Monday, April 27, 2009

Faster Horses, Slower Women and More Beer!

Well, after 21 days in the fermentor, it's time to bottle the Highland Heavy Ale. About 4 cases were produced and, in the bottling process, one must always sample the fruits of ones labors! Not too bad for being NA (Non Aged compared to NV - Non Vintage). Somewhere around Memorial Day BBQ it should be really good!

The bottling is so very High-Tech! A 5-Gallon container, about 4 feet of food grade plastic tube and a valve and you have it! Then, of course, one must have the appropriate sized bottle - other than a 1 Liter bottle - like 16 oz bottles and caps and a bottle capper. And, Oh Yes, the 1 liter bottles must also go to Jerri and Roger and Gail and Robert. The other 95 bottles I'm going to share with Mac, Guy and Mairi, Geno and Debra, Tammy and Mike - if they want any - and Robin and "Buddy" (Yea, that'll work!)

Now what I must work on is the Labeling Machine. Sometimes the labels don't go on straight. Need to sample the ale again! I think I will save some for Robert Burns' Birthday next January. OK, Mairi? It will be good by then with Haggis.

I do think that by Memorial Day it should be time to open the case and start the BBQ or the Smoker and have a party! You say you don't like Ale? We might find a good Zin or Cab or Syrah downstairs to go with the grilling. What, you say you don't like wine? McDonald's is about 4 blocks from here. Have a good time!

Until we open a bottle, Cheers!

Sunday, April 26, 2009

San Francisco Sourdough French Bread

Here is a great recipe for San Francisco Sourdough French Bread. Actually, the starter is a modified Friendship Bread starter. The starter looks sweet, but it really is not over-powering and obnoxious, as in Southern Sweet Tea.

San Francisco Sourdough French Bread

1½ c warm Water
1 c Sourdough Starter (Recipe below)
4 c Bread Flour
3 t Sugar
1½ t Sea Salt
2 to 2½ more cups of Bread Flour
½ to 1 t Baking Soda

Combine water, starter, 4 cups flour, sugar and salt in a glass bowl. Mix well, cover lightly with a towel folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.

Mix 1 cup of the remaining flour with ½ teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. You may wish to sprinkle cornmeal on the greased baking sheet or line it with kitchen parchment before placing the bread on it. Heat oven to 400 degrees F.

To make a wash, bring 1 teaspoon cornstarch and 1/3 cup water to a boil in a small pan over low heat. Stir until it becomes thick and clear. Brush each loaf with it. OR brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 30 minutes or until the crust is a medium dark brown - 190°F.

Sourdough Starter

1 c All-Purpose Flour
1 c Whole Milk
1 T Active Dry Yeast
1 c Sugar
Bring the milk to room temperature. Add the sugar and yeast and dissolve. Let bloom.
Mix Starter Ingredients in a non-metalic bowl and let stand at room temperature – undisturbed – for 24 – 36 hours.

Next Day – Add
1 c All-Purpose Flour
1 c Sugar
1 c Whole Milk or Buttermilk
Place in a non-reactive bowl and mix thoroughly. Cover and let set at room temperature for 7 days before using.

There you have it. Yes, it does take a little time for the starter, but if you keep replenishing it, it will keep for a very long time - Robin and I did have some, reportedly, from the Lewis and Clarke expedition. But try this bread and let us know how it came out for you. We think it's pretty good. Here is a Direct Link to the recipe. Cheers!

Friday, April 24, 2009

Two Classic Sauces

Let's see .... The kitchen remodel is done, the concrete is poured, the IWC is over (except for medal deliveries). What to do? Jerri Nelson (Idaho Hotel, Silver City, ID) asked me a while ago for a wine reduction sauce. Here are two of them and they are slightly different from each other, but will both work well with pork tenderloin or center cut chops or with beef. If you do not have The Sauce Bible: Guide to the Saucier's Craft, help the economy and purchase it. Amazon (dot) com is an excellent source. The Sauce Bible: Guide to the Saucier's Craft, David Paul Larousse, 1993. ISBN: 13: 978-0-471-57228-2.

