Colorado has been getting some crazy weather lately!
See those specks? That’s cottonwood, embarking on an allergy-infested journey from the trees into people’s sinuses.
Crazy gushers have been rampant, followed by plenty of hail and booming thunder.
And then God apologizes and sends us sunsets like this. Love it. Love all the craziness, hail included.
For all those moments when we were stuck inside, avoiding the drenching, piercing rains, this box came to the rescue.
They’re always saying you should add some color to your diet.
My favorites from the box were the Chico King pale and Double Latte stout. Luckily, I have plenty of craft beer nerd friends who were willing to split some bottles with me. These are all pretty hefty beers and they definitely needed to be shared.
For those of you who follow me on Instagram, you may have seen that I got a pressure cooker as a housewarming gift! All those beers in a box + people who want to share said beers + a new pressure cooker = vegan split pea COOKOFF and beer tasting!
(Spoiler alert – mine was too thick, Janna’s was too thin so we ended up blending them together and the ending result was AWESOME!) We spent the evening sipping, stirring, laughing and playing with puppies.
My handsome fella joined us for the cook-off and a sleepover. Augh, that face! I love my rescue puppy!
Anyway back to the pressure cooker…
It’s led to crazy things like me making more artichokes. Despite the first debacle, I’ve become obsessed with artichokes.
The ridiculous amount of chokes and vegan things I was creating in my pressure cooker left me craving something a wee bit more substantial. I was sitting on my couch with the pup and got an insane, desperate need to make short ribs. And there definitely needed to be beer in that recipe.
Stout, to be specific.
I seared off three pounds of these babies, threw a bunch of beer, vinegars, sugars and spices into the pressure cooker, shut the lid and prayed.
To add a little health factor, I rested the short ribs on a smoky cauliflower mash. All the carnivores in the house adored this recipe. J’adore.
I also highly recommend pairing it with the same stout you include in the recipe. Oh pressure cooker, you’ve changed my life!
What’s your favorite kitchen appliance/tool? I thought nothing could beat the slow cooker, but I think I may have just been proven wrong.
I know I sparked your interest when I posted this picture last week…
My interest was sparked as well and I went home with two of these sausages to test out. But before I get into the recipe, here’s a recap of last week – It was insanely awesome and busy.
Fridays are free pretzel day at The Mayor of Old Town. This will be a new tradition of mine, so if you’re in FoCo on Fridays and want me to treat you to a jalapeno cheese pretzel with raspberry jam, show up and I’ll generously call over the waitress so you can enjoy one of these heavenly babies!
The evenings have been absolutely to die for up here! I went out with some friends after Mayor and enjoyed a few of the many patios about town.
Hot Rocks Lager from Port Brewing. Drooool.
Saturday was the Taste of Fort Collins. I went with my friend Kara and met up with a handful of people to sample the goods and enjoy a concert.
Braffle (a brat smothered in sauerkraut and maple syrup, wrapped in a waffle) from the Waffle Lab and Collective Soul!
I had to Google Collective Soul to find out who they were… BUT they played three songs that I recognized from my middle school years! The drunken crowds rocked out until the sun set.
Father’s Day was spent up in the mountains eating mass amounts of Indian buffet, helping pull a guy out of the middle of the road who had passed out on his bike after drinking a pint (no joke) of vodka and threatened a bunch people with a knife. We calmed our nerves that night with Pure Imagination stout from Verboten Brewing.
My Aerogarden is a success! I ate these leaves and promptly had to sit down from the exhaustion of the harvest.
And that brings us back to this. Imitation panda meat. I came across this at The Boar and Bull – a local butcher shop in Loveland that has some of the most delicious beef tenderloin I’ve ever had the good luck to consume. I saw these and knew I couldn’t leave without ’em. It is not, in fact, panda meat. Shocker, I know. These sausages are full of pork, bacon, cheddar cheese, red onions and Coca Cola. They. Are. Incredible.
To make this hash, I used the handy Veggetti.
It’s basically a much cheaper version of a spiralizer that takes up less space and gets you an arm workout.
It’s also very sharp. Be careful so you don’t end up with sliced fingers like me. Genius.
I shredded two potatoes and a zucchini…
Sliced up some onions extremely thin, threw them in a pan to soften…
Sliced up some asparagus into matchsticks and threw them into the pan with the zucchini and potatoes…
Cooked up some panda in a separate pan, then threw everything together…
Real panda meat. Would you or wouldn’t you?
I think it’s official. I think we may finally be over the random days of waking up to find snow covering the ground! (Knock on wood.)
There have been many a wonderful spring shower in the afternoon, but the temperature is finally on a continuous upswing! We’ve been getting 90+ degrees for the last week. Summer is coming! And summer calls for…
Popsicles!!! Not just any popsicles though. Popsicles with BEER in them!
I teamed up with fairlife to bring some boozy recipes to the table. Some of them definitely haven’t worked out.
Beer + dairy = curdled sadness. But these beersicles are a winner!
The rich creaminess of the fairlife 2% chocolate milk makes the texture of these like fudgsicles, not the bland, crystallized, icy frozen milk you might expect. You’ll notice that I instructed to put the beer in the base of these popsicles whereas the pictures are reversed. After a horrible disaster that ended with me hand mopping my entire kitchen floor, I determined that the softer consistency of the frozen beer part would better be placed on the top of the popsicle so you don’t get stuck with puddles of sweet beer and chocolate milk on your floor. You’re welcome.
I used one of my favorite porters around – Killer Boots caramel porter by Verboten Brewing. First, make a simple syrup and let cool completely. I chilled mine in the fridge for a good hour.
Slowly mix together the beer and simple syrup, tasting as you go. These beersicles end up pretty sweet, so you may want to use less than I did.
Fill the bases of the popsicle with the beer mixture and let them freeze for 2-4 hours, or until slightly solidified.
Fill them the rest of the way with fairlife 2% chocolate milk, until 1/4 inch to the top.
The genius that I am, I forgot science and the fact that liquids expand as they freeze, so after filling the molds up all the way I ended up cleaning out my freezer and rinsing off the overflow. Don’t do that.
When completely frozen, place the molds in a cup of hot water for about two minutes until the popsicles slide right out and enjoy!
Happy almost summer to everyone! What’s your favorite style/flavor of popsicle?
Note: I was provided free product and compensation by fairlife to create this recipe. All text and opinions are my own.