tag:blogger.com,1999:blog-80658238191191653992024-03-12T18:36:29.340-07:00Eat My SauceRoughly speaking, this is a kitchen blog. It will cover a huge variety of topics that I am interested in at any given point in time including, but not limited to, homebrewing, canning, gardening, baking, composting and eating.jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-8065823819119165399.post-21647143118464883022012-02-11T13:24:00.000-08:002012-02-11T13:24:49.957-08:00Screen Door<span style="font-family: "Trebuchet MS", sans-serif;">After hearing about it for years, Ty and I finally made it to <a href="http://screendoorrestaurant.com/" target="_blank">Screen Door</a> this morning. They were already packed when we got there at 9:45 (because somebody needed his beauty sleep) so we added our name to the list. With 17 tables ahead of us, we had plenty of time to visit the <a href="http://maps.google.com/maps/place?rls=com.microsoft:en-us:IE-SearchBox&oe=&um=1&ie=UTF-8&q=green+bean+coffee+portland&fb=1&gl=us&hq=green+bean+coffee&hnear=0x54950b0b7da97427:0x1c36b9e6f6d18591,Portland,+OR&cid=13202473641896938719" target="_blank">Green Bean</a> next door and get to-go cups of coffee. </span><br />
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<span style="font-family: Trebuchet MS;">When our name was finally called, there were just two spaces at the bar. After waiting for 45 minutes, we were happy to take the barstools! The bartender was clearly very, very good at his job so it was actually a lot of fun watching him whip up bloody marys, white russians and spanish coffees. Ty ordered the fennel sausage scramble from the specials menu while I elected to try the praline bacon waffles off the regular menu. The combination of sweet praline and fresh whipped cream with super salty bacon was mind blowing. I think it was the best breakfast that either of us had ever had... and, miraculously, it was at the same restaurant. The odds of that seem slim to none. </span><br />
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<span style="font-family: Trebuchet MS;">We'll be back... and hopefully they'll have the Red Velvet pancakes that were on the specials menu again because they sounded devine this morning! </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com1tag:blogger.com,1999:blog-8065823819119165399.post-82873234264471650192012-01-27T08:56:00.000-08:002012-01-27T08:56:45.941-08:00Valentine's Day<span style="font-family: "Trebuchet MS", sans-serif;">After much debate and research, we've decided that we'll be exploring some local restuarants and romping around town. We feel so lucky that we live in the BEST city in the whole world so it only makes sense to check out some restaurants that we've been wanting to try. We're planning brunch at Screen Door on Saturday to be followed by visits to the EVOO store, the salt and spice store, Saturday Market and brewing store in Sellwood. We'll be grabbing dinner ingredients at the market and plan on cooking at home. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Sunday, we'll be attending brunch at Beast... and I'm SO excited to finally get to go there. I love that they do have a brunch so that we can try them out at a more affordable price. If it's as good as I think it'll be, I'm sure we'll bite the bullet and go back for dinner. After that, I think we'll head to Powell's. </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-14471724837463431772012-01-18T19:12:00.000-08:002012-01-18T19:12:19.811-08:00Masa Harina<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">For some reason, Ty started looking up tortilla recipes last night - neither one of us can even remember why. Oh, he just remembered, last night's <a href="http://www.foodnetwork.com/iron-chef-america/index.html" target="_blank">Iron Chef</a> ingredients were tequila and tortillas!! Anyway, he said that we needed masa harina... which I had never heard of before. Enter the new google, Facebook! A quick inquiry post yielded local brands and places to procure it as well as a couple of tips for making tortillas. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">I needed to stop at <a href="http://www.newseasonsmarket.com/" target="_blank">New Seasons</a> on my way home anyway so I grabbed a bag of <a href="http://www.bobsredmill.com/" target="_blank">Bob's Red Mill</a> brand masa harina. It's basically a corn flour but I think it may have more things in it because you just add water and salt. Here's how it looks in the bag and out of it: </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMt_DaIQzFwOwqgGChVnagFwYJZgvvTw2Awbj4iQxgEPhIQL2fTgHr3YNIjDCl-QvPPkyGgt12MwRbBFCYoqeacItfLNGyrPQhXwmjmW3XPMQjRDsOQPCP38R6Y-D-Biz27G49XefN64D/s640/blogger-image--2005878538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMt_DaIQzFwOwqgGChVnagFwYJZgvvTw2Awbj4iQxgEPhIQL2fTgHr3YNIjDCl-QvPPkyGgt12MwRbBFCYoqeacItfLNGyrPQhXwmjmW3XPMQjRDsOQPCP38R6Y-D-Biz27G49XefN64D/s200/blogger-image--2005878538.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjm7I5Br6QHDbn087kImw_cWjFNEKJAqSmcLYfjA33k6DnqMLTD01J8U_IRrZaWFgr-WbM6VOuArELo4CD-JCoa2ebJ4ImGatoId8QrbUcGlBJO6HhA7Gz4ZvmIFQ_wBiRLCdbtFbp30U/s640/blogger-image--789468108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjm7I5Br6QHDbn087kImw_cWjFNEKJAqSmcLYfjA33k6DnqMLTD01J8U_IRrZaWFgr-WbM6VOuArELo4CD-JCoa2ebJ4ImGatoId8QrbUcGlBJO6HhA7Gz4ZvmIFQ_wBiRLCdbtFbp30U/s200/blogger-image--789468108.jpg" width="149" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Here's Ty adding the water and how it looks when partially mixed:</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcTmEEIUht4_N9TloNdmtkPJYcpwP6kCVzA3ENE-Vp2fHQBn43dSZBtMjrfmDY86KGobnnCfYGNvtQSoM3xSxXXhhfXbDucd6-KvJCatqdyNev0r6WQq318H-H3vHiStAMUH6elpp4_dO/s640/blogger-image-1807516290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcTmEEIUht4_N9TloNdmtkPJYcpwP6kCVzA3ENE-Vp2fHQBn43dSZBtMjrfmDY86KGobnnCfYGNvtQSoM3xSxXXhhfXbDucd6-KvJCatqdyNev0r6WQq318H-H3vHiStAMUH6elpp4_dO/s200/blogger-image-1807516290.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacSXFrAd-6nNAqtfMCGhyphenhyphenb3IuEaudZGRKzhH-yvq0yTotW87IqUhynMOnn4YENFImi-U_f6I2ei1XPzgUB1shxSjXg-Re3wCdEDYPwgZRYzk_JxAKI0k_7Pnv5l4OwXF9zSSYga9z6ECq/s640/blogger-image--1890935306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacSXFrAd-6nNAqtfMCGhyphenhyphenb3IuEaudZGRKzhH-yvq0yTotW87IqUhynMOnn4YENFImi-U_f6I2ei1XPzgUB1shxSjXg-Re3wCdEDYPwgZRYzk_JxAKI0k_7Pnv5l4OwXF9zSSYga9z6ECq/s200/blogger-image--1890935306.jpg" width="149" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">It is then supposed to rest for half an hour... but we don't have that kind of time because we are hungry bears!! So it rested for maybe 10 minutes before Ty divided it into 6 pieces (he only made a half-batch) with the pastry divider. He flatted and rounded the pieces, rolled them out and heated them in the pan. They ended up being a bit thick and crumbly - perhaps from not resting sufficiently or perhaps from needing just a smidge more water. