DT #110, 20 April 2014 (Leffe Blond)   Leave a comment

Leffe Blonde and pork roast

Give me some pig meat
And a bottle of bee-er
A good suggestion.

Name: Leffe Blond
Type: pale ale
Recipe: Pork shoulder soaked in juice from dill pickled habañero (Scotch bonnet) peppers and cooked at 150°C for several hours.  {Menu choice has to be credited to an old acquaintance who sent the traditional southerner’s Easter wish of a good day involving some pig meat…and, the link in the haiku is credited to the menu choice.}
Venue: house

Review/notes: Slightly cloudy like a weiß and wheaty to back up that claim but with a tropical fruit nose and mouth that I think is grand.  And, Jackie thinks it is foul so it’s mine, all mine.

Oh, this turned up on ‘Have I Got News For You,” a banner for the Wig and Pen with some poorly thought out design:


wig and penis open

[DT =Daily Tipple, explained in DT #000 here]

Monthly consolidations/compilations: January

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