About Me
- Karen Kemi
- Cloquet, Minnesota, United States
- Want to follow me on twitter? Log on to your account and follow me at: @lyleswife YOUR Personal Chef service @ http://www.wowitsdelicious.wordpress.com
Aug 7, 2010
I hope this doesn't go sideways.........
TALL SHIPS in Duluth summer of 2010
Mandy Gayken took these pictures of the tall ships from her airplane. Very cool pictures. We didn't go down to see them - maybe next year.
Mandy did a great job! I love these pictures
Mandy did a great job! I love these pictures
Pictures of the tall ships - I will send these pics in a couple of emails
Mandy did a great job!
Tweet from @GreatestQuotes
"Don't be afraid to go out on a limb. That's where the fruit is." - H. Jackson Browne
........... Interesting -to me
What you eat is an important element of enjoying any drink. To elevate my food and beer "pairings" (which, at present, are commonly determined by what pizza place is still open or whether the nearest corner deli sells BLTs) I went to the Edible Brooklyn and Edible Manhattan -produced Good Beer Festival, held at the venerable Brooklyn Academy of Music.
The event, in its second year, pairs the work of local brewers with "suds-inspired" fare dreamed up by area food artisans. Through this feast of suds and grub I hoped to discover what I should be eating with my beer.
The answer, apparently, is lots of carbohydrates and lots of proteins. Sumptuous meats tempted the tightly-packed room from their neatly arranged plates, and most often they were sandwiched between, or perched on, any one of a variety of breads.
One lonely vegetable stand stood largely ignored. It seems that deeply smoked, thoroughly marinated or otherwise strongly-seasoned meats are what it takes to match the strength and bitterness of hops and barley (similar to the conventional wisdom about red wine or white wine going with red meat and fish, respectively, ales are thought to pair better with red meat, and lagers prefer more delicate white meats.)
The other side of the coin is a heaping dose of carbs, like the soft brioche encasing the Piggery Farm pulled pork sandwich offered by Jimmy's 43 restaurant. Breads such as these helpfully fill one's stomach, ideally slowing the speed of one's steady slouch toward inebriation.
The form in which those carbs make it to your gullet is where it gets interesting.
A lovely and moist brisket from Brooklyn eatery Fette Sau paired well with the Brooklyn Brewery's selections. The standout beer from the outer-borough brewer was its Dark Matter, a product of their Brewmaster Reserve series, that begins with slightly bitter vanilla notes and has a welcome aftertaste of bourbon and berry notes.
Luke's Lobster offered a standout shrimp roll as a pairing for Peak Organic beers. And perfectly-cooked grilled pork ribs were marinated in a garlic, ginger, lemongrass and oyster sauce by the restaurant Umi Nom –they were intended to be enjoyed with beers from the Cottrell Brewing Company.
Crowd favorites included The Six Point Righteous Rye, which commanded a long line and lots of interest. I found it wasn't overly hoppy, a fairly expected rye beer.
Another huge hit at the event, and my personal favorite beer of the night, was Magic Hat's Ginger Ale, one of its Odd Notions series. The ginger notes were exceedingly subtle –the beer is surprisingly delicate.
The Southampton Cuvee was the most sophisticated beer of the night; flavored with edible flowers like chamomile and lavender, it was soft, fruity and crisp, and I returned for seconds and thirds.
There were few losers among the booze –Heartland Brewery's Palm had an unpleasant taste. Still, the brewery's honey porter, though not my taste, earned many thumbs-up for its delicate flavors.
The only thing my group of 8 or so fellow tasters could agree on was that we all disliked the Gramercy Tavern Home Brew, which had the smell of overripe strawberries, making it hard to enjoy its less offensive, starfruit-y taste. Their hush puppies weren't so hot, either.
The lesson of the night, however, is to trust your instincts: the vast majority of recommended pairings were meat/bread combos, meaning that the burger you crave after a long night of beer "tasting" is just the right thing for your palate.
The event, in its second year, pairs the work of local brewers with "suds-inspired" fare dreamed up by area food artisans. Through this feast of suds and grub I hoped to discover what I should be eating with my beer.
The answer, apparently, is lots of carbohydrates and lots of proteins. Sumptuous meats tempted the tightly-packed room from their neatly arranged plates, and most often they were sandwiched between, or perched on, any one of a variety of breads.
One lonely vegetable stand stood largely ignored. It seems that deeply smoked, thoroughly marinated or otherwise strongly-seasoned meats are what it takes to match the strength and bitterness of hops and barley (similar to the conventional wisdom about red wine or white wine going with red meat and fish, respectively, ales are thought to pair better with red meat, and lagers prefer more delicate white meats.)
The other side of the coin is a heaping dose of carbs, like the soft brioche encasing the Piggery Farm pulled pork sandwich offered by Jimmy's 43 restaurant. Breads such as these helpfully fill one's stomach, ideally slowing the speed of one's steady slouch toward inebriation.
The form in which those carbs make it to your gullet is where it gets interesting.
A lovely and moist brisket from Brooklyn eatery Fette Sau paired well with the Brooklyn Brewery's selections. The standout beer from the outer-borough brewer was its Dark Matter, a product of their Brewmaster Reserve series, that begins with slightly bitter vanilla notes and has a welcome aftertaste of bourbon and berry notes.
