Vanilla Icing

Blue Sunrise -- This Moment

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.  Inspired by Soulemama

Chevy Sonic Sweets Tour

Chevy is up to its old tricks.

I was invited on their 'Chevy Sonic Sweets Tour' which featured the new Chevy Sonic and a few of Pittsburgh's trendy bakeries.  Of course I immediately said yes!  Cool cars and bakeries?  Who could resist?

     

The Chevy Sonic is a small car with a deceptively roomy interior available as a hatchback or a sedan.  There are a lot of built in features such as USB ports and streaming capabilities for many smartphones.  That means no more fumbling around with strange car adapters and weird mounting devices just to listen to your favorite tunes as you drive.  Between that, good gas mileage (26 city/35 hwy), and an inexpensive price this vehicle would be an excellent choice.  I only wish it came in more color choices!  I'd choose a blue over a red or orange any time.

     

Our first stop was Sugar Cafe in Dormont.  I have been anxious to try this bakery for a few months but unfortunately my travels haven't taken me to that part of town.  Now?

I'll happily go out of my way to drive to Dormont to get more of the Lemon Pound Cake.  Sunshine bursting on a plate.  The pound cake was tart and tangy with just a hint of sweetness instead of the cloying other route so many other bakeries take.    The cupcake was solid and the vanilla macaroon had an excellent fluffy buttercream but it was the lemon pound cake that shined.  It was the best thing I ate all day.  

       

Among all of the Sonics availabe to drive was one solitary Chevy Volt.  I overheard Hal of This Man's Kitchen ask if it was available to drive and when he was answered in the affirmative I immediately asked to tag along in this car.  I've never ridden in a hybrid car and I was intrigued.

     

Just look at the consoles!  There were two screens-one behind the steering wheel and one in the center-to help you get the most out of your driving experience.   The Volt is dual powered-by electric AND gas which means you can drive about 35 miles on electricity alone and about 375 miles on a full gas tank.  According to Edmunds, it gets a whopping 93 city and 95 highway mpg.  This would be the perfect type of car for someone who lives in the city like me and doesn't drive very far on an ordinary basis.  I was very disappointed to learn that one must have a driveway or a garage to be able to plug the car in every night to recharge.  I guess snaking extension cords across the street even if it was safe wouldn't be very practical.  

The Volt navigated the twisty turns and steep hills of Pittsburgh as easily as a gasoline powered car. The vehicle also uses the screens on the consoles to show you how you are driving and also how to maximize your driving for the most efficient experience.  It was a little intimidating at first but after only a few miles a driver would easily catch on and be able to enjoy the drive. 

Hal parked the car (on a hill! see?) on a side street in Lawrenceville and we walked the last block to Dozen Bake Shop.

Dozen has recently went through a lot of changes.  When it first opened, it was known solely as a cupcake shop that rapidly expanded and opened several other cupcake shops around the city.  The original owner eventually scaled back and then sold the remaining two Dozens which were the Lawrenceville shop and also the Oakland shop.  Dozen is now known as Dozen Bake Shop and it is a full service bakery and cafe.

A table full of tempting treats waited for us at Dozen Bake Shop.   Of course there were cupcakes but these were a sampling of some of their offerings in mini version.   The pumpkin whoopie pies were a seasonal nod as were the apple 'pop tarts.'  

      

The apple pop tarts were more reminiscent of an apple hand pie than pop tarts and for that I was glad.  I like the substantialness of pie more than a dinky pop tart.  The push pops were a fun idea but startling in the color of the icing.  Disappointingly, the amount of dye required to tint icing those bright colors was so frighteningly large that all that could be tasted was food dye.  

The cafe menu was intriguing and I plan on returning for lunch one day very soon.

And I might be a little envious of their flour stores.  Just a little.

The last stop on the Chevy Sonic Sweets Tour was Gluuteny in Squirrel Hill.  It is a gluten free bakery that has sweet and savory items and also stocks mixes for the individual who would like to do a little home baking.