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyuRxY1XLPwcuySMYw9Stf0jvrrendhO4SP7cWEKaotU9-_RT7rAgcDLrPEk2cuXgMENVBbHDK0T7Pndc3IvQKFNMN-A2YQCiZFfWpIDgxhKZjDSeX5EG2oG0EING6zZh-xLq3E8xL8zk/s640/blogger-image-339138534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyuRxY1XLPwcuySMYw9Stf0jvrrendhO4SP7cWEKaotU9-_RT7rAgcDLrPEk2cuXgMENVBbHDK0T7Pndc3IvQKFNMN-A2YQCiZFfWpIDgxhKZjDSeX5EG2oG0EING6zZh-xLq3E8xL8zk/s200/blogger-image-339138534.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fz1NIDGl4NWC6NrFGU8BYpkyNOivbNVCC94wk2ZqyBQoh3a-o5YbRGCGjrsJCDyOwaMSUmkRdvwlJSxyUWIjtcXERgQk-hT8QadQw72KkCmQrPqg0fjfSzBrQxJcgdn8LVxEqSNEKwel/s640/blogger-image--2067902797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fz1NIDGl4NWC6NrFGU8BYpkyNOivbNVCC94wk2ZqyBQoh3a-o5YbRGCGjrsJCDyOwaMSUmkRdvwlJSxyUWIjtcXERgQk-hT8QadQw72KkCmQrPqg0fjfSzBrQxJcgdn8LVxEqSNEKwel/s200/blogger-image--2067902797.jpg" width="149" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">No matter, we're versatile people... and, did I mention, hungry bears? So we ended up making tostados with our turkey taco mix and three tortillas a piece. Final verdict? Delish!!! If I know Ty at all, he'll be trying flour tortillas next and a hybrid flour/corn tortilla won't be far behind. Oh, and the best part? We started watching a <a href="http://www.foodnetwork.com/chopped/index.html" target="_blank">Chopped</a> on DVR while we were eating and masa harina was in the dessert basket! What are the odds of that?</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1QxV4B_VbYMndLufHBjW_mPsPjfYUyK49XmTgPJ47PU5rpzJhAU2vYUCicppUps1OlXM7-2crrCRr94PGq1leoKy3PKFLqYdbTlD5ocoAIoVnS4de80VWtlGIEUQWEo1joGlkU3K-nv8/s640/blogger-image--1772460971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1QxV4B_VbYMndLufHBjW_mPsPjfYUyK49XmTgPJ47PU5rpzJhAU2vYUCicppUps1OlXM7-2crrCRr94PGq1leoKy3PKFLqYdbTlD5ocoAIoVnS4de80VWtlGIEUQWEo1joGlkU3K-nv8/s200/blogger-image--1772460971.jpg" width="149" /></a></div>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-68014988733414155152012-01-17T19:27:00.000-08:002012-01-17T19:29:12.560-08:00Lentil and Black Bean Soup<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5oLM9SQLyxf5DlPLDeYodzqaL6PN2MuRB3GcBd-d1xZcd6zSyEyQ6shw9_RjDMPPQ-mY4cDT6RPXVzWSWXeBg2mLtMbQW9v1cQR20xV7doR-jRrRnx1GGIWXOeN5jhcbT8SmwrRnVUkw/s1600/blogger-image--341228991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5oLM9SQLyxf5DlPLDeYodzqaL6PN2MuRB3GcBd-d1xZcd6zSyEyQ6shw9_RjDMPPQ-mY4cDT6RPXVzWSWXeBg2mLtMbQW9v1cQR20xV7doR-jRrRnx1GGIWXOeN5jhcbT8SmwrRnVUkw/s200/blogger-image--341228991.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uGp_HtQbJpivR-wpu5d68xJpVl5RLzFqsAPRCg4-1jELs1NvoI7bdt4Yh_1KPYSr-2BztuW8nj8Vu4hJf_4Z6IiTx2aSh6YW4teSyD7y3XsJqnn4B3G4QTONobf33QDwg6oZEtvsgkcR/s1600/blogger-image--599935922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uGp_HtQbJpivR-wpu5d68xJpVl5RLzFqsAPRCg4-1jELs1NvoI7bdt4Yh_1KPYSr-2BztuW8nj8Vu4hJf_4Z6IiTx2aSh6YW4teSyD7y3XsJqnn4B3G4QTONobf33QDwg6oZEtvsgkcR/s200/blogger-image--599935922.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi754ixlpfiqaeUUYfUMDhYyDjmKxQXm6aWM_USarg4SK5e9xtOhLU4qSSwaDiCPTzuBad3R53B4gtVrbS-YcEu822VO8MjOFUE7Vb_cbc04y5Wbv5-gMi_WOZWIM9Aos_3l10YvsVv6jR6/s1600/blogger-image--701736337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi754ixlpfiqaeUUYfUMDhYyDjmKxQXm6aWM_USarg4SK5e9xtOhLU4qSSwaDiCPTzuBad3R53B4gtVrbS-YcEu822VO8MjOFUE7Vb_cbc04y5Wbv5-gMi_WOZWIM9Aos_3l10YvsVv6jR6/s200/blogger-image--701736337.jpg" width="149" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">This recipe was inspired by one that I read in Runner's World recently. It is great for a cold day and makes for a hearty meal all by itself. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u><span style="font-family: Trebuchet MS;">Lentil and Black Bean Soup</span></u></div><span style="font-family: Trebuchet MS;">1 tablespoon EVOO</span><br />
<span style="font-family: Trebuchet MS;">1/2 large onion, diced</span><br />
<span style="font-family: Trebuchet MS;">1 carrot, diced</span><br />
<span style="font-family: Trebuchet MS;">1 pound brussel sprouts, cleaned and halved</span><br />
<span style="font-family: Trebuchet MS;">8 mushrooms, sliced</span><br />
<span style="font-family: Trebuchet MS;">5 cloves garlic</span><br />
<span style="font-family: Trebuchet MS;">1/2 teaspoon chili powder</span><br />
<span style="font-family: Trebuchet MS;">1/2 teaspoon cumin</span><br />
<span style="font-family: Trebuchet MS;">1/4 teaspoon paprika</span><br />
<span style="font-family: Trebuchet MS;">2 cups cheese whey (or broth)</span><br />
<span style="font-family: Trebuchet MS;">1/2 bottle beer</span><br />
<span style="font-family: Trebuchet MS;">1 tablespoon tomato paste</span><br />
<span style="font-family: Trebuchet MS;">1 cup lentils</span><br />
<span style="font-family: Trebuchet MS;">1 can black beans, drained, rinsed and lightly mashed</span><br />
<span style="font-family: Trebuchet MS;">Salt and pepper to taste</span><br />
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<span style="font-family: Trebuchet MS;">Heat EVOO. Add onions, carrot and brussel sprouts to pan; saute until onions are translucent. Add garlic, mushrooms and spices; saute for another minute or two. Add cheese whey (this is the leftover product from making cheese that I have frozen specifically for soup making - broth can be used instead), beer and tomato paste; bring to a boil. Add lentils and cook until tender or about 25 minutes. Add black beans, salt and pepper; cook for 5 more minutes. </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-31980785825520356512012-01-16T14:34:00.000-08:002012-01-16T14:34:31.969-08:00homebreworegon.com<span style="font-family: "Trebuchet MS", sans-serif;">I should have mentioned this here earlier... but, if you're missing our homebrew posts, we've actually started a new blog for those!! It's <a href="http://homebreworegon.com/">homebreworegon.com</a>... be sure to visit us there often. We'll be keeping you updated on all our homebrew foibles and successes as well as reviewing local pubs and beers. </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-46272969023477368652012-01-09T19:46:00.000-08:002012-01-09T19:46:16.901-08:00The Big Waste<span style="font-family: "Trebuchet MS", sans-serif;">Eliminating waste is one of the many issues about which I am passionate. There are nearly endless ways that every person can work towards eliminating waste (drive less, recycle more, buy products with less packaging, on and on) so I was super excited to see a show on the <a href="http://www.foodnetwork.com/food-network-specials/the-big-waste/index.html" target="_blank">Food Network</a> highlighting the issue of food waste. The show, <a href="http://www.foodnetwork.com/food-network-specials/the-big-waste/index.html" target="_blank">The Big Waste</a>, was on last night and the premise was a cooking competition that pit two teams of world class chefs against each other to prepare a meal for 100 entirely out of food waste. </span><br />
