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Rick Scully

Rick is a craft brewer, shepherd, gardener, photographer, writer, tech nerd, web developer, and all around good guy.

Trip to Montreal

Montreal 2018: Road Trip Wrap-up

Our latest excursion to Montreal was a belated birthday get-away for Sarah. Her only request was to surprise her. *gulp* No pressure from her, but plenty from myself. I did my best to keep my plans from her, but I decided to let her know about at least one of the places, a new-to-us knitting store.

If you have read posts of previous visits to Montreal you know that we have a few places we visit often. For example, we always stay at the Hôtel Château de L’ Argoat, and the hotel’s proximity to Cheval Blanc means we inevitably have a few beers there. Réservoir Instagram link is another brew pub we always seem to end up. However, other than these three places all of the spots listed below are new to us. And it looks like my months of planning paid off as we had a wonderful 48-hour adventure in one of our favorite cities. Please read on for a detailed report, and watch the video for more.

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Spicy Sweet Potato Mash – A New Tradition

Sweet potatoes are a favorite around here because of their flexibility. They can be served right from the oven with just a little butter, salt and pepper, and make a fine side dish.  They can be loaded with toppings like a jacket potato, and are also delicious as a pie. They can be served sweet and candied, savory, or hot and spicy.

What I’m getting at is that don’t expect to this to be the last sweet potato dish you’ll find on this site.

This dish was created on the fly as side for the Vermont Schnitzel meal, but may end up becoming a Thanksgiving staple, with a few tweaks.  The version here includes a few modifications based on our initial experiences.

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Parti-gyle: Two Distinct Beers from One Grain Bill

The idea to brew a pale ale next, was inspired by a beer we had in Portsmouth, New Hampshire at the excellent Earth Eagle Brewings. Their popular Shepard’s Crook pale ale uses the Huell Melon hop, with which we were unfamiliar. The hop has some honeydew melon and strawberry aromas that were quite enjoyable. I believe lead brewer, Josh Smith, told us that the other hops were from New Zealand. The recipe(s) below are not in any way an attempt to recreate their beer, but an attempt to re-create some of the aromas from the beer that were appealing and I thought might lend themselves to the two beers in the recipe(s).Read More »Parti-gyle: Two Distinct Beers from One Grain Bill

Schnitzel: Local Meats Make Smashing Meals

In mid-October of 2017 we visited Portsmouth, New Hampshire as part of our “Anniversaweek.” For our special dinner out, we booked a table at The Black Trumpet on the suggestion of a friend — and former resident of the city. She is also friends with the chef, and highly recommended the place, so we were excited. And we weren’t disappointed. Our dining experience was excellent, and they even brought us a slice of tiramisu with a candle on it.

This dish was inspired by one of the dishes we had that night. That dish was not a schnitzel because it wasn’t pounded to 1/4-inch thick; and Chef Evan served his with a delicious mushroom sauce.
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Creamy Cassoulet: A hearty one-pot meal

Until a year ago I couldn’t tell you the difference between a Chevrolet and a cassoulet, but after my last two visits to Trealy Farm in Wales I am all about the cassoulet. If you didn’t guess a cassoulet is very closely related to what Americans call casseroles, at least in name. The latter are usually baked in an oven, and in my limited experience the former are done on a stove top. Both are designed to be made in a single cooking dish, which makes them ideal for busy people.

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