I was surprised to see all of the mixes available but I thought this was a wonderful idea for all of those who need or choose to eat gluten free.  It helps make at home baking much more accessible. Gluuteny makes and packages all of their mixes and fans of the bakery know they can trust what they are purchasing and not have the unsurety they may experience when trying to choose a mix from a grocery store shelf.

     

The convenience of their 'grab and go' shelves make stopping in just that much easier.

Breads, bagels, cakes, cookies and more.  Gluuteny has it all.

The brownie had a crisp exterior and a  chewy, deep chocolatey interior.

     

The pumpkin cupcake was a little less 'cake' and a little more 'muffin' in texture.  The pumpkin flavor was bold and the spices used played that up rather than overpowering the pumpkin.  The icing on top was light which was just right for this savory little cake.

Gluuteny is capable of fooling 'gluten eating people' and I think that's pretty darn amazing.

I was sad when the Chevy Sonic Sweets Tour came to an end because it is always such fun cruising around town in cars from the Chevrolet line up and stopping at local eateries in Pittsburgh.   I think we need a Chevy trucks & bbq tour.  What do you think?

I've always wanted to drive a truck.

Edward Marc Chocolatier

Pittsburgh has excellent chocolates.  You just have to know where to look.

Edward Marc Chocolatier is a Pittsburgh based chocolate maker with locations in Pittsburgh's Southside (Inside the fantastic Milkshake Factory), Monroeville, Trafford and even one as far-flung as Washington, D.C.   Their factory is part of their Trafford retail shop and recently I was invited on an All-You-Can-Eat Chocolate Factory Tour.  Oh my!  I said yes right away and I must admit I got ready for the tour by nibbling a piece of chocolate on my way to the chocolate factory.  Just a little priming method.  Ahem!

Edward Marc Chocolatier is located in the old Sherm Edwards Candies building which at first might be a little confusing.  The chocolate company has been owned by the same family since 1914 when Charlie and Orania Sarandou left Greece and decided to make their home in Pittsburgh.  They began making chocolates and selling them informally from a street corner but in barely any time at all the quality of the candy became well known and they quickly opened their first shop on Butler Street in Lawrenceville.  It wasn't until the '70s that they moved to their current location in Trafford.

Each generation of the family has taken the original recipes and kept them exactly the same, but each generation has rebranded the chocolates by updating the name and the packaging.  It's current name of Edward Marc Chocolatier with it's sleek blue packaging and tempting chocolates combined with it's homey, family roots still made by hand in small factory combines the best of both worlds to create exquisite candies.

     

I felt a little like singing 'I've Got a Golden Ticket!' but I spared the crowd and waited excitedly with the crowd lined up happily waiting for the doors to open.  I think all of us were waiting for a Willy Wonka-esque personage to come tumbling out of the door.

     

 We didn't get Willy Wonka and he certainly didn't tumble out of the door, but we did get George Klipka, a local historian who filled us in on the history of Edward Marc Chocolatier.  And better than tumbles was the serenade he gave us as we descended down the stairs and into the white room that smelled of chocolate and apples.

 Everyone was required to wear a hairnet and it caused a lot of embarrassed giggles until we saw teh chocolate.  Then they were rapidly forgotten.  

     

And honestly?  Who can think of anything else when presented with huge slabs of chocoate that are being chiseled off in chunks with a big rubber mallet?  Edward Marc receives its chocolates in 10 pound blocks that come on a 2500 pound pallet of several various single source chocolates. 

     

 They then combine the chocolates in various secret ways to create their signature finished products.

     

 Candy making must be born in the blood.  This little boy belongs to Marc, one of the siblings who own Edward Marc's, and is already a natural at putting apples on sticks for candy apples.    

     

The little boy was happy to eat an apple but I wanted to just lick the nuts, chocolate and caramel off of them.  

 Or.... let's be honest.  I just really want the caramel.  

 The other bloggers and I were given private time to chat with Marc and Dana (the third sibling, Chris, was out of town) about Edward Marc's and ask all of the questions we wanted.  Well, all but one.  I was certain they wouldn't give out their caramel recipe and I didn't have the nerve to ask.  