Wine Merchant Butter (Beurre Marchand de Vin)

1 Shallot, minced
1 T Parsley, Minced
1 c dry Red Wine
½ lbs Butter, unsalted and soft
1 c Beef Stock
pinch White Pepper

1. Simmer the shallot and wine until reduced by half. Add the stock and continue to reduce until 2 Tablespoons of liquid remain.
2. Whip the reduction along with the remaining ingredients until thoroughly blended.
3. Wrap the butter and store in a refrigerator.

Marchand de Vin indicates a dish seasoned with red wine and shallot reduction. Any grilled or broiled meat can be garnished with this rich butter.

Mango-Port Sauce

1 ripe Mango
2 c Heavy Cream
1 Shallot, Minced
4 T Unsalted Butter, ¼ inch chunks
½ c Port Wine
Salt and Pepper to taste
¼ t Sugar

1. Peel, pit and purée the mango in a food processor.
2. Simmer the shallot and port wine until about 2 Tablespoons remain. Add the mango purée and sugar and continue cooking until the sugar is dissolved.
3. Add the cream and blend well, and simmer until reduced by one-third or until the sauce reaches the desired thickness.
4. Add the butter and blend continuously, until fully incorporated. Season with salt and pepper. Set aside in a warm place until ready to use.

Hint: When making butter based sauces and reducing with wine, Do Not exceed 130ºF to guard against the sauce breaking. Mango-Port Sauce is good with any grilled or broiled beef or pork, especially a tenderloin or Rib-Eye.

If you would like hard copies from the web, here are the links:
1. Wine Merchant Butter (Beurre Marchand de Vin)
2. Mango-Port Sauce

Good Luck with the sauces and Cheers!

Wednesday, April 22, 2009

Pork or Beef Marinade

So you say it has been 80 degrees for the past 3 days? And your BBQ looks lonesome? And the smoker is empty? Then, I say, "Time to fire 'em up!". But you don't have, or need another, good marinade. Well, here is one I have used with Rib-Eye. A hard copy is here: Mixed-Up Wine Marinade. But, to give you an idea, here is the recipe:

Mixed-Up Wine Marinade

2 2/3 c Red Wine
2 2/3 c Red Wine Vinegar
2/3 c Olive Oil
1 1/2 T Rosemary, dried
6 med Garlic cloves

1. Chop the garlic fine.

2. Combine all ingredients in a sealed container. Use a submersible mixer to
combine all ingredients. Place in the refrigerator for 8 hours or more.

3. Place the Boston Butt or Brisket into a large non-reactive container.
(You should use a jacquard on the meat) Cover the meat with the marinade and
refrigerate for 8 to 16 hours, turning as necessary.

4. Remove the roast(s) from the refrigerator and allow to come up to room

5. In the mean time, prepare the smoker to 240° F using Alder or Mesquite.

6. Remove the meat from the container, reserving the marinade for basting,
and place in smoker. Slow cook until the center of the roast(s) reaches
160°F. Baste as necessary to maintain moisture. Remove from the smoker and
let rest for 30 minutes before slicing or pulling the meat.

Nutrition (calculated from recipe ingredients)
Calories: 1816
Calories From Fat: 1231
Total Fat: 144g
Cholesterol: 0mg
Sodium: 42.2mg
Potassium: 1346.3mg
Carbohydrates: 48.5g
Fiber: 0g
Sugar: 0g
Protein: 1.3g

Cooking Tip: Just a note - You want to slooooow cook these roasts. If 240°F
seems to be cooking too fast, reduce the temperature. It should take about 8
hours to cook.

This is not a hard recipe, but it is a good one! I asked Robin today is she wanted a Brisket or Pulled Pork sometime in the near future and if she wanted to go and pick something out at our local distributor: YES!

Wednesday, April 15, 2009

Idaho Spring Snow!

Well .... That's Idaho! What's Idaho? Maybe snow on April 15th. Maybe 4" of snow on April 15th. Maybe if you wait for 5 minutes, the weather will change. Nooo! That won't happen. Wanna bet? This is Wednesday ..... by Saturday temperatures in the low to mid 70's for the next 7 days! Yes, that really is snow in the photo. It's taken just 8 miles west of Twin Falls.

No, this is not Twin Falls, although, there really is a Twin Falls. The falls pictured here are Shoshone Falls. They are higher than Niagara Falls, but they don't always flow. Idaho Power has opened the river to release the water and the spring melt. (As Bill Cosby said, "Yea. Right!")