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<span style="font-family: Trebuchet MS;">It was quite shocking and I believe a stat was quoted that nearly half of the food supply in the US goes in the trash. Wow. It is hard to imagine but they did a great job of showcasing a variety of waste from chickens with skin torn during processing to produce with a blemish as small as the freckles on Bobby Flay's check to the corn at a you-pick that was knocked down during a storm. There was a lot of focus on how picky customers can be and that they will only buy things that look perfect or are the best cut. </span><span style="font-family: Trebuchet MS;">As CSA members, we have gotten very used to produce that doesn't look grocery-store-perfect. It still tastes great... actually, BETTER because it is so so so much fresher! </span><br />
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<span style="font-family: Trebuchet MS;">One thing that has always bothered me about the Food Network is that they don't compost their food. Or, if they do, they don't tell their audience. Which is really missing an opportunity to educate Americans on how easy it is to compost, how great it is for the environment to put that much less in the landfill and how useful compost can be in the garden - not to mention how much money you can save by making your own compost instead of buying it. </span><br />
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<span style="font-family: Trebuchet MS;">That said, I'll be posting this blog post on Bobby Flay's facebook page with the hopes that the Food Network will continue to investigate the waste in our food system and incorporate composting into their next program (please let their be a next program - this is such an important issue and they have an amazing platform for educating). And wouldn't it be neat if they explored some other aspects of our food system... like antibiotic use, chemical fertilizers and ways to get all the waste food to the significant population of Americans who go hungry on a daily basis. </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-62573034323905131832012-01-04T08:52:00.000-08:002012-01-04T08:52:38.767-08:00Batch #3<span style="font-family: "Trebuchet MS", sans-serif;">We brewed <a href="http://www.fhsteinbart.com/recipes/portlandhef.pdf" target="_blank">Batch #3</a> last night. It ended up being a bit of a cluster because Ty started it, then had to leave for an hour and a half so I did all the middle stuff before he ended up finishing it. As always, there were a few potential errors AND I didn't manage to take any pictures! </span><br />
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<span style="font-family: Trebuchet MS;">The major mistake was that I didn't sanitize the hydrometer before I used it. A minor mistake was not having enough ice on hand to get the batch cooled as quickly as it should have been. We have a freezer in the garage for bulk meat and Costco purchases so I think I'll be putting a trash bag of ice in there to prevent that particular issue from happening again. </span><br />
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<span style="font-family: Trebuchet MS;">One thing that I really liked last night was that Ty and I are already both comfortable enough with the process that we can use teamwork and take over for each other as needed. I also really like that it is a totally doable project on a week night. I predict a lot more week night brewing in our future! </span><br />
<span style="font-family: Trebuchet MS;"><br />
In semi-related news, we made it to the <a href="http://widmerbrothers.com/brewery/#the-gasthaus-pub" target="_blank">Gasthaus</a> over the weekend to try the Prickly Pear Mead. I'd only had mead once before and my memory of it was drastically different that the Prickly Pear. I'd also had it at <a href="http://widmerbrothers.com/" target="_blank">Widmer</a>... but I remember it being somewhat thicker and with more of a honey flavor. <br />
<br />
Tomorrow night, we're headed to <a href="http://maherspub.com/" target="_blank">Maher's Pub</a> in Lake Oswego. We've never been before but we have wanted to check the place out because one of our biggest cons about living in Lake O is the lack of pubs and taverns. <a href="http://www.goodlifebrewing.com/" target="_blank">GoodLife Brewing</a> will be hosting a <a href="http://beeradvocate.com/events/info/50878" target="_blank">Meet The Brewer</a> event that sounds tasty and fun. </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-61594797569293117322012-01-03T08:23:00.000-08:002012-01-03T08:23:40.641-08:00New Years Eve Dinner<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-jtEU6byH6HrBY4z1HVzMHJS0hSxJ1SnYpvj7SheOyM8DyndhSg7TMkXvz7JX7uTWDbwQx_DXUPhuTMNHcUz6e3TcQ089cqN3Ikmtcl_cW-Bypjm5mW8Zk-m-6FqKsalWErZyJtSl64T/s640/blogger-image-653567364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-jtEU6byH6HrBY4z1HVzMHJS0hSxJ1SnYpvj7SheOyM8DyndhSg7TMkXvz7JX7uTWDbwQx_DXUPhuTMNHcUz6e3TcQ089cqN3Ikmtcl_cW-Bypjm5mW8Zk-m-6FqKsalWErZyJtSl64T/s200/blogger-image-653567364.jpg" width="149" /></a><span style="font-family: "Trebuchet MS", sans-serif;">It is really nice to have friends who get a discount at New Seasons, love amazing food and really know how to cook meat! How does the first slice of a rib roast look to you? Amazing? Well, if you'd actually gotten to enjoy it, you would know that amazing doesn't even start to describe it. I'm not exactly sure what all went into the rub... I know there was EVOO, salt, pepper and paprika but also a couple of other things as well. The crust was the best I've ever tasted - super crispy and flavorful! </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUWahmXSriIyOD8hozjRvQHa9ZmGBBU7mVVIR12PVC0CN-M0P2cXSjSDSVBLr5AeoZPowPyBZvESAGIc64LK98-h949YbzMqRYyay7y6xfLmluZm9L8YL_kXpoIFQ530bHva_qUnWWYuj/s640/blogger-image--314481568.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUWahmXSriIyOD8hozjRvQHa9ZmGBBU7mVVIR12PVC0CN-M0P2cXSjSDSVBLr5AeoZPowPyBZvESAGIc64LK98-h949YbzMqRYyay7y6xfLmluZm9L8YL_kXpoIFQ530bHva_qUnWWYuj/s200/blogger-image--314481568.jpg" width="149" /></a><span style="font-family: "Trebuchet MS", sans-serif;">Of course, we didn't just eat the most amazing beef ever... we also enjoyed perfectly sauted brussel sprouts and smashed red potatoes with lots of garlic. Served with some good beer, it was the perfect New Years Eve dinner with great friends. After dinner, we turned on Episode 7 of Game of Thrones and half of us promptly fell asleep... </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XTsSJ8TKM4Zx2ok20XDjNqFpgvRxwFiMqWxhYDGxeoOIwUR9lz1Rs-2vd1VGPFFm8WUu0UFfgvGEWan7RZh1xnlQnAGU4IwGZGHlrYsNx4GHuKCSLL2JFr7tAR6jww1wVYZ6uFvTyhFZ/s640/blogger-image-1810040704.