Tales of Homebrewing

Since I’ve taken such a long break from blogging, I feel like I need to update a few readers on the status of my homebrewing adventures.  While perhaps not my most popular posts of all time, they also get some of the most thought provoking responses.  Anyway, right now I have three different brews I’ve created since my last homebrew posting, and I’m working on a brand new one right now.

Hoppy Groundhog Dark Shadow – Black IPA

This past birthday I hit a minor lifetime achievement by reaching the age of 30.  I say minor because everybody does it.  While ithoppy groundhog labels feels like a kinda big deal to the person involved, it’s probably not nearly as big as we all make it out to be.  Anyway, I had decided to brew this beer right around Christmas, and it was ready right around my birthday (Groundhogs Day), so I figured name it after the holiday that shares my birthday.  Overall it’s probably my favorite beer I’ve brewed thus far.  I like one of the ones a little further down on the list here, but I think this one is still an all around better beer.  I actually entered it in a homebrew competition, but I’m an idiot and just put it in the IPA category and not specialty beers.  I was basically disqualified. It’s a bit heavier and more roasted than your typical black IPA, but I think that’s what I like about it.  The hops don’t blow you away, but I think they are present enough to still have it hold strong as a black IPA.

Heisenberg Honey Wheat

This beer was an attempt to take a different direction.  I had been hanging out in the realm of dark beers for a while, and I wanted to make something lighter and easier drinking for the summer.  I saw this recipe online, so I tweaked it a little to make my own.  The beer has about a pound of orange blossom honey added rather late (last five minutes) to the boil.  It helps to make the beer a bit sweeter, but I did run into a slight issue on this one while brewing.  My parents had gotten me a wort chiller for Christmas, so I wanted to make use of it.  Unfortunately, since I was still brewing on my stove, I lost the boil when I put the chiller in to sanitize.  Therefore, the honey wasn’t really added during a boil.  I tried to compensate for the mistake, but it may have effected the outcome.  Lately the hops have really kicked up on this one, so it’s kind of like a hoppy honey wheat.  Ultimately I had to pay tribute to one of my favorite Vigilantes. However, I’m not sure you can still think of him as a vigilante.  Is Walter more of a villain now?

Pretentious Hopster – Red IPA

About a year ago I tried to make an imperial IPA that was probably my biggest disappointment as a homebrewer.  The bottles never managed to carbonate, and I ended up with 48 bottles of syrup.  Ultimately, other than the black IPA, it’s been my only Pretentious Heisenbergattempts at making a hoppy beer.  I love IPAs and hops, so I felt like I needed to have another go at it.  I decided to make it a red ale for the fun of it as well.  While this beer wasn’t problem free, I solved my issue with the chiller by purchasing a propane burner for use in the backyard.  This of course helped keep temperature up, but I instead had to handle a boil over or two.  I guess I need to learn how to control temperature a little better with my new toy.  The only other issue I had was with clarity.  There is a fine line of soot at the bottom of each bottle, but with a careful pour, it isn’t too much of a big deal.  This is probably my most aromatic beer to date, and it has some great hop flavor.  It’s only been drinkable for a week, but the malts are beginning to kick up to help balance it out.  Pretentious Hopster was the name of my failed double IPA, and I couldn’t let a great name like that go to waste.

Peppercorn Blonde (yet unnamed)

The next brew I’m aiming to create is for my late summer month consumption.  Within the span of a week or so I enjoyed a number of beers that feature peppercorns as the special ingredient.  Ultimately, that was all the inspiration I needed to look at giving my next beer a little spice.  One of the beers I had was a saison (which I have already brewed) and the other was a rye beer (which I hear doesn’t work well when you are doing extract brewing); therefore, I decided to choose a bit of a different summery type of style for my peppercorn usage.  A nice Belgian Blonde seemed like the right way to go. The recipe is still being finalized, but I would love to hear any suggestions for how to make this beer great.  I’m also a little unsure of when to add the peppercorns.  I thought I would add 2 ounces in the last five minutes of brewing and then add an ounce or two to secondary fermentation.  Has anyone worked with peppercorn before?  Is that overdoing it?  Just have to ask.

