15 Oregon wine events to liven up your September calendar
During the walk you'll stop to taste a selection of Winderlea wines and finish with a barrel tasting before returning to the tasting room for a final sip. Tickets are $50 and must be purchased in advance ... 7, Hamacher Wines, 14665 S.W. Winery Lane ...
We’re excited to welcome VERY SPECIAL GUEST Jeff Solomon from the We Like Drinking Podcast! Kern is in the umpire’s chair this week, spinning a confusing playlist called “Say What?!?”
This week’s playlist includes:
Web In Front – Archers of Loaf
See The Lights – Simple Minds
They Want EFX -Das EFX
MacArthur Park – Richard Harris
The Reflex – Duran Duran
Election Day – Arcadia
Wooly Bully – Sam The Sham & The Pharaohs
Remember—One Bourbon, One Chard, or One Beer is a drinking game you can play along with at home. Full details and rules available at www.onebourbononechard.com
If you find yourself liking, singing along to, or playing along with One Bourbon, One Chard, or One Beer, please Please PLEASE rate and review us on iTunes, Stitcher, Soundcloud, or wherever you found our podcast. It helps other lushes like you find our podcast and to build our community. If you rate and review us and we ever meet you, we’ll buy you one bourbon, one chard, or one beer (our choice).
Also, please support the show by donating to our Patreon page:
Sometimes my favorite part of a vegetable is not the traditional star of the show. Take celery, for example. While the ribs get all the love, what about the leaves? The latter are a fantastic addition to anything where you might use flat-leaf parsley. And then there’s broccoli. The “crowns” are so valued they are sold solo. But what about the stems? They are a delight as well. So buy the whole dang thing and after you’ve separated the florets, make pickled broccoli stems.
This is done quickly. In a few hours. No boiling. I don’t really measure anything, you can season the vinegar to your liking.
Pickled Broccoli Stems
- Two broccoli stems
- white wine vinegar
Cut the tough outer layer from the stems. Using a vegetable peeler, shave lengthwise strips of broccoli stem. In a relatively flat glass or plastic container, add the stems, cover with vinegar, and add salt and sugar to taste. Put a lid on and shake it up. Give the stems a few hours in the fridge or leave overnight. I ate half of mine after a few hours and the rest the next day. Can’t see them lasting longer.
Note: You can make the brine separately and taste for seasoning before co-mingling with the broccoli stems. That way it’s much easier to adjust the salty/sweet balance to your liking. I skew salty with a touch of sweet.
So what would you serve these with? I’d put them on top of a sandwich, use as a crunchy garnish for grain dishes, or toss ’em in fish tacos. Heck, just pour yourself a beer and go to town.
When you add a pickled component to a dish, I like to go with Riesling. It doesn’t have to be a semi-sweet/off-dry bottle, either. Dry Australian Rieslings would be great here, particularly with said fish tacos or a dang turkey sandwich with mayo and these pickles.