Wednesday, July 8, 2015

Food and Wine of the Tour de France 2015 Stage 5: Bezelbuth Beer & Mimolette



Stage 5 189.5km  
 Arras Communauté Urbaine / Amiens Métropole

 From the tourist website:
Ideally located less than two hours away from London and Brussels, 50 minutes from Paris by TGV, 30 from Lille and 15 from the Louvre-Lens, Arras is a perfect and charming stopping point for travellers in Northern Europe.
This sounds worth a visit: Discover the Boves, plunging into the atmosphere of limestone quarries delved out from the tenth century onwards. The guided visit of the Boves is a tourist circuit laid out in the underground levels of the town, offering an insight into Arras’s "subterranean history". Initially a place of chalk extraction and sweated toil, these boves (underground galleries) became cellars, storeplaces for the merchants of the town’s squares, and later a shelter for the townspeople during Second World War bombardments... Gaze in wide- eyed amazement as you discover a fascinating history in the shadows of the Boves. Specialities: chitterlings, porcelain, cheese hearts, cobbles, chocolate rats 

Amiens: From the tourist website:  Cathédrale Notre-Dame d'Amiens A UNESCO heritage site.Proof of real technical genius, the Notre-Dame d'Amiens cathedral demonstrates architectural harmony. Built from 1220 to 1288, its size makes it one of the biggest Gothic buildings ever built: 145 m long, 42 m high, and a total volume of 200,000 m3. Its indoor and outdoor statuary is just as remarkable as its architecture. Since it was restored, the polychromy of its Gothic doors has become a main reference. This revelation gave rise to the "Amiens, a cathedral in colours" show, which offers a reproduction of the original medieval colours. 
 Specialities: macaroons, chocolate tuiles, duck pâté, pear tart, ficelle picarde (savoury pancake)

The stage: Christian Prudhomme's comment: The territories that the stage will travel through were the theater of decisive battles in the Somme area during the First World War. This time, the roads will probably be the scene of a confrontation between the sprinters' teams. On the list of winners in Amiens are the likes of specialists like André Darrigade or Mario Cipollini. A fast finish is expected.

First, from yesterday, an interview with Tony Martin:
 

There are not many stages for the sprinters at thus year's Tour, but this should be one of them. Though the weather forecast may have something to say about that.
 

Our first lone breakaway rider of the Tour: Pierre-Luc Perichon. Lots of early crashes and one of the favorites for the stage was out: Nacer Bouhanni. That makes eight riders already out of the race. With 107 kilometers to go, Perichon had a gap of just about 1:30 to the peloton. And then came a split in the peloton. At the sprintermediate, Greipel took the maximum points from the field. Almost immediately after that point, Perichon was caught. After riding through the feedzone, it looked like it might be echelon time. Another abandonment: Jack Bauer.
 

 Mechanical for Cav, but he had teammates to help him chase back. Would it hurt them later in the sprint?


 If this works, it could be fun.


 On the road, the second group was over 2:30 back, so they were unlikely to get back on. Fifty kilometers to go and it was calm up front, with the main favorites safely in the front group. Twitter and NBCSN is speculating that perhaps a trace was on, as there were no attacks. And then, at about twenty five kilometers to go, a crash at the back of the first group. Among those caught up, Pinot.





I had reached the fingers crossed for Cav portion of the stage. He still had six teammates with him in the front group. Tony Martin to the front. Greipel. Wow. 
 


Stage:
 


GC:
Bezelbuth Beer
From Healthy Spirits

From an importer: The Flanders region of Northern France, located just south of the Belgian border is the point for the most colorful offerings of French beers. Brasserie Grain d’Orge is an artisanal, family owned brewery established in 1898. The location of the brewery was originally chosen for the artesian well, which supplies pure water for brewing today. In 2003, the Grain d’Orge brewery produced 200,000 hectoliters. Their products are distributed throughout France and exported to Belgium, England, Italy, Spain, Canada and Japan. Belzebuth 13% abv strong golden ale is a relatively new product in their portfolio. It was first released in France in fall of 1997.
A very unique golden ale in the world at 13% alc./vol. It is top-fermented all malt filtered ale. Its pungent taste is a result of a particular variety of yeast and mixture of three different malts. No extra alcohol is added to the natural process nor water is removed to increase its strength. This golden ale has a complex aroma, which almost defies description with fullness of flavors overcoming the warming sensation of alcohol. Perfect as an aperitif or with a sinful desserts.

