Nothing special

Supper tonight:   leftover green beans & potatoes, and an omelette with kalamata olives, homegrown tomato, and feta cheese.

Basic 3 egg omelette with dried thyme, basil, tarragon, sage, and garlic powder.  Plus the ubiquitous salt and pepper to "taste" (I just eyeball it with the raw eggs)

I had something similar last night, but the egg fell apart, so it was cheesy scrambled eggs instead of an omelette.   

I've been trying to make beans at least once a week here lately.   I've got a bunch of old dried beans that need to be eaten, so more mice aren't attracted to my pantry.

I took the Belgian IPA Mk II to a get together, and it seemed like a hit.   There for a while it tasted just like that old pink bubblegum flavored medicine.   To the point that I was considering dumping it.   That fell out over the course of a couple of weeks, though, and it wound up turning into a nice dry, fruity IPA.   Everyone at the party seemed to enjoy it, and I saw several people coming back for more.

Finally finished the Berliner Weisse, too, and I was really enjoying drinking it those last few days.  The crisp flavor and mouthfeel really complemented sitting outside on a hot day.   The 3.5% ABV didn't hurt any, either.

Time to go eat.

Explanation

I'm currently attempting to get all of my recipes from various places put here, instead of having them spread across a couple of different web sites, as well as little scraps of paper and within my brain.   Pretty much anything from before 2009 won't have any pictures with it, and even a few since then don't have pictures.    I'm trying to do it in such a manner that will keep things bloggishly interesting, though.   I don't want to spend every idle moment doing this for a week and never post again, so I'd like to stretch things out some. 

The majority of my cooking is seat-of-the-pants style.   Does it look right?  Does it feel right?  Does it taste right (the most important)?   This makes it somewhat difficult to translate what I've done.   I try, but that splash of wine may have been a gulp.   So some recipes may not be exactly the same as what I did when I made them, but they should all be reasonably close to target.   If there is a package involved, I usually stick with the cook time listed on it, since even if it's not exactly right, it should get you in the ballpark of doneness.

I am a bit more rigorous with my brewing, but between the turnaround time (2 weeks at a bare minimum) and the batch size (usually 5 gallons), I'm a bit more inclined to take better notes, and have some semblance of a plan (which is also necessary just due to the nature of setting aside water to dechlorinate, etc.).   I am also still fairly new to brewing, which tends to make a difference in how I approach things.

Hopefully, this will be useful to a few people, but if nothing else, it should make my life a little easier.