Who let the dogs in?

Here at The Bruery, we're HUGE dog fans (one of our best employees is a canine!) however, I just want to mention that as much as we'd like to, unfortunately we cannot allow dogs in our Tasting Room at this time.  

Sorry Fido (and Barley)!

The Bruery's got more grapes!

Last time we used Zinfandel grapes for a beer that was eventually blended with our young lambic and turned into White Zin, which has been a fan and employee favorite ever since we tapped the first keg. Well now we have a ridiculous amount of Pinot grapes...where will the fun lead?!

Anyone have some cool suggestions of homebrews they've done with grapes or simply ideas they've always wanted to try. You know we're always down for suggestions, though Patrick and Tyler also always have their own crazy thoughts as well. Guess we'll just have to wait and see.

Mount Wellington

Short note: Haha. I am back from Thailand. God why is Thailand so amazing! Never fails to amaze me!

Please continue to vote for me for Best Travel Blog. Even if you have done so two or three times. Apparently you can vote like every 2 hours. :D Out goes all modesty.


So after visiting the oldest brewery in Australia, we went on our journey.




We arrived at the foot of the mountain in no time (with all the chats and stuff, one hardly felt time passed) and proceeded to drive up Mount Wellington.





Spotted an RV on the way up


Halfway up the mountain we stumbled across this spectacular view and decided to hop off the car to take a few good shots of Hobart from atop (well, semi).

Now Mount Wellington is the 23rd tallest peak on the Tasman Island (1271 meters above sea level), hardly a peak that's worth a mention.

But the reason it's famous because it's the closest mountain to Hobart, over-looking the city like a protective guardian, the mountain is close to the hearts of the locals.




And I heard that it can get pretty cold up there. At time you'll experience icy strong wind that can pierce your skin, so I brought extra jacket for precaution.

But thank god sun was on my side when we reached the top.




Here are some of the shots I took on the mountain.


Transmitter tower



wooden bridge for walking








There were ample parking space, probably because it wasn't the weekend.








Uh.. I swallowed a tower. Yum


There were only two buildings on the summit of Mount Wellington. One being the transmitter tower which you have seen in the photo above, the other, was the lookout building.




Here you can see the directions of different mountains on the Tasman Island(s) and a few stories of the mountain itself.




It's also a great place to hide from the cold wind and snow.




But I was lucky, as not only there was no snow (meant no coldness), there wasn't any strong wind. It was all sunny, chilly, serene and peaceful.

Over the platform I saw a patch of snow, probably the last remanoir of the winter.




Folks, I present to you... Greater Hobart.







The view was so breathtaking up here I could just bring a mattress, a picnic basket, two flutes & a bottle of champagne and spend the rest of my day listening to my ipod up here.








Dixon, my guide and driver of the day.


Here's a video of the views from Mount Wellington. And me talking.

Beautiful isn't it?

In fact, I have saved the best for last. You haven't seen nothing yet.

I've compiled a list of wallpapers taken from atop and will publish them and share with you guys the beauty of Hobart and Mount Wellington in my next entry.

Come back to download your Tasman Wallpapers. :D

Tasmanian Ads

Things you'll read in a Tassie's Newspaper classified/advertisement section.




Dude! If I were you, I would just keep it!

Why bother pay for an ad space to return it. The owner probably had already bought a new one. -.-

But then again, if I a dude, and a lame one at that, I probably wouldn't need a PINK Ipod cover and WOULD pay for an ad to meet a said owner who could be a pretty blonde and use it as an excuse to her my girlfriend

Then again, I'm not lame. Nor am I a guy. Thank god.

Opps. It's a lost Iphone Cover. Haha. Read wrongly.

But really, what are the chances that the person who might pick up the over would read that section of the paper.

Do you believe in fate?


Then you flip the next page and you see this.




38D.

Mmmmmm....


Wait a minute?

QUICKIE?

OktoBRUEfest! and a few other new items!

We may not make and Oktoberfest beer, but we still know how to celebrate this beer-centric tradition!

This weekend (October 2-4) we've lined up a whole three days of festivities at the Tasting Room.  Starting Friday with First Firkin Friday and as always we'll have a special cask on - a sneak preview of a new beer we'll be releasing soon.

