Monthly Archive: February 2013

Oxford by Instagram

The reason behind our recent trip back to Oxford was for me to attend a reunion.  Being the kind of girl that takes more pictures of food than anything else on vacation I, of course, had a list of places that I wanted to hit while there.  Here’s a brief little recap of the food, beverages, and fun.

Instagram Oxford

 

1.  Abner’s sauce = BEST.  DIPPING. SAUCE.  EVER.  Abner’s is a chicken place that originated in Oxford, but has recently franchised a bit.  This is the secret sauce that used to come standard with every order.  Now they ask you what kind of sauce you want (Abner’s, BBQ, honey mustard, etc).  That annoys me…It’s ABNER’S.  Your ONLY choice should be ABNER’S SAUCE.  If you want BBQ or honey mustard, go to Chick-fil-A.

2.  City Grocery’s Shrimp and Grits – first on my list of things to eat while in Oxford.  I’ve got the recipe and occasionally I make it myself at home, but it’s just never as good as when The Grocery makes it.

3.  Saw these posted all around the Square.  Like I need another reason to want to go back to Oxford…

4.  The Timber Beast IPA from Mississippi’s own Lazy Magnolia Brewing Company that I used to wash down my Shrimp and Grits.

5.  Courthouse on the Oxford Square.  When I see this I know I’m home.

6.  Beautiful latte from Bottletree Bakery.

7.  No trip to Oxford is complete without Chicken on a Stick.  SO YUMMY!  It ain’t fancy.  It’s fried.  It’s chicken.  It’s on a stick…Did I mention that you get it at a gas station?  Also, it’s really only appropriate to eat it after midnight and partaking of  several adult beverages.

8.  Sipping yet another Mississippi brew at Irie on the Square.  This place is new to Oxford for me, but it was good for a post-banquet brew.  Guess which one was mine…

9.  Fun artwork in my director’s home that represents most of my time at Ole Miss and in Oxford this weekend.

10.  Breakfast of champions on the way home.  Technically, I didn’t get or take this in Oxford.  It was taken in Atlanta on the way home from Mississippi, but I needed a 10th picture to make the collage work.  So sue me…

Not pictured are:

  • late Thursday night brews at Ajax Diner (I had a Lazy Magnolia Southern Pecan which you’ll read about in a later post)
  • Friday night dinner banquet at the University Club
  • Saturday morning breakfast at Big Bad Breakfast (wasn’t in Oxford when I was there and that’s probably a good thing.  The headline on their website says “Lard Have Mercy,” need I say more?)
  • Saturday lunch at Proud Larry’s (was very excited to see that my previous favorite Southwestern Pasta had made its way back on to the menu)
  • and Saturday night dinner at Two Stick Sushi (I wasn’t a sushi fan when I was at Ole Miss, so I was a Two Stick virgin until last weekend…but I’ll definitely be going back for more)

 

And that, ladies and gentleman is how I ate my way around Oxford for 5 days!

 

newmrssig

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provisions

We are headed to MS for a few days to help out with some family things and then go to a reunion for me.  We are both native Mississipians, and as much as we love it, compared to NC it is a craft beer wasteland.  That isn’t to say that Mississippi is completely void of craft beer.  It’s just that, when compared to NC, it’s slim pickings way down South in Mississippi.  We know that Mississippi now has the Lazy Magnolia Brewery, but it’s on the coast which is not where we are headed.  So, just in case are are unable to get our hands on some of Lazy Magnolia’s offerings, we had to pack provisions.

Travel Provisions

Hey, a girl’s gotta do what a girl’s gotta do to continue to drink in the manner to which she has become accustomed, even while traveling.

The Mr is a hophead. I’m more of a stout and porter kind of girl.  Since NoDa wouldn’t let us growler a Ménage a Quàd to take with us, we couldn’t decide on one happy medium.  So, he chose a Midnight Madness (a Cascadian Dark Ale made with five hop varieties: Cascade, Centennial, Columbus, Chinook, and Warrior hops.)  I chose a Coco Loco (a Robust Porter made with chocolate and brown malts and toasted organic coconut).

