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Morgan Rodgers
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Some pictures I've been taking with an old Nikon FE.

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Nerd score!
A yard sale we went to the other day had a bunch of Philip K. Dick.  They gave us a huge box of books for $3 (all of these, plus some others that +Ursula Rodgers wanted).  Does anyone have suggestions of where to start? I've read some of the PKD staples (Do Androids Dream of Electric Sheep, A Scanner Darkly, Valis, one or two others), but I don't know much about the ones in this pile.

I really hate electric stoves...

Ugh this stupid Denver heat needs to end.  We have no A/C in our apartment and everyone has been miserable.  It feels impossible to focus on doing work when it's around 90 degrees inside (yes, even now at 10pm it is 85 in the apartment).

We spent the first few days feeling bad for the dog; she would lie around the house looking miserable, and get up every hour or so in the middle of the night to adjust herself and let out a pathetic groan.  Lately though, I think we've stopped feeling sorry for her and have more been sympathizing.

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Great Divide Brewing, 18th Anniversary Wood Aged IPA

I know, I know. All IPAs, all the time. I do have a more well-rounded taste in beer than that though, I swear. I enjoyed this one a lot, though I was a little confused about the "Wood Aged" moniker; aren't all IPAs aged in oak? The beers Great Divide puts out usually rival Stone in their aggressive hoppiness, but while this was billed as a double IPA, it was surprisingly restrained. I get a lot of malt flavor, oaky overtones and, yes, hop bitterness. However, the hops don't completely take over, as they do in their Hercules double IPA. It also does a good job hiding the alcohol flavor from its 10% abv. A solid beer, with a lot more depth than I expected.

Many thanks to +Ursula Rodgers, again, for taking photos.
Beers (3 photos)
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Stone Cali-Belgique IPA

According to the Stone description, this is simply the normal Stone IPA (one of my favorites) which has been fermented with a belgian yeast strain. My first impression when I poured it (actually, noticed before I even opened it) was how pale it was; it almost had the look of a Pilsner. I was surprised at how big of a difference the change in yeast made. There was also not much of a malt flavor compared to the normal IPA, I think. I thought of comparing them side by side, but I wasn't sure I'd be able to finish them both on a Tuesday night.

I would say the beer was quite good. It had all the hop bitterness I would expect from their IPA with a bit of a fruity overtone (bananas? not great at characterizing these flavors yet), and also a good amount of alcohol flavor without being overwhelming. I'd recommend grabbing one if you can find it.
Beers (3 photos)
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Now for the rest of this lamb burger recipe for +Armand Salmon and +Isabelle Cardinal.

Lamb burgers:
2.5 lbs ground lamb
6 green onions (chopped white and light green parts)
2 minced jalapeños (remove seeds and core)
1/2 cup finely chopped mint leaves
1/2 cup grated parmesan
zest from 2 lemons
2 tsp lemon juice
salt and pepper
1/4 tsp cayenne

Combine everything into 6 patties, cook on a grill (or I used a cast iron). I usually cut this recipe in half.

These get served also with this cucumber-tomato topping:
1 medium tomato, thinly sliced
1 small cucumber, peeled, halved, seeded, and thinly sliced
1/2 small red onion (other half got used for the yogurt sauce)
1 tbsp lemon juice
salt and pepper

This all just gets tossed together in a bowl.


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So I had promised to +Armand Salmon and +Isabelle Cardinal share the recipe for the lamb burgers +Ursula Rodgers recently posted pictures of (linked below). It is a long recipe, so I figured I'd post it in two parts; I'll start with the yogurt sauce. This recipe came from a cookbook called American Masala, which has Indian-inspired takes on American recipes.

Cilantro-yogurt sauce:
3 tablespoons fresh lemon juice
2 jalapeños, cored, seeded, and minced
2 cups fresh cilantro, roughly chopped
2-inch piece of fresh ginger, peeled and grated
1 tablespoon sugar
1/2 small red onion, finely chopped
1 teaspoon kosher salt
3/4 cup greek yogurt

Process everything except the yogurt in a food processor until fine; fold in yogurt when ready to serve.

A couple things to note:
1: I don't have a food processor, so I just chop everything as finely as I can. It's more labor intensive, but it works.

2: Zest the lemons before you juice them; the zest gets used in the lamb burgers (along with some of the extra juice).

The leftover sauce went great with some chicken and pita tonight :)

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I got the idea from +Armand Salmon to do some posting about beers I've been drinking. I figure this will give me motivation to post more often (or at all, rather), and an excuse to drink beer.

This particular beer was okay, not great. Lots of hops, which I normally like, but it kind of covered up most of the malt flavor that makes an amber ale interesting. I have to say it was a pretty one-dimensional beer, because nothing else really stood out.

I'll definitely post more of these, hopefully the next one will be more interesting. I have a Stone seasonal in the fridge that has been waiting awhile to be cracked open...
Also, a big thanks to +Ursula Rodgers for taking pictures for me.
Beers (3 photos)
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New blog post to our wedding blog! First one from me in a while, after seven from Ursula...
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