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By Janet Evans
Friday, Jul 18 2008, 06:40 AM
Sam Calagione (Founder/President of Dogfish Head), and next to him
is Rob Tod (Founder of Allagash Brewing).
I found my summer beer of choice for this year thanks to my son and daughter-in-law, who were visiting from Colorado over July 4th.
They make their own beer, but went out to pick up a few different types while they were visiting. One that they brought home was just right for a hot summer day.
If you’ve ever eaten a ripe peach but ate the fruit around the “pit” you may have noticed it is more of a sweet/sour flavor. Dogfish Head makes Festina Peche, and it reminded me of that fruit around the peach pit.
Festina Peche
Availability: Summer
Release Date: June 1st each year
A refreshing neo-BerlinerWeisse fermented with honest-to-goodness peaches to (get this!) 4.5% abv!
Because extreme beers don't have to be extremely boozy! Available in 4-pack and draft during the sweaty months.Sadly, there are only two breweries left in Berlin still brewing the BerlinerWeisse style which is characterized by its intense tartness. There were once over 70 breweries in Berlin alone making this beer! In addition to fermentation with an ale yeast, Berliner Weisse is traditionally fermented with lactic cultures to produce its acidic or green apple-like character. It is delicately hopped with a pale straw color and served as an aperitif or summertime quencher. To soften the intense sourness, Berliner Weisse is traditionally served with a dash of essence of woodruff or raspberry syrup.
In our Festinal Peche since the natural peach sugars are eaten by the yeast, the fruit complexity is woven into both the aroma and the taste of the beer so there is no need to doctor it with woodruff or raspberry syrup - open and enjoy!
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It's got to be served ice cold and forget the bottle...you need it in a glass to enjoy the beauty of it..a Pilsner is perfect. And Woodman's has a HUGE beer selection.
Dogfish Head Craft Brew Ales
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By Janet Evans
Saturday, Mar 29 2008, 07:15 AM
 Ronald McDonald ® balloon in the Macy’s Thanksgiving Parade
I'm sorry....but each time I read the story I'm about the tell you, I just have to keep repeating my title.
McDonalds has had many slogans as the years have gone by.
Here are just a few that ran in the U.S.~
1967 McDonald's is your kind of place
1980s There's nothing quite like a McDonald's
1981 Nobody makes your day like McDonald's can
2000 We love to see/make you smile
2002 Make every time a good time
2007 Things that make you go 'mmmm'
Well, you get the point...but perhaps the 2007 slogan, changed back to "Things that make you go hmmm," would be more appropriate when you consider what happened to Ethan Wade, in Greenville County, South Carolina at a local McDonalds.
Ethan went through the drive-thru and had a problem with his order, so he decided to go inside to get it straightened out.
Ethan happens to be a little person.
Here's what happened ~
Wade said, "Young lady had her back turned to the counter and when she turned around and spotted me she threw her hands up in the air, started yelling 'Oh, my gosh! Oh my gosh!' and ran to the back of the restaurant, continuing to yell as she was in back of the restaurant."
Wade said that the employee's response caught the attention of other customers, as well as her co-workers. He said, "The person that was coming to help me actually responded, 'I thought you had a gun. I thought you were robbing the place.'
"Wade said that the shift manager and store manager apologized after the incident. He said the employee who screamed told a supervisor that she had a phobia of little people. And employee in the franchise office told Wade about what the woman had said.
Wade said, "The employee had stated to her, 'Imagine if you saw a snake or a spider, how would you respond?' And that employee said she understood that. And I said, 'That's unbelievable. I am a human being.' "
"How could you compare the fear of a snake and spider to a human being? That makes no sense to me," Wade said. "I've seen kids kind of react like that. Understandable. But grown adults to act like that? That's just not acceptable."
Like I said....Things that make you go hmmm......
Read the article from NBC WYFF Channel 4
Little Person Says Clerk Screamed, Ran From Him í here
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By Janet Evans
Saturday, Feb 9 2008, 03:45 PM
Wisconsin candy shops, including Beerntsen’s of Green Bay and Manitowoc, Kaap's of Green Bay and Seroogy's of De Pere, have been featured in a New York Times article, “A Tour of Candyland in Wisconsin, Timeless and Sweet.”
