YAYAYAYAY!!! (That was sarcasm, stupid.)
For some reason, people in Indiana forget how to drive every year and have to re-learn during the first snow storm. It makes things interesting.
The forecast includes snow, and blowing snow. Now, I like to think of myself as the type of person who will run in just about any condition. If for no other reason than being able to call you a wussy for not running. Basically, I do it for spite.
But even I will not venture out in this garbage. There’s a drift four feet high on our back porch and it’s only snowed about two inches. I mean come on.
What I did venture into was the wonderful world of butternut squash soup, because I was feeling ambitious and we happened to get one from the co-op last week.
When I Googled “butternut squash soup,” every recipe was essentially the same: some variation of garlic, onions, curry, cayenne, cumin, and some kind of stock.
Some, in a misguided attempt to appear unique, might throw in some apples, lentils, potatoes or cream cheese, but really? Butternut squash soup is butternut squash soup, no matter how you look at it. It’s pretty hard to screw up, even for me. I just threw in everything I had lying around and guess what? It turned out just fine.
My thoughts: good, but wholly not worth the effort. Did you know you have to peel those things?? I know– outrageous.
This beer has strong coffee, chocolatey, spicy, almost cigar-like flavors up front, finishing with a spicy zing that is vaguely reminiscent of Dr. Pepper. I wouldn’t think to name a doppelbock as one of my favorite styles of beer, but if they were all like this, I’d have to reconsider.
At the risk of sounding like a broken record, this is yet another outstanding beer from Three Floyds.