I say: Light apricot in color. Kind of sweet and malty.  13% alcohol. Not very carbonated.  Is there such a thing as dessert beer?

Food: Mimolette cheese               From Murrays' Cheese: This hardy cheese from France couldn't be more different from its neighbor Camembert more. Looking like a cratered, dusty cannonball, Mimolette is infamously difficult to open for its super-hard, craggy countenance. Inspired by Dutch Edam, it has since gone in a unique direction; the appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. The French call them tiny affineurs for their important role in the aging process. Its electric-orange paste has sweet, caramelized depth and smooth, fudgy finish, maybe a little Calvados will help you forget about the bugs.
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Tuesday, July 7, 2015

Tony Martin! Wine & Food of the Tour de France 2015 Stage 4: Fantome Artist & Liège Waffles

Stage 4 223.5 km 
Seraing / Cambrai 

 Seraing is a Walloon municipality of Belgium in Province of Liege. The city website suggests that Industrial Tourism is popular: Seraing, an industrial town known for its collieries, glass making, iron and steel factories and today, an electricity generation company S.P.E. also encourages visitors to explore the riches of its past, present and future.

Specialties from Le Tour:
Liège meatballs, peket (a gin-like aperitif), rice tart, white pudding, Liège waffles, Hervé cheese, beer

 Cambria: France!
Michelin says: A peaceful city of white chalkstone preserving the memory of its bishop Fenelon. Andouilettes, tripe and «offal» attract their fans into this military and Episcopal town, situated on the right bank of the river Escaut at the centre of a wealthy region. 
Perhaps time to visit: World War I remembrance trails: http://www.amazing-cambrai.com/rubrique-59.html

 Specialties from Le Tour: boiled sweets, Tome de Cambrai cheese, Vivat beer, Diot chocolates
The stage:

Christian Prudhomme's comment

The series of references to the great classics of cycling continues with a sequence of cobbled portions of Paris-Roubaix including six on a distance of around 30 kilometres. Seven sectors and just over 13 kilometres of trembling will force all the leaders and their team mates to be extra cautious.

Cobbles! I think many fans have had this date circled on their calendars ever since the route was announced last fall. Lots of very sore riders on the road today after yesterday's crash, plus a chance of rain and the longest day of the Tour, means that it will be another hard day. 
The break of the day consists of  Lieuwe Westra, Thomas De Gendt, Perrig Quémeneur, and Frédéric Brun. Halfway through the stage, their gap was over four minutes. 
As they approach the first of seven cobbled sectosr, Sky was leading the peloton. Bernie Eisel, we miss you. Riders behind were already being dropped. Up front, gaps were being formed as well. 
 

 The break would start the first cobbled section with a gap of 1:10. 1800 meters of cobbles ahead! At the front of the main peloton, Mark Cavendish, working for Tony Martin. 
Excellent tractor art:

With the first cobbled section done, several riders, including Uran, Qunitana and Contador, changed bikes. With one hundred kilometers to go, the gap to the break was back at 2:48. It was still dry on the roads, though there were rumors of rain later in the stage. 
 

At the sprintermediate, Cav. Sagan appeared to suggest that the sprinters continue on, but they turned him down and waited for the peloton. 


 France! A small crash as they cross the border, but everyone was back up quickly. 


 After many quiet kilometers, teams were getting organized again at the front of the peloton as the next cobbles section loomed and the wind picked up. Rain!
Crash in the peloton on a corner, among those involved, Dan Martin. Astana to the front. Will we see another good ride from Nibali? Dust! 

Right around forty kilometers to go and there was the catch of the break. Nibali off the front with teammates, but they would not get a large gap. Still at the front, Chris Froome. Also, Tony Martin. Go Tony go! 
Twenty six kilometers to go and there was Nibali at the front again. He is just a fun rider to watch. Impressive riding today from the BMC team. Twenty one kilometers to go and a puncture for Pinot and one for Vanmarcke. Then a puncture for Tony Martin. Sigh. 

He would switch bikes with a teammate and make it back to the front group! Twelve kilometers to go and they hit the final cobbles with the top GC riders all still there. Ten kilometers to go and a small group off the front with Geraint Thomas pushing the pace. Froome himself would take over. Just under eight kilometers to go and the front groups were back together. Five kilometers to go and Cavendish is still there. Interesting. And there goes Martin with an attack. I repeat: Go Tony go! And, yes, finally, yellow for Tony Martin and with style. So very happy for him.
 