In the article titled "A Tour of Candyland in Wisconsin, Timeless and Sweet" in the newspaper’s “Escapes” section, writer Kit Kiefer describes "the Wisconsin Candy Delta" -- a roughly 150-mile perimeter triangle formed by Green Bay, Manitowoc and Oshkosh. Kiefer describes the candy stores in Appleton, De Pere, Green Bay and Oshkosh, “None of these places should exist in the 21st century, doing what they’re doing.
But in eastern Wisconsin, when it comes to chocolates, creamy reality trumps bitter logic.”
hhhhhhhhhhhhhhhhhhhhhhhhhhhh
Some of you may believe chocolate is the perfect food.
And it's no wonder chocolate is one of the most popular gifts for Valentine's Day.
Chocolate makes you feel good.
It contains a natural "love potion," Tryptophan."
Tryotophan is a chemical that your brain uses to make a neurotransmitter called serotonin.
If you have high levels of serotonin, you can have feelings of elation, and sometimes ecstasy.
You would probably have to eat a lot of chocolate to have seriously high serotonin levels, though.
Dark Chocolate can be good for you.
It has flavinoids, which help to thin your blood and prevent clots.
If you eat chocolate three times a month, it's thought that you may live a year longer than someone who does not eat chocolate.
But, if you over indulge, you may have a shorter life expectancy, because of the fat content.
All I know is, when I eat a high quality piece of milk chocolate, and savor it, it makes me happy.
And I don't feel guilty. Never.
Not like when I might scoff down a dark chocolate Milky Way bar, and then say, "Why the heck did I do that?"
It took me less time to eat the thing than it did to unwrap it. Wasted calories, that's for sure.
But good quality creamy, milk chocolate.... it's worth every calorie.
So what "chocolate" is your type?
Milk, Dark, White?
With or without nuts?
Solid or cream or fruit filled?
Me...give me the best milk chocolate you can buy...
and for a gourmet candy nothing is more satisfying than a Godiva Open Oyster...
Milk chocolate in the shape of an oyster shell, filled with a hazlenut chocolate praline...heaven!
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By Janet Evans
Tuesday, Feb 5 2008, 07:10 PM
O.K. I guess you are going to need more than a couple of bucks to buy a bottle of this beer!
I'm speaking of Carlsberg ASAs new Vintage No. 1 beer, which their officials say is probably the best and most expensive beer in the world.
The Danish brewer is charging $400 for each bottle (less than a pint).
Three of Copenhagen's most exclusive restaurants will sell the beer, and only 600 bottles will be made.
Brewmaster Jens Eiken said more than 50 have already been purchased.
The brewmaster said the beer, which weighs in at about 10.5 percent alcohol, is stored in Swedish French oak casks in a special place about 50 feet below Carlsberg's old brewery.
Each bottle has a hand-stenciled label by a well-known artist and the empty bottles will be worth about $100 each.
No 10 cent deposits on these babies.
Read more
Carlsberg, Worlds Most Expensive ç here
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By Janet Evans
Saturday, Jan 19 2008, 04:47 PM
from the Consumerist....
Nobody knows what this pillow is made of....
"I had a pillow that says 'contains textiles of 100% unknown kind' on that tag that says 'Do not remove under penalty of law'. Kind of defeats the purpose of the tag, and I'm wondering what is in my pillow. Used underpants? Human hair? It does say 'all new materials' but that might just be "new to me."
You gotta see this....
Under Penalty of Law ç here
The Consumerist is a great site.
Check out some other wacky articles while you are there, including
Confessions of a Starbuck's Barista
and
Washington Mutual's Internal Breastfeeding Policy
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By Janet Evans
Thursday, Nov 22 2007, 06:15 AM
Although juicy and tender butterball turkeys are the main cuisine of today's Thanksgiving celebrations, these birds were NOT the most popular centerpieces on the first Thanksgiving tables.
In 1621 when the Plymouth colonists and Wampanoag Indians celebrated the first Thanksgiving, they were gobbling up many more foods than just turkey.
Since lobster, goose, duck, seal, eel, and cod were plentiful during this time, these foods were most likely the main courses of this first feast.
Deer meat and wild fowl are the only two items that historians know for sure were menu of this autumn celebration.So how did the turkey become the main mascot of modern-day Thanksgiving if we don't know for certain that turkeys were at this first feast?
One story tells of how Queen Elizabeth of 16th century England was chowing down on roast goose during a harvest festival.
When news was delivered to her that the Spanish Armada had sunk on it way to attack her beloved England, the queen was so pleased that she order a second goose to celebrate the great news.
