Archive for the ‘holidays’ Tag

DT #360, 26 December 2014 (Léon Perdigal Côtes du Rhône)   Leave a comment

Leon Perdigal Cotes du Rhone

 

There’s no newspaper,
The grocer’s on war rations.
Happy Boxing Day.

Name: Léon Perdigal Côtes du Rhône
Type: red wine
Venue: house

Review/notes: Surprised we weren’t hung over today, I had a rum and coffee then settled into baking biscotti as soon as I returned from the minimal run for the day.

Vin Santo and biscotti 2014

We’re almost out of wine but I added a liter of port to the stocks.  Looking forward to drying out a bit in January, but for now the party rages on.

2014-12-26 Morrisons run

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

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Merry Christmas 2014   Leave a comment

Peking Duck 1

Okay, it’s the evening and I’m piecing this together from photos.  So, this morning I had a lie in (usually up at 4 to 4:30, today it was 8:45), then we had a leisurely coffee until Jackie suggested, “I feel a bit weak from last night…fancy a port?” “No, how about a rum?”

And with that the kettle was on and two shots each were in the mugs with some brown sugar and butter and soon we were medicating.  Happy Christmas.

Peking Duck 2

I started the duck the day before which involved scalding the bird 5 times in a boiling water and malt vinegar bath, internally coating with five spices, then cooling and drying overnight before coating with a maltose, soy, and rice vinegar and baking slowly for fucking ever.

2014-12-25

Along the way, I fitted in a run around the buurt and broke a real sweat and somehow got the sugar equilibrium back under me before drawing a hot bath and putting on some Christmas radio.  It was a sunny, if cool, day so the bath was going to be relaxing looking out on the world…even more relaxing since Jac noticed her glass of sloe gin left just a shot of our precious fluid for me to carry in with me.  A delight.

post run sloe gin no fizz

She wasn’t expecting the dinner to take so long (I already had the cornbread for the southern style dressing done and was awaiting the crust for the sweet potato pie while the tub filled).  So, I had her set out a bit of runny brie and open a grand bottle of old St Emilion to breathe.  It was lovely but I needed to come up with something for the dinner.

The Lussac St Emilion was perfect and the dinner was Christmasy enough (Jewish Christmas, like the link in the previous post but Christmas nonetheless) considering the punk classics we were playing instead of carols (we had enough of that up to that point).  We finished up with some pie and the last of the port (farewell, old friend).

Lussac Saint Emilion

Somehow, we had the sense to realise that the booze was rapidly depleting and opted for a bottle of fizz — a prosecco we’ve been sitting on for weeks — which should have been plenty but as it was only 5:30 pm we had to soldier on: Christmas is not for the weak hearted or the soft-livered.

And, so here I am…Merry Christmas…both of us having fun…here’s to tomorrow and the hangover to come.  And. another run tomorrow.  And an off license trip ’cause we are out of beverage.  Almost.

port and sweet potato pie

DT #359, 25 December 2014 (Chateau Simard 1996 and Runny Brie)   3 comments

chateau simard 1996 and runny brie

Each had this question:
Whose family have I got
Fixed between my sights?

Name: Chateau Simard 1996
Type: red wine
Menu: Five hour duck done Peking duck style, some cornbread dressing, asparagus and sweet potato pie
Venue: house

Review/notes: Wine was absolutely spectacular but we should have decanted (a bit of sediment).  Writing up the meal a bit later which will include the run, the rum, the slow gin, the other bottles of wine, the pie, the Peking duck (2 days worth of prep), some bubbly and the rest of Christmas too-much.  Sleepy, now, and Eastenders is on.

The Haiku: This wasn’t as big an event to folks in the States as it was to folks here (and, I would imagine, Germany).  Like most Americans, I came to know of the Christmas Truce from the song Christmas In The Trenches. It would be churlish of me to try to explain it here.  If you’re familiar with it, the link takes you to a recording: Christmas In The Trenches.  If you’re clueless why I’m banging on about it, give it a listen.   Or, for a more upbeat tune, try Santa’s Out of Rehab by Christmas (an Athens GA cut); and, to go with the Chinese duck meal there’s Christmastime For The Jews.  Merry Christmas.

Stolen from Flying Booger's  hashing blog

Stolen from Flying Booger’s hashing blog

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

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DT #348, 14 December 2014 (Jägermeister)   Leave a comment

Jaegermeister for Christmas decorating

 

Making it noisy
In the silent lab I found.
Then, beating retreat.

Name: Jägermeister
Type: booze
Venue: house

Review/notes: Yesterday we went poaching greenery in the Lawns Park and today (when we both were finally home from work — I had a Sunday thing in the lab) we put on some Christmas jazz and polished off a bottle of Jäger whilst some duck legs roasted and Jackie arranged the pine, laurel, holly, and cedar snips on the mantle.  This feels like Christmas should do, and I’ll savour the murderous hangover to come.

The lab had to be shut down on Friday for some planned diagnostic power outages so I went in to bring the mass spectrometers back to life in time for the kids to have at them Monday morning.  As soon as the vacuum systems were started I figured I had at least an hour to kill and headed out to do a loop around Marston, North Oxford, Wolvercote and the tow paths.  Not as nippy yesterday:

2014-12-14 pumpdown break at lab on sunday

 

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

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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]

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Korky’s, Swindon (kpw* for week 52)   1 comment

[*kpw = kebab per week for 2013, as noted in an earlier post and the 56th entry for the 2013 Challenge]

korky's takeaway swindon kebab

The year is winding down and walking home from the bus station after a short day at work I took the opportunity to hit the last of the Town Centre kebaberies, Korky’s Takeaway on Fleet Street.  It was early for them and the pre-Christmas drinking crowds had not yet descended so the guy didn’t much notice I was there while I inspected the sad, damp piles of wilted salads and onions.  This is atypical even in shitty kebab shops, so I didn’t expect much of the sandwich (and shouldn’t according to the inspection report, either)..

Wrong.  It was quite nice.  Gamey, like lamb but more so like mutton, the texture was surprisingly more like meat than chewy connective tissue.  The flavour was that of freshly barbecued slices albeit straight from the steam table.  The chilli sauce was respectably spicy and the tomatoes and chillis (the only veg that didn’t disgust in appearance) were brilliant.  Even the pita from a bargain-sized bag was alright.  [Full disclosure: I had not eaten anything since biscotti at 6 in the morning.]

Cold out, I was ready to head off to a rendezvous at the Beehive but first took my choice of booths to listen to Christmas Carols on the tele while my host returned to his smart phone.  Merry Christmas, everyone.

korky's takeaway swindon

Hogsback TEA (Traditional English Ale)   Leave a comment

hogs back tea

The chili had been cooking for 3 hours and the brisket was still intact so there were probably 2 more hours to go.  The black beans were done and ready to go in and I had just returned from a half hour at the gym followed by an 8 mile run through the southeast part of Swindon in this gorgeous weather.  What to do, now?

What, indeed, other than draw a hot bath and enjoy a caramel flavoured Hogs Back T.E.A. whilst listening to Baaba Maal?  Try it, yourself.

 

hogs back and chili

Posted 2013/09/02 by Drunken Bunny in beer reviews

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