      

Marc and Dana told us about some of the expansion plans locally and nationally that Edward Marc Chocolatier is working on.  A local grocer's, Giant Eagle in Bridgeville, will be carrying the chocolates along with the downtown Pittsburgh's Saks.  Saks in Palm Beach, New York and DC will also be selling their chocolates for the holidays as well.  A grocery chain in Texas will be carrying their pretzel bites soon as well.

Marc and Dana also mentioned a new candy that is in the final stages of development that will be available soon.  'Pie Pops' are pie flavored truffles on lollipop sticks that will come in various pie flavors such as banana cream pie, oreo pie, and coconut cream pie.  They plan on having five different flavors to begin.  I say, 'Move over cake pops...pie is always better!'

     

Long white tables held dish after dish of tantalizing chocolates to try.  For those old enough to remember penny candy stores-- Remember going in to the store with a handful of change and trying to decide just which candies to buy and how difficult it was?  The spread of candies Edward Marc Chocolates had to sample was just like that.  I knew that I couldn't possibly have room to try one of each and I had to make careful decisions about which ones to try.  

How did I decide?  First, I looked at everything.  When there was the same candy in milk or dark chocolate, I selected only one version to try, alternating if I was trying the dark or milk.  And if I was trying a pretzel or a piece of bark I took the smallest piece.  Other than that?  I'm proud to say I tried every other type.   Perhaps I shouldn't boast about that (and I shall certainly suck in my tummy next time you see me!) but I like to think that I've had 'training on food tours' and I'll sample everything. Except tongue.  But that's another story.  This one is about candy and I loved it all.

 Especially the caramel.  Oh. My. Goodness.  I wanted to channel my inner Lucy & Ethel when I saw these.

                 

Each one is meticulously salted by hand and days later I'm still not sure how so many get finished. One for the box, one for me.  One for the box, two for me.  My obvious gluttony should be evident enough to ensure that I never get hired by a candy company.  That's probably best for everyone.

 

And lest you think, I've not given ample time to white chocolate let me assure you.  I did.  I adore good white chocolate and I one two three of these.

There was only one 'bad' part of this entire tour.  Afterwards, I became obsessed with the need for a Red Velvet Milkshake because normally I visit the Edward Marc Chocolatier that is inside The Milkshake Factory and I always have both-a piece of chocolate and a shake because I like to spoil myself like that.  It's possible that I may have driven down and got a milkshake later that very evening.

Maybe.  Shhh!

Smoke -- Barbeque Taqueria

Smoke is unique; it’s a barbeque taqueria and it’s in the most unexpected part of town:  Homestead.  This once-thriving mill town has been slowing pulling itself up by the bootstraps the last decade by way of the Big Box Stores firmly anchored on its waterfront property line but in the last couple of years small, locally owned businesses have been opening its doors.  

     

I heard about Smoke by way of Urban Spoon’s Talk of the Town and was so intrigued that I decided that I would go there for lunch that very day.  The spur of the moment decision meant that I couldn’t find a lunch partner but I didn’t mind.

Luckily, I had read a few of the reviews on Urban Spoon and knew to stop at the ATM before arriving at my cash-only destination.  I am hoping in the future that they decide to accept debit and credit cards because after eating at Smoke twice I crave it on a regular basis.

     

The interior of Smoke is dimly lit despite the large front window because it is in an old row house style building with beautiful refinished floors that creak just a tiny bit to remind you of the history that has been held between its walls.  There are several, well-spaced tables for dining in but it seems that most people sit at them only long enough while they wait for their tacos to be prepared.  When Smoke is not busy, there is about a ten minute wait to receive your tacos because everything is fresh and made to order.  There aren't any tacos sitting in a warming tray anywhere and it shows in every delicious bite.

     

             Raspberry Agua Fresca, Mac n Cheese and Pork Taco

Smoke has only five tacos and five sides to choose from and I am steadily making my way through all of them.  The mac n cheese is creamy and can easily be a meal by itself but I must admit, that I am so infatuated with the tacos that I've only tried this one side.   I'm hoping to try the black beans the next time I go but I'm afraid that I might only have eyes for the tacos.  I've managed to try four of the five tacos and if it wasn't for the extreme favortism I have towards the veggie taco, I'm sure I'd have managed to sample the chicken taco.

