Modern Vespa

Tonight, a very good Nero d'Avola from a winery down the road that costs EUR2.50 per liter.

For anyone in San Diego:

http://www.halfpricesandiego.com/index.php?referrer=e310d16f

I've bought a number of these. Great selection.

I discovered that I have a few bottles of my Oaked Bourbon Black IPA squirreled away. Some of you may remember it from our Cannonball BBQ extravaganza in Abilene. It's about 11.5% ABV and by now it should be pretty smooth. I'm thinking of starting a fire outside when the sun goes down and having a bottle or two.

I've been meaning to ask if you continued brewing after the first batch you made around this time last year. I guess this answers my question.

Pisco! There isn't a liquor store within a hundred mile radius that would even know WTF it is. I have some Chilean folks on staff who used to bring bottles to me from trips home. Never did find anything close in a Las Vegas liquor mega store. One of the best had about a dozen grapes at the bottom of the bottle. Yum!

I'm thinking Bourbon. Decisions, decisions?

Had more bourbon than I care to admit yesterday, at work. A bunch of people were stuck at work because of a really bad accident on a major artery. I wasn't stuck, but we hung around and entertained them doing a vertical flight of Evan Williams: 2002, 2000, and 1994.

Magic Hat, Heart of Darkness, green chaser

Headed up to Alpine Beer Company today. Some of the best beer and BBQ in San Diego.

On that topic, I got you a gift today.

Evan Williams is distilled down the road 15 minutes or so at Buffalo Trace. A friend works there as a tour guide. I'll be sure to let her know that you and your buds were doing your best to ensure her job security. Thanks

Just cracked open a lovely bottle of my local Fremont Brewery's Bourbon Abominable Winter Ale. Very smooth and a nice velvety bourbon finish. I have two 24oz bottles of this...at 11% alcohol I know where I'm staying tonight...home by the fire. Cheers!

Nothing that involves this.

http://youtu.be/wSuH9u0kvhU

Ace Pear Cider and Crispin's

Not sure about tonight but last night it was pretty much everything.....

Schooner Exact Hoppy Holidays. And Pabst Blue Ribbon as a chaser...

My wife and I went to one of those all you can eat Brazilian grill places last night. In addition to the incredible meat (of which I feel like I ate a kilo) they kept serving us Caipirinhas (a rum drink made with limes, mint and sugar cane). Feeling a little fuzzy this morning.

A Churrascaria? We have one in San Francisco called Espetus. It's maneira impressionante, though I always leave feeling like a novilho cevado.

Try again. I have finished it....

4 eggs, separated
1/2 c sugar
1/3 c rum
1/3 c brandy
2 c milk
2/3 heavy cream
1/2 tsp nutmeg

Using a electric mixer...

In a big bowl, beat the yolks and sugar for 10 minutes. Add the booze, tir while slowly pouring. Put in the 'fridge for a hour or six.

Then, in one bowl mix the cream until it forms stiff peaks
in a second bowl mix the egg whites until it forms stiff peaks
in the big bowl with the yolk-sugar-booze:
pour the milk, fold into/mix into the big bowl
add the nutmeg, fold into/mix into the big bowl
put the egg whites, fold into/mix into the big bowl
put the cream, fold into/mix into the big bowl

ladle into cups, garnish with nutmeg, enjoy.

Do it again in a week....

Much easier recipe that has served me well for years:

INGREDIENTS:

6 eggs
1 cup sugar (I'm using Splenda this year)
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 cups whipping cream
2 cups milk
3/4 cup brandy, rum or bourbon (optional but highly recommended)

PREPARATION:

All liquids should be very cold. Refrigerate in advance.
Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold booze, whipping cream and milk.

Chill some more before serving (if you can wait... I never can). Sprinkle individual servings with more nutmeg.

Makes a little under 2 quarts (after taking several 'samples' for quality control purposes)

Ours is called Papagaio.

They give you a little device for your table that can be turned to show either a red or green signal. This lets the waiters know if you are ready for them to bring more meat or if you need a break.

The secret is to not fill up on the salads or any of the meats you don't really enjoy (or can make better at home).

After the first sample round, I waved off the liver and spring chicken in favor of the beer asado and whatever the brazilian version of entrecote is.

In addition to leaving feeling like a calf that has been fattened up for the slaughter (like that image... thanks!), consuming large quantities of meat late at night makes for some really disturbing dreams.

Totally worth it, though.

My Brazillian contractor does this for clients.

Hired. I don't even care if he does a crappy job.

Actually I wish I could nominate him for a Nobel Prize in home contracting.
Anyone around Boston just ask and I'll connnect you.
Awesome job. He put a small additon on the back of our house, remodeled our kitchen and bath and put up new clapbord siding on the house. All perfect and stress free. (Except no crapper or shower for a couple days)
Makes a mean Caiperenia too!!!

grilled up the leftovers from the standing rib roast tonight - some meaty ribs and great beef slices. Oh yeah, and a few bottles of this:

The most enjoyable decisions are the ones where you really can't make a bad one.

But given that line-up, I choose George Stagg every time. There's good... and then there's great.

Speaking of bourbon... I'm drinking Black Maple Hill tonight. A gift from a co-worker.

Wow. This stuff is amazing.

Mumm Cuvée Napa (worth every penny of the $15 from Safeway) followed by a very disappointing Chinon at a Tucson restaurant.

I found a new offering from Buffalo Trace today at my local boozer retailer. It supposedly has the inner workings of Pappy VanWinkle. Seems pretty nice.

She spent this evening with me

Tonight we went a wine tasting from our favorite Italian winemaker Piergorgio Castelanni. He was in town from Pontedera to showcase a few of his wines at our mutual friend's caffe bar.

It was a blast.

And now I must retire. . . .

Working through that bottle of elijah craig, may have to get another bottle soon.

Theraflu

Stuppy flu got me last month.
On my butt for 3 weeks.

I hope you do well with it.

Cheers

Three days in and my temp is still up at 102. Doesn't look good for a recovery any time soon. I haven't had the flu in a long time. This is terrible. Stay healthy everyone.

A good friend of mine owns a small boutique winery about 15 minutes from where I live.

Every few months, a few friends get together there for a nice steak dinner, excellent wine, cigars (for those that enjoy that particular vice) and a post prandial whisky or two.

This is the whisky room.

Where to begin... ?

We scored a case of Guinness at Costco on Monday for $25.00. Plus, we have five gallons of hoppy ale bubbling up in the back room. The ale should be good and ready to drink by mid-February, but the Guinness will be gone long before then. Willie, I'll have to try some of that Col Taylor when I finish the current bottle.

The first, the original, the only: born in Pilsen (Plzeń) PILSNER URQUEL (Plzeňský Prazdroj) !

This is the shop beer for us.

Metaxa is great Ouzo and a bottle stays on our breakfast table. I always mix it with Braums eggnog during the holidays. The "12" brand of Ouzo is just cheap junk.