Paired with Green Flash Rayon Vert (fruity, musky Belgian Ale bottle conditioned with Brett).

Dish #1: Pho, pronounced fuh, a typical Vietnamese noodle dish with veggies like fresh mung bean sprouts, green onions, and mushrooms and usually accompanied with fresh cilantro, a few lime quarters, some chili sauce (Sambal Oeleek), and some sort of meat.  Usually the meat choices are a little on the “what the fuh” side for less daring diners but to sample the real deal, you need hearts and livers, tripe and tendons.  I made mine with chicken hearts (which kinda resemble little fingers the mafia might serve) and livers (very gamey) as well as some thinly sliced chuck roast which went in the broth after serving it into bowls so it wouldn’t overcook.  Delish!  Serve with a lager or something with complimenting spice palate (ginger, herbs).

Dish #2: my take on spanikopita, a Greek pastry usually filled with spinach and feta.  I used phyllo dough and filled some with salmon, swiss chard, feta, and greek spices and others with ground beef, onion, tomato paste, and cinnamon.  Each triangle was brushed liberally with melted butter and baked for 30 mins in 375 degree oven until they developed this beautiful flaky crust.  I also made a refreshing yogurt dipping sauce (with lemon juice, dill, mint, and fresh chopped cilantro).  Serve with Belgian IPA.

New Years Eve

Fat Tuesday

St. Patty’s Day

Spring Break (unless you’re really a college student)

Wednesday before Thanksgiving

Welcome 2012- you know how I feel about resolutions.  They suck.  I just want to live more, travel more, indulge my inner foodie, and make the most of everything this year.  And if I can get my turbo paperweight street legal again, all the better!

1) Mecca for auto enthusiasts

2) Crazy Vegas nightlife

Read and enjoy the pics, nightlife only last page (9)

What took them so long to have this duh moment?  We’ve known their sales have been going down like a desperate chick at last call.  And in that meantime, craft beer manufacturers are building bigger beer systems, selling into new markets, and opening up new places every happy hour.

My favorite part of the article is referring to a speech Tom Long (CEO Miller Coors) gave at a meeting of the National Beer Wholesales Association talking about how to sell beer.  In no specific words, it’s inferred that they have to remind the public that beer tastes good.  It’s a halfway right assertation to make.  Good beer does taste good, but maybe these fizzy beer execs need to find a way to give their beer some taste at all to make them good.  And to that, good luck.  But I’ll refrain from having them pull the wool over my eyes!

Pfft, I’m talking about thirsty engines!  Injecting water, methanol, ethanol, or alcohol into your car’s engine can give you power.

Check out my latest Q&A for MotoIQ to find out why/how!

Wine tasting?  Pfft.  Bird watching?  Eh.  Track day and beer!

WGI (Watkins Glen International)- home to that redneck racing event called Nascar.  Was I there for that?  Hell no.  I’m not a redneck.  I can make right turns.  I don’t shop at Walmart.  I’m not attracted to my cousin.  This was a hotlapping event- racing for people with teeth!

<– Looks like we got jacked.  Can we get a drivetrain and frame for our comfy seats and steering wheels?  I think Rob (middle with beige sweater) got the seat with the reach around- check out his smile!

Driving in that brace is difficult enough, not sure I could manage heel/toe on the track!

Beer/spirits tasting:

Finger Lakes Distilling (Cassis liquer, Riesling grappa, Rye whiskey: burns, baby, burns!)

Two Goats Brewing (2 on tap: IPA and Cream Ale)

Market Street Brewing (sampler; fave was the Dark Ale- roasted cocoa puffs)

Stonecat Cafe for dinner (beef posole, pumpkin ravioli, cheesecake, and a Smuttynose IPA)