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I just saw on Meal Ticket that Yards is putting out a Barleywine. This got me really excited. I’ve haven’t talked much about it this year, but come winter, barleywine is my beer style of choice. Well, I would take it in any season, but most of the breweries put them out this time of year. And there is nothing like cuddling up on a bitter cold winter night with a snifter of aged barleywine and a hunk of stinky cheese. So bring it on, winter!
I don’t have much in the way of beer and bike news. At least nothing that you can’t find out from other, better sources. I do, however, have a fun food bit.
My neighbor has a fig tree (somewhere secret) and brought me over a big bag of fresh figs. Coincidentally, on the same day that Josh talked about a fig parable at Circle’s meeting. I decided to try to make fig preserves with them. This decision was based solely on the thought that it would go great with what is in all likelihood my most favorite food combo of all time: Barleywine and Stilton Cheese. The season for this is rapidly approaching, and I’ve been getting more and more excited about consuming some Old Horizontal or Blithering Idiot with some Market Borough Stilton. This is probably also brought about from reading Garret Oliver’s “The Brewmaster’s Table” as much as the weather changing. I seriously love it though. Just the thought is turning me into Pavlov’s dog.
But there will be more on that as the weather gets colder, I’m sure. On Monday night, I threw together some ingredients, loosely based on some recipes from Epicurious.com. There isn’t much to say about the making of it, other than it tastes great, and lots amazingly just like Fig Newton filling. Before they turned brown though, they were a brilliant mess of red and green. If you have never had fresh figs, I would suggest giving them a try. They are only slightly sweet, and make a great pairing for many cheeses.