Luke's Lobster offered a standout shrimp roll as a pairing for Peak Organic beers. And perfectly-cooked grilled pork ribs were marinated in a garlic, ginger, lemongrass and oyster sauce by the restaurant Umi Nom –they were intended to be enjoyed with beers from the Cottrell Brewing Company.
Crowd favorites included The Six Point Righteous Rye, which commanded a long line and lots of interest. I found it wasn't overly hoppy, a fairly expected rye beer.
Another huge hit at the event, and my personal favorite beer of the night, was Magic Hat's Ginger Ale, one of its Odd Notions series. The ginger notes were exceedingly subtle –the beer is surprisingly delicate.
The Southampton Cuvee was the most sophisticated beer of the night; flavored with edible flowers like chamomile and lavender, it was soft, fruity and crisp, and I returned for seconds and thirds.
There were few losers among the booze –Heartland Brewery's Palm had an unpleasant taste. Still, the brewery's honey porter, though not my taste, earned many thumbs-up for its delicate flavors.
The only thing my group of 8 or so fellow tasters could agree on was that we all disliked the Gramercy Tavern Home Brew, which had the smell of overripe strawberries, making it hard to enjoy its less offensive, starfruit-y taste. Their hush puppies weren't so hot, either.
The lesson of the night, however, is to trust your instincts: the vast majority of recommended pairings were meat/bread combos, meaning that the burger you crave after a long night of beer "tasting" is just the right thing for your palate.
Aug 6, 2010
Psalm 73
A psalm of Asaph.
1Surely God is good to Israel,
to those who are pure in heart.
2 But as for me, my feet had almost slipped;
I had nearly lost my foothold.
3 For I envied the arrogant
when I saw the prosperity of the wicked.
4 They have no struggles;
their bodies are healthy and strong. [a]
5 They are free from the burdens common to man;
they are not plagued by human ills.
6 Therefore pride is their necklace;
they clothe themselves with violence.
7 From their callous hearts comes iniquity [b] ;
the evil conceits of their minds know no limits.
8 They scoff, and speak with malice;
in their arrogance they threaten oppression.
9 Their mouths lay claim to heaven,
and their tongues take possession of the earth.
10 Therefore their people turn to them
and drink up waters in abundance. [c]
11 They say, "How can God know?
Does the Most High have knowledge?"
12 This is what the wicked are like—
always carefree, they increase in wealth.
13 Surely in vain have I kept my heart pure;
in vain have I washed my hands in innocence.
14 All day long I have been plagued;
I have been punished every morning.
15 If I had said, "I will speak thus,"
I would have betrayed your children.
16 When I tried to understand all this,
it was oppressive to me
17 till I entered the sanctuary of God;
then I understood their final destiny.
18 Surely you place them on slippery ground;
you cast them down to ruin.
19 How suddenly are they destroyed,
completely swept away by terrors!
20 As a dream when one awakes,
so when you arise, O Lord,
you will despise them as fantasies.
21 When my heart was grieved
and my spirit embittered,
22 I was senseless and ignorant;
I was a brute beast before you.
23 Yet I am always with you;
you hold me by my right hand.
24 You guide me with your counsel,
and afterward you will take me into glory.
25 Whom have I in heaven but you?
And earth has nothing I desire besides you.
26 My flesh and my heart may fail,
but God is the strength of my heart
and my portion forever.
27 Those who are far from you will perish;
you destroy all who are unfaithful to you.
28 But as for me, it is good to be near God.
I have made the Sovereign LORD my refuge;
I will tell of all your deeds.
Aug 5, 2010
Gordys Hi Hat was on food network
Still cool!
It was neat that something in our town was on TV!
Aug 3, 2010
Aug 1, 2010
Brownie Cookies:
Another really good cookie to make is one from brownie mix. I love brownies and cookies, so I could eat them interchangeably. What I really love about making brownie cookies is that you get the taste of the brownie in a lot less time. Usually a brownie takes 40 minutes or more to bake. That is not including the prep time or the cooling time. That is a long time to wait to satisfy your sweet tooth. All you need for these cookies is one package of brownie mix, 1 egg, 2 tablespoons of water, and 1/3 cup of oil. Like I said for the cake cookies, if you make the brownies like that package says, then they will be too thin and runny to make cookies. Now, preheat the oven for 375 degrees F. Mix the four ingredients together. Feel free to add chopped nuts or chocolate chips. Place on a greased cookie sheet and bake them for eight minutes. Eight minutes is a great improvement from 40!
Brownie Cookies:
Another really good cookie to make is one from brownie mix. I love brownies and cookies, so I could eat them interchangeably. What I really love about making brownie cookies is that you get the taste of the brownie in a lot less time. Usually a brownie takes 40 minutes or more to bake. That is not including the prep time or the cooling time. That is a long time to wait to satisfy your sweet tooth. All you need for these cookies is one package of brownie mix, 1 egg, 2 tablespoons of water, and 1/3 cup of oil. Like I said for the cake cookies, if you make the brownies like that package says, then they will be too thin and runny to make cookies. Now, preheat the oven for 375 degrees F. Mix the four ingredients together. Feel free to add chopped nuts or chocolate chips. Place on a greased cookie sheet and bake them for eight minutes. Eight minutes is a great improvement from 40!
from @abcnews
Family of four spend four days bogged in mud in north-west NSW after being led astray by a GPS unit http://bit.ly/bBt9F9
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