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XTsSJ8TKM4Zx2ok20XDjNqFpgvRxwFiMqWxhYDGxeoOIwUR9lz1Rs-2vd1VGPFFm8WUu0UFfgvGEWan7RZh1xnlQnAGU4IwGZGHlrYsNx4GHuKCSLL2JFr7tAR6jww1wVYZ6uFvTyhFZ/s200/blogger-image-1810040704.jpg" width="149" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">After a long ten hour sleep, we all awoke famished... so Ty whipped up a little leftovers breakfast of steak bites, smashed potato patties and garlic Romano bread. Yeah, it was all just as good the next morning with a fresh cup of piping hot coffee. Could 2012 have gotten off to a better start? </span></div>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-1314383555101801872012-01-01T16:38:00.000-08:002012-01-01T16:38:51.954-08:00Batch #1<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFo0LKtNmmudziOaH_pWTIC408Bj7vzdDZJyH7u-Qn7YmCKN8yCLJNrj9Z2usUSCdmNB3R7-LkpXN3DdfYy0Nc_GCyI7w-Qqr2SYA14bk2X-uvqQ85FiYvPa1zfCN5TUUSt2EFAu6TbEU/s640/blogger-image--1940701974.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFo0LKtNmmudziOaH_pWTIC408Bj7vzdDZJyH7u-Qn7YmCKN8yCLJNrj9Z2usUSCdmNB3R7-LkpXN3DdfYy0Nc_GCyI7w-Qqr2SYA14bk2X-uvqQ85FiYvPa1zfCN5TUUSt2EFAu6TbEU/s200/blogger-image--1940701974.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Syphoning Batch #1</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLZXxHMS1B0AlLlEHqGM2DvQ7ipkB_FHe_2kzPv69pZuO47Hn6JMwOeYCQLyn2cF_2f-4roHTFnlT93dnSXXAd1TMhqR8fsugyxMrwIlsAne0jN2JPsQZfzsVY7evmPtFYjbUgJwnuRg/s640/blogger-image-1039728356.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLZXxHMS1B0AlLlEHqGM2DvQ7ipkB_FHe_2kzPv69pZuO47Hn6JMwOeYCQLyn2cF_2f-4roHTFnlT93dnSXXAd1TMhqR8fsugyxMrwIlsAne0jN2JPsQZfzsVY7evmPtFYjbUgJwnuRg/s200/blogger-image-1039728356.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Bottling Batch #1</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhog8WRWylseOdUdmhsq_8pknUcZfEC3EioMZ7KjPd3BKiUvA1Huo6EvPqliAUk1Pu3LqBKCCafBd_4T4KNo9m0KUeBG8NNi89L7zXxlThpN-8m3xYDSEwOxyBIQPKxKFLlR1jRicDqF04/s640/blogger-image--1539953583.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhog8WRWylseOdUdmhsq_8pknUcZfEC3EioMZ7KjPd3BKiUvA1Huo6EvPqliAUk1Pu3LqBKCCafBd_4T4KNo9m0KUeBG8NNi89L7zXxlThpN-8m3xYDSEwOxyBIQPKxKFLlR1jRicDqF04/s200/blogger-image--1539953583.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Batch #2 pre-secondary</span></td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">We did a little homebrewing work today... although we didn't get to brew a batch like I had hoped we would. Social commitments got in the way - I'm sure you understand. Thank goodness for three day weekends because we WILL be brewing Batch #3 tomorrow. But more on that tomorrow...</span><br />
<br />
<span style="font-family: Trebuchet MS;">Today, we syphoned Batch #1 from the secondary into a bottling bucket. We boiled 1 cup of water, added 3/4 cup of corn sugar and, once the corn sugar dissolved, we added that to the bottling bucket as well. We then syphoned the mixture into bottles (picture #1). The bottle filler is actually a pretty ingenious little thing that put the perfect amount in each bottle and quits filling the bottle the second you lift it up. In picture #2, you'll see the capping step - basically, you buy caps at the homebrew store, boil them to sterilize them and then use the capper from your kit to cap each bottle. Now we just have to wait 4 more weeks to taste...</span><br />
<br />
<span style="font-family: Trebuchet MS;">Except, yeah. We had about half a bottle leftover so we did taste that. AND? The flavor is right on... if the bottle conditioning works as it should, we are going to have a fantastic stout on our hands here. The catch? We will only be sharing it with people who comment on this and subsequent blog posts... </span><br />
<br />
<span style="font-family: Trebuchet MS;">Lastly, as you can see in picture #3, we syphoned Batch #2 into the secondary. We added some hops to the secondary as well. Next weekend, we'll be bottling this batch and also moving tomorrow's Batch #3 into the secondary. We'll try to take more pictures... </span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8065823819119165399.post-53553688341509560992011-12-30T08:03:00.000-08:002011-12-30T08:03:01.468-08:00Sparge<span style="font-family: "Trebuchet MS", sans-serif;">There is a LOT of terminology that is very specific to brewing. As I'm learning some of the terms and concepts, I'll be posting them here. There are two purposes for this; 1. writing about or explain a new concept helps it become more concrete in my mind and 2. to make this blog a good resource for a novice homebrewer. </span><br />
<br />
<span style="font-family: Trebuchet MS;">We have a friend who is transitioning from a homebrewer to an actual brewer by opening his own brewery with a group of friends. He is who we ask the stupid questions. So far, he's been super patient and helpful... and I plan to milk that for all it's worth:). The other day, I asked him for a good Hefeweizen recipe and he gave me one with a couple of terms that were unfamiliar to me. The one that I'll be defining today is SPARGE. </span><br />
<br />
<span style="font-family: Trebuchet MS;">Let me backtrack just a moment. When Ty decided that we were going to become homebrewers, he went to the homebrew store solo and came home with the kit, ingredients for the intial batch and two sets of instructions. One set was the basic, generic instructions for brewing any beer and the other set was for a specific recipe (in this case, stout). There were minor differences between them so we followed the generic recipe for the most part and the stout recipe only where it varied from the generic recipe. </span><br />
<br />
<span style="font-family: Trebuchet MS;">Because the generic instructions are written for novices, like us, when Jim's recipe called for SPARGING, I panicked. We've really been doing this by the seat of our pants and I haven't read much yet (mostly because there's so much terminology that I don't understand that I just get lost and confused). While we'd actually SPARGED both of our batches to date, I didn't realize it! </span><br />
<br />
<span style="font-family: Trebuchet MS;">When I asked him what it meant, he gave a very clear and concise explanation so I'll be using it verbatim:</span><span class="commentBody" data-jsid="text"> </span><br />