Saturday, we'll be offering our Stimulus discount of 25% off all draft beer including growler fills.  On Sunday, Patrick will be manning the grill and serving up some brats to go with your beers,  and we'll be ending the weekend with one of our favorite events - Beer Geek Show & Tell!

If you haven't been to one of these before, we invite you to bring a 750mL/bomber/2 12oz bottles of a rare/special beer/exceptional homebrew that you'd like to share with everyone.  You'll then have a chance to taste what others have brought in.  It's a great opportunity to try some cool beers and talk with some fellow beer geeks about them.

Another item I want to mention is a new program we're implementing starting this weekend.  We will be putting up a new chalkboard in the Tasting Room and starting BRUE-it-forward.  In the spirit of sharing a beer with a friend, you'll be able to purchase a beer for someone else and we'll write their names on our BRUE-it-Forward board so that the next time they come in, they can redeem their beer and see that you purchased it for them.  The only thing better than enjoying a good beer is sharing one, right?  So come down and BRUE-it-Forward starting Friday.

Finally, we'll be announcing details about Black Tuesday this week, so keep your eyes open for that.  I promise it'll be a night not to be missed!  

Looking forward to seeing you all for OktoBRUEfest in the Tasting Room!

GABF

We all just got back from an incredible weekend at the Great American Beer Festival in Denver, CO and we're pretty much spending the day recovering. 8 people from The Bruery went up for the festival and we really had an incredible time. We had the opportunity to get some behind the scenes tours of Odell's brewery, New Belgium Brewery and Avery Brewery as well as sneak a peak at The Great Divide's Brewery located right in downtown Denver. We Spent the days meeting up with other brewers and beer lovers from around the country and had the opportunity to share our beers with people from all over, which was really a great experience. Hopefully some of the other great breweries we discovered will become partners for some collaboration efforts in the future, which would be amazing.

Unfortunately, we weren't able to take home any medals this year (there were over 3,000 beers entered in the 78 categories), but there seemed to be a great outpouring of love for our beers on the show floor, and thats where it really counts. Since many of our beers are sort of bizarre for their style, its tough to win an award up against beers that are dead on for the style, but its really about producing a product that people enjoy. We did (or shall I say Rachel did) win the award for festival booth flair! And the line for Black Tuesday was insane.

For anyone who was at the festival and stopped by, thanks! And for anyone who didn't make it out, we highly recommend you do next year as it was one of the best trips we've been on.

New Breakfast Idea – Egg Toasts

Scrambled eggs with a side of toast can get kind of ho-hum. I saw this in a magazine (which I’ll have to dig up so I can give it credit) and gave it a whirl last week. It’s become one of the new favorite breakfasts around here. It’s the hidden shape that sealed the deal.

Egg Toast

Butter
Piece of bread (1 slice per toast)
Cookie cutter that fits within the size of the bread
Egg (1 egg per toast)
Shredded Cheese (optional)
Ham (optional)

Warm a fry pan, and drop in a pat of butter. Let it melt over medium heat.

On a cutting board, you’re going to start with a piece of bread.

Using a cookie cutter, cut out the center of the piece of bread. (Make sure to leave the whole outer edge in tact, since that’s what is going to frame the egg.) Put the piece of bread into the warm fry pan (that already has melted butter).

Then you crack an egg into the opening. The egg will ooze around and fill the shape you cut out. Cover with a lid so the egg cooks more quickly. (As you'll see above, I started adding some cut up ham and shredded cheese after I got the hang of it. But first, I'd just try it with the eggs...then you can get a little more creative!)

Once the egg is a little past halfway cooked, you’re going to flip the piece of toast. It may splatter. That’s ok! As long as one side is pretty, you’re good to go!!

Let the egg finish cooking, the toast finish toasting. Then remove it from the pan and wow! Look at that. After my kids have ogled the hidden shape, I have been cutting it into quarters for them to eat it more easily.

A quick note on bread: you cannot use that funny, really thin bread for this. It will not work…the egg will run everywhere and you’ll have one disappointed mom and child. Go for a nice hearty thick piece of bread. Our favorite is Eli’s Health Bread (which you can get in 4-piece packs at Aux Delices in Darien). La Brea’s Seeded Wheat or Whole Wheat would probably also work well.