Each day, Smoke features a different flavor of Agua Fresca and the first time I dined at Smoke I had the raspberry one.  It's cool, refreshing sweetness is the perfect compliment to the spiciness of the tacos.    The pork taco was slightly sweet from the apricots and caramelized onions but with a swift heat that rose up to nearly overpower the delicate flavors of the smoked meat but stopped just short of doing so.  

                                                Ribs Taco

The Ribs Taco was Rick's favorite and strongly evoked the flavors of a summer picnic.  Smokey, sweet and with a hint of heat, it would be an excellent choice for someone who prefers a little less spiciness.

                                                                      Brisket Taco

The Brisket taco with sauteed onions, hot peppers, and a bbq mustard sauce was the simplest of all the tacos but my favorite meat taco.  The brisket was fall apart tender but with a sudden strong kick of heat that pleasantly surprised me.  All of Smoke's tacos are made with homemade soft flour tortillas but the meat of the brisket taco was good enough to eat separately and then eat the tortilla plain. 

     

                                                                     Veggie Taco

But out of all the tacos that I've tried at Smoke, it's the Veggie Taco that I love the most.  It's stuffed full of black beans, roasted poblano & corn relish, crispy potatoes and chili de arbol sauce.  The corn is grilled and cut fresh off the cob and adds just the right amount of sweetness to counter the spicy. And, like in all of their tacos, Smoke is lavish with the fresh cilantro.  The Veggie taco has none of the meat that the others do but it seems to somehow combine all the other traits perfectly nonetheless. Fresh, sweet, smokey and spicy with soft and crispy textures make this taco, by far, the best Smoke has to offer and I will happily argue with any meat lover out there!

                             Watermelon Agua Fresca

Planet Smoothie Pittsburgh

Years ago, when I lived in beautiful Monterey, California, I became acquainted with two things that Pittsburgh didn't have at the time:  coffee shops & smoothie shops.  I spent many, many hours in the former and as for the latter?  I met my civilian boyfriend at the smoothie shop he worked at and we often would grab a smoothie to go after he got off of work.  When I returned to Pittsburgh a couple years later, coffee shops were just arriving.  Smoothie shops were no where to be found.

Pittsburgh is sometimes a little slow compared to other cities but I waited patiently and soon enough I was rewarded.  Planet Smoothie in Shadyside opened its doors in August 2011 to welcome old smoothie junkies like myself and also many new fans.  I jumped at the chance to attend a tasting event that Planet Smoothie hosted for local Pittsburgh bloggers.

They offer thirty 300 calorie or less smoothies and an additional thirty five  smoothies with two grams of fat or less.  Or, if one prefers, Planet Smoothie will customize one to the customer's specific desires.  Personally, I like to start with one of their flavor combinations and then 'pump' it up a bit.  Planet Smoothie offers different 'blasts' to add to your smoothie to increase its nutritional content.  Immunity, Multi-Vitamin, Fiber, Energy, Fat Burner, Workout, and Protein Blasts are all available to add to your smoothie.  I'm always looking to add a little extra protein to my diet and like to add an additional Protein Blast which is 6 grams of lean, non-fat whey protein.  Unlike those barrels of powdered protein you can buy at your local vitamin shop that taste like chalk, Planet Smoothie's Protein Blasts blend tastelessly into the smoothie.

Planet Smoothie uses LeanLeaf which is a blend of Agave & Stevia for a low calorie sugar alternative.  It's a good source of sweetness and has a low glycemic index for people who need to watch their sugar intake but I like it because it helps reduce calories in the smoothie.  

The Acai smoothie features acai, apple, strawberries and bananas and helps support a healthy immune system.  The apple disappears a little in this smoothie but the blend of the other fruits are a little bold for the humble apple.  The Last Mango is chock full of mangos, peaches, bananas and orange sherbet and drinking it immediately transported me to a sandy beach on the ocean. The flavors were intensely tropical and though this smoothie is called The Last Morning I can't help but think it should be renamed to 'Good Morning, Sunshine!' and given one of those little drink umbrellas.  Frozen Goat is a mix of coffee, bananas, cocoa, nonfat milk,yogurt and an Energy Blast.  It's a perfect pick me up for those who like their coffee cold.  I prefer my coffee hot but the blend of banana and cocoa reminded me of a popsicle I used to enjoy as a child.  I wouldn't mind the Frozen Goat sans…the goat.