I had to go to Twin today, to have the car serviced - we have 1 year free of service. About 30 miles west (towards Boise) I ran into snow - heavy snow! When I got to Twin, there were 4" on the ground. So the Shoshone Falls are always a good side trip, especially with snow on them. That's a loooong way down through that hole in the cliff! I don't think I should get much closer to the edge - No rope!

Anthropological data states that before Idaho Power got control of the river and closed it down to a trickle during the summer, the salmon came all the way up to the falls. Not being able to get above the falls, the salmon were easy prey for the Native Americans and later for the Oregon Trail immigrants. Interesting since, as I said, we don't normally see the salmon any more this far up the river. It was a good trip to see the falls, very different with the subdued light on them than when the sun is full on them. I told Robin that from the freeway, about 10 miles north, you can see the "mist plume" rising. You can not see the falls, just the mist. I've never seen the mist like that.

Sunday, April 12, 2009

Easter Dinner 2009 - The Main Event

No, it was not a boxing match. It was fun and exciting. We do understand, but Mac was a little late. But we are glad he could make it. The dinner was awesome and met expectations. The Lamb was slooooow cooked, the Asparagus was adente and the Dried Corn was just what it should be. But the Dessert! What can I say. Robin did a superb job with her Raspberry, Angle Food Cake, Whipped Cream treat! Watch the slides and you'll see it. A 2001 Hopler Trockenbeerenauslese (TBA) went extremely well with Robin's dessert. Buy a case of this wine and enjoy it for breakfast - it's that fruity! And, Oh!, the wines!!! The 1988 Indian Creek Pinot Noir took the show!!! Great fruit forward and low tannins paired well with the lamb and asparagus. The 2007 Bedrock Winery Pinot Noir has got to cellar for a while. Right now, it is a hot wine and heavy in tannins. But even at that, it went well with the lamb and the asparagus. Let this one age and do buy some! Good job, Morgan!

Cheers! Enjoy Spring.

Saturday, April 11, 2009

Easter Dinner - The Saga Continues

Most holiday dinners around here are a "saga". But now that we have a New Kitchen, the "Saga" is far more fun and efficient. The Lamb Roast is marinating; The Angel Food Cake is prepped; The Panchetta Wrapped Asparagus is prepped;

The wines are standing ...... The 1988 Indian Creek (ID $189.00) Pinot Noir, an awesome wine from an awesome winery is standing and getting "more happy". Too bad this is our last bottle and I don't think Indian Creek has any more either.
The 2007 Bedrock Winery, Rachael's Vineyard (Sonoma CA $45.00) is also standing. This should be an interesting comparison.

And then the Challah is ready!! This is really a fantastic Jewish Celebration bread. And I have had some questions on the bread, so here are some photos of the process.

Here is the dough getting ready for the first rise. Give it plenty of room. Notice the buttered sides of the bowl. You can place it in the oven with just the oven light on and it will maintain a good rising temperature.

Here is the Challah dough after the first rise, about 1 1/2 hours.

After the second rise, one must "braid" the dough after dividing it in half. The loaf in the rear has been braided, buttered and sesame seeded. The loaf in the front is about to be braided. The loaf weights each are about 2 lbs, 2 oz. Your batches may vary.

Here are the two loaves braided, buttered and seeded.

And here we have the "fruits of your labors"! But don't cut it until it cools.

The making of the Challah is not hard. It does, though, take some time and patience. The recipe is posted elsewhere on these Easter postings. Try making the bread before you try it for friends. If you do make it, let us know how it went for you. Try it plain and buttered and try it toasted with butter. It has a wonderful flavor! Oh, and the crumb is tight and not open, as in a French baguette. Experiment with this bread and have fun with it! I have had several questions about this bread, so I hope I have answered them for you. Cheers!

Easter Dinner Update

Well, the season is upon us. It's time for our Lamb Dinner and here is how it is shaping up.

