Tequila lessons
There comes a time, especially after terrifyingly turbulent flights, that one needs to drink. I suggest tequila.
Tres Generaciones Anejo
smooth, floral with a little bit of spice.
This is definitely NOT the tequila you do body shots with. This is the tequila for celebrating. Like the celebration of living another day no matter what Mother Nature or airplanes want you to believe.
RTFM
We all have problems reading things completely. I don't know if it's a case of ADD but I know personally I skim more than I read. Give me the general idea, if I'm interested I'll follow up with the most important questions. However, if you give me 500 words to read I'm gonna catch like 100. It's a shame too because I harp day and night about putting quality content on websites for clients, but in the end I'm guilty of what they try to defend - people don't want to read as much as they want to look at pretty pictures.
In fact, I know I've had this problem since around 4th grade. My teacher (Mrs. Trembley - one of the best teachers I ever had) gave us a quiz. We were to read through the questions and then begin. It wasn't a difficult quiz, it was just really weird requests like quack like a duck and recite things out loud, so you can imagine how awkward the room was when people started doing that. Since about 90% of the class didn't read the whole quiz first and catch that the last question was "Don't do anything on this quiz. Just sign your name and put your pencil down and listen to the rest of the class," it was pretty entertaining in that room for about 20 minutes. To this day I remember that quiz and the lesson learned: read the fucking memo.
But, I still don't.
Case in point: recipes. I have the hardest time reading recipes the full way through to make sure I know each step so I can plan properly to have stuff come out right. I have been dying for pizza ever since I started this low/no carb diet and being gluten free as well, it really takes the fun out of pizza. One of my friends kept telling me about how he made this cauliflower pizza crust while he was training and when his friend took a bite he started crying, it was apparently, that good. Other dieters have also told me about this cauliflower pizza crust since compared to normal pizza crust, it's healthier. Everyone liked it. I glanced over the recipe and finally decided that it couldn't be that difficult. And as it turns out, it's easier than making real pizza dough.
Not only is a cauliflower pizza crust good for you, it actually resembles regular pizza crust!
Prep Time: 15 minutes
Cook time: 10 minutes
Yield: 2 servings
Ingredients -
- 1 cup cauliflower (frozen/fresh - we'll get into this in a second)
- 1 cup shredded cheddar cheese
- 1 large egg
- oregano & parsley to taste
Part of reading the fucking memo is reading comments around a recipe. On a lot of sites you'll see that the comments give you tips and tricks about cooking & ingredients. Obviously I didn't read the comments first but I'll include the highlights for you real quick:
- The spices are up to you. You don't have to the exact spices I include here and feel free to sprinkle others. It's all about your preference.
- Cook the crust thoroughly before making the pizza, it will not get crispier once you add stuff
Tips for crispy crust:
- If you go with frozen cauliflower you must drain it/dry it thoroughly before ricing it. After you get done cooking it make sure to pat it down until it's really dry. If you use fresh cauliflower you don't have to cook it first, but make sure you dry it real well after rinsing it off. Water is your enemy in this recipe.
- If you double the recipe you MUST double the cooking time. Thoroughly cooking the crust will make it stiff enough to pick up.
So the recipe is easy:
Rice the cauliflower or chop it to super-fine consistency. Beat the egg in medium bowl. Add the cauliflower and cheese to the egg. Mix together. Mush concoction onto pizza pan. If your pan has holes in the bottom (mine does) put down some parchment.
Bake at 450 for about 15 minutes (if you're doubling bake for about 23 minutes).
Top with favorite ingredients and bake until golden brown. My ingredients were olive oil, Italian cheese, and white onion. Next time I'm going for a meat lovers pizza.
New Durham brewery needs your help!
I'm a sucker for these things. There's another brewery opening up in North Carolina. ShadeTree Brewing was started by two Durham/Burlington/Greensboro guys - Andrew Simmering and Dave Britt - a few years back and it's set to open up by 2013. But...and there's always a butt...they need your help.
From the press release they sent me:
While all of their backing thus far has come from their own wallets, they are now looking to their community to help them along. This is taking form as a project on the creative backing website kickstarter.com. Their project...provides some basic information about the brewery, and offers a series of rewards for different levels of contributions.