<blockquote class="tr_bq"><div class="text_exposed_root text_exposed" id="id_4efc915b0df9b6752739322"><span style="font-family: "Trebuchet MS", sans-serif;">The small amount of grains used in the first step are crushed (not pulverized into flour, but still have the husk attached), placed into the grain bag, and steeped like tea in the hot (155) water. This is called the mash when using all-gra<span class="text_exposed_show">in. The sparge is rinsing these grains and saving the rinse water (wort) for use in the boil. This is a very small step toward all-grain brewing, and opens up all kinds of creative possibilities.</span></span></div></blockquote>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-73781524472886635992011-12-29T08:00:00.000-08:002011-12-29T08:00:19.839-08:00Batch #1<span style="font-family: "Trebuchet MS", sans-serif;">Batch #1 has been in the secondary since Saturday so last night was time to check the specific gravity. When we initially opened the fermenter, we thought something was wrong because the surface appeared to be covered in mold. However, a closer look revealed that it was just some residual foam. Plus, the smell was amazing! The hydrometer measured the specific gravity at 1.020 and the alcohol content right at 5%. Our recipe calls for 1.010 to 1.015 so it probably isn't quite ready yet. We'll measure again in 48 hours - if it's the same, we're ready to bottle. If not, we measure again in 24 hours. </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-53287591451619888442011-12-28T08:52:00.000-08:002011-12-28T08:52:47.871-08:00Brie Pockets<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaaS7aBq7iqYz_kOwhJRemNZzie0MZ_GVxi7rdKOyrSuKz4BrVh1RTyu_XbcdD9_tIJ-tCl5bPgkDn24nCXB9pN7ZaOOuNdWZ6uGP-4Ehtvk0dsRNg4PrFpRy6rpQHgDgLl4txeZyckyf/s200/blogger-image-389348772.jpg" width="149" /></td></tr>
<tr style="font-family: "Trebuchet MS", sans-serif;"><td class="tr-caption" style="text-align: center;">Brie pockets right before going in oven</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAJSNhzH1NvWNYuE6fgzw-9SXr3c-tnF2eRz9PX7fsB4ICVtV4aObCPQ3WLzxRD47yF6uoFKCLLkuZ1WVlzhrN66Dph8kgOoDVlu8DNbIEOI5ue0l6ChUcRjBOK9PBRGkALUXaKpn6Afy/s640/blogger-image-1084715120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAJSNhzH1NvWNYuE6fgzw-9SXr3c-tnF2eRz9PX7fsB4ICVtV4aObCPQ3WLzxRD47yF6uoFKCLLkuZ1WVlzhrN66Dph8kgOoDVlu8DNbIEOI5ue0l6ChUcRjBOK9PBRGkALUXaKpn6Afy/s200/blogger-image-1084715120.jpg" width="149" /></a></td></tr>
<tr style="font-family: "Trebuchet MS", sans-serif;"><td class="tr-caption" style="text-align: center;">Finished brie pockets</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Last week, I stumbled across the above recipe while blog-surfing. I didn't manage to mark down the blog but the recipe totally stuck in my head. The post only included sweet brie pockets but, of course, Ty was having NONE of that. So we made two batches. Mine was sweet with brie and pear butter (see prior posts on canning - this was homemade!). And Ty's batch was savory with brie, salami and jalapenos. </span><br />
<br />
<span style="font-family: Trebuchet MS;">They were delish!! Brie pockets will definitely be on regular rotation for apps in our house. </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com1tag:blogger.com,1999:blog-8065823819119165399.post-69110511989562791082011-12-26T16:11:00.000-08:002011-12-26T16:11:05.286-08:00Brie Grilled Cheese<span style="font-family: "Trebuchet MS",sans-serif;">Grilled cheese sammies are a staple in our house. Who doesn't love a simple grilled cheese with cheddar and whole wheat or sourdough bread? Of course, that's even better if it's grilled in a pan with a bunch of garlic cloves and EVOO. But what can you make with leftover Brie and rosemary bread and the last of the salami, asparagus and mushrooms? I'd call that one gourmet grilled cheese!! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIUtNVySg2hbc66D1Y85Vhz5qSvJTWNYAGDUn17aKsHmaJVmt-bRYejeQhpXPs1Vd7pN8JfGAfrIXPo4dfPBHHBw52c5R2r8p3FHewQ-pg3BuPvZpSDI5xRdxiifEltSmmNsW1dJySrCN/s640/blogger-image--539121193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIUtNVySg2hbc66D1Y85Vhz5qSvJTWNYAGDUn17aKsHmaJVmt-bRYejeQhpXPs1Vd7pN8JfGAfrIXPo4dfPBHHBw52c5R2r8p3FHewQ-pg3BuPvZpSDI5xRdxiifEltSmmNsW1dJySrCN/s200/blogger-image--539121193.jpg" width="149" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErdyH9w7bM06u08fXAMzotLY_X7uaKTb7y-HDeG-nh7Joh01eG_OkExCWBBvQwL3KIvtRFrldkNqha2qArMphvmZHDnq6ZuQYFbhD117cSdYdLpOvcMlDbf55_kqOzFv9TopdUeSOkOym/s640/blogger-image--650733109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErdyH9w7bM06u08fXAMzotLY_X7uaKTb7y-HDeG-nh7Joh01eG_OkExCWBBvQwL3KIvtRFrldkNqha2qArMphvmZHDnq6ZuQYFbhD117cSdYdLpOvcMlDbf55_kqOzFv9TopdUeSOkOym/s200/blogger-image--650733109.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_x-vkF-iJjllKHqKMdUSQCzfxCa7mDWpkg1WDSw3l7xHkIDTulkikrjfqv_D__NtG_4TAuCN5Q-gVjf4pU9-wov_Ry9x_WciGAp-7_xItnVqsMmv7_FvC45n0gb0XYT9m6s2X0DICrpyc/s640/blogger-image--1288745836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_x-vkF-iJjllKHqKMdUSQCzfxCa7mDWpkg1WDSw3l7xHkIDTulkikrjfqv_D__NtG_4TAuCN5Q-gVjf4pU9-wov_Ry9x_WciGAp-7_xItnVqsMmv7_FvC45n0gb0XYT9m6s2X0DICrpyc/s200/blogger-image--1288745836.jpg" width="149" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7t-4_xQrEUqgo4XAvO5Xik-UEQtzks2SjTrbVCWC9TjS9uielLxigpEuok0fITJ61xin2tzu9n6aAQwJF7LrGnFskHiJj7GyTCFB76rDkKtxWLFRISdHfsbVQO6TMm0GOb-mcmR7MbgL/s640/blogger-image--381551604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7t-4_xQrEUqgo4XAvO5Xik-UEQtzks2SjTrbVCWC9TjS9uielLxigpEuok0fITJ61xin2tzu9n6aAQwJF7LrGnFskHiJj7GyTCFB76rDkKtxWLFRISdHfsbVQO6TMm0GOb-mcmR7MbgL/s200/blogger-image--381551604.jpg" width="149" /></a></div>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-13622500119523125312011-12-26T08:42:00.000-08:002011-12-26T08:42:19.109-08:00Beer Quotes<span style="font-family: "Trebuchet MS",sans-serif;">We have a friend who is going from a homebrewer to a legitimate brewer who recently posted the following quote on my facebook page:</span><br />
<blockquote class="tr_bq"><span style="font-family: "Trebuchet MS",sans-serif;">"Give a man a brew, he'll waste an hour. Teach a man to brew, he'll waste a lifetime."</span></blockquote> <span style="font-family: "Trebuchet MS",sans-serif;">A quick Google search attributed the quote to Bill Owen, whoever that is. It made me think of the beer quote posted at my favorite bar:</span><br />
<br />
<blockquote class="tr_bq"><span style="font-family: "Trebuchet MS",sans-serif;">"Beer is proof that God loves us and wants us to be happy" ~Benjamin Franklin</span></blockquote><span style="font-family: "Trebuchet MS",sans-serif;">Here's another good one:</span> <br />
