January 5, 2017
mixology, who knows
amer picon, cocktail, cocktail recipe, demerara sugar, gentian, infusion, moonshine, Neroli-Petitgrain, quina, white dog
Because of the Liberal, that’s why. It all started as a hack of Torani Amer and Regan’s Orange bitters #6. But that was before Amer Picon from France. Now there is always Amer Picon in the house, a band called the Bitter Liberals, and a house cocktail.
Then came a Thanksgiving, Christa, and talk of Neroli-Petitgrain oranges growing in East Tennessee.
So yes, Amer Picon. Lets make it. Using ultra local super hot white dog. Lets make it.
And then the big day: January 5, 2017
The final ingredient mix
Orange peel infusion jar
Straining the peel infusion with a coffee filter
Measuring the proof
A drop from 165 to 110
*** 110 proof orange peel infusion
Straining the orange leaf infusion
*** Orange leaf infusion
Caramelized orange juice with brown sugar and butter
*** Caramelized orange juice
Very close but needs some sugar, so simple syrup of demerara.
Blend, taste, adjust, work. (Two half batches combined was our methodology.)
Notes and the final recipe.
Proof is in the Liberal.
A Liberal with homemade Amer Picon
January 1, 2017
party, who knows
2016 NYE, NYE, Rock and Roll, video
This year it was Rock and Roll with zero guidance. Here’s what ensued!
Driveway Ready to Rock
Still determining what to do about the Zappa facial hair.
Roadie Bearing Bubbly
And Duct Tape (of course)
Some costumes took a little bit of explaining
Steven Tyler in the House
Multi-generational lip sync!
The Blues Brothers
Paging Mr Tyler
View from the Console
December 18, 2016
fire, party, Photography
flag burning, nature, photography, shenandoah, shenandoah river, solstice, solstice fire, solstice party
Cold and rainy weather was a real possibility during the winter solstice party. But a day that started with a coating of ice everywhere turned warmer and beautiful before the party started. The next day was rainy. So boy are we lucky!
Before (a fat one)
The sunset was outstanding.
Party prep complete! Ready for the hard core solstice revelers. It’s way easier to come to the summer solstice!
Newly resurfaced footbridge
Tiki trail across the creek
Get lit: Winter Solstice fire 2016
After lighting, it was time for music. The music lasted all night, right up to 5am when the weather shifted and it started to sprinkle.
Music at the solstice
We decided that due to rampant political disgust we would burn some flags. Real ones. This is a new thing. Thanks Trump.
Flag burning time
Into the fire with you nazis!
Burn baby burn
And we’ve had it with racism too.
Flag two for the flames
Down with racism
Burn baby burn
Warning: exuberant potty mouth host on a mission (with a nice buzz) in this video!
Then it was back to the keg of dogfish head 90 and the fantastic potluck dinner in the barn. Super fantastic.
TURN SUN TURN.
Thanks to all who came.
November 21, 2016
berryville, BORH, music, photography, video, woodshedders
The Woodshedders at the Barns of Rose Hill, November 19.
The Woodshedders BORH 2016
Trunk o Merch
November 6, 2016
cooking, drippings, food, gem, recipe, roast beast, roast beef, yorkshire, yorkshire pudding
Rare roast beef with Yorkshire pudding is one of my very favorite meals of all time. Heck, we’ll even have it for no apparent reason! Happy today day! Here are a few tricks to making a delicious beast.
Yorkshire pudding though incredibly simple ingredients-wise takes a couple of tricks. Trick 1: Start with warm ingredients and beat them to frothy. Cold eggs and milk will not work properly. Once the batter is beaten, refrigerate for at least an hour covered. (This allows the flour to do its gluten thing with the egg.) Remove from the fridge just about when you put the beef in so that there is time for the batter to slowly warm. Trick 2: cook it under the beast.
On the beef front, start with a standing rib roast. Don’t get it tied, rolled, or cut from the bone. The ribs provide lots of flavor.
Season the beast simply with an entire head of garlic, peeled with cloves sometimes cut lengthwise then inserted into the beef with a paring knife and a finger. Liberally apply lots of pepper and some salt.
Pop it in an oven preheated to 550. Immediately turn it down to 350. Plan to cook the beast 17 minutes per pound and no more.
Beef roasting at 350 (about 90 minutes in)
Before adding the Yorkshire batter, turn the oven up to 400 and beat the batter to froth one more time. Remove some of the drippings below the beef to make gravy with (put into cast iron skillet). Add half a stick of butter under the roast to compensate. Then pour the batter around the beef.
The batter will rise if all is well.
Yorkshire on the rise under the beef
Remove the beef on time, and check the temperature. Let the beef rest for 15 minutes.
Finished cooking and now resting. Rest your beef before carving!
Yorkshire with beast removed. The drippings are ultra delicious.
Serve to family and friends with a nice Cab.
November 6, 2016
art opening, Aurlélie Schmid, Danny Mulvena, fall, fire house gallery, Nina Jhaveri, pottery, thanksgiving, turkey, watercolor
The Fire House Gallery is all decked out for turkey day with an exhibit featuring pottery by Aurlélie Schmid and Nina Jhaveri along with watercolors by Danny Mulvena.
Does it feel like Fall to you? It does to me.
Thanksgiving place setting.
The turkey himself.
Downtown Berryville, VA.
November 6, 2016
birds, nature, river
blue heron, fall, great blue heron, nature, photography, river, shenandoah, shenandoah river
Posted without commentary.