Monthly Archives: March 2012

10 Barrel Brewery To Open in Boise

08 Thursday Mar 2012

Posted by in 10 Barrel Brewing, Party Time, Photos, Photos By: Bob Young, Special Events, Special Information

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(Photo 10 Barrel Brewery)

The 10 Barrel Brewery out of Bend, Oregon, is opening a Brew Pub in downtown Boise at 9th Street and Bannock on the Northeast corner across from Yen Ching. The pub is scheduled to open – the last time I heard – late summer. Their web page says, “… tentative opening date for Aug 1st”. This is a photo that I saved off of their FB page. Their comment was, “Demo started yesterday on the Boise Pub. What a mess….” The ceiling has been opened and the insulation removed. This will be one very large brew pub; maybe the largest in Boise. I for one, am really looking forward to the opening. In My Not So Humble Opinion (IMNSHO), their Apocalypse IPA is by far one of the best I have ever had. They have other brews, too, but this one is superb. I put it up against a Deschutes Inversion IPA and the Apocalypse took the challenge. It’s not that the Inversion is bad,

I always have some in the refrigerator waiting to be liberated, it’s just that the Apocalypse IPA is better. It was great to see that the Boise COOP started to carry the 10 Barrel brews.
The photo to the right, I took this morning. Beautiful blue sky! This is the building at the corner of 9th and Bannock in Boise. It used to be a woman’s clothing store. Sorry, but it now has another use. 
So now, I guess we wait for the Grand Opening. I do hope they keep me informed, or I am lucky enough to get some “fresh” information from the brewery. I will do what I can to keep “on top” of this fabulous event. Below is the artists rendition of the brew pub. Not too much difference, but enough. It’s the interior which will change the most. It is a very large area. Cheers!

(Artist Drawing 10 Barrel Brewery)

Happy 100th Birthday Oreo Cookies!!

06 Tuesday Mar 2012

Posted by in Birthdays, Celebrations, Party Time, Photos, Photos By: Bob Young

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Happy Birthday Oreo Cookies!


You are 100 Years Old Today!



So I just had to go out and get a box of the Limited Edition Oreo Birthday Cake Oreo with colored sprinkles. They still take an awesome photo, even after all these years! And they go so very well with a glass of cool, delicious milk! Look at the party that we had for our favorite cookie. And if you need more information on the birthday, look at this ABC Action News article. If nothing else, a great piece of trivia. Cheers and enjoy the party! (Great fun setting up this photo shoot!)

Baked Pork with Honey/Dijon Sauce

06 Tuesday Mar 2012

Posted by in Brussels Sprouts, Photos, Photos By: Bob Young, Pork, What's For Dinner?

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What a good dinner tonight and easy to put together. About 40 minutes to cook and maybe another 20 minutes to prep. You can be eating a good dinner in about 1 hour.

Pork Tenderloin
Honey/Dijon Sauce

Brussels Sprouts
balsamic vinegar reduction

Parsley Red Potatoes

2006 Maysara Pinot Noir

The Honey/Dijon is the same sauce that was used with the salmon in an earlier post on this blog. I baked the pork at 370 degrees F until the surfaces were just turning brown. The sauce would also be good with a roasted chicken.
We really like the Brussels Sprouts done this way. The reduced balsamic gives the sprouts a great, non-cabbage, taste. A rather sweet component to the sprouts. And tonight, I added about 1 T of butter to the reduction to slightly thicken the balsamic. Then I tossed the sprouts in the reduction. Yummy!
The potatoes were boiled in a garlic water bath. When the potatoes were drained, I saved the garlic. Heat about 2 T butter in a saucepan. Add Chopped parsley and mix. Add the potatoes and garlic pieces. Toss and serve. The Maysara Pinot Noir,  McMinnville, OR., went extremely well with this dinner. Left-Click the photo to see a larger view. Cheers!

Keeping Berries Fresh

05 Monday Mar 2012

Posted by in Fruits, Special Information

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Here is a short article on keeping berries fresh that Robin received from a friend of ours, Dan Johnson. Thanks Dan for sharing.

Key to preventing moldy berries…

Berries are delicious, but they’re also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There’s nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides. Well, with fresh berries just starting to hit farmers markets, we can tell you that how to keep them fresh! Here’s a tip I’m sharing on how to prevent them from getting there in the first place:
Wash them with vinegar.
When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can’t taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they’ll stay fresh as long as it takes you to eat them.

You’re so berry velcome!

Robin and I have not tried this technique, but we will. Know that the source is very reliable. Enjoy!

Baked Salmon with Honey/Dijon Sauce

04 Sunday Mar 2012

Posted by in Party Time, Photos, Photos By: Bob Young, Salmon, Vegetables, What's For Dinner?

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Here is the recipe for the Baked Salmon with Honey/Dijon Sauce that we had tonight. It was very, very good! And it is really very easy to do. We had it with Orange Infused Braised Asparagus and Steamed Rice. Use some of the sauce over the rice. Then serve this with a wonderful 2010 Indian Creek Muscat Canelli.

Easy Bake Salmon with Honey and Dijon Sauce

Serves: 4
Prep Time: 15 min
Cook Time: 20 min
Recipe Adapted From: Allrecipes

Ingredients:
3 T Honey
3 T Dijon mustard
1 t Lemon Juice
4 (6 ounce) Salmon Steaks
½ t Pepper
3 med Shrimp, tails on, for each piece of salmon.

Directions:
Preheat oven to 350 degrees F (165 degrees C).

In a small bowl, mix honey, mustard, and lemon juice. Spread the mixture over the salmon steaks. Place 3 shrimp on top of the salmon. Season with pepper. Arrange in a medium baking dish.

Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork. Serve with steamed rice and Orange Infused Braised Asparagus. Use some of the sauce in the pan over the rice. Serve with a 2010 Indian Creek (Idaho) Muscat Canelli.

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We really hope you enjoy this recipe. It was very, very good and if we could get it at a better restaurant, I would expect to pay $12.00 – $15.00 for the plate. And remember, it really is easy to do. Enjoy!