I heard a story from Dave that he was looking to open up in Carrboro, but I promptly (and perhaps effectively) swayed him into considering Durham instead. Or at least Chapel Hill. Or be like Roth/LoneRider and pick middle-of-nowhere-but-now-is-the-middle-of-everything Brier Creek area. I'm not sure where their final destination will be, but I'm still hoping for Durham.
And to be completely fair, Dave is a friend of my brother, so I've actually gotten to taste their beer. It's pretty damn good too. If you've got an extra buck or two, consider donating it to the cause. If not for the love of beer, for the love of getting a good Imperial IPA in Durham!
Read the whole press release at ShadeTreeBrew.com
It’s more than just beer.
It's been awhile since I've posted and I haven't been drinking alcohol. It occurred to me that I really need to take this blog in a new direction to match my new direction and share some interesting stories along with the beverage recommendations. And as a good friend said, it's my blog I can do what I want with it. So expect a category restructure and some posts about more than just beer.
Don't get me wrong, I love beer. I will continue to write about new beer that I try and anything really interesting going on. But I do really like bourbon and tequila. And wine. And coffee. And Cherry Coke Zero. And I want to share all of that with you.
Let's start with one of my all time favorites. Today's post is about coffee.
When I was a kid I used to drink my mom's leftover cold coffee. She drank her coffee with milk (still does) and when she'd leave behind a half a cup, I'd sneak some sips out of it. (Sorry mom, it's true.) When I was kid there were no Starbucks Iced Lattes or Coffees. I like to think that my early teen self invented these drinks. Except without the ice and whipped cream. So maybe I didn't invent them, but I was on the right path. I'm sure if my culinary skills had kicked in I would have gotten on that bandwagon and been the kajillionaire those Starbucks people are. But I digress...
I told you that story to tell you this: I can't stand cold coffee now. I just don't get it anymore. There's something emotional, cathartic even, about sipping a hot cup o' joe. But I never gave up the milk routine and up until about a year ago I used to drink my coffee with so much milk that I was more or less drinking a latte...or as I learned recently an Americano. I was that person who went into the coffee shop and asked for a medium coffee in a large cup (that'd be Grande in a Venti cup for you Starbucks metrics people) and fill the difference with milk. Add a Splenda or two and you had a deliciously sweet drink that didn't resemble coffee much at all.
But ironically, I've always been a fan of the Frappucino.
About four years ago I got a job where they gave us meh coffee with no milk options - no, powdered milk does NOT count as milk. In exchange I spent a lot of time at coffee shops getting my good coffee with milk fix until I added up the bill. Did you know that if you buy a cup of coffee a day at an average of $2 for a medium cup of coffee that's $14 a week? That'd be $56 a month...$672 a year! And I assume most of my readers don't get the black cup of coffee, you probably get something fancier like a latte or frap, so just keep thinking up the difference. If you had a new years resolution of saving money, really reconsider your coffee intake. In the store you can buy a bag of beans for like $10 and if you drink two cups a day you'll be set for like a month. I get if you're a fancy coffee drinker it may not be possible to invest in your coffee habit, but those Keurig machines are getting more and more fancy so I imagine they'll have a latte version soon. Or do what I do and make an Americano instead of a Latte. It's roughly the same, except the temperature difference :)
And I've got more incentive for brewing your own coffee...Torani Syrup. That stuff they use in the stores is really cheap! You can get many flavors at local stores (I know World Market carries them for like $6 a bottle AND it counts toward your World Market grocery store points). You can also buy it in bulk on Amazon. And the kicker? All of you Starbucks lovers will be happy to know you CAN get Sugar Free Salted Caramel Torani Syrup at World Market but NOT in Starbucks. I don't get why. It's absolutely delicious. And folks, that's my recipe/beverage of the day - Black Coffee with Sugar Free Salted Caramel Syrup.
The breakfast of champions!
When making your standard, 8-10oz cup of coffee, add in just a quick pour of the syrup. I pour enough in the cup to get to like a quarter inch of the cup covered with syrup. One bottle lasts me about a month as well. And now that I've got this syrup flavor I don't use milk or other sugar to sweeten the coffee. Plus, the Salted Caramel goes really well with Colombian beans, so if you're a Folgers or Target Brand Fan, the flavor pairs really well. I can say it goes pretty badly with the Bold/Dark Roast from Starbucks, so avoid that. Keep it to the medium roasts for maximum flavor.