Thus, the goose became the favorite bird at harvest time in England. When the Pilgrims arrived in America from England, roasted turkey replaced roasted goose as the main cuisine because wild turkeys were more abundant and easier to find than geese.
Turkey Trivia:
- The long fleshy skin that hangs over a turkey's beak is called a snood.
- The color of a wild turkey's naked head and neck area can change blue when mating.
- Male turkeys are nicknamed "toms" while females are called "hens."
- When turkeys reach maturity they can have as many as 3,500 feathers!
- Faster than a speeding bullet--Wild turkeys can run up to 55 miles an hour!
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And I apologize for this, but I just can't resist ....
Your dinner will be the talk of the TOWN!!
You should try this!
Sure to bring smiles from your guests!
Here is a new way to prepare your Thanksgiving Turkey.
1. Cut out aluminum foil in desired shapes.
2. Arrange the turkey in the roasting pan,position the foil carefully.? (see attached picture for details)
3. Roast according to your own recipe and serve.
4. Watch your guests' faces... (scroll down)
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By Janet Evans
Friday, Nov 16 2007, 06:35 AM
This is the 24 lb. turkey I prepared for Thanksgiving dinner, along
with a 13 lb. turkey. YUM! I usually have around 22 people
for Thanksgiving dinner. I think it is my favorite holiday to cook
for because of the family memories and traditions
With Thanksgiving just around the corner, and your holiday plans being made, I thought perhaps you would like to share a special family tradition, funny story, or touching moment from a Thanksgiving get-together from holiday's past. I don't have just "one" particular story to share ... but I think about my past family Thanksgiving and other holiday celebrations from when I was a child, quite often.
It's not possible for my side of the family to all get together any more, for many reasons. But I can still smell the turkey cooking and see my mom in the kitchen working hard, but with a smile, and with the windows all steamed up on Thanksgiving day, back in the 1960's. The Macy's Day Parade on the television in the background in one room with my little sister and I watching the large balloons floating by. One of my other sisters listening to a new Beatles album that was just released on record player in the living room.
The day before, one of my brothers, in his deep Navy dress blues had hitchhiked home across the country from California (yes, hitchhiking was considered safe back then, especially if you picked up a serviceman). I remember him bolting in the door with his duffel bag, all smiles. After a few hugs, he saw a bowl of fruit on the kitchen table with a huge fuzzy peach. He grabbed it saying "Gee, I haven't had a peach in so long!" and took a big bite, only to leave two big front teeth marks in the "fake" peach (yes, it was a whole bowl of imitation fruit)!
My two brother's would fool around and arm wrestle at the table while cracking some walnuts and pecans, while we would catch up on how they were. It was so nice to all be together. There were six kids in my family, so there was quite an age difference between some of us.
Then, finally, time for the turkey! My dad always carved ours at the table, but this time he was being filmed with the new Super 8 mm video camera (that made the movies very choppy). Because he was being "filmed" he had to act and do something silly while carving. We would all fight over the "wish bone" to see which two of us could break it for Good Luck. We'd eat our fill of dinner and pie. Then retreat to the living room and maybe put together a jigsaw puzzle.
My mom's gone now, but I still make "her" homemade bacon rolls, her stuffing, her rutabaga, and EVERYTHING else she taught me. She was the BEST cook. I miss her and our family holidays.
There's nothing better than your own Thanksgiving at home, right? Your own mom's, or grandma's dressing or apple and pumpkin pies? Just being together in that warm, steamy Thanksgiving home with people you love.
Nothing better ....
P.S.
This blog's for you, Mom. XOXO
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Here's an easy soup I served for an appetizer last year at Thanksgiving. A "new" tradition.:
Creamy Roasted Red Pepper Soup
Ingredients
- 1/4 cup (1/2 stick) butter or margarine, divided
- 1/2 cup chopped onion
- 1 garlic clove, finely chopped
- 1 jar (12 ounces) roasted red peppers, drained, seeds removed
- 1/4 cup all-purpose flour
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
- 1 can (14.5 fluid ounces) vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preparation
MELT 2 tablespoons butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes or until onion is tender. Transfer onion mixture to food processor (or blender) container. Add red peppers; cover. Process until smooth. MELT remaining butter in same saucepan. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Stir in red pepper mixture, salt and pepper. Heat through.
Makes 6 servings
Note: For a crock pot full of soup, triple the recipe.
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"Unglued?' Only if there aren't any leftovers!
Do you have a story, memory or tradition you would like to share?
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