<blockquote class="tr_bq"><span style="font-family: "Trebuchet MS",sans-serif;">"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." ~Frank Sinatra</span> </blockquote> <span style="font-family: "Trebuchet MS",sans-serif;">What's your favorite beer quote? If you have one, post it in the comments. </span> <br />
jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-29165240164537482752011-12-24T17:51:00.000-08:002011-12-24T17:51:49.783-08:00Batch #2<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXVrX7oU1xXltP0dzx5sADRWnRn729OGRisq5mufOdPz7_0WzyJyW8bzkJUvN-SbrNHA4JtAe9GqX8jZm1EBXrF9MbegNacF640byFlUGN6oGkfZVwiEzByLbjJwF41clrLlMqm4pkARa/s200/blogger-image-1230179138.jpg" style="margin-left: auto; margin-right: auto;" width="149" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">Home made grain bag going into pot</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGfYHpK6EPeDq_JTCC70LkK03mW6fE5MqV4pLTwzoQpJiYdJ_7Taxte3DvqpxH4sMjYhkKkPYIx_mghcjEx42OcK6892rz7_nNVc_oXytCDMYHOzK30cOeO-suZV2ovAdJ6YAEhYAv78I/s640/blogger-image-662260591.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGfYHpK6EPeDq_JTCC70LkK03mW6fE5MqV4pLTwzoQpJiYdJ_7Taxte3DvqpxH4sMjYhkKkPYIx_mghcjEx42OcK6892rz7_nNVc_oXytCDMYHOzK30cOeO-suZV2ovAdJ6YAEhYAv78I/s200/blogger-image-662260591.jpg" width="149" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;">And coming out of pot... look at that yummy start to a batch of Ruby!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GzeiAvwgwyQfHw0kTf6BcS7qMeeuSEeqF73gPBXtoiA5eXdmufyw2YzreCr_QtzW5NOLON4OmQoUvyktCJC4XhIf85WQtbtEboQcB3T2eXfYavC9CDfzDkyGfZhOrhhUTGj3hlkehH_x/s640/blogger-image--2006181099.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GzeiAvwgwyQfHw0kTf6BcS7qMeeuSEeqF73gPBXtoiA5eXdmufyw2YzreCr_QtzW5NOLON4OmQoUvyktCJC4XhIf85WQtbtEboQcB3T2eXfYavC9CDfzDkyGfZhOrhhUTGj3hlkehH_x/s200/blogger-image--2006181099.jpg" width="149" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;">Used grains cooling down before being added to the compost bin</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWTdt_f5GipCvhAD0e_zpSGTx63u7WZmWjWyiR_mZqFlXRRYGgy22u1bRbvYZM78fhnsSJaQC_8agk4Zp5pLH8o84TkJhoM-Jj6-LGKn1hvOz1aFGOLiqMfUhhupMf_29Fd3uq5zAD7E/s640/blogger-image--2089019477.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWTdt_f5GipCvhAD0e_zpSGTx63u7WZmWjWyiR_mZqFlXRRYGgy22u1bRbvYZM78fhnsSJaQC_8agk4Zp5pLH8o84TkJhoM-Jj6-LGKn1hvOz1aFGOLiqMfUhhupMf_29Fd3uq5zAD7E/s200/blogger-image--2089019477.jpg" width="149" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;">Hops getting ready to be tied up in the homemade hop bag and boiled for an hour</td></tr>
</tbody></table>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-23997751389226323202011-12-24T12:14:00.000-08:002011-12-24T12:14:25.678-08:00Batch #1<span style="font-family: "Trebuchet MS",sans-serif;">We haven't been blogging much lately for a lot of very good reasons that you don't care about. We have found a new culinary related passion - homebrewing! We made our first batch last weekend and it was quite the adventure...</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">We decided to start with a stout because the ladies at the homebrew store said it was a good starting beer and because we really enjoy stouts. We bought a starter kit but, upon opening the box, were a bit disappointed that there was nothing to explain what each piece of equipment was nor were most of the items labeled. After getting the water up to the proper heat to put the grains in, we realized that we'd neglected to buy a grain bag. That was fine, though, thanks to my cheesemaking adventures. We improvised a 'grain bag' out of a 2 foot by 2 foot section of cheesecloth. First crisis, adverted!!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">So, we steeped the grain for half an hour, added the malt and boiled for an hour. At the end of that, you're supposed to add a bag of ice to the fermenter before adding the hot liquid... but we seemed to overlook that step:). So, we put the whole thing outside to get it cooled down to 65 degrees so we could add the yeast. In the meantime, we'd had a few beers, had friends over for dinner and movies, had a few more beers... and were totally ready for bed. The fermenter had only cooled to 80 degrees but our homebrewed experienced friend assured us that we could just deal with it in the morning and nothing bad would happen...</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">True to form, Ty woke up at 3am, hungry, and added the yeast, sealed the fermenter and inserted the airlock... or so he thought, anyway. Remember, before, where I complained that nothing was labeled?? Well, the directions call for the airlock to be inserted and then add water to the fill line. In our equipment, there was only one thing that could be filled with water but it had no fill line. It was weird but we were able to get it into the grommet in the fermenter lid so we thought, this must be the airlock! </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">We had so much fun brewing that first batch and we decided that we wanted to start our second batch this weekend. Which meant that we needed the ingredients as well as a few duplicate pieces of equipment... which meant a trip back to our local homebrew store. And, lo and behold, what we were trying to use as an airlock was actually the bottle filler and our kit was completely missing an airlock!!! I'm sure you veteran brewers out there will have a great chuckle at that... but it is super confusing to an newbie!! </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">The lady there said to just go ahead and transfer to our secondary and add the airlock to that and we'd be just fine. Of course, Ty did this without reading the directions so he just poured it in rather than syphoning it. Hopefully, though, it'll be okay. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">At this point, I'll just be happy if we get something that's tolerable to drink. As I'm typing out this blog post, I'm waiting for the water on our second batch to heat to 165 degrees. So, we seem to be hooked on this new hobby of ours. I'll leave you with two pictures - our kit and the malt, improvised grain bag and my brewing beer for batch #2. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3BaYcyRTKF0/TvYwwqYGqoI/AAAAAAAACc0/_-Nm1jJuZ5I/s1600/photo+1%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3BaYcyRTKF0/TvYwwqYGqoI/AAAAAAAACc0/_-Nm1jJuZ5I/s1600/photo+1%25281%2529.