Desert oases

The mouse is back in the house, y'all! Thanks eversomuch for your patience: Mr. Mouse and I just had to get away for a bit. And what's the exact opposite of the humid Maine coastline? The arid Utah desert ... so that's where we went. Temperatures were higher than normal (mid-90s to low-100s in the deserts and the valleys; high 70s to mid-80s in the mountains) but since the humdity was around the 18% range, it truly wasn't that bad. I mean, 100+ is definitely hot but any sweat evaporates immediately, keeping you cool(-ish) and dry. Dehydration is an issue at those temperatures but we were careful and I think I drank more water than I ever have in my life. I also drank a really lot of beer, and have some new places to tell you about!



Moab Brewery, Moab, Utah. Moab is a small mellow town in the southeast of the state. It's full of outdoors outfitters as it's a jumping-off place for mountain-biking, hiking, rafting, OHVing (off-highway vehicles, a/k/a ATVs, dirt bikes and 4x4s), etc. We hiked in Arches National Park and along the Slickrock mountain bike trail, and took our rental Ford Fusion off-road in the La Sal National Forest ... ultimately getting lost and finding ourselves in the John Brown Canyon in Gateway, Colorado. Since Moab is a tourist-destination there are a ton of restaurants and bars, including the Moab Brewery which we went to twice. Mr. Mouse liked the Scorpion Pale Ale (not too hoppy); I tried the Deadhorse Ale (a traditional English mild ale) and the Derailleur Ale (amber). I do wish I'd tried the stout as it looked excellent, but it was just too damn hot outside to consider. The food is pretty good too: a typical brewpub menu with strong Tex-Mex tendencies.



Porcupine Pub & Grille, Salt Lake City. After hiking at the Albion campground above the Alta ski resort - up to a gorgeous little mountain lake surrounded by incredible wildflowers - we were exceedingly parched and had to stop at the Porcupine to recover. While not in fact a brewpub, they have 24 beers on tap and specialize in Utah's local suds, featuring brews from Moab, Squatter's, Red Rock, Rooster's, Wasatch, Park City and Uinta breweries. I had more Deadhorse ale (Moab) while Mr. Mouse quaffed some Uinta Cutthroat Pale Ale; we weren't terribly hungry but did try a cup of gazpacho and a bowl of chorizo and black bean soup, both of which were quite good but less spicy than we had hoped. The Porcupine is a great space, located at the mouth of Big Cottonwood Canyon (the road to Brighton and Solitude ski areas) and well-attended by both locals and tourists.

Desert Edge Brewery at the Pub, Salt Lake City. Located in funky Trolley Square, the upscale shopping center and national historical register site, this brewpub/restaurant has exceedingly uncomfortable barstools (designed so that you don't linger too too long, I presume) but good beer and food. We had fresh and tasty burritos and washed them down with pale and amber ales, respectively. The barstaff's t-shirts read "3.2 and proud of it" which is a reference to the low alcohol content of Utah beers; for those of us visiting from out of town, 3.2 means you can drink more before the buzz kicks in - which is not necessarily a bad thing when you're sipping tasty micros.

Note: the last picture is "Owachomo," the oldest bridge at Natural Bridges National Monument. Check out that blue sky.

Yo ho ho and a bottle of screech!

Rum. The very word conjures up visions of sandy beaches, warm salt breezes, coconut-laden palm trees, frothy blender drinks. What it does not generally bring to mind is Newfoundland. Of late, I find it should.

I was wandering the booze aisle of my local supermarket, as I am wont to do, browsing for something new. Since it’s still too cold (43° F) and snowy (nearly two feet yet in my backyard) for gin and tonics, I lingered wistfully in the rum section until a bottle caught my eye: Famous Newfoundland Screech Rum/Rhum. A lovely deep maple-brown color, it glowed bourbon-like amid its white and pale golden neighbors. I had to have it and brought it home with me.

According to the folklore, true “screech” was first developed in the 18th century when the same wooden barrels transported both rum and molasses from the West Indies to points north. These barrels were almost never cleaned and quickly built up a thick, sticky coating which was melted out with boiling water and either itself fermented or added to grain alcohol (the quick and dirty route). The end product was crazy-strong and incredibly harsh, and can apparently still be purchased under the table in Newfoundland.

The Screech Rum available for legitimate sale by the Newfoundland and Labrador Liquor Corporation has a slightly different background, being true rum distilled in Jamaica. While it may not have the hardcore pedigree of its moonshine-esque predecessor, Famous Newfoundland Screech Rum/Rhum does continue to lay claim to the legend behind the name: In WWII, the commanding officer of the first U.S. detachment in Newfoundland and was offered some local rum as an after dinner drink. Seeing the Newf host toss back the shot, the American thought to do the same but was completely unprepared for the ferociousness of the alcohol, turning several shades of purple and letting out a scream that was heard for miles. The American soldiers outside rushed to their leader’s aid, demanding “What the cripes was that ungodly screech?” The Newfoundlander who opened the door replied, “The screech? ‘Tis the rum.”

