I've had this one before, but that was a long time ago so I didn't really remember what it was like. The nose is actually really subtle but lingering (unlike a certain Apricot Wheat) and the cherry really comes through. I'm not really a huge fan of fruit beers, but this one manages to add some variety and, at the end of the day, stay a decent beer (again, unlike a certain Apricot Wheat). Good, but not something I would go out and buy on its own.
This is Blue Moon's (Coors, cough, cough) summer seasonal made with clover honey. It drinks like a much mellower Blue Moon, smooth (filtered) with the slightest touch of sweetness. Again, not bad but not that impressive either. But better than Full Moon. It's supposed to be drank with an orange slice like Blue Moon, but I don't have any oranges. Maybe I can sub in mandarin oranges? We'll try it. I haven't had a Blue Moon garnished in a long time, but that's because I'd rather buy other fruit, and it stands well enough on its own.
I also picked up the Sam Adams Summer Seasonal mixer so look forward to that!
I already miss winter. Mine wasn't cozy enough apparently.
And here's the Black Lager. My first thought with this was that it tasted like watered down Guinness. But then I thought that wasn't quite right. I guess it's like a Guinness Extra Stout but without the "Extra". Almost full-flavored dark but lighter than what I'm used to which introduces that "almost". Might be good for when you want just the stout taste without feeling like it too.
I picked up this and a Black Lager from some leftovers from a catered event a few nights ago. Sam Adams is pretty respectable for being a domestic, mass-marketed beer. (I've decided Sam Adams is now my tap beer when eating out when more interesting options are unavailable.) One thing I've always like about Sam Adams is the sheer number of varieties and their consistency.
The Brown Ale was good and nutty without being too filling. It actually reminded me of a nut brown beer from a brewery local to Nashville that was quite good. Until I figure how to get more of that, the Brown Ale will suffice.
As a side note, I always wondered why Doritos changed their flagship flavors from the clearly comparatively superior "Nacho Cheesier" and "Cooler Ranch" to less competitive sounding names, "Nacho Cheese" and "Cool Ranch", respectively. I had the Nacho Cheese a few weeks ago since the local Wal-mart decided to stop carrying the Smokin' Cheddar BBQ, which was by far one of the more superior flavors of chips on the market today. Meh, Nacho Cheese is still just Nacho Cheese. Cool Ranch, on the other hand, is actually different. Doritos must have revamped their formulas because they seem to be lighter and crispier; the flavor is noticeably punchier, not exactly saltier, but more intense without being as heavy as it used to be. Are they better than Cooler Ranch? Well...maybe. Also, "Garden Salsa" Sun Chips are fantastic. They don't really taste like garden salsa but they taste like something good.
To be honest, I don't really know what to look for in non-reds. It's palatable but it doesn't carry as much character. Definitely not a standalone. I might want to try cooking with a little bit of it, but it seems like it's too respectable to be used as cooking wine. Eh.
It's no PS.
I had some braised pork defrosting in the fridge for enchiladas this week, and I got a little hungry. Yet another win for corn tortillas over flour tortillas. These are the taco sized ones that you would get at a restaurant (basically normal-sized ones). I bought a big bag (96 count, I think) awhile ago because I like to buy in large sizes and bulk and I thought it would help in portion control better than the giant burrito sized flour tortillas (I used to use two of those compared to usually just three of the corn variety.). They also taste better and are sturdier.
As you can see, I also finally got around to cleaning and re-seasoning my cast iron since I had some carnitas when I first braised this pork. Interestingly, I think the last time I used the skillet was for carnitas as well. Those few months of burnt, greasy food must have helped the seasoning along since it's better than I remember.
A little bit of shredded cheese and shredded pork, done.
The quesadillas are out of focus in this, but it makes the jalapeños look delicious.
The semester is winding down so I'm trying to consume my consumables. I had way more cans of tuna than I needed so I'd been looking for some way to use them more quickly than mixing a can in a plate of spaghetti every now and then.
I had been wanting to make something like that Tuna Helper tetrazzini so I ended up with this. Freezes well too.