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ImY0CurAOrg/TvYwz9mGIHI/AAAAAAAACc8/Bk2rRZKcwLg/s1600/photo+2%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ImY0CurAOrg/TvYwz9mGIHI/AAAAAAAACc8/Bk2rRZKcwLg/s1600/photo+2%25281%2529.JPG" /></a></div>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-68993771300418580232011-05-26T15:27:00.000-07:002011-05-26T15:27:20.077-07:00Dairy Day<span style="font-family: "Trebuchet MS", sans-serif;">In what should be a surprise to no one, our mozzarella day has turned into a mozzarella, ricotta, butter and Greek yogurt day! We are nothing if not overly ambitious. And, Jewel doesn't know it yet, but I'm hoping that we'll also be make a couple of baguettes with the leftover whey from the cheese making. I've also never made bread but our cheese making instructor said that using whey instead of water makes for very good and interesting bread. Seems only natural that we should be serving up our homemade cheese with some homemade bread, no?</span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-83436751894315336832011-05-25T09:31:00.000-07:002011-05-25T09:31:09.535-07:00Cheese Making Class<span style="font-family: "Trebuchet MS", sans-serif;">Jewel and I took a cheese making class last night and it was amazing! The process is amazingly simple yet very precise. The instructor, Debbie, had a very relaxed and down to earth personality. She made the class both fun and informative. In fact, I'm trying to rearrange my schedule to go to her feta class soon!</span><br />
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<span style="font-family: Trebuchet MS;">We are so inspired to make some of our own mozzerella that we will be making some this weekend. I'll be sure to take lots of pictures and post about it here so stay tuned... </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-15086048209377735812011-05-23T19:27:00.000-07:002011-05-23T19:27:03.166-07:00Meatless Mondays and no TV Tuesdays<span style="font-family: "Trebuchet MS",sans-serif;">Meatless Mondays and no TV Tuesdays are two ideas that I'm toying with incorporating into my life. I don't think it would do any harm to go one a week without any meat. And I also don't think it would do any harm to go one night a week without watching TV - although I think convincing my better half of this might be a lot of work... if not totally impossible. I have a stack of about three months of magazines and several books that I really should get to. Eliminating one evening of TV in lieu of reading sounds like a really good idea. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Anyone out there try either of these ideas? If so, what about it worked for you? And what were the challenges? </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-71995965838425390332011-05-22T19:14:00.000-07:002011-05-22T19:14:54.524-07:00CSA<span style="font-family: "Trebuchet MS",sans-serif;">Our CSA summer share started this week after a month off since the winter share. I missed it! This week, we got collards, leeks, green garlic, spinach, parsley, cauliflower and popcorn kernels. We like to supplement our share with our two raised beds which I like to call my kitchen garden. We put two types of lettuce (just don't ask me which types!) a couple of weeks ago. We have rosemary, chives and thyme that regularly overwinters quite well so I've been regularly harvesting lettuce, chives and thyme for salads for Ty (I don't eat salad). We've also been often using the chives, rosemary and thyme in regular meals for the last month or so. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I planted the majority of the rest of the garden yesterday. We put in SIX basil plants for four varieties! I think that basil has been my best gardening success - we use it some in cooking but mostly use it to make batches and batches of pesto. We don't always do it the same way but it's generally always a combo of basil leaves, pine nuts or walnuts, parm and EVOO. We them but the pesto into ice cube trays in the freezer until set. Then we pop the cubes out and into a freezer bag to use the rest of the year. Except that we always, always run out well before the next year's basil season. So, this year, we doubled up on the basil plants:). </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">We've also put in four tomato plants, another chive, another rosemary (this one trailing), green beans and soybeans. The soybeans are an experiment but we did get them last summer from the farm so I'm pretty sure it is at least possible to grow them here. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I'd also like to add three tomatillo plants. Last year, I had the most beautiful tomatillo plant you've ever seen - tall, healthy with tons and tons of flowers. I was so proud. And I waited and waiting for that puppy to fruit... before I looked it up and discovered that one plant will never fruit because a solo plant does not pollinate. SO, this year I need enough that they will pollinate so I can make a bunch of salsa verde! </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-87056671324092073612011-04-25T10:19:00.000-07:002011-04-25T10:19:56.486-07:00Quinoa Porridge<span style="font-family: "Trebuchet MS", sans-serif;">I found this recipe in Trail Runner magazine and it is delish!</span><br />
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<span style="font-family: Trebuchet MS;">1 cup quinoa</span><br />
<span style="font-family: Trebuchet MS;">1 teaspoon cinnamon</span><br />
<span style="font-family: Trebuchet MS;">1 teaspoon nutmeg</span><br />
<span style="font-family: Trebuchet MS;">1 teaspoon salt</span><br />
<span style="font-family: Trebuchet MS;">1 cup milk</span><br />
<span style="font-family: Trebuchet MS;">1 apple, peeled, cored and diced</span><br />
<span style="font-family: Trebuchet MS;">1 cup walnuts</span><br />
<span style="font-family: Trebuchet MS;">1 cup raisins or dried cranberries</span><br />
<span style="font-family: Trebuchet MS;">2 tablespoons maple or agave syrup</span><br />
<span style="font-family: Trebuchet MS;">1 cup blueberries or other berry</span><br />
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<span style="font-family: Trebuchet MS;">In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, reduce heat and simmer covered for 12 minutes. Add cinnamon, nutmeg, salt and milk and simmer covered for an additional 10 minutes. Stir in apple, walnuts, raisins and syrup. Cover and let rest 10 minutes. Serve topped with blueberries. </span><br />