Maybe this will satisfy you fancy coffee drinkers until you can ween yourself off the high-sugar stuff. All that sugar isn't good for you anyway. So if you want your daily addiction for cheaper (and kinda "healthier" for you) try to opt for making your coffee at home. Then when you do go out to the Starbucks you can splurge on having a Caramel Brulee Latte or Mocha Frappucino.
Good morning!
Have yourself a warm winter welcome.
A few months ago I was really prepared to go all out this holiday season and bring some awesome craft beers to the family. Then I realized I was gluten intolerant. And well then my plan fell apart. We don't drink eggnog. We've done the spiked spiced cider thing. And I didn't know about the awesomeness of adding coconut rum to hot chocolate until last night. That all being said, I decided to make a very traditional Scandanavian drink called Glögg. Basically it's mulled wine but with a few perks. I thought it'd be fun to try something out. Little did I know it would be slightly complicated.
On a scale of easy to hard I'd rate this one as, damn, I wish I lived in Sweden where they sell this in pre-made bottles. But I suppose it wouldn't have that added ingredient (love) to make it super special.
Awww...did I just make you tear up? Good.
I took this recipe from this really awesome BBQ blog. I'm not exactly sure what a Swedish drink has to do with BBQ, but apparently it goes well. I don't really doubt it. I just know that it's a bit too cold out to be roasting pig. I did my best to follow it to the letter - it took four trips to different stores to find the right wine, port, liquor, and spices.
Fun aside: I ended up at Total Wine for the port and wine. The lady (I forgot to get her name) was super helpful showing me what "inexpensive dry red wine" would pair well with an "inexpensive American port." In the end we ended up with a Cabernet Sauvignon and a Ruby Port from Portugal. We couldn't find "inexpensive" in the American variety. Plus, she was pretty sure these two would work best together and I trust her opinion. Those folks at Total Wine know their wine...and beer.
A Recipe for Swedish Glogg
Yield: Makes about five 750 ml bottles
Preparation time: About 90 minutes
Ingredients
1.5 liter bottle inexpensive dry red wine
1.5 liter bottle inexpensive American port
750 ml bottle inexpensive brandy
10 inches total of cinnamon sticks
15 cardamom seed pods or 1 teaspoon whole cardamom seeds
2 dozen whole cloves
1 orange peel, whole and washed
1/2 cup dark raisins
1 cup blanched almonds
2 cups sugar
Garnish with the peel of another orange
Get Your Glögg On!
A few key notes. Blanching almonds is a giant PITA. If you have some slaves kids you may want to encourage their participation. To blanch almonds, you buy the raw kinds (apparently I'm allergic to these too by the way) and cover them in some boiling water for a minute. Drain and rinse them under cold water and then pat them dry. Here comes the fun part - start peeling those skins off! This is where you probably want to entice two people with tiny hands to get involved. It's not really hard, but one person doing it by herself took nearly an hour. By the time I made it to the end of the almonds they were starting to get soggy. I'm sure way back when these people didn't have email, TV, or other things to do other than make glögg, so I'm sure it was some sort of community activity. I imagine it a lot like the stomping of the grapes from I Love Lucy, you know, a big community of almond peelers peeling almonds without all the craziness.
Second note: you really want to use a stainless steel or porcelain pot. Why? Meathead says so. Apparently the wine will interact with aluminum and/or copper, so you really want stainless steel or porcelain. If you're like me you probably bought your pots a long time ago and didn't really think about whether you were buying stainless steel or aluminum. So how do you tell now if your pot is made of stainless steel or aluminum? Put a magnet to the side. If it sticks - you DEFINITELY have a stainless steel pot. If it doesn't, you may have a stainless steel pot. There are a few other tricks that you can learn over at Mother Earth News to determine whether or not your pot is stainless steel or aluminum. Hopefully the magnet trick works.
The rest of the ingredients are kind of picky. Read up on Amazing Ribs to learn more about the specific ingredients and why you have to use them. I'm not that much of a repetitious gal.
So...here we go...let's make some glögg!
Crack open the cardamom seeds. You don't have to pull the seeds out, just crack 'em. It's really easy to crack seeds of most any kind - put them on a cutting board and put them under a knife. Slam the base of your hand down on the flat side of the knife (dur) and you'll hear a crack. It's sort of therapeutic. Note: This also works for garlic.
