sour brown

A Far Away Infinity

This is a longer chapter. I couldn’t find a way to break it up, so happy reading! Also don’t hate me and just trust.  Enjoy and let me know what you think! Also also, I wanted to get this up quickly, so I edited fast and there might be spelling errors (as per usual) sorry (:

Part 1 2

Part 3 // Broken Shards and Torn Hearts //

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Chicken burrito by Coyoty
Via Flickr:
From the Corner Cafe at Tunxis Community College in Farmington, CT.

2009 Intipalka Valle del Sol Tannat

I’m always psyched about Tannat - especially when it’s from Peru! Both sweet and meaty on the nose with hints of cherries, raisins from Cuban picadillo, dried cherries, dates, figs, and cinnamon. Tarter fruit on the palate with dried sour cherries, dried herbs, brown spice, and hints of mint. 

3/5 bones



14% abv

Ica Valley, PERU


Kushite’s Vegetable Cuisine (Kingston, Jamaica) :: Inspired by nature, infused with culture. Stop by and enjoy their take on delicious, healthy, vegetarian meals. Make reservations now to dine in their intimate Moroccan dining room.

Meal pictured above – Special Veggie Balls in Pineapple Sweet n Sour Sauce served with Black and Brown Rice and Tossed Salad

Located at Unit 5, 9-11 Pheonix Avenue, Kingston, Jamaica.


1. It’s just hair, it grows back & you can fix colors, do what you want with it.
2. If other people can eat it, so can you, try new foods. You either like it or you don’t, lesson learned.
3. If you want to do something, do it without telling people so that their opinions about it won’t change your mind. Do whatever you want.
4. Plants and candles literally make your room 2000 times better I don’t care if ur a big strong man, go buy urself a manly cactus and a woodsy scented candle and boom new room.
5. Never underestimate the power of good underwear. Splurge on those name brand undies, you deserve it.
6. A secret: strawberries dipped in sour cream and brown sugar tastes amazing, please try it and if it sounds gross please look back to reminder #2.
7. These aren’t even reminders anymore they’re just general life tips I’m sorry but reminder: don’t judge & let things become what they are becoming.


Made a trip out to Berkeley the other day. I’ve been in contact with Jay Goodwin over at The Rare Barrel about my microbiology project I’m working on and he was kind enough to give me some samples of beer I can run tests on.

Next week I’ll be trying to culture Pediococcus damnosus out of these beers. The first sample Jay gave me is a year-old golden sour that, during initial propagation, expressed ropiness which I suspect is a likely sign of exopolysaccharide production through β-glucan synthesis brought on by P. damnosus. The second sample is also a month-old golden sour brewed with a mixed culture including a White Labs strain of P. damnosus that does not expresses ropiness.

While I was in the area I also popped by The Torpedo Room to do some tasting. I got a flight of the new Ovila Brown with Mandarin and Cacao and Ovila Quad with Cherries. I also got tasters of Hit Me With Your Best Hop Schwarzbier / Black Lager, Audition Double IPA, Old Chico Pale Bock as well as a half pour of Audition Stout. On my way out I grabbed a bottle of Trip In The Woods Barrel-Aged Stout aged in red wine and bourbon barrels, Trip In The Woods Barrel-Aged Old Ale aged n bourbon barrels, and growlers of Audition Double IPA and Otra Vez.

I don’t want to jinx myself, but I found out I was invited to a second round of interviews with Sierra Nevada and wanted to do some due diligence, try some of their newer beers, and ask people how they liked working for the company and if they had any advice going into my second interview.


Sunday 15th January.

I had to work this morning & of course with my gym being so close to work, I decided to get a good workout in afterwards.

Food intake:

Bowl of sustain & skim milk.
2 banana yogurt pouches (60 cal ea)

Roast chicken BLT smash wrap from red rooster @ around 550 cals.

Sweet and sour chicken & brown rice.


184 cals in total burnt via elliptical.
20 6kg medicine ball slams.
20 mountain climbers.
20 step ups.
30 crunches.
20 8kg Russian twist.
50 heel taps.
20 x 115kg leg extension.
50 x 54kg lat pull.
20 x 80kg leg press.
30 x 35kg chest press.
20 x 35kg shoulder press.
50 x 54kg low row.

Don’t Chase the Boys

Dipping a toe into Heith!Stripper AU. Remains shameless while doing so. (I wanted to play dress up with glittery Keith. /shrug)

Warnings/Notes: Sort of suggested Shance maybe (it was there, in my head at least). Boys in glitter and skirts. Creepy Human Zarkon. Hunk’s thirsty. 

The first rule to working at Club Galra, the one think Zarkon stressed before offering Hunk the job, was that floor staff were not to date the dancers. Or as Haggra, Zarkon’s right hand woman, put it “Do not flirt with, do not fuck, do not date, do not try to save the strippers.”

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Thornbridge - Sour Brown. First off this is an expensive beer. At just shy of £9 it is not one to have a session on. However, this is a really complex beer, you can really taste the cherries and raisin with the warmth of the oaky wine underpinning it all. There are layers and layers of flavour, this is what you would expect to pay a small fortune for if it were a wine. Oh yeah, it is sour, but not overpoweringly so. Well executed and very special. Would love to mature one in the bottle and see how it pans out. Exceptional.