   

Chocolate Elvis.   Mmmm.  What's not to like?  Cocoa, Peanut Butter and bananas blended with nonfat milk and yogurt and kicked up a notch with an Energy Blast.  It reminded me of the King spiked milkshake at Brgr but a non-spiked healthier alternative.

    

The Leapin' Lizard has a Fat Burner Blast added to sweet peaches and strawberries that is delicious but simple enough for those trying out their first smoothie.  The Planet Pro smoothie is a basic blend of strawberries and bananas but then a full meal replacement packet is added to the smoothie.  It's high in protein and perfect for after an afternoon workout when dinner is still a long way off.  This smoothie was a little thicker than the others but strawberries and bananas are my absolute favorite smoothie combination and I thought the thickness made the smoothie almost like a milk shake.  

Planet Smoothie generously gifted us with coupons, a t-shirt and a 2 week pass for X Shadyside gym.  And then, I won an additional 4 week pass to the gym.  Do you think they know that I'll be unable to resist stopping for a smoothie every time I leave the gym?  Probably?  If that's their plan, it's a good one because the smoothies are delicious and by choosing the right smoothie and adding the proper blasts I'll really be able to maximize the effects of my workout.  And I might just make a few stops in to grab a smoothie…without the workout.  Shhh!

 

Klavon's Ice Cream Parlor

Klavon's Ice Cream Parlor in the Strip District of Pittsburgh is an old-fashioned gem that I happened to come upon one fateful day when Rick and I were driving from Piccolo Forno in Lawrenceville looking for dessert.  Our intention had been to cut across downtown Pittsburgh and go across the river to South Side but when we spotted Klavon's we came to a speedy stop.

Klavon's has a lot of 'new-fangled clothing'--neon lights, bright colors, and bold murals--over it's old bones, but inside, it's almost as if time has stood still.

Klavon's Ice Cream Parlor began as a pharmacy in 1923 but was eventually changed to serve Pittsburgh's own Reinhold's Ice Cream.   Most of the decor is original: woodwork, soda fountain, the flooring, light fixtures and even the banana split dishes!  Old apothecary bottles and other antique pharmacy items still line the old shelves.

Even the service was old-fashioned!  When we stepped up to the counter to place our order, there was none of this 'hurry up and order so I can get back to texting someone on my phone' vibe that you get from other ice cream places.  The server took our orders and chatted to us about the ice cream parlor until our questions had been exhausted.  

Klavon's serves its ice cream the way ice cream should be; simple and delicious.  (I do not support the current trend of seeing who can make the wackiest ice cream and then who will eat it and declare it delicious when really, it's not.)  Single or double scooped cones, Banana Splits, Tin Ceiling Sundaes, Egg Cremes, Milkshakes, and Root Beer Floats are just a few of the old-time treasures you will find at Klavon's.  The ice cream they still use is Reinhold's even though a little bit of research revealed to me that Reinhold's was bought by another company.  But as long as the recipe stays the same and it's still made locally, Pittsburghers will always call it Reinhold's because that's the way things are done around here.

Rick and I chose traditional sundaes, me with chocolate sauce and him with strawberry sauce.  Basic and wholesome, the flavors of the sauces served to heighten the freshness of the ice cream before melding together with it to make that perfect sundae you enjoyed once when you were a little child.   And if that doesn't invoke childhood memories, when you go up to the counter to pay your bill the array of old-fashioned candies-lemonheads, candy buttons, candy lipsticks to name a few-will jog your memory as you point to the candies you adding to your purchase.  And you will be adding at the very least one or two candies; I'm sure no one can resist.

Klavon's Ice Cream Parlor has its own parking lot which many of our suburban friends who are unused to city parking will find to be a relief.  The bold mural on the wall proudly marks the perimeters of the lot and invites you to pull up and come right in.