I’m slowly working my way away from extract brewing and into all-grain, but I have quite a few expenses coming my way, so I’m not sure I’ll be able to keep it moving just yet.  I’ll get there eventually.  For now I’m just having a good time.

peppercorns

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Beer Touring Oregon

As I said a few weeks ago, I traveled out to Oregon over the weekend to visit my brother who lives in Astoria, Oregon.  Having neverhaystack gone to visit my brother on the west coast, I was really excited to get out to the west for a much-needed visit.  I’ve only been as far as Colorado before, and I wasn’t able to drink at that time, so I was just as excited to finally get some of these west coast brews I can’t find back east.  Ironically, I’ve actually had and enjoyed quite a few beers from Oregon, but I quickly found out I hadn’t really had anything yet.

We got into Portland around 8 PM their time.  That of course meant it was already feeling like 11 PM our time.  I’m a night owl so it wasn’t a big deal for me, but my wife was certainly starting to hit the sleepy wall.  Since we were most likely heading back to Astoria pretty quickly, we decided to catch dinner in Portland before our hour and a half trek back.  Lacking imagination, we tried to head over to Rogue for something to eat and drink.  For some reason they were painting the place that night, so we had to find another Sleighrplace to go.  They recommended we head over to Cassidy’s.  Cassidy’s was alright on the beer realm, but it was great for food.  I had Sleigh’r Dark Double Alt from Ninkasi and Working Girl Porter from Fort George Brewing.  Don’t get me wrong, I can’t find either of these breweries over on the east coast, but I am actually quite familiar with both of them.  Therefore, I was really looking forward to getting something from some breweries I hadn’t had.

The next day we were off in the Astoria area and visiting some of the places around him. We first headed over to see the Pacific Ocean in Seaside Oregon first.  My brother informed me of a new brewery over there called Seaside Brewing Co.  Of course I had to go in!  While there I had some great brews.  Their imperial stout Black Dynamite was actually being brewed homebrew style right as you walked in the front door.  I of course had to have that one first.  Both Black Dynamite and their Lockup IPA were quite good.  If I lived over there I’d be there all the time.  While there I noticed a pamphlet for something called the North Coast Craft Beer Trail.

Evidently, while on the trail, you move up and down the Astoria area trying out different bars.  There are 11 bars on the list, and if you go to 9 of them, you get  a commemorative glass for your efforts.  Of course a glass may not seem like a big deal, but it gave me a goal to shoot for.  Not all of the bars were the best, but I had a lot of good beers.  Some of the beer highlights from the trail were the Black Bear XX from Alameda Brewing, Double Daddy Imperial IPA from Speakeasy Ales, the Roguenbier Rye from Rogue, and the Polish’s Black Walnut Stout from Fort George Brewing.

One of the biggest beer activities from the weekend was visiting Fort George Brewery’s Dark Arts Fest.  When I first heard about it I Festival glassmade fun of my brother for dragging me to a witchcraft festival.  Thankfully, I found out that instead it was a big stout festival featuring 40 different stouts from the Oregon area.  I was actually quite impressed by the way it ran.  They had different areas in their restaurant, on their porch, in their tasting room, in a performance area, and in the actual brewery for tasting of different beers.  They also managed to get some crazy big and amazing beers in as well.  Here are, once again, some of the highlights.  The Abyss from Deschutes, Super Nebula from Block 15 (aged in Pappy Van Winkle Barrels), Suge Knite from Boneyard (14%), and Spiced Old Baba Yaga from Bear Republic.  Fort George also put together 10 or so great stouts and barrel aged stouts for the event.  It was certainly one of the highlights from the trip.

One of my other favorite things to do while in a different area is go bottle hunting.  Thankfully one of the stops on the craft oregon bottlesbeer trail was at a bottle shop you could also drink at.  While there I purchased a Vertical Epic 2008 from Stone Brewing, Fred from Hair of the Dog, and Consecration from Russian River.  The man running the store was striking up some good conversation, so I asked about a bottle of Pliny the Elder.  Thank goodness I asked because he walked in the back and brought one right out for me.  Later in the week we found another shop run by a much less knowledgeable, but very nice, older woman.  Perusing around I found a bottle of Abyss and The Dissident from Deschutes.  Knowing I had to make a choice, I decided to go Dissident because I already have a bottle of 2012 Abyss.

