Wapiti Meadows Sojourn Video

On 17 September, Robin and I took a trip to North Central Idaho and the back country, looking for Peregrine habitat and Elk habitat. Here is a video of that trip. If you have never seen the Idaho back country, this will give you some idea of what it is like. This is Wapiti Meadows Ranch, Diana and Barry Bryant, Hosts, on Johnson Creek. An awesome place! (208) 633-3217. Getting there is half the fun. Ford the stream. Wrong road. Maybe a road. Not a road - goat trail! Closed road. Narrow road. Right road, finally. Enjoy!

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Our trip to Wapiti Meadows on 17 September 2009

Bacon Fest, Nampa, Idaho

I know, we have too much time on our hands!!

Yup! There really is a Bacon Fest! This one was held at Brick 29 in Nampa, Idaho. (If you have never eaten here, absolutely don't miss it!!) But this was a special event and I think sponsored by Vande Rose Farms, Iowa Duroc Heritage Breed Pork. You can reach them, and order products, from their website, Vande Rose Farms. Bacon, bacon, bacon! A bacon lovers event. You can try bacon any way you can think of it.

Eggs and Bacon on Bread Triangles
Bacon Stuffed Mushrooms
Bacon Dip
Bacon Wrapped Mushrooms
Bacon Wrapped Jalapeno
Bread stuffed with Swiss Cheese and Wrapped in Bacon
Bacon, Lettuce, Tomato Sandwiches (BLT)
Chocolate Covered Bacon

And then there is Bakon Vodka. Yup! You have not read it wrong ... Bakon Vodka. This vodka is from New West Spirits. The original spelling of bacon came from the "... Old German (bakkon) and Old French (bako). "Bacon" or "bacoun" first appeared in the English language around the twelfth century, initially to describe pork in general". (2009 Lauer, pg 20) So, what do you do with Bakon Vodka besides mix it with eggs and then scramble them? Try one of these:

1. Bakon Apple Martini
(Apple, Bakon and Rum)
2. Luau Martini
(Bakon, Pineapple and Butterscotch)
3. Irish Boar Martini
(Bakon, Kahlua, Baileys, Hazelnut and a splash of Cream)
4. Bakon Mary
(Killer Bloody Mary with Bakon)
5. Pemican Martini
(Bakon and Huckleberry Vodka. Robin came up with this one!)

It was nice to meet Heather Lauer author of Bacon: A Love Story and to have her sign her book. And there are some really nice looking recipes in the book like Bacon Frittata, page 116, and Hana Beach Breakfast Sandwich, page 118. But the book is not all recipes. There is really some delightful discussions of bacon folklore. And some lyrics from Bacon Love Songs, like in chapter 5, page 88. "A little bit of bacon, A little bit of life." Or, "Beer and bacon waitin' for my friends, They ain't comin' over, but I'm not stayin sober." But I know, you're waiting for a recipe. Well try this and it too, is a song lyric. "Bacon, lettuce and tomato ... Try it with some Mayo ... Fry it up, put the oil in a cup. Bacon." And, as Ms Lauer states in the header of her first chapter in Bacon: A Love Story, let us not forget that "On the eigth day, God created bacon." Hmmmm. Now where is the corn?

I know. Waaaay too much fun! But then good food, good drink and warm friends make it that way. Cheers all! (Oh. I almost forgot. I do have some photos coming after a while. My camera is in the shop - too many falcon photos - so one of the waiters at Brick 29 who was taking photos said he would send some.)

Boise Falcons 2009

Here is the Boise Falcon Hack Box. 14 stories up and 1 block south of where I took the photo. 3 chicks have hatched and one egg did not mature - probably not fertilized.





You can see "Mama" standing guard over her chicks. She has just finished feeding them.


The tercel - male - is probably out hunting. I did not see him flying around downtown. Look in the Sidebar and you will find a direct link to a 24-7 Falcon Cam. Lots of fun watching the process from egg to flight.




And to give you some sense of location in Boise where you can sit - there are benches - and watch - bring your own binoculars - I am sitting just North of the Idanha Hotel.



If I look straight ahead, I see the Simplot/Quest Building. The reflections are looking at the North side of Main Street at 10th.






So go to downtown Boise, pick out a park bench, keep the economy flowing by purchasing a "To Go" meal from one of our delightful restaurants, take a camera and watch the birds. Best times are late afternoon and early morning.

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%


Description:
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!

Happy New Year

Here we are again! A new year! A fresh start! Who knows what will happen this year? Interesting. Happy New Year to everyone and, as Robin's Mother would say, "May you always have the strength to enjoy all of your weaknesses!". And with that in mind ...

"Auld Lang Syne''.

Many of us did not know what those "three little words" exactly meant, albeit appreciating what they signified. It [is] an old Scottish poem written by Robert Burns around 1788 and the title when translated literally [means] "Old Long Since" in keeping with the strange English phrases of that era.

The 1st verse is:

"Should auld acquaintance be forgot
And never brought to mind?
Should auld acquaintance be forgot
And auld lang syne?"
For auld lang syne, my Jo (meaning "my dear")
For auld lang syne
We'll take a cup o' kindness yet
For auld lang syne."

The 2nd verse is hardly sung or known:

"And surely ye'll be your pint cup
And surely I'll buy mine
We'll take a right goodwill draught
For auld lang syne.
For auld lang syne, my Jo
For auld lang syne
We'll take a cup o' kindness yet
For auld lang syne."

It's all about a toast to the old year with draughts of beer or ale.


So at the next New Year Party, or on January 25th, take this printed copy with you or memorize the two verses. Your friends will be amazed. And what are your resolutions? Mine are:
1. I will not sky dive,
2. I will not try ski jumping,
3. I probably will not eat escargot, again,
4. I found a pretty good whisky, Buchannans, and will probably keep some on hand,

At least that's a start. Cheers!