If you read this blog at all you know that I like to reward myself with a delicious Belgian beer when I feel I've endured some hardship.
Tonight I started off with this Gouden Carolus Classic. After trying their Christmas beer I was excited to try this. "What was the hardship?" You ask. Well, it was having to have a bunch of really sub par beers in the course of this St. Patrick's Week. No one should have to endure that. I wouldn't wish that on my worst enemy.
This beer was all malty and caramely and delicious. When I gave Jen a sip and she wrinkled her nose at it in disgust that only confirmed that this was my kind of beer.
Jen made the salad tonight with red kale, sunchokes, peanuts, feta cheese, olive oil, lemon juice, salt, and pepper.
We got some really fine-looking seafood at the store today so I cooked it up with this funky pasta whose shape I do not know the name for. I toasted a good amount of garlic in olive oil and butter, then added some diced tasso, bay scallops, shrimp, little necks, and crawfish. I also added the juice of half a lemon and some white wine before tossing the cooked pasta into the pan.
The result was extremely tasty. The last time I cooked with tasso Bill Clinton was in office and I made the tasso myself from scratch. When I saw the tasso at the store I just had to make something with it. That's the way President Clinton would have wanted it.
For wine we cracked open a bottle of Tocai Friulano from Millbrook Vineyards, one of our favorite wineries. Why is it one of our favorite? Well, because we've been there once. It was pretty cool. Know this, aspiring wine-makers, if you wish to have your vineyard be amongst our favorites all you need do is give us a tour and a few free sips of wine and we're yours.
You had us at "free wine."
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