Finally, after a few days of bumming around Astoria, we headed back to the big city of Portland.  My big goal while there was a toHair of the Dog glasses hit up a few breweries I couldn’t find back home.  My wife was controlling the lunch decision, so I brought up a bunch of different menus from brewpubs located in Portland.  She ultimately landed on Deschutes which meant I had to taste drive just about everything they had to offer.  In fact, I didn’t drink anything more than a 3 oz pour the entire day.  On the menu Deschutes did have a collaboration with Hair of the Dog called Collage.  I wanted to taste it, but it only came in bottles, so I had to buy one for the ride home too.  Finally, later that night, we ended up at Hair of the Dog for a tasting of the 7 beers they had available.  I enjoyed just about everything I had, but I loved the Fred, Adam, Doggie Claws, and Otto from the wood.  Certainly made me wish I could get a few more of their things around here.

Overall I had about 45 different beers over the course of the 5 days I was in Oregon.  Over half of them came in 3 oz tastings, but it helped me realize I had only touched on the tip of the craft beer scene in Oregon.  It was a great trip, and I hope to go visit my brother at his next location: Seattle.

Visiting Flying Dog

I personally love to visit breweries.  I live roughly two to three miles from DC Brau, so it’s not to hard to visit a brewery about any timeRV I want.  I don’t actually get over there that often, but it’s nice to know I can.  I’ve tried to visit other breweries when I can.  I’ve been to Victory twice; although, I’m not certain they allow you to tour it.  I’ve been to Brooklyn; however, it was probably one of the worst tours I’ve been to.  Therefore, I was really hopeful my first time up to Flying Dog would be exceptional.

Flying Dog is a pretty popular brewery in the area, and they apparently love to give back to the restaurants that carry their products.  The GM at the restaurant I work at knows I’m a really big fan of beer, so he let me know about a special manager trip up to tour and taste at the brewery.  Thankfully, because my GM is awesome, he got me on the trip.  I was told to meet at the restaurant at 10 AM to catch my ride up to the brewery.  I wasn’t really sure what the ride would be like, but I was hopeful it wouldn’t be too bad because car sickness is a big problem of mine.   Arriving at the restaurant, I was extremely excited to see the Flying Dog RV parked on the corner.

Flying Dog boardThe RV is evidently the transportation Flying Dog sends out for these type of events.  The RV had some comfy seating around the perimeter, chalkboard paint for the walls, and (most importantly) two kegs of Flying Dog brew.  Ironically, the day before, another group from the restaurant had gone out and basically kicked both kegs.  Before we had even managed to pour a beer for every member of our group, we were totally out of beer.  Seems ironic on a trip all about beer.  Thankfully we managed to get some bottles on the way up to compensate for the empty kegs.

Getting to the brewery, we were immediately ushered into the tasting room to get to our free and unlimited tasting of some of the different brews they had available at the moment.  There were plenty of beers on tap that were a part of their standard line-up; however, there were a few interesting brews as well.  Flying Dog has been working on their single hop series of beer and, while I’ve had a few of them, the two they had on tap I hadn’t had before.  Their beers with brewkettleGalaxy hops and Nelson Sauvin hops were really good.  The barrel aged Gonzo porter was amazing and, having never had their coffee stout (Kujo) before, I was quite pleased with it as well.  The other beers were pretty good as well; however, I promise you I didn’t have the International Arms race beer.

After quite a bit of tasting, we headed off to tour the brewery.  If you read my review of my visit to Brooklyn, you know I got angry about how bad their tour was.  Thankfully, Flying Dog does a much better job.  They start you off on a wall full of different paintings related to the different things that got their brews brewing.  Everything from how their founder got the idea from climbing K2 to pictures relating to the great brews they’ve made and are making.  My visit to Brooklyn brewery involved standing in one room while a guy on a ladder pointed at different stuff and then we left.  At Flying Dog, we walked around the entire place.  We were shown all the different brew kettles, the hops, the fermentation tanks, the bottling, and the packaging.  They left no stone unturned.

Tour guideWe headed back to the tasting room for a few more good beers, and I couldn’t leave without picking up some rare bottles.  I grabbed a vintage bottle of their Horndog Barleywine from 2009 and a bottle of a brewery only St. Eadmon Belgian Dark Ale.  Don’t worry I’m sure there will be some reviews forthcoming.  Finally, right before heading out, we got to meet the CEO Jim Caruso.  I’m not going to say it was some crazy experience, but it’s cool to say I shook his hand.

