office in Fairbanks.

Pocatello Old Town had their first annual Beerfest this Saturday.  My Honey and I had a great time.  A dozen or so microbreweries brought their wares for all to sample at some of the pubs in town.  It was a walking tour, but one needed a DD to get home.  One of the brews was 7.8…WOW.  We have a little brewery here in town…Portnef Valley Brewery.  I must admit that I enjoyed their brew the most.

On Sunday we finally bottled our own beer.  A batch of Gopher Pale Ale…which is WyoNella’s favorite and a batch of Dunkelweisen.  Both of them were both yummy.  It will be about 2 more weeks now before the carbonation does it’s thing and they are ready to drink.  Can’t wait….but will have to.

DeeJaye finally got my hair done.  I am back to being a redhead and I feel so much better.  She also got my brows done and I can now hold my eyes open, now that I don’t have double eyebrows to hold up.

We did have 3.6 inches of snow the other night.  Made for some nasty driving for a few hours, but the sun came out and things melted off the next day.

Plans for the garden are now under way.  Ordered my heirloom tomato plants from a local grower.  I ordered Amish Paste and San Marzano..both romas, Matt’s Wild Cherry, a tiny cherry that is sweeter than candy, Omars Lebanese and Siberian Russian…early varieties and new to our garden, and Wonder Light…a yellow variety.  Cutting down on the garden this year…or so we say.  Onion sets on sale, so will pick some up tomorrow.

This came in the mail today.  I saw it in Mother Earth News.  Wyonella gave me her bread machine…alas…no directions.  I will muddle through with the help of my new cookbook.  Like I need another one.  If al else fails, I will use the recipes by changing them to old fashion kneaded bread.  Whatever works.

And the Iditarod started. 

Thanks to the Anchorage Daily News for the pics.  Most of the mushers and teams are in Takotna just about ready to leave from their 24 hour layover. 

Good luck Martin Buser!!!!!!  Speed and safety be with you and your dogs.

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Beer Here

January 17, 2011

Yesterday was a rainy, dark and dreary day.  My Honey and Rex were going to split wood, but that project just wasn’t in the cards.  Sooo……I cleared off my counters (which needed it) and turned the kitchen over to the men.

We buy brew kits from Wind River Brewing in Wisconsin.  The kits come with all the ingredients you need…except the water.  They also have all the basic equipment you need, along with ever accessory you think you may need.  And…knock on wood…..we haven’t had a batch go wrong.

So I now have not one, but two 5 gallon brewing buckets sitting on my counter.  The will get moved today to the back bathroom tub where they can merrily brew away for 2 weeks until they get moved to the carboys for another brew spell.  Beer sure does take awhile.  Glad I can buy it in the store.

I was sitting here in the dark this morning, enjoying the quiet and I kept hearing water…..not dripping, but definitely water.  My first thought was the cat…on the counter…sure death, but no…..the Gopher Pale Ale is busy burbling out its bubbler on top of the bucket.   Yeeeaaahhhhhhh.

Beer Cheese Soup

December 28, 2009

Or Cheesy Beer Soup…which ever you prefer.  It’s been down right arctic here.  In fact it has been warmer on the Kenai Peninsula at some of our favorite places than it has here in Idaho.  Whats up with that????  Sooooo…with the temps low and the leftovers as well….here goes.

BEER CHEESE SOUP

1 stick butter

1/2 cup chopped carrots

1/2  cup chopped celery

1/2 cup chopped onion

1 tsp mustard powder

1/2 cup flour

1/2 box of chicken stock

2 12oz bottles of beer

1 cup milk

1/2 lb shredded monterey jack cheese

1/2 lb shredded sharp cheddar

1/2 cup shredded parmesan cheese

Saute veggies til tender in butter.  Add mustard and flour to coat.  Add chicken stock and cook till thick.  Add cheese and beer alternately until melted and then salt and pepper to taste.   Serve with crusty bread or rolls.

Okay….all these amounts are approximate.  I just kept adding until I got the consistency and the taste I wanted.  As far as beer goes, once again I used whatever leftovers were in the beer fridge.

I served with left over rolls I had made for Christmas from the oatmeal bread recipe.  The were just heavy enough to stand up to some heavy dipping.  I have enough leftover to serve with my last package of German sausages.  Tonite…maybe??

Beer Bread

December 19, 2009

Look at my new ornaments!!!  Gdaughter #2 was so excited when she got home from school.  We had to hang them right on the tree.  Gdaughter #1 forgot hers…of course she remembered the candy from the party….doesn’t surprise me in the least.  Maybe thats what we ought to start doing.  Kids make an ornament for Grams and Gramps tree every year.  Hhhhmmmmmmm

Came to a horrible place last night just before suppertime.  My Honey goes back to work and I have no bread for his lunch.  He doesn’t eat the mamby pamby sliced white bread.  Hates it as a matter of fact.  I hadn’t made this in a long time.  I have no idea where the recipe came from…one of those written down on a scrap of paper and put in the cookbook to get yellow ones.

BEER BREAD

3 cups of self rising flour

1/2 cup sugar

12 oz of beer

Mix together and place in sprayed loaf pan.  Bake at 375 for 55-60 minutes or thumps done.

Now how easy is that????  I use whatever beer is leftover in the beer fridge in the garage.  This time I added a Tbsp or so of Italian seasoning….Penzeys of course.  I have added grated cheese…garlic…sliced olives.  You could add just about anything you want.  My Honey went off to work this morning happy as a clam with his beer bread/ left over traegered steak sammiches.

