Name the last thing you ate and drank (2)

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Chicken piccata with mashed potatoes and green beans, and a butter toffee ice cream bar. I always know when I get home from work and can smell hot olive oil and garlic that it’s gonna be a good night.
 
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Chicken legs marinated in EV olive oil, salt, pepper, celery seed, tiny bit of white sugar, seasoned rice wine vinegar. Browned in olive oil. Remove the chicken then saute a small chopped onion and a chopped garlic clove in the same oil, then add some sliced oil-cured sun dried tomatoes and a few chopped capers then saute this for a few minutes. Add back the chicken, some chicken broth, and the remaining marinade and cook gently until the chicken is done. Thicken with a paste made from a bit of butter and white flour.
 
An orange, and now I’m drinking hot water with the peel of that orange in it.
 
Thanks!

Afterwards enjoyed a glass (or two) of homebrewed cherry mead:

16 pounds pitted no-sugar added Montmorency cherries
15 pounds clover honey
5 gallons water generated from melted Rocky Mountain snow
yeast nutrient

Ferment for 2 weeks using Lalvin 71B wine yeast to convert some of the malic acid in the cherries to lactic acid. Then ferment until complete using Lalvin EC-1116 wine yeast. When done fermenting squeeze the liquid out of the cherries and add that liquid back. Allow this all to settle for a couple months then rack the mead off the sediment. After another couple months rack again. Keep on doing this for about the space of a year, and at that point clarify with EZ Kleer.

This is great still, but I plan on bottling this at a champagne-level carbonation. Will end up at about 13-13.5% ABV depending on your honey and cherries. If you want it still but a little sweet then add sulfites and a small amount of dextrose.
 
That’s really cool! I’ve never had mead but its looks pretty darn interesting.
 
Thanks! The mead you buy in the stores often isn’t very good, you really need to make it yourself. Fortunately its really easy to do, the only hard part is being patient while it ages.
 
I made the same dinner I made on January 13 and posted here: cheesy potatoes with ham. Because someone in my family requested it. 😉
 
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