A Newer Year and More Exact Beer Info
So, we headed out to our favorite kid-friendly watering hole, namely, Belmont Station. Filling in the gaps for the info I recently posted, beerwise:
The great barleywine is Old Tavern Rat by New Old Lompoc. Yum.
The wonderful Stout is by Thunder Mountain by Victory Brewing (I've never tasted a bad beer from them, nay a mediocre one!), and the Lazy Boy winter ale is Mistletoe Bliss.
In case you are in cooking mode and want a simple soup, here's what I cooked up on New Year's Eve. This recipe makes about 6 bowls of soup. You need:
1 large leek (2 med.), thinly sliced, white part and 1/2" of green
4 large yellow potatoes
1 celery stalk, diced
1 carrot, peeled and grated
1 veggie or chicken bouillion cube(chopped into slivers for easier dissolving)
water
butter
Italian parsley for garnish, cut chiffonade style
In a 2 1/2 qt. pan, soften butter and add in leeks and celery, sprinkle with a little bit of salt. Cook until leeks are tender. (use a lower setting) Add potatoes, stir them around, then add water to cover plus two inches or so. Bring to a boil, then add in bouillion cube. Stir until
cube seems mostly dissolved, then reduce heat to simmer. Cook until potatoes are softened, then use a potato masher to thicken broth by mashing cooked potatoes. Toward end, stir in grated carrot. Serve topped with thinly sliced Italian parsley. Stir it in, it has a wonderful green flavor.
A simple, gratifying soup.
Happy New Year
The great barleywine is Old Tavern Rat by New Old Lompoc. Yum.
The wonderful Stout is by Thunder Mountain by Victory Brewing (I've never tasted a bad beer from them, nay a mediocre one!), and the Lazy Boy winter ale is Mistletoe Bliss.
In case you are in cooking mode and want a simple soup, here's what I cooked up on New Year's Eve. This recipe makes about 6 bowls of soup. You need:
1 large leek (2 med.), thinly sliced, white part and 1/2" of green
4 large yellow potatoes
1 celery stalk, diced
1 carrot, peeled and grated
1 veggie or chicken bouillion cube(chopped into slivers for easier dissolving)
water
butter
Italian parsley for garnish, cut chiffonade style
In a 2 1/2 qt. pan, soften butter and add in leeks and celery, sprinkle with a little bit of salt. Cook until leeks are tender. (use a lower setting) Add potatoes, stir them around, then add water to cover plus two inches or so. Bring to a boil, then add in bouillion cube. Stir until
cube seems mostly dissolved, then reduce heat to simmer. Cook until potatoes are softened, then use a potato masher to thicken broth by mashing cooked potatoes. Toward end, stir in grated carrot. Serve topped with thinly sliced Italian parsley. Stir it in, it has a wonderful green flavor.
A simple, gratifying soup.
Happy New Year
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