Pour the wine and port into your pot. You may want to reserve a small glass for yourself. I don't see anything wrong with this so go ahead. I mean, what's the point of making wine if you don't get to taste the ingredients?! Then put in everything else except the brandy and sugar. I put the cardamom and cloves in a little cheesecloth bag tied with twine to make for easier removal. The rest of the items should be able to be removed pretty simply with a skimmer or slotted spoon.
Put the wine on a medium-low heat while you work on the brandy and sugar.
Pour the sugar into a pan and cover it with about half of the brandy. I think I went with a little more than half, but not by much! I probably should have been conservative with the brandy, but whatever, what's done is done. Heat of over medium heat for awhile while stirring occasionally. Overall I think it took about 25-30 minutes to get to a proper "burbbling" consistency. Watch the video for bubbles vs. burbbles. Apple was not happy with my file types apparently and you will not be able to view the awesomeness that is burbbling. But, here's a photo just in case you want to burbbles in action.
Once the burbbles are verified, pour the brandy & sugar mix into the wine. Cover and leave on low for an hour. At this point you can taste things and see how it's going. If the mixture isn't sweet enough (this is a great way to check to see if you suffer from diabetes...I jest!) If the mixture isn't sweet enough add in some more sugar or brandy. BUT ADD IT SLOWLY! Put a little in, let it sit for a few more minutes and then taste again.
When it's up to satisfactory taste take it off the heat. Let it cool enough to serve or cool it a bit longer to bottle. Read Meathead's specific instructions for bottling. I reused the port bottles since they came with those fancy corks attached to bottle cap tops. This way I get to keep two bottles stored until next year and I can share the rest with people. Because I was sharing my glögg over the next few days I figured it'd be okay to reuse old bourbon & whiskey bottles as well as my beer growlers.
Glögg - Höt 'N Nöw
And when you do serve it you should serve it with a few raisins and almonds in the glass. Although you don't have to. You can just store those separately and get drunk on them later, you know, when you've drunk all the glögg.
There are also some cool perks to this recipe: You get an orange (yay vitamin C!), you get mulled raisins, and your house will smell fantastic! Plus people won't be expecting this as gifts. And who doesn't love giving that unique, unthoughtof gift? Especially the gifts of the unique alcohol variety.
Skål!
A quick review of New Grist
For the craft beer drinkers: skip it, move on.
For those that like sparkling wine & cider: try it out.
I would not call this beer, but I think that's the overall problem with sorghum beers. And this my plan to home brew... I'm working on what appears to be a complicated recipe. Does anyone know where I can find amaranth and quinoa seeds in bulk?
Hey Webmasters – have you linked accounts yet?
I'm procrastinating. I noticed this so I figured I'd pass along the information...
Do you have a Google Analytics Account installed on sites? Do each of those sites have a Google Webmaster Tools account? If not, make sure they do. I'll explain: If a site is running Google Analytics only, they have begun to lose up to 10% of the terms people search for when finding their site. In order to get that information a site needs to have Google Webmaster Tools. THEN the site needs to connect the Webmaster Tools account to the Analytics account. I don't know why Google has made this such a PITA but it's valuable information (especially when you ask me one-off questions - I know you will - this is extremely helpful in finding out the answers).
Anyway to connect the accounts:
Go to your account in Webmaster Tools and where it lists the site there's a gray, dropdown button on the right that says "Manage Site." Click on that and choose "Google Analytics Property" and from there you'll go to a new page that either allows you to select the correct Analytics account (if you have more than one) or will just automatically link the two accounts.
Click this button
Once that's in place we can start to see the exact search phrase and statistics behind it in Google Analytics.
If you have both and they are not linked, you'll have to download the Searches report every month to keep that data. You will also still be missing out on key information like time on site, pages visited, demographic, mobile...all the other good stuff Analytics is known for.
I suggest doing this now before Google starts charging for the service. They may. They may not. I haven't heard anything about it, but i figure they need to start making money at some time and this is probably the first step.
Gluten Free Beer Review – Bard’s Ale
Happy Thanksgiving! This year I am thankful for gluten free beer.
In my process to figure out how to brew a fantastic-tasting gluten free beer, I've decided to embark on a taste test. Heh, I've come up with sillier reasons to drink.
It...looks ilke beer...
Bard's Beer: A Bard's Tale
Color: It looks like beer. It's a golden, maybe even amber, clean looking beer. There's nothing floating in it and there's really no head to it either.
Smell: It smells like beer. It smells a lot like grass too. But that's probably the sorghum they use to make it.