Short Track Saturday Nite

May 2, 2009

NASCAR in Richmond on a Saturday nite.  Doesn’t get much better than that.  Go Tony Go

Spent all afternoon making the beer.  I had forgotten how much time you spend standing at the stove stirring.  Oh well, hope it turns out okay so its ready for my Honey when he gets home.

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After washing, sanitizing and assembling, heat the water and make a “tea bag” out of the grains and cheese cloth.  Steep the grains for about 30 min while water comes to a boil, but do not boil with the grains in the water.  Then add the malt.

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Now that’s a sticky mess.  Bring to a boil slowly and then add bittering hops.

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Boil at a low rolling boil for 30 minutes.  Beginning to smell like beer now.  During the last 5-10 minutes, add the aroma hops.

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Really smells like beer now.  Aroma hops…duh!!    Put pan in sink of cold water to cool.img_1292

Add three gallons of cold water to fermenter then add beer.  Take a hydrometer reading. 

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Add yeast to 1 cup of warm water.  When fermenter is cool to the touch add yeast. 

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Put water in airlock and seal bucket.

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And now comes the hard part.  It should start bubbling in a couple of days and then it has to ferment for the next week to ten days.  These are really short instructions.  We have always gotten our kits from WindRiver Brewing Company in Wisconsin.  They have quality kits and wonderful detailed instructions.

And the mushrooms are beginning to show life.  My Blue Oysters and Pioppino aren’t showing much life yet, but they are slower growing than the Shiitakes.  And look at them.

 

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I put my bird feeders out about a week ago and the birds are beginning to find them.  The little ones are here anyway.  These are the brightest yellow.  the pics don’t do them justice because I had to take it through the screen so I wouldn’t scare them away.  They still aren’t used to us yet.  And so far there are 3 pair.  Goldfinches….I think.

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Well, the race is half over and there is rain in the area.  Think I will grab a beer and go racin’.

Bring on the May Flowers

April 30, 2009

Got up this morning and it was cloudy and chilly.  Just the day for soup.  I made beef/lentil with veggies soup.  We all have our own recipes for soup.  So unless I find one that is extra special different, I will just let you know what i fixed.  It did taste yummy…just the thing for a chilly half spring day.

Cody came by and finished the raised garden beds for me.  I will fill with dirt and finish planting tomorrow.  Asparagus, rhubarb, and horseradish.  And Gary came by this afternoon and said he would plow the garden spot next week.  Good thing.  Look what came in the mail today.

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Lots and lots of Gurneys seeds.  I still have the plants to get, but it is way too early for that.  Nice to think about though.  By the end of May we should be able to get things in the ground.  Keep your fingers crossed.

After the Strawberry Mirror PIMA Cake, Erin from Dinner and Dessert has redeemed herself with this recipe.  It’s a keeper and a winner.

KEY LIME COCONUT BLONDIES

1 cup all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3 TBSP key lime juice
3/4 cup shredded sweetened coconut

Preheat oven to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then key lime juice. Add flour mixture and beat just until blended. Stir in shredded coconut. Spread batter evenly in prepared pan.
Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.) Decorate with melted white chocolate if desired

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The only change I made was to add white chocolate chips to and  the zest of 1 lime to the batter.

And made PAULA DEEN’S Herbed Monkey Bread.  I had never had a savory monkey bread and it went great with the soup.  The ingredients could be tweeked to your liking. 

HERBED MONKEY BREAD

Ingredients

 

  • 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
  • 1 cup grated Parmesan, plus more for sprinkling
  • 2 teaspoons dried Italian seasoning
  • 2 packages biscuits

 

Directions

Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.

In a small bowl, combine cheese and Italian seasoning.

Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan. 

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I did cut back on the butter to the one stick.  It is very easy and very yummy.

And the UPS man is running late today.  Look what he brought me less than 15 minutes ago.

 

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It may just be time to start brewing tomorrow too.

French Dip and Widgets

February 9, 2009

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FRENCH DIP MEAT

4-5 lbs beef roast  (I used top round, marked down bin)

1 can Campbells double strength beef broth

1 can water

1 tbsp Penseys beef soup base

1 pckg onion soup mix

1 can Guinness beer

1 tbsp of chopped garlic

Throw it all in the slowcooker (better known as the crockpot) and cook until meat is fall apart done.  I have started with a thawed and a frozen roast and found no difference.  I did try Coor Light beer, but the Guinness is much better.  Take roast out of pot and shred then return to pot and add a box of beef broth.  Cook for another hour or so. 

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 Now this was a hit with from MIL to grandkids.  Definately a keeper.  Thanks, Shoy for the heads up on the recipe and a starting spot. 

When I bought the Guinness for the recipe,  it made me think of a story my Honey told me.  On his last contract in Iraq, he work with some Brits.  One night they took him to the mess and they can have beer there.  He had a couple and told me that Guinness Draught had a little ball in it that was called a widget and it sure made a good looking head on the beer when your poured it.  I thought…yeah right…just how many of those did you have?   I bought a four pack and when I put them in the cart at the grocery store, they did rattle.   The next day while we were IMing,  I told hm about them.  The side of the can even says….”Hear Something?-That’s the Guinness Floating Widget Deliverying You the Great Taste of Guiness Draught.”  He said pour one and see how pretty it looks.  Me…pour a beer…oh twist my arm.img_08801

 

 

 

 

 

 

 

 

 

Looks wonderful, huh??  Tasted that way too.  Oh me of little faith. img_0882