Roasted Lamb with Garlic and Rosemary

Green Salad

Pancetta Wrapped Asparagus with Citronette

Dried Corn


Along with the Entre, we will have

1988 Indian Creek Winery Pinot Noir ($189.00) (The last one we have!)

2007 Bedrock Winery Pinot Noir Rebecca's Vineyard ($45.00)

We thank Jerri Nelson, Idaho Hotel, Silver City, Idaho, who sent us the recipe for the asparagus, so Robin and I decided to revise the menu for Easter. That asparagus dish really looks good. And the Challa, such a wonderful celebration bread!

Thursday, April 9, 2009

A Busy Evening

A couple of things going on tonight. Just gotta use this kitchen!

First of all, we had some left-overs (Anthropologically - Hunters and Gathers) so Robin made a very good dish. Pictured above is Halibut with Beurre Blanc and Rice with Almonds and String Beans. A good wine went well with this - a 2006 Casa Castillo Jumilla.

But then, I also have another project going on.

Here is the Heavy Scottish Ale. I may be bottling this weekend. I really don't know. The fermentation is going quite well - slow and steady. But I have had some questions on Scottish Ale. Here is some information I gathered from the web at different locations. The ale I am making is very much like the Robert the Bruce Scottish Ale as listed below. I am making a Highland Heavy Ale.

Highland Heavy Ale - In the Highlands of Scotland, centuries ago, small breweries began producing rich, dark, hoppy ales know locally as "Heavy". In addition "Light" beers were also brewed, known south of the border as Milds, but it was a pint of "Heavy" which typified the highlanders' preference.
You can now recapture this distinctive rich bitter flavour, with its dark, malty brew, balanced by a generous helping of hops. To enjoy Highland Heavy Ale at its best it should be served at cellar temperature.

Typical analyses when canned:
Colour (EBC Units) 50 - 60
Bitterness (EBU's) 45 - 55
Solids (by refractometer) 80% - 82%
Acidity (as lactic) 1% max
pH 5 - 6
Free Amino Nitrogen 0.15%

The Scottish style of ales break down into Light, Heavy and Export. In the 19th century Scotland, a nomenclature, based on the now obsolete shilling currency, was devised in order to distinguish each. 60/- (light), 70/- (heavy), 80/- (export), 90/- to 160/- for Scotch Ales. Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors and aromas. Overall hop character is low, light floral or herbal, allowing its signature malt profile to be the highlight. Smoky characters are also common.

Example: Robert The Bruce Scottish Ale
Not a bad Scottish Ale, but nothing extraordinary. Brown in color, kind of on the drab side, not very exciting. The basic characters are there - nice peat and slightly smoky, malty and a bit nutty, but nothing really jumps out and grabs me. I tend to prefer drier beers but for a Scotch ale I'm really looking for that malty robust sweet flavor and this one isn't giving it to me. Not much in the way of spicy hops either, which wouldn't have hurt. However this was a nice and mellow brew, maybe I just wasn't in the mood.

Serving type: bottle
Pours a clear, dark amber color. 1/4 inch head of a pale tan color. Decent retention and poor lacing. Smells of roasted malt, sweet malt, and some coffee aromas. Fits the style of a Scottish Ale. Mouth feel is smooth and thick with a low carbonation level. Tastes of roasted malts up front, slight hop background, sweet malts, an almost toffee flavor, and then a smooth roasted malt finish. Wow, for all the malt crammed in this brew it is still very easy to drink (almost deceptively so). Overall, this beer doesn't have a very good appearance, but makes up for it in flavor.

Taste/Mouthfeel: Ah, there's the peat - slight smoky peat flavors creep out amongst really sweet, chewy, caramelly malts and dark sticky fruity tastes. A notable hop profile comes across in a slightly bitter citrus taste that balances out the sweetness and compliments the very well carbonated feel. I love the effervescence - it lends a sort of creaminess to this well-bodied and full-flavored beer. Stickiness remains awhile throughout the palate. Delicious. Best example of the style in the taste that I've experienced.

Example: McNeill's Tartan Export
Clingy tan head laced well and displayed good retention. The nose was malt, wheat bread and hints of wood (oak?). The flavors were good too. Roasted malt up front with the charred character being clear like burned toast. A caramel sweetness adds to the palate but it's not very complex otherwise. Slightly bitter on the finish giving it a certain crispness. Medium body, medium carbonation. Nothing stellar but a good standard brew.