Screech Rum is liquor that makes its presence known. It is not meant to be hidden in a daiquiri or a frilly pina colada; you sip this rum as you would a small-batch bourbon or a single malt scotch, neat or with an ice cube. It is not spiced but deeply carameled with a hint of molasses – indeed, there is no need for added flavorings with this rum. Folks who drink Malibu coconut rum will not be able to stomach this tough, award-winning rum. Those who can drink it are in for a treat.

Christmas Past and Present

Funny how the holidays are the same date, every year, and yet every year Christmas sneaks right up on me. Wasn’t it just Thanksgiving? This year marks a milestone for me: this is the first Christmas in thirty-seven years that I will not be spending with my parents. Can you believe that? One year I even dragged them over to Crete after a semester abroad. After 36 Christmases in a row you start to get some traditions in place. A parental Mouse Christmas goes something like this.

On Christmas Eve afternoon we all traipse over to my uncle’s house for hors d'œuvres, cookies and presents. We have to be careful, however – no matter how tasty the snacks, we’ve got a long evening of food and drinks ahead of us. It’s important to take it slow. After a couple of hours, my uncle’s family heads off to church and we more heathen Mouses head to my parents’ house. Now the drinking can begin in earnest, as there’s no more driving to be done. One year my dad and I accomplished hot buttered rum, home brew, wine just before dinner, champagne with dinner (more on dinner later), more wine after dinner and then a bit of single malt scotch after the after-dinner wine. Mr. Mouse was appalled and I had a small headache on Christmas morning. We’ve since learned to (a) cut out the hot buttered rum entirely, (b) sometime substitute limoncello for the scotch, and (c) drink a glass of water for every glass of alcohol. Everyone’s happier that way.

I need to go back and tell you about the traditional Christmas Eve dinner. The family legend goes that when my folks were very young and very poor, they wanted to splurge on something decadent on one Christmas Eve. They decided on champagne and caviar, buying the best they could afford – which was about a $7 bottle and a $1.50 jar – and they’ve been having champagne and caviar on Christmas Eve ever since. The quality (and price) has gone up considerably since then. In addition, we have Raclette cheese, melted in front of the fire (the only time all year the fireplace in the den gets lit), and served with a good baguette, boiled potatoes, dill pickles and pickled onions. It takes forever since you have to wait for the cheese to melt in between rounds, we all end up in shorts and t-shirts because the room gets so bloody hot with the fire going, and you have to keep a close watch on the dogs who are extremely interested in the big plate of melting cheese right at nose level. Christmas Eve is my favorite.

Christmas Day has gotten a little over-the-top in recent years: everyone gets a fully loaded stocking; there's homemade challah pulla bread, coffee, broiled grapefruit and either stuffed French toast or egg, cheese and sausage strata for breakfast; we open presents for hours. If there’s enough snow, we’ll take the dogs on a short cross-country ski; if there’s not enough, we’ll walk. Christmas dinner in recent years has been prime rib and Yorkshire pudding, and often a chocolate stout cake; there was once an attempt at a goose, but that mistake was not repeated. Regardless of the entrée, Mr. Mouse and I roll home, stuffed, sated and possibly in need of a detox.

This year we’ll have Christmas with Mr. Mouse’s family. I’m looking forward to learning new traditions and, as he hasn’t been with his folks for the holidays in ten years, Mr. Mouse will be learning them as well. I love Christmas and seeing how different families celebrate being together - I hear there will be Christmas Eve visits with aunts and uncles and family friends, not so different after all. And I’m even bringing a bottle of champagne to share, because after thirty-six years some traditions are too good to let go.

Note: if anyone is interested in recipes for anything mentioned here, let me know in the comments and I'll try to rustle 'em up for you. Merry-merry and happy-happy, everyone!

Get the Christmas Spirits

'Tis the season - if you hadn't figured it out already from the Christmas crapola lining the store shelves since just after Halloween. I went to my first holiday party last Friday night; I've got one to go to this Saturday and then another next Saturday. I can hardly pack it all in: the multiple parties, the skiing, the beer-drinking after the skiing, the television-watching and matinee-going. I'm very busy, y'all.

Over the last few years I've made lots of Christmas treats for friends and family - infused vodkas, sugared- and spiced- nuts, homemade dog biscuits - I just don't know if I'll be able to do any of it this year, which is kind of sad. So, to alleviate my seasonal guilt just a bit, I thought I'd share some holiday recipes. That way YOU can make the sugarplums in case I don't get around to them.

Wassail - if you know the words, you really should sing them. Personally, I get lost after the first verse and a half.