In the end, I should have eaten a lot more that day because things got a little hazy on the way home; however, it was a great trip and I’m really glad I got to go on it.  If you haven’t been to Flying Dog before, you definitely need to get up there.  I’m sure they are slightly more limited on their tastings, but it was a nice place full of nice people.  Oh and the beer is really good!

Thanksgiving Drinking

As it is already Thanksgiving, I’m sure most of you have already decided what it is you will be drinking while giving thanks today.  I’m basically here to let you know what I’ll be having and to ask you what you’ll be drinking.  I don’t really think of Thanksgiving as a big drinking holiday.  I didn’t grow up in a house where you see a lot of alcohol, but still, I went out to the store last night to secure something for the few days here. Interestingly I saw plenty of people picking up quite a few different libations for their big turkey day. I guess my family is just more of a rarity.  Regardless, you’ll find that my selections don’t really focus on the actual dinner, instead they seem to  focus on more of the follow up.

A lot of the Thanksgiving beer blogs I read focused on what people would be drinking at each part of the meal.  While I would like to plan out the appetizer, dinner, and dessert beers, I recognize I won’t be drinking anything until after the meal.  My life is slightly different when I’m back in my childhood home.  I may have a glass of wine of something during dinner, but I’m saving my beer selection for dessert and after the meal fun.

I had really only planned on having one beer on Thanksgiving day, but I went out to the store to see what was available in this area.  Of course, I couldn’t help myself when it came to purchasing beer.  If all goes as planned, the first beer I’ll be drinking is one from Rogue Brewing Co. Since I’m not a huge fan of pumpkin pie, I decided I would bring this bottle of Pumpkin Patch Ale for my dessert. This is actually a beer I haven’t seen in the stores.  I was given this one by a friend at our house warming party.  At this point I had started to think about giving up pumpkins for the season, so I decided this would the perfect one to end the season for me.  Pumpkin Patch is part of Rogue’s GYO series.  GYO stands for Grow You Own, hence they grow their own pumpkins 77 miles away from their brewery and right next to their 42 acre hop yard.  They pick the pumpkins, roast them, and get them in the brew.  While I’ve found myself becoming quite skeptical of Rogue’s more “out there” brews, this one sounds like a good chance at a great pumpkin beer.

The second beer I decided on may result in drinking more than one.  Since it’s a smaller bottle, and I bought a six pack, I can’t make promises that I won’t end up watching some football and drinking two or more of these.  I decided I would use my second beer to transition from fall to winter beers.  As you’ll find when I really start reviewing the winter beers, I don’t mind a beer that has some Christmas spice, but I decided to go with something big and malty for my winter representative.  Therefore I picked up a six pack of Great Divide’s Hibernation ale.  I did have one bottle of these last year, but I decided to jump headlong into this old ale this year.  I’m thinking I may brew an old ale next.  I’m kind of between that or a scotch ale, so I wanted to also remind myself of what an old ale is like.  I figure if you can drink a good glass of scotch or bourbon after a big meal, I can drink a big malty beer for my after dinner drink as well.

I have a feeling my selections don’t reflect what most beer enthusiasts will be doing this holiday, but I have a few other things to take into consideration.  I’m happy to use my day to transition from fall into winter and check out a style I’m considering brewing.  So what are you drinking this holiday?

Black (Beer) Friday Reminder

Every year I’ve been married I’ve experienced the mayhem that is the shopping experience of Black Friday.  Growing up I can

Last Years Black Beer

remember my mother emphasizing the fact that you don’t travel within 5 miles of a mall the day after Thanksgiving.  My wife, on the other hand, flocks to these locations seeking the best deals.  To her credit, she rarely shops for herself and she gets almost all of her holiday shopping done on this day.  By the time noon rolls around I have, however, already lost the Christmas spirit and am ready to give up.  That’s why I thought up Black (Beer) Friday last year.

As I’m sure many of you have read on here, I’ve already taken the plunge into dark beers for the season.  Yesterday I reviewed a stout and tomorrow I plan to have a stout review on one of the more intriguing stouts I’ve had in a while.  However, just like it would seem we use the day after Thanksgiving to transition into the Christmas season, I think it’s a good day to transition into our heavier winter and Christmas beers.  Now it’s the thought of grabbing a nice dark beer after a long day of traversing the crowds at the mall that keeps me going.