Taste: It tastes like a brewery smells. It's a good substitute for beer, but after being a long-time craft beer drinker I can't say that this actually tastes like beer. It's missing that thick malty flavor. I mean, if you're not a craft beer drinker, and you're just looking for something to drink with other people, this is a great beer. It reminds me a lot of what a Budweiser is trying to be. (like maybe if they cared about the quality of the product they produced.) PLEASE don't take that to mean I think that this isn't a great gluten-free beer. I mean, it's a lager. It tastes a lot like a lager. I guess perhaps I'm just not a lager lover.
Mouthfeel: It burns. It's thin. It's got a really light fizz to it. I never would have guessed that a session beer like this (4.6% ABV) would have such a burn. Maybe it's because I'm missing the hops. I do miss the hops.
You know what's really interesting about this beer? I don't have that bloated, full feeling now that I'm done drinking this glass. Usually when I'm out drinking beer I always had to stop after one or two cause I was so completely full. Looking back on it, that fullness was probably inflammation.
Things I'd like to eat while drinking my Bards: turkey, duck, or game of most kinds, steamed vegetables like pole beans, or maybe even cornbread stuffing (I mean, it is Thanksgiving after all). Let's discuss it over a Bard's.®
So they claim that unlike other breweries they malt their grains (sorghum) to make their beer. I'm not exactly sure how you can brew beer without malting the grains first, so I'm gonna get really interested in trying the "competition." But honestly, when there's only a handful of gluten free beers on the shelves, I don't think there are competitors. For example, when I went shopping to gather the supplies for this quest, I noticed that there were racks and corners and coolers full of beer, but there was only one shelf - the bottom shelf - for the gluten free beer. All that beer was covered in dust too, so honestly, if I wasn't educated and I saw this one shelf of beer, covered in dust, I'd pass it over for the shelves of cider right above them. I guess it's about supply & demand, so I demand that we go in asking for more gluten free options!
Or I'll just switch to spirits.
Fun fact: Bard isn't only a term for a poet, but also for the slice of bacon placed on meat before cooking. Maybe we can get them to make a gluten free bacon beer?
Mabuhay!
Beer for sale
In case you missed it, I'm gluten intolerant. (I'll find out next month if it's actually Celiac or just a giant PITA)
Because this isn't a temporary, "oh, she'll grow out of it" thing, this means that I will never be able to drink my craft beer that I've been storing in my "cellar." See - all this beer is just gonna go down the drain!
Who wants mah beer?
So now that you're feeling sorry for me, here's a list of all the beer that I can't drink and now, to avoid the worst temptations, will give up to my friends...but it'll cost you. Since I don't know how the laws work, and I'm not looking for trouble, I'll settle for an in-kind trade of equal or greater value of something I can drink (gluten free beer, cider, all distilled spirits, wine) and I'd rather not ship across state lines. Use the comment box below to let me know if you want something. Contacting me on Twitter, Facebook, or by the Contact Form on my blog will not guarantee I'll see it. But, if you respond in the comments I can keep everything together and everyone can see what's been dibbed.
Note: If you call dibs on something, you must be serious about trading. I won't cross off the item until I have in-kind trade in-hand.
So here's the list (brewery, beer, date that I purchased it) and if you don't see the item crossed off, that means it's still available:
Dogfish - Squall - Purchased July 2011Dogfish - My Antonia - Purchased July 2011Dogfish - 2010 World Wide Stout - Purchased July 2011Terrapin - Side Project #14 Tomfoolery - Purchased Spring 20112 - Foothills - Hoppyum - Purchased November 2011- 6 - Big Boss - Harvest Time - Purchased October 2011
Southern Tier Brewing - Pumking - Purchased September 2011Sierra Nevada and Dogfish Collaboration - Life & Limb 2 - Purchased September 2011 (this will be good in like 10 years)Rogue - Mini Russian Imperial Stout - Purchased Spring 2011Les Trois Mousequetaires - Doppelbock - Purchased Fall 2009 (November I think)2 - Weyerbacher - Blithering Fool Barley Wine - Purchased February 2010
-
- Three Dogfishes all in a row
-
- Four bottles of beer on the stove…
-
- Double the hops, double the fun!
