Daily Archives: September 1, 2012
Ever since President Obama revealed he took “home” brewed beer on the campaign trail with him, people have been clamoring for the recipes. The White House released them today. According the the WH, they believe this is the first time alcohol has ever been brewed on the premises:
As far as we know the White House Honey Brown Ale is the first alcohol brewed or distilled on the White House grounds. George Washington brewed beer and distilled whiskey at Mount Vernon and Thomas Jefferson made wine but there’s no evidence that any beer has been brewed in the White House. (Although we do know there was some drinking during prohibition…)
For all the recipes and the whole story click here.
Here are some hummers early one morning last week. The light from the sun just rising over the eastern horizon tinges the water and the wings with a golden hue. Here’s another one for TaMara’s mom:We had some decent rain last evening from the remnants of Isaac. The gauge is showing an inch and a quarter this morning. We are hoping to get some more today as the center of circulation moves off to the northeast and the outer bands of rain on the back side move closer.Bea enjoys lazing about atop the patio benches. So long as she confines herself to the bench and stays out of the containers all will be well in the garden.Toby is always more comfortable close to cover. He is paranoid and suspicious of anything new, and he’s keeping a close eye on me lest I suddenly run over there and try to rub his belly.I spotted this hummer last week and scrambled to get a pic before he flitted away. This was shot through the window glass with the telephoto lens I had on the D90. Some of the birds are molting and this is one of them, albeit the most extreme example I’ve seen this year. It looks like a camouflage suit.
We like the thin crispy crust pizzas that we make but now and again we crave one of these balloon tire looking things with mozzarella rolled into the edge and coarse salt sprinkled on like it was a huge pretzel doughnut. This iteration has Italian sausage, ham, three colors of fresh garden peppers, string style mozzarella in the crust, more shredded mozz on top and a final grating of Asiago.The crust is almost a meal in itself. I often take a section and stuff it with the toppings that go astray. There are always leftovers. I make sure the slices are separated, let them cool a bit, then put the whole thing into the big freezer until they are solid, and then bag them, individually, in plastic zip bags. To reheat them I most often thaw the slices in the microwave, then place them into the toaster oven to keep the crust from getting soggy.