And, as you see above, the buttery, egg-y bread is wonderful dipped into your favorite jam too.

Stuffed Acorn Squash + Meat Sauce Too

I didn’t rush to post the recipe for Stuffed Acorn Squash, since my one child that didn’t like the acorn squash the first time still didn’t like it this go round. My goal in posting recipes is to pass along ideas of meals or sides you can make that have a high likelihood that both the kids and the parents will enjoy. But, I still think this one is worth sharing. First it’s such a comforting, cozy Fall dinner. And second, the remaining meat mixture you have left after stuffing the acorn squash can be combined with your favorite jarred tomato sauce and voila!: a fabulous meat sauce (which goes over particularly well here when served over Trader Joe’s Alphabet Pasta). So, all is not lost if one of your kids still isn’t digging the squash.

Stuffed Acorn Squash (makes 4)

2 acorn squashes, sliced in half, seeds scooped out
Olive oil
Rimmed baking sheet
1 lb ground beef (preferably lean)
4 Sweet Italian Sausages, casings removed
1 large (or 2 small) onion(s), chopped
2 handfuls of shredded Mozzarella
1 handful of shredded Asiago or Parmesan
(1 extra handful of either cheese to sprinkle on top)
Kosher salt and pepper

Preheat the oven to 350 degrees. Drizzle some olive oil on the rimmed baking sheet and rub the cut side of the acorn squash in it so it’s lightly covered. Turn it right side up and pinch a little salt and pepper onto the acorn squash (kids can help with this part). Put it back down on the sheet (cut side down so you’ve got these four little mounds looking at you). Bake it for 25 minutes.

In the meantime, in a large fry pan, sauté the beef, sausage and onion until cooked. Take the pan off the heat and stir in the cheeses. If you get done with this part before the squash is done cooking, let it sit (off the heat) and pick up a magazine. Once the squash comes out of the oven, turn it cut side (sunny side) up (green side down). If it’s too wobbly on its base, simply cut across the base—just a little—enough to make it level. Then stuff each squash with as much of the meat mixture as you can fit in there. Sprinkle with cheese. Pop back into the oven for another 15 minutes, until the squash is tender when pierced with a fork.

This can be made ahead and reheated in the microwave, so perfect for a bust night in the week ahead. And, as mentioned above, any extra meat mixture can be combined with your favorite jarred sauce for an instant second meal of a fabulous meat sauce to go on pasta!

Project Alpha Nicolekiss

Finally my episodes are out!!

Project Alpha! What else?!

And since I'm in Cha-Am, Thailand, and internet here is a bitch, I don't have time to sit and load and watch all of them, so I guess I'll just have to watch them when I get back on Tuesday.

In the mean time, I'll just quickly embed them up there for you all to see.

First, there's the first episode which doesn't have my appearance at all. (I watched this before I flew)




I was pretty disappointed that I didn't see myself in it. It's like, it's only six episodes of me instead of seven. :( :(

But Jojo did a good show without me. Bantal busuk, haha!

Here's me!! Finally!




And then the third episode!




And the fourth!!




All of which I have yet to watch (except for the first one).

So enjoy it before I find out anything embarrassing when I actually DO get to watch it and remove it from my blog forever. >_<

Please ignore my wetsuit tan too. It's bound to be in there. I'm so sure.


Sorry I haven't been blogging much about travels. I wanted to. Trust me. I so wanted to. There are just TOO many things and places to talk about.

But with all these projects going on, what with Project Alpha and the Blog Award (which reminds me, vote for me!!!) and me being at least a thousand kilometers away in some god forsaken but surely a paradise place, just makes everything difficult, you know.

But the travel entries will be back very very shortly. I have SO MUCH TO SHARE!

You will be amazed!!!


(Catch the remaining three episodes here)

Blogging from Cha-Am

I am now in Cha-Am. Bet you don't know where that is. Hehe...

It's not too far from Hua Hin, Thailand.

Just had a great aromatic massage today.

Anyway, I figured by now the price for Curve 8520 should be out two days ago, since I've been traveling for the past few days, I was wondering if anyone found out the price for the phone already. Ermm...




Am now accessing the internet from this really nice Tara Mantra Resort, the rate is so expensive (100 baht for 70 minutes), but considering I was paying 51 baht for three minutes of broadband in Bangkok a few days ago, this rate is luxury.