So, this Friday consider picking up a beer that is blacker than the coal most of us will be getting in our stockings this Christmas.  I don’t care if it’s a stout, porter, or black IPA.  You won’t earn a special badge for it on your Untapped App but maybe, like me, you’ll have something to look forward to while being dragged around a crowded department store.

Last year I used Black Beer Friday as an opportunity to check out the offerings at Victory Brewing Co’s brew pub.  This year I hope to hit up a similar spot.  I’ll be in NJ this year, so I may need to visit Cricket Hill or some other brewery up that way.  Whether I end up at a brewery or my favorite pub back home, I’ll make sure I’m drinking something dark.

Best Laid Plans

Saturday was my long awaited return to homebrewing.  It has certainly felt like a long time since I’ve gone through the process; however, it all came back to me when I got down to business.  One thing I didn’t expect was that the more interesting aspect of the brew was actually attempting to get all of my ingredients together.

I laid out my entire recipe for my brew in my previous post.  It seemed like a good recipe and I really didn’t get any feedback that would have altered the base recipe too much.  I did receive some feedback on my yeast and also on my ideas with coffee and possibly vanilla, but the steeping grains, malts, and hops seemed to be alright with everyone else.  Therefore, I headed out to the store Friday afternoon to pick up all of my ingredients.  Little did I know my recipe would be changing quite a bit.

DC is starting to become a craft beer lovers paradise.  We have new breweries starting up every few months, good beer bars, and our first ever homebrew store within the city limits.  Therefore, in an attempt to keep it local, we decided to forgo our typical homebrew store and check out this new location in DC.  The store seems like a cool idea.  3 Star Brewing Co opened it seemingly simultaneously with the opening of their actual brewery.  Heading up there, into the industrial park it’s located in, you basically walk right onto the brewing floor to get your stuff.

Walking in I immediately knew I would regret my decision to try a store just getting its feet under it.  Don’t get me wrong, they had some good things there; however, I would quickly learn their supplies were still lacking.  Our first stop was to pick up our grain.  At our typical store, I fill out a sheet and keep shopping.  By the end of the trip the grain is bagged and ready to go.  Here you walk around to different buckets with the guy and he essentially eyeballs the amounts.  Then you help him mill it into different bags.  Certainly not the easiest of processes. They didn’t have the 150 or 45 Crystal I needed, so I took it down to 120 and 40.  Not sure how it will affect things.  It ended up taking near half an hour to just do grains.  Next we moved on to hops.  They had my Magnum hops; however, they didn’t have Crystal, so I had to make a last minute substitution to Liberty.  Finally, I had planned on using a Wyeast, but I ended up having to go with White Labs because that’s what they carried.  I would have been better prepared for this substitution, but I was on the spot so I went with the Irish Ale yeast.  Finally I had to grab my liquid malt extracts.  One of the nicest aspects of my regular store is that they have big buckets of the extract that they use to measure out specific amounts.  Here I had to buy prepackaged quantities.  In the hopes of being somewhat cost efficient, I cut down on my Light malt and upped my Munich malt due to the prepackaged aspect of everything.  All in all, it wasn’t a bad trip, but it was long and somewhat frustrating.  It’s not that I won’t ever go back, but I’m thinking I’ll give it a little more time to work out the kinks.

The other interesting trip was to pick up the coffee for my additional ingredients.  I bought the main brewing ingredients Friday night, but I failed to go purchase the coffee portion that night.  So I got up and headed out to a local coffee shop to pick up my coffee.  I didn’t want to go grab some Starbucks or Maxwell House or something, so I went to the most unique coffee house I could think of: Peregrine Espresso.  Having never actually grabbed coffee there, I was more hopeful that it would need my needs.  It was quite the experience.  There was a line out the door, and the friendly girl at the counter was more than helpful when I told her it was for brewing beer.  She seemed to even debate with herself whether she would grind it at a 6 or 6.5.  Not being a coffee expert, I left it up to her. I ended up getting one called Concepcion Huista from Huehuetenang0, Guatemala.  It smelled awesome, and it said it had clear floral notes of fresh fruit and chocolate.  I’m still confused how they make flavors like that grow in a bean, but I’m glad I got to reap the benefits.

