I certainly hope not.
This is what happens when I am no longer content with what I have. The background image on this blog is what came with this wordpress format. I happened to like it and thought it went well with the theme of the blog. Then tonight, because Mrs. Wine is watching the Olympics and as a result I’m bored out of my mind I lost my status of contentment.
I could read but I finished The Wind-up Girl earlier today and I’m kinda “readed” out. I did start Perdido Street Station but then I thought better of it: Mieville should not be read when tired. So I thought, “I’ll improve my background image.” So I googled “three taverns” hoping for maybe some sort of artist rendering of the site or maybe even an archaeological ruin.
Instead, I found this: Three Taverns Craft Brewery. Oops. And here I thought I was being original.
Philippians 4: 10 I rejoiced in the Lord greatly that now at length you have revived your concern for me. You were indeed concerned for me, but you had no opportunity. 11 Not that I am speaking of being in need, for I have learned in whatever situation I am to be content. 12 I know how to be brought low, and I know how to abound. In any and every circumstance, I have learned the secret of facing plenty and hunger, abundance and need. 13 I can do all things through him who strengthens me.
We had pizza tonight for dinner. I used a Namaste pizza crust someone gave us as a gift. I usually use Bob’s Red Mill because Big Lot’s always has it cheap. I’m not sure which one I prefer: the Namaste or Bob’s. The Namaste made a thinner, crunchier crust. Bob’s is more heavy. I guess it depends on your mood.
We were out of pepperoni so I improvised: caramelized onions, roasted red peppers, bacon and 3 types of cheese. I must say, it may be the best tasting pizza I’ve made yet. I guess pepperoni isn’t a requirement for pizza!
Namaste’s does not reheat well in the microwave and Bob’s does so I guess Bob’s wins since there are always leftovers!
This is a new recipe for me but I am pretty excited for the outcome. I read a version of this recipe online but I can’t find it anywhere. However, it stuck in my mind because I thought it sounded delicious.
All of my mead recipes are 1 gallon batches. The amount of honey for a 5 gallon batch would be cost prohibitive, plus I can’t see Mrs. Wine or myself enjoying 5 gallons of one type of mead–except for one recipe that I’ll post next time I make it.
Blueberry Pancake Mead
- 2lbs of honey
- 2 cups of blueberries
- 8.5 oz of pure maple syrup.
- 1/2 packet of Lalvin K1-V1116 yeast
Bring the maple syrup and blueberries to a boil, then reduce to a simmer for 10 minutes. This will help concentrate the flavors. Also, anytime I add fruit to a mead I boil/simmer it first for about 10 minutes. Don’t ask me why; it just seems like the right thing to do.
After 10 minutes, add the blueberry/syrup mixture, honey and water into the jug. Pitch yeast and let go for a while. In about 2 weeks, maybe a month, you’ll want to rack the mead to help clear it up. This will probably take a few transfers to get clear.
If I could have anything, aside from the parousia, a vacation home down south, a TSX and probably a lot of other things… I’d like to own one of these mugs.
I’d love to drink my beer out of a mug with Luther, Calvin or Spurgeon’s face looking back at me.
Unfortunately, if I buy one of two of those, then I can’t buy the ingredients to make the beer and so I’d be drinking water out of a beer mug.
Maybe Buddha was right: all life is suffering.