-
- Barleywine, Stouts, and Ales
Things I know I like to drink:
- Whiskey - Gentleman Jack, Buffalo Trace, Johnny Black
- Tequila - most Añejo styles
- Vodka - flavored like Black Cherry and Raspberry
- Dry ciders - I'm still expanding my education here
- Malbec
- Pinot Noir
- Pinot Grigio
- Riesling
If you are also gluten intolerant or living a gluten free lifestyle, check out this article about how Dogfish will be delivering their gluten free ale Tweason'Ale to North Carolina! It's made of made with fresh strawberries, sorghum and honey which sounds not so beer-y, but still rather delicious. And if you're in the Durham area, I hear that Sam's will be carrying New Planet's beers soon too.
Bloggers and gluten free beer
I have stumbled across an important revelation in my life - I like to geek out with my friends. Honestly, it's gotten so bad that I don't have to know anything about the subject to want to chill with friends and discuss. To drive that point home, here are some of my all time favorite topics (guess which ones I know nothing about):
craft beer, hipster music, cooking, pr0n, comic books, tattoos, needlepoint and knitting, Paid Search and SEO.
update edit:: I also like to talk about vintage memorabilia & clothing - especially from the 50s and 60s and 90s.
But, it doesn't seem to matter, if I have some intelligent (on that subject) conversation around me, I'm pretty happy. So go figure that I readily accepted an invitation to Broads Who Tweet - Beech Mountain. Go ahead and like us, especially if you are a broad...who tweets.
If you've been following along, you'll know I tweet more than blog. Plus, apparently I'm really smart on subjects and people wanted me to join in on the fun! I guess that's what happens when you constantly put yourself amid smart people...(nudge nudge wink wink to all my friends...I accept Amazon Gift Cards for that shoutout).
Our Wine Was Snatched by Coons
Anyway, BWT weekend was super fabulous - we had ab0ut 17-ish women in The-Middle-Of-Nowhere-Beech-Mountain, NC in a huge log cabin to discuss geektastic things. We talked about mobile SEO and QR codes (like, if you're gonna use a QR make sure it lands on the right effing page!). We chatted about how to balance your personal and professional life (I learned most of us actually don't have enough time to update our own sites instead of our clients'). And we talked, of course, about SEO and Facebook (not together, but separately). I walked away with a brand new appreciation of being a professional and a woman on the Internet and I vow (starting now) to stop being so incredibly bitchy about my fellow women. I won't say there won't be a slip here and there (after all, I am quite bitchy) but I'm gonna do my best to be nice.
Prime example of my being nicer: On a recent 2 hour flight there was a screaming baby. Had I not been at BWT this weekend I probably would have gotten really aggravated and thought "Stupid woman, why would you bring an infant on a plane ride? Drug that kid pronto!" Which of course is seriously bitchy and borderline evil. HOWEVER, because of the awesome chicks at BWT I realized two important things: 1) She probably had to fly for whatever reason and she shouldn't be condemned simply because she has a baby, and 2) she probably doesn't want the baby screaming as much as I don't want the baby screaming.
So, my point folks is this, conferences aren't simply about the subject matter they promote. There's always networking and learning really important things (usually done outside of the sessions and while people are drinking) at every conference. So, shout-out to Fullsteam, Olde Hickory, and Foothills for providing us with the good beer of the weekend! I won't say which two disappeared first, but they were all supremely loved by every chick! Thank you thank you thank you!!
Which brings me to another point...
It's something I don't want to face...
But all fears can be conquered by facing them head on, right?
I am gluten intolerant.
Now, while this is a pretty common ordeal (like 1 in 130 people suffer from gluten intolerance or wheat allergies) it's just not something you hear from a die-hard, craft beer loving nerd. And after a weekend of loving on craft beer from Foothills, Fullsteam, and Olde Hickory and eating sweets baked by some of our talented ladies, I had to admit because my body really forced me to...I am gluten intolerant. This means that I can't eat wheat (pizza, pasta, soy sauce) and I can't drink most beer. And well, I've tried gluten free beer before, but I've never been happy with any of it. I mean, when there are four ingredients in something and you're gonna mess with one of them...then it's 25% different and therefore NOT THE SAME THING! But, I suppose now I have no choice, so I'm on a new quest to find and taste the gluten free beer options around me. I also plan to start mixing up some cocktails too since wine & liquor are gluten free. We'll see how it goes. This blog just might evolve into something else. I hope you stick around, I promise to do my best to make it interest (even without the bitchiness and beer).
Yung sing!
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