I'm staying in this mini suite all alone by myself, sigh, how I wish I have somebody special with me right now.

It's no fun staying in a 7500 baht (that's a near RM800 per night) suite all alone, sharing a queen size bed all alone, swimming in one of the three swimming pools all alone, well, not exactly alone, was chilling out by the pool with this really sweet girl Cecelia. :D

I haven't uploaded any of my pics yet. So no pics to show now. Hehe...

Just keep a look out for more updates that's to come. So many travel entries to blog about. @_@

Simple Side: Maple Roasted Butternut Squash

Maple Glazed Butternut Squash

1 butternut squash, peeled, seeded and chopped (or buy it this way)
Olive oil
Kosher salt
Maple Syrup

Preheat oven to 400 degrees.

Earlier today, I showed readers how to prep a butternut squash. For this simple, sweet side that is nutrient dense and perfect for Fall, you’ll want your squash to the point that it’s roughly chopped in 1” (or so) pieces. I hate to dirty another bowl, so I lay it right on the rimmed cookie sheet I am going to be roasting it on. Drizzle with a bit of olive oil, sprinkle with some Kosher salt, and then drizzle with maple syrup. Carefully shake the pan to mix things up. Pop into the oven for 40 minutes, or until the squash is tender when pierced with a fork. Once or twice during the roasting process, I used a spatula and gave the squash a stir.

If you want to wow your kids with some butternut squash facts at dinner, here are a couple of facts courtesy of Wikipedia:
Butternut squash is a fruit;
It grows on a vine;
In Australia, it is regarded as “Butternut Pumpkin” and used interchangeably in recipes.

The above recipe is simple and kid-pleasing. But if you're a fan of butternut squash, you might also like Ina Garten's, where she tarts the recipe up with a little pancetta and sage. Sounds like a perfect dinner party or Thanksgiving side dish, doesn't it?

What does a Butternut or Acorn Squash look like?

It dawned on me that as I post squash recipes, I should back up and clarify what kind of squash you want to pick up at your local market. Many markets sell squash already cut-up, but it’s much less expensive, and the squash will be fresher if you purchase the whole thing, peel and scoop the seeds yourself.

This is an acorn squash, which if you have a good imagination looks kind of like an acorn. To prep this one, you simply cut it in half, scoop the seeds out and it’s ready to be drizzled with a little olive oil and go in the oven! The skin cooks while it’s roasting and I usually eat it, but my kids want nothing to do with skin, so after it comes out of the oven, let it cool down a little bit and then simply peel the skin off. It should come off very easily after cooking.

This is a butternut squash. It has a sweet taste, similar to pumpkin. For those wondering about butternut's nutritional value: it is a great source of fiber, vitamins A and C, magnesium, and potassium. So, kid-pleasing and good for you, a bonus. (If you’re going to buy one of these two squashes already peeled and cut, this would be the one to go for since it takes a little more effort...) To prep this one, first I cut it in half, and then I scooped out the seeds. Then I carefully held the squash and used a carrot peeler to whisk off the skin. Once you do that you can chop it any size and you’re good to go!

The Legos have lost their allure, but I’ll aim to post two more squash recipes: stuffed (pictured above) and maple roasted later on this afternoon. Until then, enjoy this gorgeous Fall day!

Announcing Full Plate's Fall Cooking Lessons

My availability for Fall cooking lessons has been emailed out to everyone who sent me a request. I will be booking the classes on a first come-first served basis. If I missed you (or you want more info but have been too shy to ask), here's the scoop on the lessons:

My cooking lessons are personalized, practical and most importantly, fun. I’d like you to come away from the session feeling confident that you can easily recreate the meal(s) we made together…and tweak them based upon the foods you have on hand. Whether you’re an experienced home cook looking for some new ideas for make-ahead meals, or a mom who feels like you never really learned to cook, I promise to make you feel more at ease in your kitchen, and to make cooking fun.