 Stage:
 

GC:
 

Beer: Fantome Artist 
The Shelton Brothers site has this to say:
 Fantôme (Brasserie Fantôme) is a small brewery in Soy, Wallonia, Belgium. Founded in 1988 by Dany Prignon, it produces Saison, a type of farmhouse ale.
From the brewer:
“Our little brewery would like to highlight a young Belgian artist Gaëlle Boulanger. She’s a magnificent painter, illustrator and graphic designer.
There will be a series of five special edition bottles, each of which featuring work from Gaëlle on the label. After all the bottles in the edition have been sold, the original painting will be auctioned for the benefit of the artist. This is a unique opportunity to get to know the great work of this young artist.  http://www.omalou.be  “

 I say: Bitter, malty and  herbal.  Deep apricot in color, white head.


Food: Liège waffles. 
Because although I considered an entire Tour of cheese, I wanted a bit more variety. Plus, they are actually listed as a specialty from Le Tour for today's stage.

We use the Blue Bottle recipe, which K actually helped test for their first cookbook. I even blogged about the book back in the day. 
An adapted version can be found here.

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Monday, July 6, 2015

Wine & Food of the Tour de France 2015 Stage 3: Rodenbach Caractère Rouge & Cabricharme

Stage 3:
Where are we: Anvers - Huy, 159.5 km

Ah, Belgium. Anvers: Apparently we should be thinking diamonds. The city's tourist website tells me that "For over 550 years Antwerp has been the world’s most important and most reliable diamond trading centre. Trading 80% of all rough diamonds and half of the cut diamond market, the market is unique in having four old-established diamond exchanges." Their must sees are  the Cathedral of Our Lady, MAS (Museum aan de Stroom), Rubens House and Museum Plantin-Moretus/Prints Room. 
Huy is home to the finish of the La Flèche Wallonne. Michelin says:  "Huy, at the confluence of the Meuse and Hoyoux rivers, is huddled at the foot of its collegiate church and fortress. The town once boasted four wonders: a Gothic bridge (rebuilt in 1956), the collegiate's rose window, the Grand-Place fountain and Huy castle. Its strategic location resulted in numerous sieges and destructions. Huy produced famous 12C Mosan goldsmiths such as Renier de Huy and Godefroy de Huy. In 1095, Peter the Hermit preached the First Crusade here."
Christian Prudhomme's comment
The first finish of the Tour at the top of the Mur de Huy will be noticed on the occasion of the third day of the race. But other than the promising show in the final moments of the stage, the hierarchy that will be established on the line will already give a good idea of the level of form of the top guns. In the same way that Nibali's performance in Sheffield announced the stunning master-piece of the Italian on the 2014 Tour, the man who will tame the Mur should be one of the main actors...

 The stage:  
Important Adam Hansen update:

Off they go with Cancellara on a yellow bike and Greipel on a green one. Our breakaway riders of the day: Pauwels, Barta, Elmiger, and Nauleau.  With about 125 kilometers remaining they had 3:30 on the peloton behind. 
Some motivation:
Ooh and a winning piece of tractor art. Tractors in the shape of a tractor. 
Eighty-five kilometers to go and the gap had dropped under three minutes. Lots of quiet before an expected storm today. 
Just after the feed zone, the peloton woke up. The gap to the break was dropping very rapidly as the gc teams tried to keep their riders in good positions. With 68 kilometers to go it was already down to thirty seconds. 

Ugly crash with around sixty kilometers to go, including Cancellara. Apparently a second crash happened soon after. Ahead, they have slowed the race, briefly. Tom Dumoulin is out and there may very well be others. Confusion at the front of the race as they appeared to start again before being slowed a second time and finally fully stopped. Also out, Simon Gerrans, Kozontchuk and Bonnet. 
The most popular theory on Twitter:


 Off they went again, after about fifteen minutes, but they would stay neutralized until the top of the upcoming climb. 

