Oui, c'est vrai. Il et beaucoup d'absinthe pour tous la monde de nous a St. George Spirits en Alameda, Ca.
Translation, scroll down the page on the link and you'll see what I mean. Some how, some way they did it. It's actual distilled Absinthe in the United States, using the classic ingredients, ie WORMWOOD! I know what the? Well I don't know but I do suppose persistence pays off, and at $75 a bottle that's not bad considering how much it is to import those things to the US these days. We may go down for the opening, but I believe the husbeast and I may just give a few tokens to his co-worker lady and have her pick us up a bottle when she's out there early Fri. morning! I really can't believe it though. After all this time of having homemade versions (not really suggestible) and imported hooch versions, this is a treat. Absinthe pour moi! Just in time for the new year. Too bad we're not camping this year, that would be uber fun in the Redwoods with all the hippy friends of ours. Oh well.
So yes I'm stoked, and elated and very happy to be able to tell all you all about this wonderful news, now go and act on your instincts. And yes I am rather close to where their distillery is... suggestions kindly taken in comments ;)
I've ignored a few things lately. Mainly the fabulous eats I've been creating. Let's start with last weeks Beef Bourgignon, or Burgundy as the husbeast continued to correct me saying. This recipe was granted from the wonderful David over at Sweater Project (praise be to the Harlot for pointing out a knitter man in a kilt!) You certainly can count on a man to come up with a wonderful dish that another man would love to eat. Sorry if that sounded a little gay, or even lewd, but meh. (the sound of a cat mocking the creative commons in a world of computer savyocity)
Then there was the Risotto by Rachel Ray, the butternut squash one with sage and wine. That dish turned out to be a fabulous pairing with the Sockeye Salmon at Trader Hoe's (only caught once a year in the Copper River in Alaska and a great deal in the freezer section). I won't point to Rachel's recipe you can easily google that one.
Then to top it all off, last night I made marshmallows. I hope hope hope they turn out, as of this morning they were still rather wet. Well that's 12 hours after they were made. I dusted them in sugar and rice flour and went off to work. So we'll see how they are after work. I plan on dunking them in some unsweetened chocolate and topping off with crushed peppermint candy canes. Go check out Brownie Points link to some really cool homemade marshmallow recipes.
This weekend, on Sat. is our hippy friends annual Christmas party, and then Sun. we're celebrating with my mum and brother and his wife. Then to the husbeasts parents on the Eve or the day of X-Mas.
I feel like this very well may a rather low key Christmas, but it's our first, and that just makes me smile.
Cheers and here's to a little holiday cheer. Here here for the penis tree (husbeast's term not mine).
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, December 18, 2007
Thursday, November 8, 2007
Cookies, woohoo.
'Tis that time of the season, where the persimmons are ripening on the trees just so, but doncha know it's persimmon cookie time. Oh yeh, sure.
My version of Persimmon Cookies was from a typical recipe, but since we've just moved and I left all the regular flour in the old freezer, well I improvised.
Persimmon Cookies
INGREDIENTS
2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
So it seemed that all the recipes I googled were relatively the same, so this is the first one that came up...
I used Irish butter from Trader Ho's and doubled the batch since I had 5 persimmons.
The puree was the worst part of the entire experience as my little Cuisinart attempted to burst my eardrums with it's shrill motor. Seriously the sound was deafening and kind of throbbing while it worked. Yeh it's a rather new acquisition.
I also peeled my little Fuyu persimmons before I pureed them. Nice and crunchy they were though.
The flour I used 3.5c of wheat and .5 of self rising. They were really squishy and somewhat like bread. I'm not sure it that was from the self rising or if they're normally like that.
I also adjusted the cooking time to 20 minutes.
With all said and done, I'd have to say they were rather yummy. I believe there would have been more of a persimmon flavor had I used the standard Asian one, Hachiya, but I have yet to steal any of those from an old neighbor's tree!
Onto the knitting tails...
Last night I trudged through and struggled with the puddle formerly known as the Hemlock Ring blanket. And I may have won. There was a ton of swearing, much drinking, and perhaps even a little shaking (in a corner perhaps more rocking than shaking..), and now there are 2 rows that I give up on and am planning on just tinking back those two to get it back to where it should have been were I paying attention to my knitting. I swear I've never worked so hard to get so many extra stitches where there were none before. But it'll work, or I'll be damned.
Secondly a huge thanks goes out to Alyson of the Yoyo Knits. I am the proud owner of new Noro, via a sale she pointed over at Woolgirl. Yeah, 5 new colorway of the Noro Silk Garden. I swear by that yarn. So loverly and wonderful and colorful. I'll be making a few pairs of slippers with some this time around I believe.