Pours a semi-clear ruby red with a big cloudy two finger off-white head that slooowly recedes. Nice frothy layer of stickiness remains on the sides of the glass. Smell is woody and malty. A slight smoked grain tickles the nose with a fair amount of cinnamon bread. Sweet lemongrass aroma as well. Sweet caramel malt and candy apple up front on the tongue, not what I was expecting. Very light citrus flavoring with white grapes and pear as well. This beer almost tastes like an apple cider to me. Just the slightest hint of smoked malts to give this beer even more character. Very light and crisp body with a very fluffy feel. Carbonation is fairly strong, but as are most with this brewery. Another beer to enjoy on a warm summer day.

So there you have some information that you may have known. Really - There is more to beer and ale than Coors and Bud. Really!

Easter Dinner, Revised

Well, the season is upon us. It's time for our Lamb Dinner and here is how it is shaping up.

Roasted Lamb with Garlic and Rosemary

Green Salad

Pancetta Wrapped Asparagus with Citronette

Dried Corn


It should really be a fun dinner. And of course, Robin will come up with a great wine! Try the Challah, it's a great holiday bread. Our friend, Jerri Nelson, Idaho Hotel, Silver City, Idaho, sent us the recipe for the asparagus so we revised the menu. The asparagus really looks good.

Wednesday, April 8, 2009

10 Signs of Spring

Here are 10 Signs of Spring - Plus One - in the Rockies! The Highland Heavy should be ready at about the 4th of July! Yum-O!

Tuesday, April 7, 2009

Baked Sweet Potato Fries

We wanted something different to go with Roast Beef last night. So, to change from the "standard" French Fry type potato, Robin came up with these Sweet Potato Fries. A good sweet change from the "standard". Enjoy!

Baked Sweet Potato Fries

2 medium-sized Sweet Potatoes*
2 T Extra Virgin Olive Oil
½ t Cumin
½ t Oregano
½ t Coriander
1 t Kosher Salt
1 t Parsley
Fresh Ground Pepper (about 10 turns of a pepper mill)

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Preheat oven to 425 degrees.

Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. If you've got more than a pound of sweet potatoes, add a little extra olive oil. They should all be glistening.

In a separate bowl, combine all of the herbs and spices. Then sprinkle on the oiled potatoes and continue to toss until well coated.

Place the fries on the baking sheet. It's very important that they are not touching.
Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don't open the oven door, not even for a peak! Let them do their thing.

After 15 minutes take pan of oven and flip the fries. Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown. Crispy crunchy on the outside, and sweet and soft in the middle. Take them out of the oven and serve immediately. They cool off very quickly so they're best eaten right away. Serves about 4.

Saturday, April 4, 2009

Scallops and Asian Slaw

Scallops and Asian Slaw
Buddy, like Mama Cass, "Singing For His Supper"

The Scallops, Sea Scallops, were broiled with salt, pepper, garlic sliced thin, Old Bay Seasoning and Paprika. The slaw was Robin's and the recipe is listed below. It was super with the scallops. Both were excellent with a 2005 Moscato D'Asti, an Italian bubbly wine, full of fruit and slightly sweet. It went extremely well with the dinner.

Asian Slaw

8 Servings

Cabbage is chock full of nutrients including vitamin C and indoles, important cancer-fighting compounds. In addition, red cabbage also contains anthocyanins, the purple pigment with strong antioxidant activity commonly found in blueberries. In the winter months, cabbage is an abundant nutritional resource when other fresh produce is either expensive or unavailable. This recipe calls for a lot of salt, but it is used in this dish to soften the cabbage. Then it is thoroughly rinsed off so the recipe doesn't provide too much sodium. This coleslaw is colorful and makes a delightful accompaniment to any meat, fish or vegetarian main dish. The garnish of minced scallions and toasted sesame seeds brings out the flavor of the slaw and adds additional crunch.

1 medium head green cabbage
1 medium head red cabbage
3 tablespoons sea salt
3 large carrots
1/4 cup minced scallions
1 tablespoon toasted sesame seeds
2/3 cup unseasoned rice vinegar
1/4 cup light brown sugar
1 1/2 tablespoons dark-roasted sesame oil

1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.

2. Meanwhile, peel the carrots and grate them into thin shreds.

3. Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.

