New beer

I picked up a Melbourn Brothers Strawberry Beer at ABC a few days ago. I just drank it last night. It was OK. I say OK because of what I paid for it. Had it been a $3 bottle of beer, I'd praise it up and down. But it just was not worth what I paid for it. I've forgotten the exact price. I wanna say it was around $7.

What BeerAdvocate has to say about it. Most appeared to like it much more so than me.

My breakfast this morning

I couldn't finish it, of course. I can't eat two eggs. One egg just didn't seem like enough but two eggs was just too much. I did eat all the bacon and cheese though. The Publix biscuit was pretty good.

Chile Cheese Soup

Since I'm now cooking for one most times, I usually freeze half of this recipe, sans cheese. Good tomatoes are very important. If it's not tomato season, I strongly suggest you put out the extra money and purchase hothouse tomatoes.

4 cups of rich beef stock
10 garlic cloves, peeled
4 large tomatoes (Tomatoes need to be good quality and ripe)
3 medium onions, quartered
1/2 tsp mixed dried herbs
1 scant tsp of sugar (I use Splenda)

1 medium onion, cut into thin rings (I usually halve the rings,)
2 jalapeno peppers, cut into thin rings ( I leave seeds in because I like the soup to be spicy)
1 red bell pepper, seeded, cut into thin rings or chopped
1 cup of sharp cheddar cheese
1 cup of mozzarella cheese


I couldn't find four large tomatoes - at least not of the quality I needed so I used nine small. You do not need to remove the skins. I just use my tomato shark to remove the tops.

In large saucepan, bring broth, garlic, tomatoes, quartered onions, herbs, and sugar (or sugar substitute) to a gentle boil. Reduce heat to simmer and continue cooking for thirty minutes. Puree in blender or food processor and return to pan. ( I do half at a time)



Add onion rings and peppers and simmer until tender, about fifteen minutes.

Toss together cheeses. Ladle soup into serving bowls. Add cheese and stir gently. Serve.