Who knew an alumni association event could be so much fun?
This evening the Colorado Springs Jayhawks alumni group sponsored an event entitled, “Rock Chalk Wine-Tasting and Silent Auction!” The event occurred at the US Air Force Academy stadium press box. Overall, the press box provided a wonderful location for an event.
Wines for the tasting were selected by Ivars Spons of Sovereignty Wines. The wines were served by the glass with notes provided on the fly during the tasting.
1. Six Hands Winery Sauvignon Blanc
2. August Briggs Chardonnay
3. Alias Cabernet Sauvignon
4. Joffre Reserve Malbec
5. T-Vine Zinfandel
6. I am still working on hunting down the last wine of the evening. It might have been the 2007 LEO Eiswein “X-treme Sundowner,” but the exact wine has not been confirmed.
After experiencing the wine tasting event, I am thinking about signing up for more events. A wine tasting event can either be driven by the product or by the host. Without question, a vertical wine tasting of a world class wine can define an event. At the same time, a great host can define a wine tasting event.
Maybe signing up for a sommelier class would be fun?
Joni decided that tonight would be a good night for fajitas. The following recipe was deployed in the test kitchen for testing purposes. Before using this recipe, please consider that this recipe is still in beta at version 0.10.
||5 1/2 tbsp
||2 1/2 tbsp
||2 1/2 tbsp
||2 1/2 tbsp
||1 1/4 tbsp
||crushed red pepper flakes
Salsa Gordo Perezoso del Hombre Revised Recipe
Test kitchen recipe update v7.42
The current test kitchen version of the salsa includes:
8 scotch bonnet habanero peppers,
20 serrano peppers,
25 jalapeno peppers,
12 bell peppers,
3 poblano peppers, and
4 Anaheim peppers.
Other than the wide variety of peppers:
1 whole onions,
6 garlic cloves,
1 tablespoons salt,
2 bunches worth of finely chopped cilantro,
1 cups of distilled vinegar, and
102 ounces of peeled whole tomatoes (without juice).
This recipe yielded about 7 quarts of glorious salsa.
Basic Salsa Preparation Instructions
Make sure you have all of the ingredients and about three hours of free time to complete the cooking process. This batch included the use of a food processor.
In multiple food processor batches combine the diced pepper mixture with a chopped up onion and the garlic in a large mixing bowl.
Use the food processor to process the peeled whole tomatoes and store them in a separate mixing bowl. In the tomato-mixing bowl, pour one cup of distilled vinegar, two tablespoons of salt, and about half a cup of finely chopped cilantro.
Bring all the ingredients for the salsa to a boil for about an hour or simmer the salsa for two hours.
Of course, the salsa has to be canned, refrigerated, and stored for about a day before it is ready for consumption. Some people do not boil the salsa and just can the salsa cold, but I have found that it never has exactly the right taste without proper boiling or simmering.
After a full day of training, I voted. I purchased two tacos, rice, and beans from a local restaurant for dinner. I am done for the day. I do not intend to do anything substantial for at least 12 hours. In other nonrelated news, no shave November seems to be a passing event. Most of the people who talked about taking action seemed to shy away from the challenge. Maybe no shave November will provide the perfect excuse to grow a winter beard. Speaking of taking action; this week a regular National Football League game defeated a pivotal World Series game in television ratings. Who would have guessed that the World Series would falter? Without question, the NFL now represents the predominant American sport. Baseball might make a comeback, but that reality seems to be an illusory desire of a fallen dream.