Oh and did I mention I'm back on Ravelry, yes my work has finally unrestricted my access. My belief is that some big wig higher up, or such is a knitter and complained that she/he couldn't get on. I was hoping someone eventually would. Take that Big Brother!
My version of Persimmon Cookies was from a typical recipe, but since we've just moved and I left all the regular flour in the old freezer, well I improvised.
Persimmon Cookies
INGREDIENTS
2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
So it seemed that all the recipes I googled were relatively the same, so this is the first one that came up...
I used Irish butter from Trader Ho's and doubled the batch since I had 5 persimmons.
The puree was the worst part of the entire experience as my little Cuisinart attempted to burst my eardrums with it's shrill motor. Seriously the sound was deafening and kind of throbbing while it worked. Yeh it's a rather new acquisition.
I also peeled my little Fuyu persimmons before I pureed them. Nice and crunchy they were though.
The flour I used 3.5c of wheat and .5 of self rising. They were really squishy and somewhat like bread. I'm not sure it that was from the self rising or if they're normally like that.
I also adjusted the cooking time to 20 minutes.
With all said and done, I'd have to say they were rather yummy. I believe there would have been more of a persimmon flavor had I used the standard Asian one, Hachiya, but I have yet to steal any of those from an old neighbor's tree!
Onto the knitting tails...
Last night I trudged through and struggled with the puddle formerly known as the Hemlock Ring blanket. And I may have won. There was a ton of swearing, much drinking, and perhaps even a little shaking (in a corner perhaps more rocking than shaking..), and now there are 2 rows that I give up on and am planning on just tinking back those two to get it back to where it should have been were I paying attention to my knitting. I swear I've never worked so hard to get so many extra stitches where there were none before. But it'll work, or I'll be damned.
Secondly a huge thanks goes out to Alyson of the Yoyo Knits. I am the proud owner of new Noro, via a sale she pointed over at Woolgirl. Yeah, 5 new colorway of the Noro Silk Garden. I swear by that yarn. So loverly and wonderful and colorful. I'll be making a few pairs of slippers with some this time around I believe.
Oh and did I mention I'm back on Ravelry, yes my work has finally unrestricted my access. My belief is that some big wig higher up, or such is a knitter and complained that she/he couldn't get on. I was hoping someone eventually would. Take that Big Brother!
Wednesday, August 29, 2007
Here's to Burning the Man Early!
Early in the morning on Tuesday, some anarchist set fire to the man. Yes that big wooden structure that has been habitually placed in the Black Rock Desert of Nevada for the last what 15 years has finally succumbed to the wills of anarchy. Now this strikes me as funny thinking about all the desert goers sitting there going 'Hey they started without me!' And desperately putting on their burn night costuming and running out to the center to watch the Man go up in flames. All done without the pomp and circumstance that has always brought on the ceremony, you know, the fire dancers, the doves, the parading about...well all these things really do make it all an affair to be apart of, but the fireworks? A little over kill isn't it guys.
The boys and I were discussing this last night as I made an honorary dinner in light of the early burning. There was discussion and debate guessing that the true anarchists (yes there are a few that may still attend) have finally begun to take the burn back and place it into the hands of the real revelers. Evidently there has been rumor that a few Green companies have been allowed into the fest this year. With the introduction of more and more companies, whether they be green or the 'evil' kind it's still against the gist of the festival. Lo how the man behind the curtain must be rolling in his silken sheets, fat off the cash that thousands dish out to have their time 'to be me' with so many others taking that time with them. I know these points are a little disjointed but they were actually snippets from our conversations.
So it seems that they are going to rebuild the structure of the Man, before Saturday gets here, since there was too much damage to have him just hanging around, but burning the Man twice? Does that take something out of the meaning or I wonder if that makes the goers more eager to enjoy the act of the burn... not really sure. I think if I were there in the desert I would be a little ticked, and well trying to do everything in my power to reek havoc on the companies that had been allowed to infiltrate. Even if that means chaos, and destruction. After all, "a passion for destruction is also a creative passion." (90's movie Slacker, the old anarchist to the young guy. Gahd I lurv Texas and their quirkiness)
In honor of old anarchists and young alike out there, I give you my recipe for my mandatory pre-Burn of the Man dinner:
Tuna Melts
bread-any kind will do. Bagels, or rolls or anything nice sized and substantial, just make sure that the side without any crust in is the outside of the sandwich. So if it's a bagel, it's a backyards sandwich then!
Tuna-of course
Mayo
cheese
butter
anything that goes from the kitchen.
