Friday, September 4, 2015

The Session: The Hard Stuff


I was invited by the amazing Tasha (or, as you may know her on Twitter: @metacookbook) to join in on a monthly Friday beer blogging event called The Session. I love the idea; every month someone in the online beer community is the host and chooses the discussion topic. Tasha is this month's host and her questions are:
  1. What do you want people in beer culture to be talking about that we’re not?
  2. What do you have to say on the topic(s)?
These topics may seem a little outside of my realm of food recipes, but it's really not. The online beer community is near & dear to my heart and I want to be more involved in it. I also cook with beer quite a bit and hope to do more recipes and pairings with beer in the future (in fact, if you have a suggestion, please send it my way!). With all of that said, let's dive in.





I would like to see more discussion and inclusion of women in the beer community. Specifically queer women in the beer community. This may seem like a niche group, but there are actually a lot of us! There is a fantastic group in Baltimore called Lady Brew Baltimore, who gets together to brew a new beer monthly, as well as go to a variety of beer events (homebrew competitions, Chilibrew, etc.). This group, by far, is the most accepting that I have encountered. Diverse women - LGBTQ and straight, all different races, all different backgrounds, etc. - drinking, brewing, engaging. Visibility is an important tenant of being part of any community and, if we don't see ourselves represented, we don't believe that we belong. I don't want Lady Brew to be a unique situation; I want women to feel accepted everywhere they go within the beer community.

I am still pretty new to the beer community in some ways - I don't brew my own beer (yet!), I don't attend conferences or conventions, I don't blog often about beer - but I have long been a beer lover and someone who truly appreciates the nuances of the beer community/beer culture. I want to be accepted. I want to accept others. I know we can do that as a community, just buy someone a drink and ask them to tell you about themselves.

Cheers!

Monday, August 17, 2015

Honey Nut Goat Cheese Deviled Eggs

This weekend was the Fourth Annual Deviled Egg Pageant and, of course, I competed yet again. Previously, I made Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs. Every year, the competition gets even more cutthroat, and I wanted to step into the realm of sweet deviled eggs. I started with a recipe that I found for goat cheese deviled eggs and began to brainstorm on what would go well with goat cheese. I decided on a honey drizzle and my partner (who entered an amazing tiramisu deviled egg this year), suggested that I top that with crushed nuts. Thus, these beautiful deviled eggs were born. This recipe makes 20 deviled eggs.



Monday, June 22, 2015

Kale & Avocado Wrap

Vegetarians sometimes have a harder time putting together simple lunches than meat-eaters, especially when things like lunch meat exist. Charmington's in Baltimore - you know, the awesome cafĂ© that hosts my favorite monthly lit reading and even welcomed the President of the United States in January (!!) - makes a plethora of amazing meatless lunch options. Their kale and avocado wrap is my favorite and I just had to recreate it. Grab these ingredients from a grocery store and make enough to last for the week. The following recipe makes one kale & avocado wrap.




Thursday, May 28, 2015

Veggie Migas

Apparently, migas is one of my new favorite things. I haven't really been exposed to them too much growing up (which, I'm sure to some of you out there is completely blasphemous). They are fairly easy to make and super-filling and delicious. You can add any veggies to it that you want, but I kept it fairly simple for this recipe. I used a recipe from Cookie & Kate (lovelovelove that blog) as a guide and this recipe makes enough for two large servings.




Tuesday, May 26, 2015

Strawberry Rhubarb Pie

In lieu of a birthday cake this year, I baked my partner a strawberry rhubarb pie by request. I have never cooked with rhubarb before and was nervous because of the whole poisonous thing. Alas, it turned out deliciously and no one was poisoned! Success! This recipe makes one pie and was adapted from a great recipe from The Kitchn.