4. Add carrots to the cabbage and mix well.

5. Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.

6. Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.

Nutritional Information (Per serving)
126.8 calories
3.7 g total fat (0.5 g sat)
0.0 mg cholesterol
23.7 g carbohydrate
3.6 g protein
5.7 g fiber

Friday, April 3, 2009

Dinner Worthy of a King!

So, now that the kitchen is really finished - the final grouting was done today - it's time to get serious about using the appliances. Not to be outdone, I made a Halibut Beurre Blanc and Baked Potatoes and Robin made some wonderful Chinese Long Beans. An awesome dinner! It is such a delight to use appliances - gas stove and modern microwave - that are "controllable". Along with that we had a delicious 2006 Cold Springs Winery Idaho Riesling. (Good job, Jamie!) Wonder what else we can come up with. Is it time for Robin to do a Sauce Class? Or a Paella Class? Hmmm. Cheers!

Robin's Chinese Beans:
Make these tasty green beans as spicy as you wish by adding more or less hot chili flakes. The dish is good served hot or at room temperature

Serves 6

2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
Hot chili flakes to taste
1 pound green beans, trimmed
1 tablespoon toasted sesame oil
2 tablespoons grated fresh ginger
2 tablespoons thinly sliced garlic

In a small bowl, whisk together the soy sauce, vinegar, sugar, and chili flakes. Set aside.

Place 1/4 cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. Uncover, and drain any water that remains in the pan.

Add the oil, ginger, and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Do not let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens and glazes the beans, about 2 minutes.

Transfer to a platter and serve the beans hot or at room temperature.

It's Done!!!!

Yup! It is done! We received the final papers today. The window (pictured above) is done and painted. The tiles around the window are all grouted. The light above the sink has a dimmer on it. Everything really looks good. We have had friends stop by and say, "Can we see the kitchen"? Certainly!! We are definitely proud of it and the work that Levco has done.

So, now what? Oh! Just some minor paint touch-up. And if it keeps snowing - yes, it did snow today - we may not make it out of the kitchen until next Spring! That would be fun. Can you bring groceries to us if we need any? No, not Meals-On-Wheels! Cheers!

Thursday, April 2, 2009

Window Installation

Today is: Yuk! Rain! Snow! Cold! Not much to do except to "play" with photos of the New Window in the kitchen! This is slowly becoming like my graduation from Boise State University - anti-climatic! Therefore, in order to stay off of Prozac and other depression stuff, a new project? I don't think so this year. But we do have 11 other windows that could be changed out, Joe. Next year? Who knows.
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Even the thought of more of these windows makes one feel "tingly". It sure would help the heating and cooling resource. Cheers!

Wednesday, April 1, 2009

Bob's Birthday Celebration!

It’s not always that someone reaches the age of 67, but I did today. Actually, it’s a celebration that has lasted since Sunday and may go through this Friday.
On Sunday, Sophia, Carlynne, Robin, Mac and Marnie and I all went to Brick 29 in Nampa for a Birthday Brunch.

The selection is always great. But do make reservations – They get extremely busy!

(Robin was really laughing at something!) But then on 1 April, Robin and I fixed dinner in our NEW kitchen! Please note the Fresh bread and the 2004 Ravenswood Teldeschi Zinfandel from the Dry Creek Valley (CA). An awesome wine! Rich and full; deep, dark purple color.

The wine went very well and stood up to the Roasted Potatoes and Onion with Garlic, Sage and Thyme; the Asparagus with Lemon and Garlic; the Rib Eye Steaks. Such an awesome dinner. Did I mention that we made this here, at home, in our NEW kitchen?

I tried a new marinade with the Rib Eye before I grilled it.

Big Red Marinade

1 1/2 c Red Wine
1 1/2 Red Wine Vinegar
1/3 c Olive Oil
4 t Rosemary, dried
5 Garlic cloves, minced
3 t Thyme, dried
Rib-Eye steaks

The night before grilling, combine all ingredients of the marinade and blend with an immersion blender. Place the Rib-Eye Steaks in a zip lock bag. Place in the refrigerator and turn at least twice. Remove from refrigerator 2 hours before grilling. Grill on a hot grill.

What an awesome couple of days! Thank-You everyone for such a great time!