  • 1 Tbsp. muscavado or brown sugar
  • pinch of cayenne
  • 2/3 cup pepitas (pumpkin seeds)
  • 1 small bunch kale, stemmed and shredded
  • 2 large carrots, grated
  • 1 cup baby tomatoes, halved or quartered
  • 2 green onions, sliced thin
  • 1 small english cucumber, diced (about 1 cup)
  • 1 small bunch cilantro, roughly chopped
  • 1 cup cooked lentils, black or green preferably
  • 1 large avocado, diced
  • ¾ cup crumbled feta cheese
  • juice of two limes
  • ¼ cup extra virgin olive oil
  • 1 Tbsp. hot sauce
  • sprinkle of salt and pepper
  • ¼ cup sour cream or non dairy sour cream
  • 4 brown rice or flour tortillas for wrapping


  1. In a small, nonstick skillet over medium low heat, warm the muscavado or brown sugar with a pinch of cayenne and salt. Add the pepitas and stir so the sugar sticks to the nuts and they smell toasty - about 5 minutes. Remove to cool on a piece of parchment (or left in the pan is fine). 
  2. In a large mixing bowl, combine the kale, carrots, tomatoes, green onions, cucumber, cilantro, lentils, avocado and feta. Add the juice of both limes, olive oil, hot sauce, a sprinkle of salt and pepper and the cooled pepitas and toss everything together to mix. 
  3. Warm the tortillas over the stove. Add a spoonful of sour cream down the center of the tortilla, add a pile of the kale slaw and wrap ‘er up. Wrap everything in parchment to keep it together for portability or to make in advance and keep in the fridge. 

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Hooray, hooray, it’s time for Friday Reads! I’m getting my borscht on with Mastering the Art of Soviet Cooking (and feeling weirdly nostalgic for the huge brown semi-sour loaves that I lived on for two years in Prague– mmmm, chleb). 

Intern Megan says Where the Bird Sings Best is “every bit as bonkers and mindblowing as I feel like Jodorowsky probably is.”

Mr. Bob Mondello reports, “I’m getting a jump on Shakespeare’s Birthday (April 23) by reading accounts of the Astor Place Riots in Shakespeare in America: An Anthology from the Revolution to Now.  Amazing story about a time when folks took theater reeeeeeally seriously: On May 19, 1849, more than 15,000 fans of American actor Edwin Forrest, descended on the Astor Place Opera House where his British rival William Charles Macready was performing Macbeth. The rioting not only stopped the show, but also resulted in 20 deaths and more than 100 injuries. Those were the days, no?“ 

Founding Mother Susan Stamberg is reading Listener Supported as she prepares an obituary for Don (not Dan) Quayle, NPR’s first president – tune in to tonight’s All Things Considered to hear it.

Editor Nina has a little light weekend reading, Vincent Crapanzano’s Recapitulations.

And Code Switch’s Karen Grigsby Bates has an ARC of Wednesday Martin’s Primates of Park Avenue. “Martin, an anthropologist, moved with her husband and child from downtown to Manhattan’s Upper East Side and used her anthropological skills to explain the social mores of the 1%. Equal parts frightening and entertaining.”

How about you? What’s on your shelf this weekend?

– Petra


Green Flash “Road Warrior”

93 A-

Road Warrior is a blend of several styles, deemed “Imperial Rye IPA” due to the addition of rye, the heavy hop load, and the 9% ABV. Believe it or not, this is actually a summer seasonal, which is available May through August (sold in four-packs and bombers). Green Flash is set to distribute to all 50 states by late 2014, so it’s cool knowing all you stateside readers have access to this brew, as well as the rest of their lineup.

On the nose, hops come in earthy and leafy with highlights of orange zest. Malts bring out sweet caramel with peppery rye seated below. The palate begins sweet and sour, suggesting brown sugar over grapefruit, followed by a pleasant body of fruit (pineapple). Amber malts settle in like caramel, then spicy rye unfolds into flavors akin to pumpernickel bread and black pepper. Citrus zest rises from the back-end with a bright blast of grapefruit, and pine-flavored hop oils continue to cling past the finish. The mouthfeel is brisk and dry at first, transitioning toward mouth-coating oils, finishing a little sticky with mild ethanol warmth.

This tastes like a blend of amber ale, imperial IPA, and rye IPA. It’s a pretty dynamic brew that captures the whole hop spectrum over a solid body of malts, resulting in pleasant balance (at least considering how hoppy it is). Hops tend to focus most on herb and fruit. Those 80 IBU’s hit with the most agreeable amount of bitterness, not too much, nor too little. The rye adds a deeper dimension of complexity that expands the dark expanse on the bottom of the palate. I’m intrigued by what rye can do to an IPA. I like it! If you’re into the hops, I recommend it.

Known Hops: Columbus, Mosaic, Amarillo


80 IBU

San Diego, California