 
Off they went, with Astana and Tinkoff in the lead and Sky chasing behind. Very quickly, there was another split in the peloton with Cancellara dropped. Briefly behind also, but bridging quickly, Valverde, one of the favorites for today's stage. Ahead, Greipel won the intermediate sprint. More points for him in the green jersey race. All together as they raced with under thirty kilometers to go.
Seventeen kilometers to go and most of the sprinters were dropped, riding in that grupetto as well, Cancellara.
Lots of Sky on the front as they ride under ten kilometers. Geraint Thomas a possibility for yellow today? Or maybe Tony Martin can hang on? Fuve kilometers to go and Tinkoff-Saxo on the front. The peloton had gotten very small. J-Rod looking very good, as is Froome.  J-Rod would hold on for the stage win. And poor Tony Martin, one second away from yellow.

 Stage:
 

 GC:
 

Beer: RODENBACH Caractère Rouge
From Healthy Spirits
 
RODENBACH Caractère Rouge was developed in 2011 in collaboration with top chef Viki Geunes (2 Michelin stars). This exclusive beer is created by adding an extra six months’ fermenting maceration with cherries, raspberries and cranberries to beer that has already undergone two years’ maturation in oak casks. The result is an exceptional RODENBACH with a 7% alcohol by volume. RODENBACH Caractère Rouge is vinous with a very complex, fruity nose of raspberry and cherry combined with notes of wood and caramel. The undertone consists of an aroma of violets, leather and a hint of tobacco. The taste is rather sour but exceptionally pure. With its long, clean aftertaste and its unique combination of delicacy and strength, RODENBACH Caractère Rouge is reminiscent of a crisp Burgundy wine. This noble beer is unique and exclusive. In his restaurant ’t Zilte, Viki Geunes combines this willful beer with his sophisticated gastronomic creations.
Mixed fermentation – Flanders Red-Brown Beer – Recognised local product
7% ABV
I say: I had high expectations based on their Grand Cru, that I had a few years ago during the Tour. Wow, do I like this. Reddish-copper in color. The cherries and berries come through clearly, especially the cherries. Some cider vinegar and caramel. Sour and just lovely.This may be my favorite beer ever. 
Food: Cabricharme cheese
Some background from Culture the Cheese magazine:
Founded in 1986, La Fermière de Méan is a cooperative dairy farm located in southeastern Belgium. Initially, they only produced milk, but in 1990, the dairy began making cheeses using milk provided by the members.
The cooperative’s aims are two-fold. The first is to raise their animals in a humane manner and to operate their farms in an environmentally sound way.  Second, La Fermière de Méan aims to provide consumers with healthy and environmentally conscious dairy products that are high in quality.
Modeled on a cow’s milk cheese made by the same producer, Cabricharme is a Trappist style raw goat’s milk cheese. The milk used in this cheese is from a single farm-member of the cooperative.
Over the course of 6 weeks, the cheese is washed in a brine solution that gives Cabricharme’s salmon-pink rind its color and helps the ivory white interior develop its flavor and supple texture. 

 Tasting Notes: The flavor of the semi-soft paste is tangy and savory to the point of meatiness. Its rind is edible and has a crunchy texture and salty flavor. Cabricharme is a very aromatic cheese, with yeast and mushrooms present and dry-aged beef as well.
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Sunday, July 5, 2015

Wine & Food of the Tour de France 2015: Stage 2: Hell & Damnation Beer & Edam

Stage 2: Utrecht -- Zeeland, 166km

 Where are we:
The regional tourist site tells me that "Zeeland’s history has been defined by its battle against the tide. It has also shaped the character of its people who are hardworking, uncomplaining and untiring. Coves, potholes or ‘kolks’ and ancient dikes, are reminders of how much of the province once belonged to the sea. You’ll also find the remains of lost villages and evidence on houses of how high the floodwaters once reached, but the waterways have also brought prosperity to the region, mainly in the form of maritime trade. This was an industry that led to flourishing economic and cultural times, particularly in the seventeenth and eighteenth centuries, and many of Zeeland’s towns and cities have well-preserved historical buildings dating from that ‘Golden Age’."
Holland.com also tells me that Zeeland has more Michelin-starred restaurants than any other Dutch province. These seven establishments are famous for their culinary delights that largely use local products."

 The stage: Christian Prudhomme's comment
For the first time, the Tour de France will experience offshore racing! The harbours and beach resorts of France have offered prestigious finishes by the sea. But only the Netherlands can allow to design a finish line “in the sea”, at the heart of the Zeeland Delta. This unlikely geographical situation will mainly alert the title contenders: risks of echelons are to be highly considered.