Now since this is about the last dinner that you will be eating on the Playa, or off as it may be, it's time to use up as much of your leftovers and whatever you haven't delved into yet. And also a must to invite your neighbors over for some also. This is a communal dinner and generally comes out just huge and too much for one or two people alone.
Here goes.
Take a bowl, add the tuna take what ever's on hand for ingredients, personally I prefer things like Salsa, avocado, last night I used artichoke hearts, cherry tomatoes, sun dried tomatoes, onions, garlic powder, salt, pepper, and some mayo -for me the less the better-. Mix everything.
In a frying pan, add a couple of tbsp of butter, let melt then place bread in the pan, add just enough cheese so it'll melt and help stick everything together. Add a butt load of the tuna mixture. Top off with more cheese, and place the other piece of bread on the sandwich. Keep checking the bottom half of the bread to make sure it doesn't burn, and when it's just right take all the sandwiches out of the frying pan and add a couple more tbsp. of butter for the other side. Now add back in the tuna melts, but of course fry the other side.
And enjoy. A nice big beer helps get it all down, but with all that butter it really doesn't need much help going down. And lo this is really one of the meals that I refer to being a heart attack waiting to happen.
Last night I knit, perhaps I shouldn't have because well the night before we blew the keg that was on tap, the Hop Rod Rye and well we put on Pliny the Elder... which happens to be another double IPA, which is about an 8.9% or so. Needless to say I screwed up and lord knows what I did to the poor little Riboli hat, but there's a few stitches off.
Cheers and here's to knitting under the influence!
The boys and I were discussing this last night as I made an honorary dinner in light of the early burning. There was discussion and debate guessing that the true anarchists (yes there are a few that may still attend) have finally begun to take the burn back and place it into the hands of the real revelers. Evidently there has been rumor that a few Green companies have been allowed into the fest this year. With the introduction of more and more companies, whether they be green or the 'evil' kind it's still against the gist of the festival. Lo how the man behind the curtain must be rolling in his silken sheets, fat off the cash that thousands dish out to have their time 'to be me' with so many others taking that time with them. I know these points are a little disjointed but they were actually snippets from our conversations.
So it seems that they are going to rebuild the structure of the Man, before Saturday gets here, since there was too much damage to have him just hanging around, but burning the Man twice? Does that take something out of the meaning or I wonder if that makes the goers more eager to enjoy the act of the burn... not really sure. I think if I were there in the desert I would be a little ticked, and well trying to do everything in my power to reek havoc on the companies that had been allowed to infiltrate. Even if that means chaos, and destruction. After all, "a passion for destruction is also a creative passion." (90's movie Slacker, the old anarchist to the young guy. Gahd I lurv Texas and their quirkiness)
In honor of old anarchists and young alike out there, I give you my recipe for my mandatory pre-Burn of the Man dinner:
Tuna Melts
bread-any kind will do. Bagels, or rolls or anything nice sized and substantial, just make sure that the side without any crust in is the outside of the sandwich. So if it's a bagel, it's a backyards sandwich then!
Tuna-of course
Mayo
cheese
butter
anything that goes from the kitchen.
Now since this is about the last dinner that you will be eating on the Playa, or off as it may be, it's time to use up as much of your leftovers and whatever you haven't delved into yet. And also a must to invite your neighbors over for some also. This is a communal dinner and generally comes out just huge and too much for one or two people alone.
Here goes.
Take a bowl, add the tuna take what ever's on hand for ingredients, personally I prefer things like Salsa, avocado, last night I used artichoke hearts, cherry tomatoes, sun dried tomatoes, onions, garlic powder, salt, pepper, and some mayo -for me the less the better-. Mix everything.
In a frying pan, add a couple of tbsp of butter, let melt then place bread in the pan, add just enough cheese so it'll melt and help stick everything together. Add a butt load of the tuna mixture. Top off with more cheese, and place the other piece of bread on the sandwich. Keep checking the bottom half of the bread to make sure it doesn't burn, and when it's just right take all the sandwiches out of the frying pan and add a couple more tbsp. of butter for the other side. Now add back in the tuna melts, but of course fry the other side.
And enjoy. A nice big beer helps get it all down, but with all that butter it really doesn't need much help going down. And lo this is really one of the meals that I refer to being a heart attack waiting to happen.
Last night I knit, perhaps I shouldn't have because well the night before we blew the keg that was on tap, the Hop Rod Rye and well we put on Pliny the Elder... which happens to be another double IPA, which is about an 8.9% or so. Needless to say I screwed up and lord knows what I did to the poor little Riboli hat, but there's a few stitches off.
Cheers and here's to knitting under the influence!
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