JanKris Merlot.

Fruity, chocolate-y, velvety.

Addendum, 0018.51109: I forgot everything about this and just realized I never published it.

Knob Creek.

Fuck. I love whiskey.

Boomsma Genever.

I finally tracked down some genever. After all the hype, it's pretty good. The taste and mouthfeel is distinctive from London-style dry gin. I haven't figured out anything interesting to do with it yet, though it's supposed to be bad with tonic.

Doritos Late Night - Jalapeno Poppers.

I saw these and another "Late Night" flavor so I bought them both. I like these because unlike other jalapeno-flavored chips, they weren't bitter or one-dimensional in their heat. In fact, since these are jalapeno popper, they have a bit of sweetness from the pseudo creme cheese. As far as contrived flavors go, this is pretty good.

Haagen Dazs Five Coffee.

I've never been big into ice cream. And even less into novelty ice creams. But this five business is awesome. Tastes just like a coffee with creme and sugar, but not too sweet.

There was also vanilla and mint, but the flavor I'm particularly interested in is the ginger. Crazy.

CB Spring Fever.

A seasonal offering from Custom Brewcrafters. Bock-styled, I will say it's good, but it's not the greatest.

I had a pint with Easter lunch. Toasty, caramel, coffee tones. Carbonation is a bit low, but it's supposed to be somewhat of a bock which I can see. I don't actually have much interest in bocks, only doppelbocks. But this is not bad, but not great.

Easter Lunch.

I almost dropped the ham inside the oven. Buying a 7lb ham seemed like a good idea at the time.

Sam Adams Blackberry Witbier.

The only consistently good fruit beers I've had come from Sam Adams. This is no exception. While not outstanding in the realm of beers, how often to do you see a blackberry beer? (I've had cherry, raspberry, apricot, and blueberry.) True to its name, it's wit, and the blackberry is present in the nose and strongly and rightly in the finish. Carbonation is good, no weird artificial sweetness or flavoring, and not too drawn out.

Sam Adams Imperial White.

The head died quickly, which is typically a bad sign. Darker, sweeter, and bigger in the mouth than your standard witbier, my initial impression was of an abbey. Big was what they were going for, apparently, after reading the bottle, but I feel like its lost the essential characteristics to be a witbier. That being said, I did like it. The imperial brewing is nice punch, and the sweetness is well-balanced by the toasted caramel overtones. It was rather flat for my taste, but I think flatness is accented by cooler temperatures, so maybe I'll try it a little warmer next time. It ran about $9/4-pack which is pretty pricey, but it's nice to see a brewer as big as Sam Adams making quality variety.

Red Bananas and Orange Guava Juice.

I bought these red bananas on a whim. They're supposed to have a hint of raspberry. I had a lengthy discussion about them with a friend before actually having one, but the conversation would have been enough. The raspberry taste is just tartness in the beginning which subsides as quickly as the novelty of having a red banana. They're almost double the price per pound of regular bananas so unless I have a real reason for having red-skinned (looks disappointingly normal on the inside) bananas, I won't buy them again.

This, on the other hand, is the best juice ever. I've been a Pineapple-Orange-Banana man for quite some time, but this is newcomer may have converted me. To quote succinctly: "...a breeze rolled in, and I jizzed in my pants." Again.

Calzone.

Let's be serious here. Is there a fundamental difference between pizza and a calzone? Or a stromboli? The only thing that's different is the interface and implementation. The policy remains the same.

Seeing as this was my first shot at making dough, I'd say it turned out reasonably well. I was a little short on ingredients even though I went out of my way to buy Italian sausage, so I only had green peppers, onions, and had to make one with mozzarella and the other with provolone.

I went sauce-less because I thought I would have sauce on the side, but I actually haven't gotten around to that for some reason. The dough was pretty simple and turned out well, with a bit of sweetness showing through from the honey. I'd be interesting in making more diverse crusts. It all freezes quite well.

Breakfast Quesadilla, v2.0.

This is what happens when you have leftover green sauce. Yes, that's a fried egg.