Posted on March 29, 2017
There are not many things in this world better than wine or Girl Scout cookies. Unless you combine the two. That is just what the fine folks at City Winery decided to do.
The winery hosted an event pairing 4 of their wines with classic Girl Scout cookies. Our pairings for the evening were:
The wines were selected well. The sweetness of the Samoas paired nicely with the Riesling. The smooth peanut butter in the Tagalongs paired nicely with the Chardonnay. However, my favorite was the Savannah Smiles with the Sauvignon Blanc. The tartness and grapefruit of the Sauvignon Blanc went wonderfully with the crisp lemony cookie. Yum!
The most surprising pairing was the Thin Mints and Cabernet Sauvignon. I am usually not a fan of red wine, it is just too bitter for me. In fact, the only time I’ve really liked a glass of red wine was after a session of flavor tripping. However, I absolutely loved the Cabernet Sauvignon with the minty cookie. It was a brilliant combo.
I have been off sugar and sweets for the last 3 months, so a night of eating cookies was a shock to my system. Sugar overload. I am just hoping that this is not the beginning of a very bad, yet delicious, habit.
So, if you want to delight your tastebuds, lose the milk and grab your favorite bottle for a fun girls night or date night. Or, hell, there is no shame in drinking and eating cookies alone. You do you.
If you want some additional options for your own Girl Scout cookie & wine pairings, several sites have their own suggestions, including Thrillist, Vivino, and Gizmodo. And if you want me to tag a long (see what I did there), I will not turn down the invitation.
Posted on May 13, 2013
Touring a Chocolate Factory
For week 19 of my 52-week project, Leigh and I went on a tour of a chocolate factory. We visited Schakolad, a chocolate shop that makes its own sweets fresh on the premises. The tour included a brief lesson on the history of chocolate, lots of sampling, and making our own goodies.
First, we made “chocolate business cards.” This is one of the owners making his, which looked a lot better than mine. I think I spent more time eating the white chocolate out of the tube than actually writing my name.
Next, we learned how to make chocolate lollypops. We made them by scooping chocolate out of the vat and filling smiley face molds and adding sticks. The molds sat on a box that vibrated to shake out any bubbles in the chocolate.
We then moved on to dipping strawberries. It was pretty simple to do, just dip the berries in the swirling vat of chocolate and spin the berry until it was completely coated.
Finally, we made dark chocolate covered marshmallows. These were my favorite. So delicious. We made them by dipping our fingers in chocolate, picking up a marshmallow, covering it in chocolate, and and setting it out to harden.
I used my newly acquired skills later in the week to dip strawberries for Leigh’s going away party. They weren’t as pretty as the ones at Schakolad, but they were mighty tasty.
As I mentioned above, I attended Leigh’s going away party this week. She is moving back to Germany so this will be the last time we will have an adventure together for a while. However, I am sure we still have many adventures to come. For her party she decided to prepare Feuerzangenbowle, a German fire drink traditionally served at Christmas and New Years. Feuerzangenbowle is made with mulled wine, fruit, cinnamon, cloves, rum, and a sugarloaf.
First, you add lots of red wine. Leigh said it’s best just to go with cheap wine, so you don’t waste the good stuff. Please note that the wine has no specific variety and is simply classified as “red.”
After dumping 5 liters of Franzia into the pot, Leigh added oranges, lemons, and cinnamon, and let it simmer on the stove for a few hours. It smelled amazing, exactly what you would expect Christmas to smell like.
Finally, it was time for the show! A cone-shaped sugarloaf is placed in a tray above the wine. The sugar is then set on fire, either by soaking it in rum and then lighting it, or by lighting the rum and slowly spooning it onto the sugar until it is completely melted. According to the instructions, you need to use 54% percent alcohol in order for it to burn properly. Leigh said she once used Bacardi 151 and that the resulting flame was terrifying.
This is Leigh’s uncle Dave and me spooning rum over the sugar.
A few times the flames got pretty high and engulfed my hand or caught the spoon on fire. No injuries though!
Thank you to Amy Williams for letting me use her Feuerzangen-photos. Check out her Freewill Photography Facebook page!
Constitutional Law: The Music Video
Apropos of nothing, here is a video of Leigh and her uncle Dave singing about Constitutional Law. I’m going to miss her.