Thursday was my 28th birthday.
I woke up and Aaron went to the store to get coffee creamer for my morning coffee because we had ran out the morning before. It was his last day on Switched At Birth before hiatus and he had a late call; so he was sweet and made me oatmeal for breakfast before he had to go to work.
Simone came and picked me up at 9am for our 9:30am Moksha class led by the wonderful and talented Ezmy. Once class was over I came back home, showered, and then Elliott and I went to one of my favorite restaurants, Le Pain Quotidien, for lunch.
Lunch was fantastic and definitely reminded me that Le Pain Quotidien will be on my “I will miss this when we move” list.
[the spinach, mushroom, and leek quiche with organic mixed greens]
[one of my favorite things in the world: the belgian style waffle]
After lunch we did a little bit of shopping at The Beverly Center, and then we headed back to our apartment. Elliott headed back to Orange County and Ziggy and I spent the rest of the afternoon relaxing and lounging around.
My birthday celebration migrated into Friday as well. It was Aaron’s first day of hiatus and Elliott got off of work early so we headed down to Irvine to spent the rest of the day with him. We went to lunch and then made our way to The Bruery Provisions (which should come as no surprise) for a tasting flight and to pick up some of our Reserve Society allocated beer.
Orange County is surrounded by fantastic breweries these days and in the spirit of the growing local craft beer movement, we have decided to team up with some of our friends for a series of collaboration ales. The first beer is Chocosaurus Rye, which we brewed with the fine folks of Bootlegger’s Brewery. Located less than four miles from our own brewery and started within months of each other, Bootlegger’s have been great friends of ours since the beginning and it seemed fit to brew our first local collaboration with them. Chocosaurus Rye is an amalgamation of our two breweries styles: a dark rye lager that was finished with cacao nibs and vanilla beans. There aren’t many lagers that work well in the winter, but this one, full of rye spice and chocolate should do the trick. Watch a short video about this beer here.
ABV: 7%, Release: One time only, Provisions/Tasting Room
Mother Funker is a sour blonde ale that has been aged for several years in barrels predominately used for Chardonnay. Mother Funker is a seriously sour beer, perhaps the most sour beer we’ve produced so far. Bursting with citrus, funk, and a hint of white vinegar, Mother Funker is for those who like their sours with more sour.
ABV: 6% Release: One time only
We brewed this ale with around 40% rye as a base malt and let our sour yeast and bacteria eat away at it in oak barrels for over a year creating a sour ale with a complex character of rye spice, oak and a subtle funk.
ABV: 8.7%,Release: Annual, Limited
We left The Bruery and headed back to Elliott’s apartment. We popped open a beer that we had been aging for over a year (Stone Vertical Epic, 10.10.10) and enjoyed that before walking over to The Burnt Truck
We had been to The Burnt Truck
before, but wow. It was even better this time around. I got the veggie slider and the PBJ slider with a side of tater tots. It was crazy delicious.
We were completely stuffed after dinner, so we hung around Elliott’s place waiting for our food to digest a bit before heading back home.
I guess you could say that my birthday celebration & Aaron’s hiatus celebration continued on to Saturday as well. We slept in (8am; which IS sleeping in for us), enjoyed our coffee, watched some TV, had a yummy breakfast and then went on a walk with Ziggy.
We went to The Grove and then on to Yogurtland for a tasty treat before heading back home.
we had a leisurely evening and then Aaron made us a delicious dinner which I paired with one of my birthday beers:
[olive oil & rosemary roasted potatoes, cheese-veggie-black bean quinoa, and garlic bread made with my homemade rustic ciabatta bread!]
Two of the most out-of-the-box breweries around, The Bruery and Dogfish Head, combined forces on a brew; the result is as intriguing as one might expect. Inspired by the strength of the Japanese people to remain sturdy during the recent earthquake that hit their small island nation, the beer’s depth of flavor comes from flavors steeped in tradition. The ale is brewed with a spin on the traditional shichimi togarashi, or Japanese seven spice blend. Ginger, cayenne, white sesame seeds, black sesame seeds, poppy seeds, and nori were added to a base blonde ale that was created using two kinds of rice. Replacing the typical orange peel included in shichimi, whole kumquats were pulverized and added to the whirlpool, giving the spiced beer a kick of fresh citrus. A blend of sake yeast and The Bruery’s house yeast was used to ferment this beer into a dry and complex ale, different than anything you’ve likely had before.
ABV:8.25%, Release: One time only, nationwide.
and, now its Sunday. We are currently drinking our morning coffee and slowly doing laundry & housework. We are planning on going to a Moksha class at noon, and then relaxing for the rest of the day.
Spring semester starts tomorrow which means life is about to get crazy for the next few months.