And could you imagine if you lived at the top of Klavon's?  Oh my!  Ice Cream for breakfast, lunch and dinner!  Well....Klavon's does serve soups, salads and sandwiches.  Just in case you DO want to be boring good and have one of those things for lunch-- but then you MUST have the Super Bowl Sundae for dinner.  You might want to bring seven or eight of your closest friends to help you out with that one.

 

Klavon's Ice Cream Parlor

2801 Penn Avenue

Pittsburgh, PA  15222

(412)434-0451

                                                                                                                     

U2 at Heinz Field

No longer able to resist, on the spur of the moment, Rick & I rushed down to Heinz Field to see if we could still get in to see U2 in concert.

The 'Claw' was easily spotted on the field; you could see it even just driving by Heinz Field.  The local news and radio stations were full of facts about the Claw in the days leading up to the concert.  It took four days to put up, it weighs x amount, it takes 120 trucks to move it, etc, etc.

We got in!  The concert didn't sell out but I think if it hadn't been for the standing 'seats' on the field it would have been.

Our seats were higher up in the stands then our season tickets for Steelers games but it didn't matter much because we had a perfect view.

Once the concert began, the Claw lit up in all sorts of interesting ways and occasionally put out waves of smoke.  Or would that be considered fog?  Hmmm.

U2 played for nearly three hours which was a real treat.  They played some songs off of their most recent album but they also played many of everyone's older favorites.

Break down of the Claw takes about 5 hours and I can see why:  The stage crew began their task before the stadium was even half empty!  Rick and I wanted to stay and watch the disassembly for a little while but we were gently shooed out.  

It was a fantastic concert and I'm sure glad we went to see them!

Flooding Fourth

The early signs were there.....grey, cloudy, overcast.....

....but that didnt' stop us from enjoying a baseball game of the Fourth of July at PNC Park.  It was the Pittsburgh Pirates versus the Houston Astros and we won-- 5 to 3.

And it didn't stop the guys from grilling in the rain.  When the clouds finally opened up and began dumping out buckets and buckets of rain, they used some American ingenuity and grabbed the old patio umbrella and kept on grilling!    

I hope you and yours had a Happy Fourth of July!

I <3 Coffee!

                                    Mocha Love at Espresso A Mano

Blue Dust

Hello, my name is Michelle and it's been 28 years since I've had a beer.  Wait a minute....does something not seem quite right to you?  Let's do the math.   I'm 31 years old and it's been 28 years since I've had a beer?  So that means I was....three?

The math is correct.  It has been 28 years since beer has passed my lips.  When I was a child, I was terribly scarred; beer was the nastiest thing on the planet and I vowed never to touch it again.  Still confused?  A brief summary:

One fine summery day, my three-year old self rode in the backseat of the car while my parents drove to some place my memory can't recall and wishes to substitute a place called Mingo Creek where I spent many pleasant hours playing in the water and catching minnows.  It was a hot day and I remember having a terrible thirst and demanding a drink.  My poor parents planned to pick up lunch on the way to the park and had nothing with them that I could have.  'Dad has something!' I whined.  Sure enough, my father was sipping a cold beer in the front seat.  (This was the early 80s--do keep this in mind!)  I was told over and over that I couldn't have it but eventually my annoying pleas won and in exasperation the cold can was passed back.  I took a mighty chug.

That was the first and last time I ingested beer.  Until a couple of weeks ago when I was offered a wonderful opportunity (more to come on that in May!) that necessitated a rapid beer education, it seemed my childish vow was going to hold out the remainder of my life.  A few of my beer drinking friends offered to help me out.  The first place we went to was the Blue Dust in Homestead, PA.  It's a small place, located on Amity Street just over the tracks from the area known as the Waterfront.

It is possible that a few of my friends sensed that I was growing cold feet because I was gently assured that they had many different types of beer and that the food was good.  Oh, and Tuesdays are .25 pierogi!  In Pittsburgh, if you don't eat and love pierogi you are unceremoniously tossed out of town on your ear.  Everyone here loves the little noodle dumplings stuffed with mashed potatoes and sauteed in butter and onions.  

