Over the past couple years I have learned to love more than just a sweet Reisling when it come to drinking a glass of wine. But I'm always open to learning more about the different types, and also a lot about pairing wines with different foods. I got this email today and I thought other people might be interested in this as well.
Thursday, September 24, 2009
Wednesday, September 16, 2009
I'd give anything right now to be able to go back to school. I seem to not be able to find a job to save my life and I know it's because I don't have a degree in the things I want to learn and extend a possible career out of. Or even to to just try something other than retail (ug, even just the word makes my skin crawl) would make this so much better. I've been speaking to a woman that works for the Human Resources department at a small bank chain around the county I live in. She's so sweet and when I went in to fill out an official application everyone else was so nice, too. They just seem to move in slow motion. If they have positions open, wouldn't they want to fill them right away? I don't want to jump to conclusions, but I just feel lost without any answers. And if I call again I'm going to sound desperate and annoying.
Please God! Help me find a job!
Please God! Help me find a job!
Tuesday, September 15, 2009
15 Worst Desserts.
Men's and Women's Health sends me articles for "Eat This, Not That" and I find them all so interesting. The most recent one is 15 Worst Desserts. Well, I'm sure they are all the best tasting desserts, but they are definitely not the best for you.
Check it out!
Check it out!
Thursday, September 10, 2009
salty!
It's amazing to me just how much salt can be in the foods you eat at a restaurant. Even the ones you think would be healthy!
http://eatthis.womenshealthmag.com/node/77312
http://eatthis.womenshealthmag.com/node/77312
Tuesday, September 1, 2009
roasted fall vegetables
now that the weather is getting on the cool side, i'd like to share one of my all time favorite autumn recipes. i've thought about it and i don't really think you'd get the same yummy flavors if you ate it any other time of the year. this just screams fall!
it's from the recipe book Great Food Great Beer: The Anheuser-Busch Cookbook. it was such an impulse buy when josh and i visited Busch Gardens when we moved to florida. but i have to tell you - it's got to be the BEST impulse buy ever. with every recipe they give you a pairing with a beer and it is spot on. very delicious! everyone should have this cookbook in their kitchen.
so on to the recipe:
Roasted Fall Vegetables
Serve with a Maerzen Beer, such as Michelob Marzen
Maerzen and Oktoberfest (the icon says to serve it in a mug) - Medium-bodied, golden brown Maerzen and Oktoberfest beers balance maltines and hoppiness. Example: Michelob Marzen
more information after the recipe
3 yellow onions, peeled and cut into quarters,
root ends intact
3 russet potatoes, cut lengthwise into slices
1/2 inch think
3 turnips, peeled and cut into eighths
4 large carrots, peeled and cut into pieces 3 inches
long (cut the thickest pieces into halves or
quarters lengthwise)
3 large parsnips, peeled and cut into pieces 3 inches
long (cut the thickest pieces into halves or
quarters lengthwise)
4 red or golden beets, peeled and cut into quarters
10 to 20 garlic cloves, loose papery other skins
removed, inner skins intact
2 orange sweet potatoes, peeled and cut into
pieces 3 inches long and 1 inch wide
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
7 rosemary sprigs
1. Preheat the oven to 400 degrees F. In one or two large bowls, combine the onions, russet potatoes, turnips, carrots, parsnips, beets and garlic. Put the sweet potatoes in a separate bowl. Drizzle the olive oil over all the vegetables and sprinkle with salt and pepper. Using your hand, toss gently to coat well. Spread half of the mixed vegetables, not yet including the sweet potatoes, in a single layer on two large backing sheets. Break up 3 of the rosemary sprigs and sprinkle over the vegetables.
2. Roast the mixed vegetables for 15 minutes, stirring gently with a metal spatula if they are sticking. Add half of the sweet potatoes to the pans. Continue to roast, stirring gently every 15 minutes if necessary and rotating the pans to ensure even browning, until the vegetables are browned and tender, 40 minutes to 1 1/4 hours. Transfer to a serving platter and set aside. Repeat with the remaining mixed vegetables, sweet potatoes and 3 more of the rosemary sprigs.
3. Season the roasted vegetables to taste with salt and pepper. Garnish with the remaining rosemary sprig. Serve warm or at room temperature.