Classes are offered in your home kitchen or mine-- wherever you’ll be most comfortable. My kitchen is not fancy, so yours need not be either. I, personally, think it’s best to work in the space where you’re normally going to be making meals, just so it’s realistic. The only thing I ask is that you have enough clear counter space that we can comfortably work, and that you have an idea of where the basic cooking gear is before I arrive. (We don’t want to spend our time together locating a cutting board, or taking the wrapping off your new baking sheets!) Once we confirm your cooking goal for the lesson I will email you a list of recommended pans, food storage containers, etc. The equipment will not be fancy, and if you don’t have something just let me know and we’ll improvise. I will tell you right now that my Cuisinart was broken for over a year and I made do just fine…and I can safely say that I have never used the KitchenAid mixer I registered for….

I charge $75/hour and recommend a 2-hour class. This is enough time to complete a couple of dishes, but not so much time that you can feel overwhelmed by information. Groceries are purchased by you, so you are familiar with ingredients and your local supermarket where you’re going to be shopping. But if you want me to do the marketing I am happy to, at my hourly rate + the cost of the groceries.

Classes will be filled on a first come-first served basis. My availability is as follows:
Monday, October 5 9:30-11:30am - booked!
Tuesday, October 6 9:30-11:30am - booked!
Monday, October 19 9:30-11:30am - booked!
Tuesday, October 20 9:30-11:30am - booked!
Monday, October 26 9:30-11:30am - booked!
Sunday, November 1 10:00am-noon, 11:00-1:00 or noon-2:00pm
Monday, November 9 9:30-11:30am
Tuesday, November 10 9:30-11:30am
Monday, November 16 9:30-11:30am
Tuesday, November 17 9:30-11:30am

Classes may be cancelled up to 24-hours in advance, since we both know kids get sick or mom duties can get in the way. If I can, I will do my best to reschedule your lesson.

In terms of topics, I know some of you already know what you’d like to learn in your lesson. For others, you may just say, “Please teach me how to cook!!” Each two hour lesson should teach you something useful, so please think of what it is that gives you most angst in the kitchen. The goal is to make cooking easier, and more enjoyable! Because this is a private lesson, the focus is totally on you and making sure you are comfortable re-creating a dish. Plus, with a private lesson I can tailor a lesson to your individual cooking experience and goals, as well as your family’s food preferences. So, dream away, and then let’s get cooking! Some classes that have been requested, to give you some ideas:
- Make-ahead Breakfasts – Frittatas and Protein Pancakes
- Kid-Friendly Make Ahead Dinners – Mini Turkey Meatloaves and Maple Glazed Pork Tenderloin + 2 sides
- Not-Your-Average Meatball – Beef & Bulgur Meatballs and Lamb and Pistachio Kofte
- Fruit & Veggie Sides – Roasted Broccoli, Maple Roasted Butternut Squash, Ratatouille, Sweet Potato Wedges, Fresh Fruit Skewers with Homemade Yogurt Dip
- Fall Dinner Party – Cider Braised Chorizo and Savory Pumpkin Cannelloni

A week or two before your class, we’ll chat on the phone and I’ll find out if there are any ingredients we need to avoid (because of strong dislikes or allergies), then I’ll email you an idea of what we can make together. Once you approve of the dishes, I will email you a shopping list. Then the morning of, I’ll show up ready to cook alongside you. At the end of the lesson, depending upon what dishes we have made, you’ll have the week’s breakfasts already made, a couple of dinners ready to go into the freezer for nights that end up nutty, or a meal ready for a dinner party.

To book a cooking lesson, or if you have any further questions about these classes, please feel free to email me. The above dates are what I see fitting in before Thanksgiving, but I’ll gladly add more cook times after the Holidays. I will look forward to cooking with you!

Krunching My Way to Best Travel Blog in Uniquely Singapore

Now I've seen everything.

An MTV-alike grand award for best blogs in Asia Pacific. (Ironic they categorize such a big region when the nominees and attendees consist of mainly Malaysians and Singaporeans)




Nuffnang has done it again. This time they really throw me off the hooks by actually pulling this off!


I'm blogging about this I've been nominated and selected as the one of the top five finalists for Best Travel Blog Award Category in Asia-Pacific!!!!

OMG that sounds so grand.




That means I'll be attending First Nuffnang Asia-Pacific Blog Awards Ceremony in Pan Pacific Singapore on the 23rd October.




I never actually knew any other travel blogger personally so it would be interesting to meet fellow nominees who share the same title as I do.