Pittsburgh is also known for its steel mills even though nowadays there are very few operating mills and the city is very clean compared to what it used to be.  Blue Dust pays a respectful homage to our city's roots with a mural painted on its walls depicting the mills bathed in a gentle golden glow.

Our waiter brought us over a sampling of different beers to start with: Hoegarden, Rogue Hazelnut, Lagunitas WTF and Duck Rabbit Milk Stout.  We started with Hoegarden.  Everyone took a sip and shared their thoughts about the flavors before passing it on to the next person.  No one was overly concerned about passing germs--we are a close bunch and someone remarked that surely the Catholic method of wine sharing without germ passing worked just as well for beer.  I can't say that was the best idea but no one got sick so perhaps there was a bit of truth in it.  By the time the beer came to me, I had an idea of what 'things' to look for.

Hoegarden got the most diverse set of opinions.  A few thought it was light and airy.  Another said it had a malty finish.  I thought it was bitter and murky but the two most amusing opinions were Mark's 'burn electrical' description and Joe's 'piss tastes better.'  I'm not sure how either knew what those two flavors were but I'll take their word for it!

Dinner arrived after we had only tasted a few beers which was a good thing because it was quickly becoming vital that some of us needed a bit of solid nourishment in our stomachs before proceeding. I ordered a chili cheese dog that came with a side of chips and salsa.  The dog was a hebrew national hot off the grill with just the right amount of char for that summer barbecue taste.  Lacking beans and spice, the chili was a little disappointing.  I can appreciate the Blue Dust's decision to exclude the beans but the chili unfortunately was as dull and lifeless as chili served in a high school cafeteria.  I do wish the cheese had been cheddar of the sharp variety rather than cheddar of the giant bland bagged variety. The onions were crisp and tried valiantly to provide the kick that the chili was lacking.

The chips and salsa were similarly delicious and mediocre.  The chips were well salted and had the slightest green taste to them that would have went perfect with excellent salsa.  As it was, the salsa while house made and bursting with freshness, lacked the same thing as the chili.  It was completely without any attitude.  This was salsa for toddlers...not really fit for beer drinking men (and women!).

The pierogi were delicious.  Small and handmade by someone's babcia (I do hope I got the word correct for that--my Italian genes would prefer to say 'nonna'), the pierogi were lovingly stuffed with the just the right amount of mashed potatoes and carefully sauteed in butter with onions until the onions began to take on just the smallest amount of sweetness and the edges of the pierogi began to turn a delicate shade of golden brown.

After the meal was mostly consumed, we returned to the business of beer.  I learned how to smell each beer before taking the first sip and then letting it sit in my mouth for a moment or two before gently swirling it around and swallowing it.  The way the different flavors played out--the initial taste, secondaries and then the finish never failed to surprise me, especially the ones that finished with a nutty aftertaste.  

Lagers, Ales, Stouts...hops, barley, wheat...warm versus cold and 'why' were all tossed at me by many eager and knowledgeable mouths and I tried my best to take it all in and keep it straight in my head. I even took notes including all of the beers we tasted:

Hoegarden, Rogue Hazelnut, Lagunitas WTF, Duck Rabbit Milk Stout, Dragons Blood, Corona, Fiery Monk, Oberon. Merry Monk, Voodoo Cowbell, Fat Gary, Guiness, Dogfish, IPA, and Golden Draak

I wrote a little description of what each one looked like, how it felt in my mouth and my impressions of its taste along with the opinions of the others.  I did learn that I prefer the darker beers to the light; they don't taste as bitter as the paler ones do.  With one exception:  We were brought a mystery beer that was medium colored and tasted so awful that it took every bit of my willpower to swallow it.  I am so grateful that was not the first one we tasted otherwise I might have been too afraid to continue on.

I still have quite a lot to learn but I did learn one other thing that night:  Men might be men when it comes to beer but when it comes to chocolate thank-you cookies they are boys.  Not a one could wait until they got home to dunk them in a cold glass of milk!

 

Blue Dust

601 Amity St

Homestead, PA 15120-1519

(412) 461-6220