holidays

DOWN HOMEBREW | TART CHERRY SAISON

 
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This beer was brewed for the holiday season, which stands as evidence of my lack of blogging activity lately. . . blame the baby! (Just kidding, don't blame her for anything.) Instead of your usual sweet, spiced Christmas Ale (see: Great Lakes' version), I wanted to keep playing around with saison—the chameleon of classic beer styles. So, I brewed up my standard saison recipe and poured in a bottle of tart cherry juice once active fermentation had slowed down. The yeast made quick work of the sugars, leaving behind a nice, tart pairing for family gatherings & holiday treats. Whether it was the flavor, the rich color, or merely the intention behind it, this Tart Cherry Saison made for  a wonderfully festive Christmas companion!

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Tart Cherry Saison

Appearance: Crystal clear! Deep orange color; addition of tart cherry juice resulted in darker color than previous saisons.

Aroma: Cherry—hooray!

Taste: Tart, some clove (see: Paulaner comparison), finishing dry-but-not-too-dry.

Mouthfeel: Full, round body with lively carbonation.

Style: Saison

ABV: 4.7%

Hops: Saaz.

Malt: Pilsner, Vienna, Flaked Wheat.

Overall: Reminiscent of Paulaner Hefeweizen, but with that snappy saison finish.


—M

IN DEFENSE OF VALENTINE'S DAY | A HOME TOUR

 

Oh February, you fickle month, you. Being a resident lover of winter (best season forever and ever amen), even I have never met a person who really loves February. Funny, then, that the holiday representative of love falls smack in the middle of this gelid, forgettable month. As if the collective groan of Midwest society wasn't enough, Lent — a liturgical season of fasting — often lays claims to February. Enter me. For more than a decade I have hailed Valentine's Day as my second favorite holiday of the year, and I always mean it. My reasoning has nothing to do with random acts of kindness or saying 'I love you' an extra time; I'd wager I am already at maximum capacity with telling my husband I love him. Roses and heart-shaped boxes of chocolates are certainly of no interest to me (though I'm not in the business of turning those things down).

Valentine's Day is the day when I get to offer my affinity for winter and all things pale pink to those around me. Stews become romantic and cracking a bottle of mead is reasonable. The craft chest gets opened and I design Mark's annual valentine. In college we would hole up together and cook a time-intensive meal like traditional paella. Now we opt for cooking for others because we can. We spent all of February 14th preparing a four course meal for my parents and oldest sister. It was simple, Mediterranean, and in our wheelhouse.

I sliced each Blue Adirondack potato with wonder. Vibrant purple vegetables in winter: what a treasure. Our table settings included my mother-in-law's first dish set, now our first, gold cloth napkins handed down from my sister, and new flatware—the dearest wedding gift from our grandma (who spent months watching the 'specials' so as to pick up each piece when it went on sale). We had the aural delight of listening to the entirety of The Beatles discography on vinyl. A Valentine's Day not unlike other days of the year, but noteworthy in its own right. So while I'm not here to convert anyone to loving a holiday famous for being unloved, I would like to make the assertion that Valentine's Day can be non-commercial and worthy of celebration if we make it so.


—S

THE MORNING AFTER | A DOWN HOME NEW YEAR

 
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We set up an improv stage and improv-ed for hours. We made Top 10 Best & Worst lists for 2015. We articulated to one another how we feel the world perceives us. We consumed home brew and prosecco and more wine. We taught each other our best dance moves. We conducted blind taste tests with spices. We slow cooked pork shoulder and baked mini dark chocolate cakes with from-scratch whipped cream and goat milk caramel. We dunked homemade bread into honey, and in the morning we made two French presses. It was so full; so good.

We set the table in a way that would have looked great in photos. But it was 8 p.m. before supper was ready and a bottle of Sauvignon Blanc was already empty. So we forgot about photos and soaked up every moment of this best friend reunion. It was the sort of unkempt party that travels into the wee hours of the morning. The sort that begs to be reminisced over while fully extended on the couch, coffee in hand.

As a couple, we have worked to create a 400 square foot space that is overflowing with music, plants, and quality food. Always good food. When we eventually washed the copious dishes and vacuumed the rugs, we found ourselves remarking on how little money we have, yet we feel totally rich in experience and in food. That's the gorgeous reality of working in agriculture + food, in knowing farmers, in investing what little money you do have in growing (and brewing) your own.

Welcome, 2016. 

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andrew in the morning
music and plants

—S

CHRISTMAS BREAK | OFF SOCIAL MEDIA

 
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Merry Christmas! In an effort to be physically, emotionally, and spiritually present this holiday season, we are taking a break from all forms of social media. There are 12 days of Christmas and we intend to fully embrace them.

May all of your lives be full—of joy, of intentionality, of loved ones, of pastries. We'll see you next week.


—M&S