Archive for the ‘beer’ Category

Pulled pork is probably one of the easiest and most delicious things ever. Stick a big hunk of meat in the crock pot with some liquids and spices. Turn it on. Wait, which is the hardest part. Shred and eat.

While getting supplies for soup the other night, Cainon and I picked up a 4 pound pork end roast. We stuck in in the crock pot with a bottle of amber beer, 1/4 cup of apple cider vinegar, and 1/2 cup barbeque sauce. Turned that baby on low and let it cook overnight for about 9 hours. I removed some of the liquid before I shredded it in the pot, then added a little bit back to keep the flavor.

We both thought something was missing; I think it needed more heat. The spicier the better!

Nevertheless, it was still pretty darn good.


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Abby sneaking on the loveseat.

a random snowday in October.

drinking tea. yum.


Michie Tavern.

Cainon stuffing his face with yummy Michie Tavern food.

Us at Humpback Rocks. More of those pictures to be posted soon. It was beautiful.


Devon and Elizabeth as a ghoul and a flapper. And yes, she painted her face herself. It was awesome.

Beers from Rustico.

Me as a deviled egg.

Jet hanging out letting me pet her.


And it’s onto November.

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Let’s be serious. I cannot be expected to take a million pictures while I am busy tailgating, jumping up and down, screaming, and stuffing my face with turkey legs. But this is what I did manage to capture on my iPhone last weekend in Virginia Tech’s epic win over Miami.



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This weekend was full of food, football, and lots and lots of German beer. My two roommates and I decided that instead of a Thanksgiving get-together that we put on last year, we would host an “Oktoberfeast” football watching party.

On the menu: homemade pretzels with multiple dips and mustards. They were so delicious. Devin was in charge of those, so I’ll have to get the recipe from her at some point.

We also had a ton of beer bratwurst, pumpkin whoopie pies, cheeses, and massive amounts of German and Oktoberfest beers that we asked people to contribute. We will feed you, you bring beer to drink.

The Hokies were playing a home game against Clemson, and to those that follow college football, the outcome was not in our favor. Oh well, it was still fun having so many people over at our house for a final hurrah. We move out at the end of this month.

The Hokies that were over before kickoff took our ceremonious communion shot of wild turkey, which I so graciously learned years ago from the Clubhouse Tailgate.

On call for this week:

  • Some sort of kale soup; I have a TON from the wahoo boyfriend’s family farm.
  • Tuna pasta salad; I have a ton of tuna that I feel like using. It’s either that or tuna noodle casserole.
  • Butternut squash soup; I’ve got one left from the three I got from the boy. It will be spicy and delicious.

To be made into something delicious:

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this weekend was just lovely. Friday night started with picking up my super adorable Wahoo boyfriend at DCA from a work trip to Boston. We went with a few friends to Arlington Drafthouse to see comic Dana Gould. It was a pretty good show: hilarious moments and others that were so-so. It was a fun and different thing to do on a Friday, and it was also my first time going to the drafthouse. Definitely need to hit up the $1 and $2 movie nights in the near future.

Saturday: adorable wahoo leaves, so roommate Devin and I decide we need to have mimosas while waiting for the Virginia Tech football game to come on. We ended up getting a 12-pack of Saranac Pumpkin Ale, and all the fixings necessary for some mac and cheese. It was a glorious afternoon of mimosas, beer, mac and cheese, cookies, and Hokie football.

Sunday was another fun day. It began with some pillsbury cinnamon rolls. So delicious and easy.

Went to the last Nationals home game of the season with my parents. More gameday food and beer. There was a definite theme in my food choices this past weekend. The Nats won, 3-0 against the Braves; it was a good game to go to: not too sunny or hot & the home team won!

Time to reboot with roast pork tenderloin and some trader joe’s grains blend! Thanks iPhone, for keeping track of my weekend!

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Today has been such a silly day. I got to work at my usual time, around 8:30am. Walking in the door, almost got hit in the face by someone walking out–learned from said person that the power was out and he was heading home. Being the wonderful employee I am, I decided to actually continue into the office to see what was up. A huge sign was on the interior door that read the power company estimated power would be back by 10am and to check in with our supervisor.

Done and done. Nothing to do at work with no computer, we were told to wait around until 10 until the managers and supervisors decided on a next step if the power didn’t come back. So, with an hour and a half to kill, I sent a message to Lauren to meet me for some food at Panera for breakfast on her way to work. It was seriously so excellent: ham, egg, and cheese on ciabatta bread with hazelnut coffee. And not eating it at my desk was even better.

Fast forward to 10:30, no power, told to go home if we want. So we did. Went to an earlier planned lunch with my Dad for his birthday. Then headed to metro to go home.

I had originally planned to make turkey chili in my crock pot tonight after dinner to give it time to cook overnight. Since I got home so early, why not get to it now?

Package of ground turkey, sauteed with one large onion, chopped and clove of garlic, minced, and whatever combination of seasonings you like (I used around 2tbs chili powder, 2tsp cumin, 1tps onion powder, 1tbs garlic powder, 1tbs cayenne pepper). Cook that all together until the meat is browned, then add a can/bottle of whatever beer you have on hand. I decided to be a little crazy and use Starr Hill’s Pumpkin Porter. Which I highly recommend for simply drinking as well.

Let that all cook together for about 2 minutes and moved it to the crock pot. Added some frozen corn I had on hand, a large can of crushed tomatoes, an 8oz can of tomato sauce, a can of black beans drained and rinsed, a red and green bell pepper chopped, and a little under a teaspoon of salt. The crock pot is currently set on low to cook for about 6 hours. I’ll let you know how it goes.

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