Night of the Funk

Many of you know that Amanda and I are into beer. A few times a year we get to indulge our hobby to an extent unbelievable to any who haven't experienced it first-hand.

The name "Beerfest", unfortunately brings to mind scenes from a terrible movie of the same name, or dreams of wild college parties. The events we attend are far removed from such inanity, however.

Take, for example, our latest visit to "Night of the Funk", and smaller, more-focused evening part of the larger "Belgian Beerfest", run by the BeerAdvocate website/magazine.

To attend Night of the Funk is to forget what "beer" usually means. Not often during the evening to you hear the words "bitter", "roasty", "watery", "conventional". Belgian beer (forgetting the funk) has its own stereotypes: rich, golden color; thick head; full body; sweet taste. This stereotypes stems from the common practices of adding very little hops to the beer, while at the same time adding candi sugar.

Now, add the funk. What's "funk"? Infection. Many Belgian beers are "open fermented" - that is, after they've boiled the wort, they put it in a large, open vat, and allow yeast from the air to ferment it. This "wild" yeast often has a "tang", or sourness to it. In some cases, a brewer will even add a yeast or other bacteria (often "brettanomyces"), that is known to produce a sour flavor.

Occasionally, a brewer will decide to go above and beyond and add yet other flavors - aged/smoked wood, cherries, other fruit, honey. They may even choose to introduce some of the more floral hops (or even other flowers!), or other roasted malts, uncommon to Belgian beer.

The result is beer that ranges from fresh and palette-clearing, like lemonaid, to lip-puckering, like crab apples. From tannin-filled woody, like a fine wine, to sweet and creamy, like syrup.

At the end of the night, it's more likely that your tongue will be tired from tasting so many different flavors, than from numbed inebriation. There are, of course, those who fall into the second category, but through proper pacing, and enjoyment of the chocolate, cheese, waffle, and other food pairings also provided (and plenty of water!), there is no reason to.

Boston happens to have a strong community around this hobby, but these fests are becoming more common in other parts of the country. In fact, it's likely that you'll be able to find at your local beer store beers from either the Ommegang brewery or the Unibroue brewery - they each have some interesting (and tasty! brews). Chimay is another Belgian-style that is commonly available around the country. If you're interested in giving the event wider world of experimental brewing a try, drop me a line, and I'm sure we can find some way to hook you up.

Track Suit Weekend

My girlfriend Jill and I went to a hotdish potluck last weekend and decided to wear our matching tracksuits. We also had an extra. Don't worry, we're bringing them to Thanksgiving, too.





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I am a Daffodil?

I am a Daffodil What Flower Are You?

I noticed these cute little flower pictures on several gardening blogs. So, today I finally took the quiz to see what "flower" I am.

I was tad disappointed with the results. I would much rather be something more exotic, something with a pleasant fragrance; a moonflower, an orchid, a purple heliotrope, old fashioned nicotina or even a star gazer lily. I could see myself as a morning glory or hanging wisteria. But alas I am a plain, old, bulbous daffodil. Perhaps there is some truth to the quiz!

HERE is the link if you want to give it a try.

new member

its been a hard journey, but with darleen,s hard work we made it! will talk to you all later. right now i have to take a nap.

What a Wedding!

We were in Chicago last weekend for the wedding of our friends Michelle and Corey. Michelle went to Wellesley with me, and Corey went to MIT with Bryan and was one of his fraternity brothers. They've lived in Boston since they graduated, and they just moved back to Chicago this fall. Their wedding was a spectacular black tie event.

The wedding was on Sunday evening in the ballroom at the Ritz-Carlton. We entered into a hallway lined with violinists playing "Over the Rainbow", and that really set the tone for the evening: lavish. Michelle and Corey are Jewish, so after we collected our place cards, Bryan went into one room with all the men to congratulate/roast Corey as he gave a Torah lesson, and I went with all the women into another room to congratulate Michelle. Eventually, everyone gathered in the women's room so that Michelle and Corey could sign their marriage contract (a beautiful work of art), and then we all went into the ballroom for the ceremony itself.

The officiant was a rabbi from MIT that Michelle and Corey had gotten to know in college, and he made the service really fun - he's used to explaining all the Jewish traditions to non-Jews, and he translated all the Hebrew. After the service, there was a cocktail hour while the ballroom was set up for dinner and dancing.

