DC Historical Myths - Exposed!

WeLoveDC dusts off widely held myths about DC and debunks them:

http://www.welovedc.com/2009/07/07/dc-mythbusting-built-on-a-swamp/

...was DC really built on a swamp? Not really– today it’d be called more of a tidal plain. When Pierre L’Enfant set out with a team to survey the city, there was a lot of variety in what he found: fields of tobacco and corn, small forests, and some waterside bluffs and wetlands.

More good reading at http://www.washingtonpost.com/wp-srv/artsandliving/magazine/feat...

Early Summer Beer

West Coast Pale Ale

The first day of summer will also be the first day for drinkability of my West Coast style Pale Ale. I'd confused myself as to what I had brewing, so the Pilz has to wait for full-on summertime. I'll get a label done for this soon (ish)

Mediterranean Week

Sunday will be grilling lamb sliders.

Monday will be a modification of this recipe

Tuesday is Lamb sausage with tabbouleh and tzatziki

Wednesday, there's an outdoor showing of Buena Vista Social Club that reportedly includes an on-site BBQ purveyor.

Thursday will be Couzcouz with brick chicken

July Beer: Czech Pilsner

Czech Pilsner

Ooops I got ahead of myself here, up next is actually a pale ale for early summer; the pilz should show up in July.

The early-summer seasonal beer and follow-on to the Kolsch is a Czech Pilsner.

You beer history lesson is that Pilz is the result of repeated failure with standard ale-style brewing in Pilsen, Bohemia. Fed up with their traditional technique, they (purportedly) smuggled yeast from a Bavarian monastery and hired Josef Groll to bring bottom-fermented beer to Pilsen. Combining that style with locally available Saaz noble hops and you get Pilsner, which was first served on 11 November 1842. In gratitude of Groll's contributions to the beer world he was then fired.

I should be bottling the Pilz as soon as I have enough empties from the Kolsch to fit it.

More Gardening

IMG_3502So, this year I had three seedlings (Better Boys) all thrive (and by thrive, I mean, not die). I bought three tomato plants (one better boy, a brandywine, and one other varietal) from the farmer's market which had the benefit of a better upbringing and are already beginning to fruit.

Beer Brewing: Kolsch

Kolsch The first brew of the season was a leftover from fall, a relatively dark Vienna Lager. I added some extra honey to sweeten it up a bit. It turned out as an excellent beer for a crisp autumn day, but was drinkable in the early spring as well.

Carbonating and conditioning right now is Kolsch, an ale that masquerades as a lager, native to Cologne. It has a mild aroma of dried banana (seriously), and took quite a while to get ready for bottling, so I'm hopeful for a complex taste.

Spanish Food week : Week of April 12

Sunday: Paella

Monday: Spanish-inspired Salad night

Tuesday: Spanish Tortilla using these two recipes

Cherry Blossom Photos!

Audrey and I braved the tourist throngs to stroll around the DC tidal basin to check out the blossoms and have a a picnic after work.

Fishmongers

We walked down to the Fish Market at the DC Waterfront to explore:

Irish Menu

In honor of St. Patrick's Day, we're having an Irish-themed week, with corned beef, Beef and Guinness pie, and more.

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