Cook's Tip: These roasted vegetables go well with just about any simply cooked meat. The vegetables need space around them on the baking sheet in order to brown, so you can roast them in batches if necessary.
Makes 8 servings
Also in the cookbook it gives you great descriptions about the different types of beers and in this particular recipe it says to pair it with a Maerzen Beer. Here is the description:
Maerzen/Oktoberfest - Before the advent of refrigeration, beers were necessarily made seasonally; originally, lager served at Oktoberfest had been made in March ("Marzen") from new malt and aged until October, to be served at harvest festivals. Traditional Maerzen is golden brown in color, with a balanced maltiness and hoppiness. Today, Oktoberfest lagers range from golden to red-brown.
Medium-bodied, golden brown Maerzen and Oktoberfest beers balance maltines and hoppiness. Example: Michelob Marzen
Enjoy! :)
it's from the recipe book Great Food Great Beer: The Anheuser-Busch Cookbook. it was such an impulse buy when josh and i visited Busch Gardens when we moved to florida. but i have to tell you - it's got to be the BEST impulse buy ever. with every recipe they give you a pairing with a beer and it is spot on. very delicious! everyone should have this cookbook in their kitchen.
so on to the recipe:
Roasted Fall Vegetables
Serve with a Maerzen Beer, such as Michelob Marzen
Maerzen and Oktoberfest (the icon says to serve it in a mug) - Medium-bodied, golden brown Maerzen and Oktoberfest beers balance maltines and hoppiness. Example: Michelob Marzen
more information after the recipe
3 yellow onions, peeled and cut into quarters,
root ends intact
3 russet potatoes, cut lengthwise into slices
1/2 inch think
3 turnips, peeled and cut into eighths
4 large carrots, peeled and cut into pieces 3 inches
long (cut the thickest pieces into halves or
quarters lengthwise)
3 large parsnips, peeled and cut into pieces 3 inches
long (cut the thickest pieces into halves or
quarters lengthwise)
4 red or golden beets, peeled and cut into quarters
10 to 20 garlic cloves, loose papery other skins
removed, inner skins intact
2 orange sweet potatoes, peeled and cut into
pieces 3 inches long and 1 inch wide
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
7 rosemary sprigs
1. Preheat the oven to 400 degrees F. In one or two large bowls, combine the onions, russet potatoes, turnips, carrots, parsnips, beets and garlic. Put the sweet potatoes in a separate bowl. Drizzle the olive oil over all the vegetables and sprinkle with salt and pepper. Using your hand, toss gently to coat well. Spread half of the mixed vegetables, not yet including the sweet potatoes, in a single layer on two large backing sheets. Break up 3 of the rosemary sprigs and sprinkle over the vegetables.
2. Roast the mixed vegetables for 15 minutes, stirring gently with a metal spatula if they are sticking. Add half of the sweet potatoes to the pans. Continue to roast, stirring gently every 15 minutes if necessary and rotating the pans to ensure even browning, until the vegetables are browned and tender, 40 minutes to 1 1/4 hours. Transfer to a serving platter and set aside. Repeat with the remaining mixed vegetables, sweet potatoes and 3 more of the rosemary sprigs.
3. Season the roasted vegetables to taste with salt and pepper. Garnish with the remaining rosemary sprig. Serve warm or at room temperature.
Cook's Tip: These roasted vegetables go well with just about any simply cooked meat. The vegetables need space around them on the baking sheet in order to brown, so you can roast them in batches if necessary.
Makes 8 servings
Also in the cookbook it gives you great descriptions about the different types of beers and in this particular recipe it says to pair it with a Maerzen Beer. Here is the description:
Maerzen/Oktoberfest - Before the advent of refrigeration, beers were necessarily made seasonally; originally, lager served at Oktoberfest had been made in March ("Marzen") from new malt and aged until October, to be served at harvest festivals. Traditional Maerzen is golden brown in color, with a balanced maltiness and hoppiness. Today, Oktoberfest lagers range from golden to red-brown.
Medium-bodied, golden brown Maerzen and Oktoberfest beers balance maltines and hoppiness. Example: Michelob Marzen
Enjoy! :)
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