 Excellent news to start the day for fans, if not the riders:
Also, rain at the finish. 
Our quite possibly doomed break of the day: Jan Barta, Stef Clement,
Armindo Fonseca, and Perrig Quemeneur. With 120 kilometers to go, they had about 2:30 and the wind and rain had found the peloton. 
Ahead: 


 


 To the front of the peloton, team trains with Tinkoff-Saxo pushing the pace. Stages like this can be very much about "keeping the gc guys safe." Just over one hundred kilometers to go and there came the echelons. Splits already, though the main gc contenders seem to be in the front group. Read more about echelons and crosswinds here. 
Just under one hundred kilometers to go and the peloton was back together.
A crash. Oh, Geraint Thomas. But all riders involved back up and riding. 
Yikes: 
More small crashes, with Kelderman down for a second time on the day. Sixty kilometers to go and the peloton had once again caught the break. Behind there was a forty second gap to riders who had been caught behind the crash. Another crash, this time with Adam Hansen. Read more about his grand tour streak here. 
More splits and with fifty kilometers to go, Quintana was in the second group on the road, about forty seconds down, along with Valverde, Rodriguez and Perau,d among others. Also behind apparently, though not nearly as far behind, Nibali, Pinot and Dennis. One of those "too much going on for the commentators to keep track of it all" stages. 
 

Thirty seven kilometers to go and the gap to the 26-man yellow jersey group was  51”. Behind groups two and three had merged. In that front group: Gallopin, Greipel, Sieberg, Barguil, Dumoulin, Kwiatkowski, Cavendish, Martin, Renshaw, Stybar, Uran, Cancellara, Koren,Froome, Stannard, Thomas, Contador, Bennati, Rogers, Sagan, Van Garderen, Oss, Quinziato, Schar, Van Avermaet, and Wyss. Oh and poor Nibali, with a puncture at a very bad time. With about twenty kilometers to go he would make it back to the chase group, which was about fifty seconds behind the front group. Eighteen kilometers to go and the gap was at one minute. A puncture for Sagan and he would have to chase. Five kilometers to go and the gap was still over one minute.

And it looked like Cav went far too early.

 Stage:
 

GC: 

Beer: De Molen Hel & Verdoemenis   
From Healthy Spirits   

From the producer: Our worldwide known craftbeer brewery started in 2004 in the historical windmill De Arkduif along the Oude Rijn river. Our main brewery meanwhile has moved ferther up the street but we still create smaller batches of craftbeers in the mill at Eet- & Bierlokaal de Molen. A beer focused restaurant, excellent beershop an tastingroom

Hel & Verdoemenis 
Stout & Porter-ish (Imperial Stout)
Ingredients: Water. Pale, brown, chocolate,roasted and caramel barley malts. Premian and saaz bitter hop. Yeast (top fermenting).
Description: Hel & Verdoemenis is bursting with flavors. Bitter, roasted, chocolate, coffee. All times 2. It's this why it's our Flag Ship and best selling Imperial Stout. 
Flavour indication: chocolate, coffee Translates as  Hell & Damnation

I say: I admit it. I am not a beer expert. But the fine folks at Healthy Spirits recommended this one. Plus, aged in Bordeaux barrels. How could I resist? Very dark in color, like black coffee. And it tastes kind of like coffee and bitter chocolate. Very little foam.
Food: Edam. Since we went for Gouda for stage 1, Edam seemed the right choice for today.
 The original Edam cheese, came from the town of Edam. In the 14th century Edam became an important export harbour. Most of the cheese made in Edam was sold for export. You can even visit a cheese market in Edam: "After the the closing of the commercial cheese market in 1922, where farmers from the neighborhood came sell their cheese, the market of Edam again revived in 1989. With the willing cooperation of over 90 volunteers and financial support of Beemsterkaas the market has become a major tourist event. The market is now enlivened by the play of an old Dutch street organ and especially by the tones of the Edam cheese chapel, the Edam cheese market has quickly become an important tourist event."

