Baking some bread. I’m starting to get the hang of it.
Dr. Pasteur did update his title to Senior Director of Quality Control of Brewing and Baking Operations. Here he is performing the industry standard “Bite the Package” test to ensure the quality of the yeast.
Brining and roasting a pork loin. I didn’t get a finished shot. It was too good to stop to get a finished shot.
Bottling my IPA for my buddy that is taking care of our cats while we will be out of town.
Of course Dr. Pasteur had to come over and make sure everything was done correctly.
BTW I swear I don’t stage Dr. Pasteur’s pictures. I may stage some food or brewing pictures, but all the ones of him are genuine. He really is just obsessive about brewing.
My GF had the day off so she came and picked me up for lunch. Since she was driving she picked that we should go to one of her favorite places, Roux on Canton.
I had an oyster po boy and a Terrapin Recreation Ale. Not a bad lunch if I do say so.
Packing up some beers that I sent down to the Humpback Homebrew Competition. Of course Dr. Pasteur was there to oversee everything. He does take his job as Senior Director of Quality Control seriously.
I had some salted fat back and navy beans that I needed to use in pantry so I made some baked beans.
I really think salted fat back is so much better than bacon for this. You actually get a nice little chunk of pork.
Kegging my American IPA. It’s actually pretty good. It has a really nice hop nose. The bitterness is there but it is well supported by some malt.
I pulled out a bottle of Chianti that I brought back from my trip to Italy for our anniversary dinner.
It’s nice and fruity and went really well with the steaks.
Since my GF is really a steak and potatoes girl I had to make a steak. I got two bone in ribeyes and topped them with a mushroom gratin and served it with some roasted carrots and mashed potatoes.
My GF and I had our anniversary recently so I did some cooking. I hadn’t made fresh pasta in a while so I wanted to do that.
I did take the easy way out and let the kitchenaid do most of the kneading work. It’s just easier that way and I got to focus on some other prep stuff that needed done.
For the salmon I just threw it in with some citrus fruit zest and let it kind of marinade for a while. I finished the pasta off with a citrus and olive oil sauce that I threw together really quick.
I finished a keg and Dr. Pasteur came over to make sure I was following the proper steps for cleaning the empty keg.
I cooked some salmon for a quick dinner and that didn’t just make the GF happy. I took the trimmings from where I deskinned the salmon and made a little salmon tartar for the boys. Oh they are so spoiled.