willandmegan

"Stuart rose from the ditch, climbed into his car, and started up the road that led toward the north…. As he peeked ahead into the great land that stretched before him, the way seemed long. But the sky was bright, and he somehow felt he was headed in the right direction." (from Stuart Little by E.B. White)


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Short and Stout – Irish Beer and Cheese Tasting

cheese . stout display edit

Last Thursday while Megan was away as a church chaperone for the youth group in the Adirondacks, I inherited her Irish beer and cheese. For me that meant a solo tasting late at night in the comfort of my room. The setup for this tasting was as simple as a cutting board, knife and basic pint glass to hold our savory stout. The combination makes for a nice movie date snack or addition to relaxing with Irish / bluegrass music. Here are the details for color, flavor profile and consistency for both. Enjoy!

-w&m

MURPHY’S IMPORTED STOUT (DRAUGHT STYLE)

Color: Dark cola with 1/4 – 1/2″ cream head. From above the appearance is similar to a malted milkshake.

Consistency: Silty, thick, after pouring separation is entertaining and reminds me of a cola waterfall.

Flavor: Toasted bread, smoky, liquorice.

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KERRYGOLD DUBLINER CHEESE WITH IRISH STOUT

Color: Green wax outer, light tan/buff cheese.

Texture: Creamy, dense, oily outer, crispy pieces throughout.

Flavor: Bitter, salty, sharp.

stout . cheese display edit 2


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Herbaceous Hare Hoagie Recipe (Vegetarian *Spicy*)

This past Saturday Megan and I ventured out into the Western New York woodlands to traipse the trails of Letchworth State Park. We faced three miles of meandering footpaths. Compressed earth twisted and intertwined with gnarled tree roots and bone-dry shale stream beds. After a bit of uncertainty and an access road detour, our path lead to  a luxurious lean-to. To much of our excitement the solitary shanty came adorned with a picnic bench, fire-pit, complementary stashed moonshine (garnished with a dead beetle), and garment hanging nails.

After returning home today with a renewed appreciation for fresh vegetables, gas stoves and running water I threw together this recipe for vegetarians and fans of spicy cuisine.

You will need:  

1/2 large carrot

1/3 green pepper

1/4 large zucchini

2 slices of bread ( I used homemade honey-wheat)

3 leaves of romaine lettuce

2 tbs clover honey

2 tbs hummus

2 tbs habanero salsa (or your favorite)

1 tbs cooking oil or coconut oil etc.

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Step 1: Slice all your veggies into sandwich-size slivers.

Step 2: Coat your pan in a light amount of oil and turn on to medium-high heat.

Step 3: Lay out your veggies and grill evenly on both sides. (Cutting slices of equal width will ensure even cooking)

Step 4: Drizzle honey over veggies and add cracked pepper/any additional seasonings.

Step5: Toast both pieces of bread within the last minutes of grilling.

Step 6: Remove bread from toaster and using a butter knife apply spicy salsa, hummus and lettuce to your bread.

Step 7: Carefully remove all veggies from the pan with a spatula and distribute/stack evenly on bread.

Step 8: Put sandwich on a plate, cover and eat.

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*Note* Almond milk or a cold summer wheat beer goes great with this sandwich as both beverages quell the spice. Enjoy!