I don't expect to win anything. Afterall, I didn't expect to be nominated in the first place. It's already such a privilege to be nominated and invited on a 3D2N trip to Singapore to attend this event. :D

But since that I'm here....

Vote for me!! :D


You can cast your votes every two hours, and you have to select a blog for every category before your vote is counted.

So be sure to select NICOLEKISS on the Best Travel Blog Category. ^^




Oh and don't forget to Vote for Redmummy for Best Parenting category ;)

If you want to know how the event is like, you can join the contest and win a pair of invites to the 3D2N event in Singapore yourself.

Anyone want to go to the ceremony with me? I'm going there alone. :(

Eve of a very important date

Xpax is revealing its price tomorrow for Blackberry Curve 8520!!! Finally.




The day has come. Soon I will own my very own Blackberry. *BIG SMILE*

This is your last chance to register at this site for update! (If you fill out your details, you’ll get to enjoy exclusive deals, freebies and bla bla bla)

5 bucks if u can guess how much is the phone.

My Trailer is Out!

Short note: I'm on Kosmo yesterday! See the online article here. Ok, someone needs to translate this for me.


Right, Raya's over and my trailer of Project Alpha is out!!!

Chop chop and get back online to check me outttttt!

Go to Nuffnang site to follow me for the rest of the week, one episode for everyday, seven in total.




Love the song they're playing in the background! Awesomeness!

I can't wait to watch the rest!

Will be glued to the net this coming week!

Bordering Luggage Weight Limit

You know that you travel too much when you are getting really good at hand-measuring your luggage weight.

Some budget domestic airlines in Australia, like Jetstar, have a weight limit of 20kg per person.

So I packed and measured my luggage bag briefly in Jerine's apartment before we left for Tasmania Airport.


Thinking" It shouldn't weigh more than 20kg."


Arriving at the airport, I hulled my bag onto the weighing machine at the check-in counter,

the meter showed...




Man I'm GOOD!

I think my weighing machine at home has just lost it's remaining purpose.

Simple Side: Roasted Acorn Squash

When I was doing the grocery marketing with my little one this week, he was really interested in the big acorn and butternut squashes prominently displayed at this time of year. So, I picked up one of each, and he’s been eagerly waiting to see “what’s inside”. Now, something tells me that tonight’s dinnertime reveal wasn’t quite as exciting as he’d hoped for. Still, it was a simple side that he helped prep for the oven and then was excited to eat alongside his roasted chicken and broccoli. (My older son liked the bright yellow color and was excited to try it, but quickly turned his nose up at it, saying he didn’t like the texture. Ironically, at this same time last year it was my little one who didn’t like acorn squash, and my older one who couldn’t get enough. So, while it may drive you slightly nuts, it’s worth it to keep putting these foods on their plate. You never know when they’ll come around…or run the other way!)

Simple Roasted Acorn Squash – Sweet for the Kids / Sweet Heat for Mom & Dad

1 large (or 2 smaller) acorn squash
couple tablespoons of butter, melted
cinnamon
turbinado (or white or brown sugar, your choice)
kosher salt
cumin
chili powder

Preheat oven to 400 degrees. Slice the acorn squash into 1-2” thick slabs, and scoop out the seeds and any extra stringy stuff. Baste each slice with butter on both sides, and lay flat on a cookie sheet. You can roast them at this point, or put toppings on as I did tonight:

I let my little one help at this point, since shaking bottles and sprinkling sugar and salt is fun…
For the kids: a dash of cinnamon, a pinch of turbinado sugar and a bit of kosher salt;
For us: same as above + a dash of cumin and a dash of chili powder, for sweet heat.
Bake for about 40 minutes, or until the squash is tender when pierced with a fork.

After 6 months, am I more or less mom-a-licious?

Six months ago, I started this blog as a way of sharing recipes, and other good things I came across with my fellow mom-friends. We were all muddling through motherhood, so it seemed like a good idea to share information and ideas so each of us wasn’t reinventing the wheel when it came to figuring out what we could easily make for dinner (that our kids mights actually eat), strategies for staying upbeat when trying to be a little more frugal, and ideas for how we could squeeze a workout or adult conversation in when “free time” was in short supply. Every so often I find it helpful to re-read my initial post. It recalibrates me, and reminds me of my need to be balanced as I look at the week ahead.