For the lover of all-things-pumpkin, we’ve taste tested and approved The Great Pumpkin Beer Bread Recipe, designed to incorporate your favorite pumpkin beer. We tried the recipe with a traditional ale with spices, but would also highly recommend a pumpkin porter or stout if one is available, as the darker beers provide an extra layer of roasty richness.
For 10 weeks, Mark Haub, a professor of human nutrition at Kansas State University, ate one of these sugary cakelets every three hours, instead of meals. To add variety in his steady stream of Hostess and Little Debbie snacks, Haub munched on Doritos chips, sugary cereals and Oreos, too.
You will soon no longer have to spend your days without Twinkies, Ho-Hos and Ding-Dongs thanks Metropoulos & Co. A U.S. judge has just approved the sale. Metropoulos & Co owns iconic beer brand Pabst Blue Ribbon. Last year, Hostess filed for bankruptcy, owing more than 1.4 billion to its creditors.
The deal for the pastries is said to be $410 million. There is a Twinkie/PBR tallboy special in your bar’s future. Just wait and see.
Finally got the ribs going today, I hadn’t blogged this so I could get at it easily.
1 full rack of baby back ribs
1 cup barbecue sauce
Dry Rub Recipe (makes a lot extra)
1/4 cup salt
1/4 white sugar
1/4 raw sugar (turbino) or brown sugar
1/2 cup ancho chili powder
2 tbsps freshly ground black pepper
1 tbsp ground cumin
1 tsp dry mustard
1 tsp cayenne pepper
1/2 tsp ground chipotle pepper
Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. This is my newest favourite pasta dish. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.
Yield: Serves 2
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.
For lamb mixture:
1 tbsp butter
1 tbsp olive oil
1 diced onion
2 pounds lean ground lamb
1/3 cup flour
salt and pepper to taste
1 tsp paprika
1/8 tsp cinnamon
2 tsp minced fresh rosemary
3 cloves minced garlic
1 tbsp ketchup
2 1/2 cups water or broth (use more or less to adjust thickness as needed)
12 oz bag frozen peas and carrots, thawed, drained well
For the potato topping:
2 1/2 pound Yukon gold potatoes
1 tbsp butter
salt and pepper to taste
pinch of cayenne
1/4 cup cream cheese
1/4 pound Irish cheddar
1 egg yolk beaten with 2 tbsp milk
Home to an empty house, just the way I like it and it lasted all of 1 hour, eat some left-over steak and some chips then played on the computer for a bit. Nicki and the boy came in and quickly turned the TV on to some SHIT, too good to be true.
Went out to Parma, tried to get Autumn to go out as well but she didn’t, sent a message about waiting until she gets her place (condo) I guess maybe but I don’t really see it getting better. I know her son is still little so I’m not sure how this is going to play out. Babysitters? It would work but I just don’t know. I do know I’d love to spend more time with her. We did GREAT at Trivia, not me, I just helped a little but not much. Lauren Shep & Brad were there along with Bill, the ever present Sam, Brett (without Kim now) and Russell. LaurenS (cute waitress with tatto on her left shoulder) was there with lots of touchy feely. I had a couple of Happy Endings and a Fat Tire, should have gotten the Fat Tire last so I could have gotten the glass. We did get first today and they acted like they had over $60 for next week, I should make sure I show up.
Nicki reminded me that we have Megan’s Wedding coming up in about 3 weeks, on the 3rd of March, that also means that I need to look into a wedding gift as well. Need to take off the Friday before since Nicki said that Megan wants to do photos of the wedding party on Friday in a park somewhere.
This is interesting since about a month ago I found this mushroom and took a photo of it not knowing what it was, now I do. It disappeared rather quickly and maybe someone picked it up or possibly an animal such as a deer ate it. I couldn’t see myself eating something like this I’ve just picked off the ground. I have eaten some wild blackberries that grow around the greenway though, but it sometimes worries me and I don’t eat too many at a time.
“Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.”
8 ounces dry fettuccine pasta
3 cloves garlic
1/2 sweet onion, cut into wedges
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped
3 tablespoons chopped fresh basil
salt and pepper to taste
1 cup spinach leaves
1 pound cooked shrimp – peeled and deveined
8 ounces fresh mozzarella cheese, diced
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Amount Per Serving Calories: 651 | Total Fat: 28.5g | Cholesterol: 266mg
The dubbel was smooth with a sweet malty flavor. You could taste the alcohol a bit during but it smoothed out on the finish. The aroma was all malt and molasses.
Here’s a photo of the Koningshoeven Trappist Ale glass I got from the Porter Beer Bar last night. I also stuffed myself on a Chicken Schnizel Sandwich and fries. It was a good evening, wish I fit into the crowd in Little Five Points a bit better.
Their description of the event:
“So La Trappe is one of seven Trappist breweries, and the only outside of Belgium. La Trappe has been called Koningshoevn in the US for a few years now due to a trademark dispute, but now it’s finally going back to La Trappe. La Trappe makes the traditional double, triple and quadruple, but also Tilburg Dutch Brown. Tilburg is one of my favorite browns, only made more tasty by the Hieronymus Bosch drawing of a bird eating a man from his triptic of Earth, Heaven and Hell on the lable. In celebration of the return of La Trappe we are having a last hurrah of Koningshoevn goblet night. Limited edition. Last chance, hopefully we’ll see you tonight!”
A Beer loving Electrical Engineer turned Software Engineer