The meal was special as well. The food was all kosher, but in addition to that, it was gluten-free, since Michelle has a gluten allergy. Everything was delicious - and very fancy. There was dancing throughout the evening, including the traditional one where the bride and groom are carried on chairs. With all these weddings, our ballroom dancing lessons have been put to good use!

It was wonderful to see so many friends from college: lots of MIT men and Wellesley women, as well as lots of MIT-Wellesley couples, many of whom had been originally set up by our friend Meghan. So, enjoy the pictures! I am trying to think of many other opportunities for Bryan to wear his tuxedo!

Turkeys Advance on the Crows

I have been reading a blog called gardenpath for over a year. I discovered it while reading the online version of the Rockland newspaper. Sandy, the blogs author, takes fantastic photos, writes nice poetry and has beautiful woods and gardens around her house.

Today's post was all about a fight between the turkeys and crows. I thought her play by play description of the action was pretty funny. HERE is the link.

News from the North

Speaking of tomatoes, I had gotten some from a friend and today I canned six quarts of stewed tomatoes and one jar just full of juice that I will add as a broth for something. There are more in the basement ripening as we speak.

Dinner tonight is a Moroccan Stew called Harvest Tagine. Lots of interesting flavors in it. Should be quite tasty.

Joe is out getting in the last lawn mowing for the year. Then it will be time to rake leaves and that should take care of the yard until spring.

The dam is complete and the pond is now almost full. We have seen, and heard, mostly wood ducks. Saw five fly in and land this past week. Nice to check out around dusk.

That's all for now from Northern Minnesota.

Tomatoes!

A sale on tomatoes at my favorite farm stand in Walworth, so I bought a flat. (Who could not LOVE a farm stand when the farmer's last name is Pepper. Actually Mr. & Mrs. Pepper were neighbors of the Rambow's back in the 50's and 60's, but then I guess that is another story.)

Trying to think of what to do with them all. I have eaten BLT's now for 2 days. I was kind of thinking that the breakfast casserole in the previous post might be good with a few chopped tomatoes in. Spaghetti Sauce doesn't excite me and I only like fruit salsas, like peach and mango. Any other suggestions?

Breakfast at the Shack

Hi Everyone!

We had a lovely weekend up at the rural Dunbar accommodations - beautiful weather and a rainbow of gorgeous fall colors surrounding us.  Grandma made this new recipe for one of our breakfasts, and she wanted me to share it with you.  It really was very good, and I'm sure it could be easily "tweaked" to use whatever you have in your refrigerator.

ITALIAN SAUSAGE STRATA

1/2 cup softened butter or margarine, divided

12-16 slices day old bread, crusts removed

1/2 pound fresh mushrooms, sliced

2 cups sliced onions

salt & pepper to taste

1 pound bulk Italian sausage (she used Jimmy Dean), cooked and drained

3 cups shredded Cheddar cheese

5 eggs

1 T Dijon mustard

1t ground nutmeg

1t ground mustard

2 T minced fresh parsley

Using 1/4 cup butter, spread one side of each bread slice with the butter.  Place half of the bread butter side down, in a greased 13X9 baking dish.  In a large skillet, saute the mushrooms and onions with remaining butter.  Add salt and pepper.  Spoon half of the mushroom mixture over the bread in the prepared pan.  Top with half of the sausage and cheese.  Layer with the remaining bread, mushroom mixture, sausage, and cheese.  In a bowl, combine the eggs, milk, Dijon mustard, nutmeg, and ground mustard.  Pour over the cheese. Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Bake, covered, at 350 degrees for 50 minutes.  Uncover, bake 10-15 minutes longer or until knife inserted in the center comes out clean.  Sprinkle with parsley.  Yield: 12 servings.

I think you could easily use another kind of cheese - and lots of other veggies.  A convenient breakfast for company!  Andrew - you could easily make this without the sausage.   Happy Cooking!     Jackie

Up North at the Shack

Beautiful Weather, Delicious Food, Good Times with Family---





( If you want to see these larger, click on the photos and go to my album )

Guess who is famous?

Check out this article in the local paper.

http://knox.villagesoup.com/commbriefs/story.cfm?storyID=128981

It was 3rd page of the paper! Must have been a slow news day:)