I got my wine grapes on Friday!  I drove up to Austin to pick them up.  Took some pictures while there.  I loved the zin crates.


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G and I both brewed today after work.  I got home early and put our water kettles on to heat up.  He started a batch of cheap date and I started a black ale that's been sitting in the cupboard for quite a while.  It was fun brewing in tandem.  We hit each part of our recipes at the same time.  During the boil we started reading a novel that we've ( Read more... )

Got back last night from AZ where I attended my brother's wedding. It was fan-f*$&king-tastic!!

I'm including a link here to the post I made on xanga for those of you who want details.

I've got a very full day ahead.  Must go pick up dog, then head to work early, as the grant is due today.  I'll probably just take the dog to work to save time ( Read more... )

(x-posted from xanga ( Read more... )

(X-posted from xanga, for all of you who've abandoned it ( Read more... )

(x-posted from xanga ( Read more... )

So I was hoping to make it to Jaegermeister today, however things are going very much counter to my goals ( Read more... )

So my teff dough has been doing pretty well this week. I've actually been cooking up a piece of injera daily for the past 2 days to test the progress of the dough. After trying it with teff only, I tried adding a little bit of wheat flour to the culture, then I added more teff. I realized after trying the very first piece that I've probably ( Read more... )

So while in the Seattle area a few weeks ago, I had the pleasure of dining at a really yummy African restaurant. We first thought it was Ethiopian or Eritrean, but I noticed they called the spongy bread "canjeero" instead of injera. The platters of amazing food they brought us tasted similar to what I've had before. Upon my return home, I looked ( Read more... )

Perhaps it's just joy over being back home with my sweet hubby, but I've been cooking a lot the last couple of days. Yesterday it was homemade enchiladas. I wanted to cut the fat a bit, so I mixed a lot of fat-free cheese with a little leftover aged and very sharp English cheddar (the English cheddar was flavorful enough to make up for the rather ( Read more... )