The weekend started with a short ride to Mukilteo after work on Friday to catch this cool sunset.
Saturday Morning we started with doughnuts at a local favorite Karls Bakery here in Everett before we headed north through the Tulalip reservation. We stopped for lunch in LaConnor and ate at the brewery, would pass it up in the future and hit up Calico Cupboard Cafe, it smelled great. We left out of there and continued north to Deception Pass State Park.
After the quick photo op on the bridge we pressed south down Whidby Island. Almost timing it perfectly we hit some light ran about 2mi from the ferry. Another successful 185mi on BigBoi.
Sunday Morning we got up and headed to Ballard for breakfast at Portage Bay Cafe. AMAZING. I would pass on the smoked salmon hash do to the abundance of carrots, weird to me for breakfast, and get the baked French Toast.
After we ate we strolled over to the locks where they were cleaning, pretty cool sight.
Short clip on the ride into Port Townsend from the Kingston Ferry. Riding past Port Gamble, Port Ludlow and ending in Port Townsend. On the way back we stopped and toured and tasted fresh farm cider at Finn River Farm. Great Veterans day ride. Still working on a good video set up for a long trip down the coast this summer, any tips for bike mounts/techniques are appreciated. Thanks
Appearance: Pours an almost clear honey color with a modest, but frothy head that leaves a reasonable splashing of lace
Smell: Pumpkin pie spice, vanilla sugar.
Taste: Opens with a rich pumpkin and spice flavor, which becomes increasingly spicey by mid-palate; after the swallow, the cornbread flavor builds, sweet and buttery; the finish has some alcohol on it
Mouthfeel: Medium body with moderate carbonation; some warmth coming in at the end.
Drinkability: A big, flavorful pumpkin brew; a bit sweet but good.
Amazing birthday brunch in downtown Seattle, WA.
A: Pours a dark burnt orange with a small soapy white head. Good retention for the style, no lace.
S: Pumpkin spice. Some flesh, lots of cinnamon, nutmeg.
T: Spice dominated. The overall pumpkin flavour is light. Cinnamon and clove heavy taste. Clove especially on the back end.
M: Medium-bodied, soft crisp carbonation. Light aftertaste. Thin at points.
O: A solid pumpkin beer.
Another Amazing beer from Stone Brewing. No need for a review, I feel like its minor tweaks on a great DIPA
A: Amber orange in color with a good amount of head that lingers forever.
S: The nose is yeasty and very funky, prominent horse blanket smell as well.
T: Slight tartness, yeast and that subtle barnyard/wet hay funk. Perfectly balanced malty/hoppy/sweetness.
M: Light body, high carbonation finished very dry.
D: One of the best beers all the way around. Very good and pairs well with a lot of things.
A – Clear copper color with a one-finger, off-white head of foam, left lacing on the glass.
S – Floral with a malty/bready backbone.
T – Kinda spicy with some sweet bread and caramel.
M – It was crisp, sharp and smooth. A light to medium bodied ale with a dry, clean finish.
O – Great steam style beer, highly recommend
Appearance: A Hazy light-golden yellow with a strong fizz and a thin layer of white foam. Both of the MOA beers I tried seemed over carbed.
Smell: Sweet, floral, fruity aroma with a hint of tartness. Cherry flavor is there, candy like.
Taste: Slight malt backbone with a sweet, aspartame-like flavor. Cherry flavor present. Unfortunately, there’s quite a bit of artificial-ness here, not a good thing here.
Mouthfeel: Medium-light body with a huge carbonation.
Overall: Interesting beer with some qualities I don’t like. As with most flavored beers, not a winner.
2 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
7 ounces Flagship cheese, grated (about 1 3/4 cups)
1 ounce Just Jack cheese, grated (1/4 cup)
½ teaspoon coarse salt
¼ to ½ teaspoon chipotle chili powder
1/8 teaspoon garlic powder
6 ounces penne pasta (about 3 ¼ cups)
1 ounce (1/4 cup) Flagship cheese, grated
1 ounce (1/4 cup) Just Jack cheese, grated
¼ to ½ teaspoon chipotle chili powder Instructions
To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.
Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.
Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.
Its been a while so I guess its time to get back on the hog, I have quite a queue of beers to go. Onward…
A -A bright hazy straw yellow with a 1/2 inch of fizzy white head.
S – Smells of subdued spices and some cardamom, light bittering hops, and some wheat.
T – Not a traditional saison but pretty damn good. Needs more wild characteristics and maybe some brett flavor.
M – Light and bubbly, went down quicker than a Saison should.
Will definitely pick this one up again.