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<span style="font-family: Trebuchet MS;">I had red quinoa at home so that's what I used. I also used 1/2 golden raisins and 1/2 cup dried cranberries since that was about all I had of each. Ty added Tabassco to his and really enjoyed it. </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-16249443878970865712011-04-03T12:44:00.000-07:002011-04-03T12:44:51.103-07:00Half a Hog<span style="font-family: "Trebuchet MS",sans-serif;">We recently went in on half a hog with friends. The total cost was $450 for about 100 pounds of pork products which included hams, a shoulder, country ribs, spare ribs, sausage, bacon and chops. So far, we've had the bacon and chops - I must say that they were to die for... the flavor is amazing and the bacon cooks up crispy but not overcooked at all. Easily the best of either that I've ever had. We got our hog from Full of Life Farms. They are a local farm that raises all of their animals to be antibiotic and growth hormone free. Once they are ready for slaughter, they are sent to a local butcher in Mount Angel. When they receive your animal, they call you to discuss how you'd like it butchered and packaged. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Here's a picture from this morning's breakfast that includes the yummiest bacon ever as well as collards and purple potatoes from our local CSA. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZP1YPDZEFuo/TZjLITVA30I/AAAAAAAACXg/NAtGVQNN6N4/s1600/photo+1-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZP1YPDZEFuo/TZjLITVA30I/AAAAAAAACXg/NAtGVQNN6N4/s1600/photo+1-2.JPG" /></a></div><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Next up? We'll be buying and splitting a half a cow with the same friends! Our expectations are high after the hog... </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com1tag:blogger.com,1999:blog-8065823819119165399.post-26159796635421379592011-04-03T12:34:00.000-07:002011-04-03T12:34:48.934-07:00Spiced Almonds<b><span style="font-family: "Trebuchet MS",sans-serif;">Spiced Almonds</span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2 cups raw almonds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons EVOO</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon cinnamon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon allspice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3/4 teaspoon sea salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3/4 teaspoon sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon cayenne</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Qk9-diPnW7Q/TZjLQ6Wcj6I/AAAAAAAACXk/hsyqXHHOwgw/s1600/photo+2-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Qk9-diPnW7Q/TZjLQ6Wcj6I/AAAAAAAACXk/hsyqXHHOwgw/s1600/photo+2-2.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Th0JA3fti5g/TZjLZIvCkfI/AAAAAAAACXo/AGlWYdlYUsI/s1600/photo+3-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Th0JA3fti5g/TZjLZIvCkfI/AAAAAAAACXo/AGlWYdlYUsI/s1600/photo+3-1.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4zEeHxxlAlk/TZjLfofvq_I/AAAAAAAACX0/94xyizt9T0M/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4zEeHxxlAlk/TZjLfofvq_I/AAAAAAAACX0/94xyizt9T0M/s1600/photo+4.JPG" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 350 degrees. Toss almonds in bowl with EVOO until coated. Spread on baking sheet and bake for 10 minutes. Mix spices, salt and sugar in small bowl. Remove almonds from oven and carefully transfer back to oil coated bowl. Sprinkle spice mixture onto almonds and toss to coat. Return almonds to baking sheet and bake 5 more minutes. Allow to cool and serve! </span><b><span style="font-family: "Trebuchet MS",sans-serif;"> </span></b>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-25510520547800201782011-03-07T08:54:00.000-08:002011-03-07T08:54:04.541-08:00Apple Crisp<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">I used up a jar of apple pie filling last night by baking up an apple crisp. I went way too heavy on the crisp part so I'm adjusting the recipe down by a bit but here it is:</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 jar apple pie filling</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1/2 cup brown sugar</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1/2 cup flour</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1/2 cup butter</span></div><span style="font-family: Trebuchet MS;">1/2 cup rolled oats</span><br />
<span style="font-family: Trebuchet MS;">1/2 cup chopped walnuts</span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">Blend the brown sugar, flour and butter until the butter is in pea sized chunks - you can use a food processor for this but I just used a pastry blender. Add the oats and nuts. Pour the apple pie filling into an 8 x 8 Pyrex and add the crisp topping. Bake at 350 for 20 - 25 minutes. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-ixO_r6DgiHk/TXT9QEqnTKI/AAAAAAAACT0/-q5G_H8KqiE/s1600/IMG_2111.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" q6="true" src="https://lh4.googleusercontent.com/-ixO_r6DgiHk/TXT9QEqnTKI/AAAAAAAACT0/-q5G_H8KqiE/s200/IMG_2111.JPG" width="150" /></a><a href="https://lh6.googleusercontent.com/-OVja2opxO-g/TXT9ObhQkuI/AAAAAAAACTk/5proOMjKcPQ/s1600/IMG_2107.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" q6="true" src="https://lh6.googleusercontent.com/-OVja2opxO-g/TXT9ObhQkuI/AAAAAAAACTk/5proOMjKcPQ/s200/IMG_2107.JPG" width="150" /></a><a href="https://lh4.googleusercontent.com/-Svdub-Tpil0/TXT9O0dUqdI/AAAAAAAACTo/KEMuvbhrRaU/s1600/IMG_2108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" q6="true" src="https://lh4.googleusercontent.com/-Svdub-Tpil0/TXT9O0dUqdI/AAAAAAAACTo/KEMuvbhrRaU/s200/IMG_2108.JPG" width="150" /></a></div>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0tag:blogger.com,1999:blog-8065823819119165399.post-66628377356158329622011-03-06T12:45:00.000-08:002011-03-06T12:45:23.345-08:00Food Storage<span style="font-family: "Trebuchet MS",sans-serif;">I have been very haphazardly building some food storage options for us without realizing exactly what I was doing. Last week, we ordered half a hog to split with the Millers and put in our respective freezers. Next month, I think we'll order a quarter or half cow for the same purpose. Over the summer, Jewel and I did a bunch of canning and we still have a decent supply of that in the pantry - in fact, we need to get better about USING it more. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">So, today, when I came across this post: http://sharonastyk.com/2011/03/06/newbie-food-storage-on-the-cheap/comment-page-1/#comment-37479, it really got me to thinking. Ty and I need to develop more of a plan regarding our food storage. I'm not sure what that plan is but that's totally okay. All good plans start with a lot of thinking anyway:). Unlike a lot of people who store food, we aren't really focused on emergency planning. Rather, we are trying to make buying good, high quality, organic, sustainable, anti-biotic free, non-genetically modified food more affordable. But it is nice to know that we'd be in good shape should an emergency arise... </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I'm sure there's a lot of good resources online so I'm off to do more research! </span>jessibeaucouphttp://www.blogger.com/profile/12654962877354651499noreply@blogger.com0