A “pizza for the table” (copyright Supertrain LLC) was the best way to start a breezy lunch out at the Lilly Pad, a cool spot right on the James River.
A “pizza for the table” (copyright Supertrain LLC) was the best way to start a breezy lunch out at the Lilly Pad, a cool spot right on the James River.
Michelle and I have been meeting friends out for monthly-ish beer pairing dinners at Garden Grove Brewing here in RVA.
They pair with local restaurants for a 5-6 course tasting menu. There have been hits and misses, but we love nearly everything we’ve had from Royal Pig.
I don’t know anything about Cambodian cuisine but this menu was a hit (except for the bitter melon!).
This is a request I was happy to fulfill.
Started this weekend’s podcast recording (in person with Adam!) with this very solid IPA from Burial Brewing.
Then we moved over to this decent DIPA. Great label but I don’t remember the brewery.
And I wrapped the day with a family outing to a new Mexican place, and standard-issue Negra Modelo, that opened by us. I got the birra tacos and they were delicious.
I enjoyed a fun variation on a gin and tonic (that I cribbed from my buddy Lange) for recording the other night. The Hendrick’s gin leans more toward the flowery end of the gin scale, with its rose and cucumber flavors. The Aperitivo Rosato boosts the flower content with hibiscus and orange blossom. You only want to use a splash of it, though. Any more than that and it will seem like you’re drinking a bouquet.
A strong tonic and healthy squeeze of lime balance the whole glass nicely. It’s a refreshing variation on a classic. I like it.
Man, I never get tacos here at the office, but when Taco Day falls in a Tuesday and I didn’t pack lunch this morning?
TACO TIME
Getting this Chicago trip started…wisely.
A Foam Brewers IPA at Mekong is juuuuuust right.
This summer we started making fresh strawberry daiquiris on Sunday afternoons.
They’re surprisingly delicious and you can’t beat fresh strawberries. We tried recapture a little bit of summer yesterday, and it was close.
It’s a simple recipe: 2 parts rum, 1 part lime juice, 3/4 part simple syrup. I blend it together with a small handful of ice (we’re not making slushies), and pour it over a glass of ice.
It’s nice.