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Saturday, July 4, 2015

Wine & Food of the Tour de France 2015: Stage 1: Genever & Gouda

Where are we:  Oh, Le Tour. After a Giro spent mainly in Italy, you have decided to start things off abroad. I feel looking at this race route that "wine" should be in quotes. 
Utrecht: LeTour tells me that "The fourth city of the Netherlands hosts the biggest university of the country where close to 30 000 students gather." Wikipedia tells me that It has been the religious centre of the Netherlands since the 8th century. Currently it is the see of the Archbishop of Utrecht, the most important Dutch Roman Catholic leader. Utrecht is also the see of the archbishop of the Old Catholic church, titular head of the Union of Utrecht, and the location of the offices of the main Protestant church. Utrecht was the most important city in the Netherlands until the Dutch Golden Age, when it was succeeded by Amsterdam as the country's cultural centre and most populous city."
The tourist website has a list of twenty four attractions not to miss on a first visit, including the Dom Tower, the Dutch Railway Museum and Castle de Haar.

Christian Prudhomme's comment

No-one can predict the importance of seconds lost or won by the different riders on the 14 kilometres of the urban course designed in Utrecht.
But it will be the unique opportunity for the strongest time-trialists to distinguish themselves on this solo effort and gain time on their biggest rivals in the mountains. Small benefits shouldn't be neglected…

The stage: A 13.8 kilometer time trial to start things off. The keywords for the day are hot and flat.

A very impressive 14:56 for Rohan Dennis. He had an average speed of 55.45 km/h, the fastest ever in the Tour de France history for an individual time trial. The first of the "big four," Nairo Quintana finished early with 15:57. 
In case people have not seen it yet,  NBCSN decided to show Andre Greipel's rap video. Really. 
Meanwhile, Chris Froome is very, very thin.
 


Finally on course, the Dutch hope, Tom Dumoulin. He was one second down on Dennis at the first time check and the crowd was, well, going wild. They would be disappointed though, as he came in eight seconds down. Behind, Dowsett, another possible challenger was on the course. Not a great ride for him, but soon to start was my favorite for the day, Tony Martin. And he would not make it. Five seconds down at the end.
Nibali was keeping cool:


On course, Fabian Cancellara. And he too would come in behind Dennis. 
 

 Stage and yellow: Rohan Dennis
 

  
Alcohol: Chief Gowanus Traditional New-Netherland Gin - Genever!
From FranklyWines  ($37)

From the producer: Distilled in the old Dutch colony of Brooklyn from grains grown in New York State, Chief Gowanus is based on an early American recipe for making a version of “Holland gin” out of American rye whiskey. With a little help from Brooklyn’s resident historian of drink, Dr. David Wondrich, we’ve taken our unaged, double-distilled rye whiskey, put it back in our traditional pot still with a few shovelfuls of juniper berries and a handful of Cluster hops (the variety likely to have been in use in 1809, from whence the recipe originates) and run it through a third time. Three months in an oak barrel to smooth it out a bit and the result is gin that, we like to believe, would have brought a smile to the legendary Gowanus, great chief of the Canarsees back in the days when Brooklyn was still Dutch.

Food: L' Amuse Gouda Cheese and Stompetoren Grand Cru Aged Gouda Cheese 
Gouda accounts for 50 % of the cheese production in the Netherlands and is done on a huge commercial scale. The name is used today as a general term for a variety of similar cheese produced in the traditional Dutch manner as well as the Dutch original. Of course, there are also versions produced on a much smaller scale. 
Wikipedia tells me that "The cheese is named after the Dutch city of Gouda, not because it is produced in or near the city, but because it has historically been traded there. In the Middle Ages, Dutch cities could obtain certain feudal rights which gave them primacy or a total monopoly on certain goods. Within the County of Holland it was Gouda which acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their cheese. It was at Gouda that all the cheeses would be laid onto the market square to sell."

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Tuesday, June 23, 2015

Tuesdays with Dorie, With K: Strawberry Shortcakes Franco-American Style



And we are back with more Tuesdays with Dorie. We were both excited for this one, ladyfingers topped with strawberries and whipped cream. What is not to like? Plus, K is now back on gluten, sugar, and dairy!

 Well, the what not to like was the slight mess we made piping the ladyfinger batter. But we persevered and ended up with a shortcake that delighted both us.

We'll be making this one again, soon!
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Tuesday, June 9, 2015

Tuesdays with Dorie with K, Chocolate Cherry Brownies






Time for more Tuesdays with Dorie. 
This time, Chocolate Cherry Brownies.  

This recipe came at a bad time for us. K had been very sick and as part of her recovery was not allowed sugar, gluten or dairy. But we forged ahead, if with not am much enthusiasm as this recipe deserved. Because, it was excellent and one that we will make again, hopefully after we get to a place when K herself can enjoy the results.

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