1 gallon hard (or sweet) cider
10 cinnamon stick
1 Tbsp. allspice
1 bottle Calvados or Applejack
1/2 c. lemon juice
2 c. sugar (or less)

Combine all ingredients except for the Calvados and bring to a boil. Simmer for 15 minutes; add the Calvados and serve hot.

Hot Buttered Rum - it's a drink! it's a dessert! it's the most amazing thing ever! [N.B. This recipe makes a really lot so share with your friends or you'll be drinking it 'til Memorial Day.]

1 lb. butter, softened
1 lb. light brown sugar
2 tsp. cinnimon
1 lb. powdered sugar
1 qt. soft vanilla ice cream

cinnamon sticks/whipped cream/2 tsp. nutmeg

Cream the butter, sugars and spices until light and fluffy. Add the ice cream and stir until well blended. Spoon mixture into 2 qt. freezer container and freeze until ready to use (thaw slightly to serve).

Place 3 Tbsp. of the mixture and a shot of dark rum (or more or less to taste) into a large mug. Fill with boiling water and stir. Garnish with cinnamon stick, whipped ccream and a sprinkle of nutmeg.

Rum Balls - I got this recipe from a dear college friend from New Orleans who used to throw the most fabulous Christmas parties. He got this recipe from his mom, I think. I almost always make these; you just don't want to snack and drive with these cookies on your breath.

1/2 lb. vanilla wafers, ground or crushed.
1 c. powdered sugar, plus another cup set aside in a bowl
2 Tbsp. cocoa
1 c. chopped pecans
1/2 light corn syrup
1/4 c. rum (bourbon would work too, but then you can't really call them "rum balls")

Combine the dry ingredients; add the pecans. Mix the wet ingredients separately [according to my friend, the amount of rum can be doubled and usually is!]. Combine the wet and dry ingredients; stir until stiff. Coat clean and dry hands with powdered sugar and roll the dough out into little balls, then roll in the held-aside powdered sugar. Let stand until the sugar is absorbed by the rum balls, then roll in the powdered sugar again.

Summertime Drink Recipes

Still no Deadwood DVDs in my mailbox ...

One of my favorite things to do in the summer is sit on the dock at camp with a frosty beverage in hand, dangling my feet in the pond and watching the sun work its way west towards the mountains. Usually the frosty beverage is beer, but on the really hot days beer can be too heavy.* So what are the time-honored favorite cocktails of which I then avail myself? I'm so glad you asked. Oh - I usually pour my mixed drinks in pint glasses so as not to have to get up so often for refills.

Tonic-assisted: gin & tonic (usually Tanqueray but I've been branching out to Bombay Sapphire which is more delicately floral and less junipery) or rum & tonic (I prefer Mount Gay here; a really dark rum, like Gosling's, works better in a Dark and Stormy situation.)

Seltzer-assisted: I already mentioned my crush on Stoli Blueberi & seltzer/club soda; limoncello & lemon seltzer is lovely too, and the seltzer really cuts through the stickiness of the limoncello

Michelada: Salt the rim of a pilsner glass. Squeeze in the juice of a lemon, add enough hot sauce to pink up the lemon juice. Add a really cold pilsner (I like Corona) and shake some coarsely-ground black pepper on top. Drink half the michelada at one go, and then work your way through the rest. (I was introduced to this spicy treat at my baby brother's wedding outside of Pucon, Chile, by Robbie, a New Hampshire native and purportedly one of the best white-water kayakers south of the equator.)

Frozen: Bourbon slushes (recipe from Cuzzin Kathy). 1 1/2 cup bourbon, 12 oz. frozen lemonade, 6 oz. frozen orange juice, 6 cups of water, 1 cup of sugar, 2 cups of brewed tea. Thaw the frozen ingredients enough to mix together with everything else. Freeze, and then scrape up into cups like a sassy granita. (Seems like a lot of water, doesn't it? I haven't made this for AGES so the recipe may need some tweaking.)

Key Lime Margaritas: 1 can of limeade, 1 limeade can's worth of tequila, 1/3 can of triple sec, 3/4 can of water, 1/2 can of Key Lime Liqueur. Mix it all together and serve over ice; blend with ice if you're high maintenance. (Recipe compliments of Bug)

Sangria: 1 bottle (750 ml.) red wine (merlot or shiraz), 1/2 cup orange juice, 1/4-1/2 cup sugar, 1/4 cup dark rum (or brandy - but I'm more apt to have rum in the house). Mix it all together, add sliced citrus fruit (oranges, lemons, limes, whatever). Splash in some unflavored seltzer right before you serve it. Obviously, if you want more kick, add more booze.

Bloody Mary: I do not have a good Bloody Mary recipe! Anyone willing to share theirs? I like 'em spicy.

*As probably mentioned elsewhere in this blog, I am a beer-snob - I only drink microbrews. You couldn't pay me to drink that pale mass-produced Mill-mich-busch-coors-bud crapola.