That ought to keep us set…for a few days at least!

kitchensig1

Permanent link to this article: http://kitchendoesnttravel.com/blog/archives/1058

my husband thinks my beer belly is sexy

Why shouldn’t he?  He gave it to me.  He’s the one who introduced me to craft beer.

Our 14th anniversary is coming up this Spring.   Beyond that, 2013 marks the 16th year that we’ve known each other.  In our 16 years as a couple, I think we’ve made a big deal out of Valentine’s Day twice…maybe three times.  We’re just not big Valentine’s Day people.  Needless to say, our conversation over breakfast yesterday went something like this:

The Mr:  “Did you get me a valentine?”

Me:  “Oooh…today is Valentine’s Day, isn’t it?”

The Mr: “Sure is.”

Me:  “Well then, no, I didn’t get you a valentine.  Did you get me one?”

The Mr:  “Nope.  What do you want to do?”

Me: “NoDa’s releasing a special Valentine’s Day beer.  Want to go get one when the tap room opens?”

The Mr:  “Are you sure that’s all you want to do for Valentine’s Day?”

Me:  “Why not?  I love you.  You love me.  We love beer. “

The Mr.  “Point taken.”

Truth be told, whether we had other Valentine’s Day plans or exchanged gifts or not, I had been plotting since October to head out to NoDa Brewing Co on Valentine’s Day.  Last October we were out at NoDa for a Beer and Cheese Pairing hosted by Chad, the head brewer.  Sadly, I never got around to actually blogging about that event.  I did, however, learn that a nice Gouda can really take the edge off of the hoppiest of IPAs.  The Mr is the “hophead” in the family, not me.  But apparently, if I’ve got a wedge of Gouda and stack of crackers, I could polish off a pint of an IPA very easily.

Anyway…while at the Beer and Cheese Pairing, Chad told us about his planned Valentine’s Day release – a Belgian style Quadruple called Ménage a Quàd.

Menage a Quad

The Ménage a Quàd is part of NoDa’s “NoDable Series,” unique small batch beers “that otherwise would not be possible on a larger scale” released only in the tap room each week.  Good news is that if these beers are successful then the brewers may add them to their regular menu.  Bad news is they won’t let you growler them and take home.

For those of you who don’t know what a Belgian Quad is, here’s how I understand it.  Belgian Dubbels, Tripels, and Quadruples were originally reserved for Abbey brewed ales.  However, over the years, secular breweries (particularly in the U.S.) have started trying their hands at it.    Basically, these three brews are distinguished by the number of times they are put through the fermentation process with the “quad” going through a total of four fermentations and resulting in the richest, strongest, and most complex flavors and highest alcohol content of the three.  Typically quads are high in malts with background yeast tastes and notes of fruits and chocolate with alcohol contents trending towards 10% or more.  (In the interest of full disclosure, I did a bit of internet research on these distinctions and found the simplest most straightforward answer in this blog post from the Dallas Beer Snobs.)

I took a few notes after our conversation with Chad in October, but it’s been several months since I’ve looked at them. (So, Chad, if you ever read this and I have gotten it wrong, please forgive and correct me.)  If I deciphered my notes correctly the Ménage a Quàd was brewed using the same yeasts as the Westmalle beers and was aged in red wine barrels.  The Mr and I thought we tasted raspberry and chocolate notes as we sipped our snifters.  The “sipping” was our attempt to savor it, because this baby was smooth enough that it could have gone down MUCH faster.  Savoring was required because, much to our chagrin, NoDa limited patrons to two each in tap room on the night of the release.  Despite our sadness at the limitation,  with the Ménage weighing in at 11.2%, it was probably for the best.

As I sat sipping, making the low pitched murmurs of yummied satisfaction, I noticed The Mr staring at me and smirking.  “I should have known the way to your heart would be through beer,” he laughed.  “You + me + 2 beers = a ménage a quàd.”  Like I said at the top, my husband thinks my beer belly is sexy.

Who needs a Valentine’s Day ménage a troix when you can have a NoDa Ménage a Quàd? ;)

kitchensig1

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