The actual brewing process was great.  It went off with no problems, and it was a fun social time with my friend John.  The product is now bubbling away in my basement waiting to be transferred over to secondary.  I have a feeling I will be picking up some vanilla this weekend.  I don’t want to include a whole lot, but I want a very light vanilla flavor to compliment the coffee.

Oh, and I decided on a name as well.  I’ll be naming it after one of the more interesting Vigilantes of the past few years.  My newest brew will be called Dark Passenger Coffee Stout.  It’s a killer!

Time to Brew: Coffee Stout Edition

If you’ve noticed, it’s been a little while since I’ve talked about homebrewing on here at all.  Moving lots of stuff around makes it difficult for me to set up time to get it done, so I haven’t really done much recently.  I wanted to brew once before we moved from the condo, but it never worked out.  The time has finally arrived for me to get back down to business and produce something for the upcoming winter months.

The last time I brewed I produced probably my most challenging beer to date.  I’ve never really done a follow up on it for a good reason.  I still don’t really think it’s ready yet for the general consumption.  In case you’ve forgotten, I produced an oaked bourbon honey chipotle brown ale.  I know, it may have been somewhat ridiculous to try to get all of those flavors in there.  I’ve had to let the beer bottle age for a little while because I clearly infused the bourbon with the chipotle peppers for far too long.  There’s a really good reason why I called it Boomstick Brown though.  I think it should be ready within another week or two.  The point is that it certainly was far too hot the first few times I tried it.

Even though I’ve barely made it through any of those bottles, I wanted to get brewing another one that would take me a little while to drink.  I started brewing last year not long after my birthday in February.  Since I felt that I started a little late to tackle a stout, I decided to wait out the spring and summer to create a really good coffee stout.  I love coffee and I love stouts, so it only seemed logical to attack this style next.  Then, when I was hunting down recipes, I found that Zymurgy had an article on creating a good coffee stout.  It was the last sign I needed to tell me that it was time get the stout moving.

Since I still feel like I’m in the beginning stages of this whole brewing thing, I decided to utilize an extract recipe I found with the article on making a coffee stout in the magazine.  I like the few I’ve made from magazines thus far, so I wanted to stick with what has worked in the past.  I tried to use a base I found online for my chipotle, and I think that may have ultimately messed things up a bit.  Since I’m doing an extract recipe, I’ll be starting with some specialty grains and moving into my malt syrup for the rest of the brew.  Therefore I’ll be using 7.5 lbs of pale malt syrup and 15 oz of Munich malt syrup.  For me it’s the first time I’ve used two different malt syrups.  The specialty malts will be 5 oz of 45 L crystal malt, 5oz of 150 L crystal malt, 4 oz of roast barley, 4oz of chocolate malt, 4oz of black malt, and 4 oz of briess extra special roast.  The original recipe tells me to use Simpsons brown (coffee) malt, but my store said they don’t have it and the briess should be a good substitute.  Any thoughts or input on any of the gains or malts?

I really don’t think the hops are a huge deal; however, I have .5 oz of Magnum going in at the start of the boil, .5 Crystal going in at the 30 min mark, and 1 oz Crystal going in at the flame out. Supposedly this will give me about 20 IBUS, which I think sounds about right for my purposes.  The recipe also says to use Wyeast 1056 American Ale. The final and big issue for me is getting a good coffee flavor in there.

The article outlines two different ways to get coffee into the beer.  The first one says to take half a pound of ground coffee, put it in two muslin bags, and place it into the wort at flame out.  Allow it to steep for two minutes and then get it out of there.  I kind of like this idea.  It sounds quick and easy.  The second idea is to create what they call a coffee toddy.  This involves taking 2 oz of ground coffee and steeping it in 1.5 cups of cold water for 24 hours.  It says it makes a much smoother variation of the coffee that has less bite to it.  After 24 hours, you get the coffee grinds out of there, and you add the liquid to a secondary fermenter.  I’m not sure which option I like better, but I’m sure I’ll use one of the two.  Which do you like better?  I have another idea to work some light vanilla flavor in there as well; however, I’m not sure how I would want to do that.  I’m thinking of using whole vanilla beans in secondary, but I’ll have to wait and see.

I’m quite psyched to get this beer working this weekend, so if you have any other thoughts on what I should do, let me know now.  I’ll be heading out Friday to get the ingredients, so I haven’t given you much time to think it over.  In the end, I think I may have to use this one to honor my favorite Vigilante of all time.

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