This morning I was up early and at the Williamsburg Farmer's Market by 8:30. In addition to catching up with some old friends and petting a lot of dogs, I got: a couple of soft shell crabs, zucchini, garlic, string beans, onions, new potatoes, some baby salad greens, a couple of loaves of whole grain bread, a new pot of rosemary, and a pot of pet grass for Sammy. As you can see, he's in seventh heaven.
This was the best photo of the lot - the rest were either really blurred action shots of the feeding frenzy or featured his crazed shiny eye look.Since the pork folks weren't at the market this week I stopped at Ukrops for a pork loin and ended up getting some salmon, monkfish, kebab meat, skirt steak, a roasting chicken, and turkey sausages (the ones I had in Germany were really delicious so I figured I'd give them a try). After side trips to the Wine Cellar for wine (duh) and Amish butter and the Fresh Market for Yoder milk and Strongbow cider (yes! as if I hadn't drunk more than my fair share of that over the past week) and a Ritter Sport bar, my rounds were complete and I rewarded myself with a latte at the newly-opened Harbour Coffee in New Town.
The latte wasn't bad, and I really liked the atmosphere of the place - it felt completely comfortable to sit down and read a couple of chapters of my book while I sipped my drink. They serve some food and pastries, and they had a cooler full of Yoder milk - and half & half! - for sale. Right now they're only open 'til 2 but later in the month they'll extend their hours to 10 p.m. I believe the grand opening is July 1. Let's get out there and support the newest coffee shop in town!
After all the shopping and running around I came home to collapse and try to make a dent in my way backlogged blog reading. Dinner was simplicity itself: roasted salmon with lemon sliced thinly over it and lots of pepper and a glass (or three) of Cantine Riondo Pink Prosecco Raboso. Here's to a nice long month of cooking for myself.
1 comment:
Let's add an addendum: Three Philosophers.
Three Philosophers, in theory at least, is a great beer. A Belgian-style abbey beer put together by the folks at Ommegang in Cooperstown, NY. A "Quadrupel" with Kriek in it, Three Philosophers should combine some of the best aspects of two important, prominent Belgian styles.
"Should" is the operative word. Now I must be up front about the fact that I don't like Abbey ales anyway; they are too carbonated, too sweet, and taste too funky for me. But Three Philosophers sucked me in because of the promise of Kriek, which in my mind would mitigate the sweetness and cut the carbonation while taking the funk in a different, more palatable direction.
Upon tasting there's not enough Kriek to make a difference on the overall abbey beer flavor profile. According to the label, there's only about 2% Kriek, which is enough to give you the suggestion of cherries on the nose and in the color of the head, but not enough to add sourness to the taste, which is really what I was hoping for. In fact, the most noticeable contribution of the Kriek is to make the beer smell and taste as though it is slightly spoiled...
All in all, an interesting experience and Ommegang should be applauded for giving us something different. Go ahead and try it; if you like abbey-style beers in the first place, like Chimay etc., then maybe the addition of Kriek will do something for you. I however, will pass.
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