Thursday, July 18, 2013

Tangy Barbeque Chicken

Six 6 oz boneless, skinless chicken breasts (about 2 1/4 lbs)

1/2 cup fresh lemon juice

4 tsp grated lemon peel

4 tsp coarsely ground pepper

2 tst Dijon mustard

3 garlic cloves, crushed

Chutney Cheese Spread

This spread is a perfect choice for a tasty appetizer when having a barbecue.

8 oz sharp low fat cheddar cheese, shredded

1 oz. package low fat cream cheese, softened

1/4 cup dry sherry

Pinch of salt

1/2 tsp. curry powder

1 cup mango chutney

1/4 cup green onion, diced

Thursday, April 4, 2013

Herb and Garlic Vodka

This is great for Bloody Marys

Total Time: 2 days


  • 1 medium sized bulb of garlic
  • 2 large sprigs of basil
  • 750ml bottle of premium vodka
  • Infusion jar with tight-sealing lid

Tuesday, April 2, 2013

Infusions - loving it!

Your infusion could take up to 2 weeks.
  1. First choose your spirit:
    Your base spirit will set the foundation for a good infusion.
  2. Choose your flavors:
    Herbs, spices and fruits are most commonly used for infusions. Fruit is very popular. For best results, use fresh ingredients only.
  3. The Beginning:
    Choose a clean, air-tight jar: quart sized mason jars work well. Using smaller jars will allow you to divide a liter of vodka into a few jars, giving you the ability to create small batches of a variety of flavors at once. Wash the ingredients, place them inside the jar and fill it with vodka. Shake a few times and cover tightly with a lid.
  4. Infusion Time:
    You will want to store your infusion in a cool, dark place and shake it 3-5 times a day for the duration of the infusion. On average the ingredients should stay in the liquor for 3-5 days. Some of your more intense flavors will only need 3 days, less intense flavors should stay in the jar for a full week or more.  You will want to do a taste test every few days to see if the flavors are sufficient.
  5. The Finish:
    Use a fine strainer or paper coffee filter to strain the vodka into another clean jar or bowl. You can return it to it's original jar if you would like, cleaning the jar thoroughly first. Store the finished infusion as you would any other liquor of it's type.

Tuesday, February 5, 2013

What Type of Beer is your Type? Part One


Any beer made by bottom-fermentation. It is usually golden in color but sometimes can be dark. Lager requires a longer, colder fermentation than ale (which is a top-fermenting beer), and uses a different species of yeast, that tolerates cold temperatures well. The result of the cold fermentation is a lighter, crisper, smoother beer. Ale was the beer of England, and as the British colonized America, it was the beer of the Colonies. Lager beer was introduced to the U.S. during the German immigration of the early 1800s. It was immediately adopted and the country switched from being an ale-drinking country to a lager-drinking country. The only challenge was that brewing lager required a colder environment, 30°F to 40°F. Brewers would manufacture in caves or burrow into sides of mountains to find the right environment. Lager is the German word for storage place.

Sunday, April 15, 2012

Open Net Lounge

10 Romeo Avenue
Massena, NY 13662-2606

A neat spot in town. Many of the locals/regulars, where everyone knows your name, unless it is your first time. It would be quite creepy if they already knew your name at that point. Sports bar with TV's Pool table and great high tables so the people who do not sit up at the bar don't feel like the 'other people'. (Definition unknown, so make it up)

Food: unknown: but we offered crackers, cheese and pepperoni

Drinks: Bud Light bottle

Monday, February 20, 2012

What would you call it?



1. of, pertaining to, or of the nature of alcohol.

2. containing or using alcohol.

3. caused by alcohol.

4. suffering from alcoholism.

5. preserved in alcohol.

Wednesday, September 7, 2011

A bad review?

If you catch up on the restaurant reviews, you may have come across 'not so' pleasant ones.


"Remarkable that they had the nerve to call it food. The 'stew'(?) was nothing more than a heavy starch gravey, with a few small pieces of beef, and no veggies. . ."

"The wings were not cooked as asked, they were rubbery and full of oily thin grease. The pizza was so bad "

What would you say about your bad experiences in a restaurant.
What type of review (bad) could you write?

Tuesday, April 19, 2011

Do cupcakes go with beer?

We love New York City, would not live there, too wussy for that. You cannot throw small town folk into a metropolitan and hope for the best. Although we do pretty well for hicks in the big city. Taking in all the sensations, we are like kids in a candy store except this is experiencing the almighty pub scene like we have never before. We only spend a few days in the Big Apple, but we get as much in as possible.

Tuesday, April 5, 2011

Sergi's Canton

31 Main St
Canton, NY 13617

Work your way to the back, walk through the pizza hungry people waiting for their garlic fix. Many tables but not always room for you. Decor is old school Italian and well used. Food is tast, service is pleasant but overly friendly. Already made their mark in the small town of Canton, they serve you well and feed you plenty.

We ate pizza and drank there any other way?

Food: Great Pizza, not greasy which is a plus

Drinks: Bud Light Bottle

Cleanliness: yup

Hick meter: mixture

Attitude: good enough for a great dinner

Bathroom: did not use (not normal for me)

Bonus: you smell like pizza even after you leave.

Complaints: needs an update, chairs are uncomfortable

Online presence: not sure

Sergi's Canton Italian on Urbanspoon

Shop - Uncommon Barware for Entertaining and Decorating

Tuesday, March 22, 2011

Tequila Slammer

I measure gold tequila
1 measure Champagne

Poor tequila into a shot glass, slowly top it up with Champagne. Cove the top of the glass with the palm of your hand to seal the contents inside and grip it with your fingers. Briskly pick up the glass and slam it down on the surface to make the drink fizz, then quickly gulp it down while still fizzing.

Good luck getting past one....

Shop - Uncommon Barware for Entertaining and Decorating

Monday, March 21, 2011

Pier 21 East Coast Kitchen

111 Parent Ave
Ottawa, Ontario

As you would see on the east coast, lobster traps, nets, drift wood. As you would expect the decor resembles a pub by the sea. As a fan of the east coast pub scene, this as far as it goes for the feel of the coast. With sticky, stinky overused by drunks and party goers, the tables and atmosphere ruined the experience and appreciation one would have for maybe the initial thought and plans this place had once. We could see the value in the niche of the sea, but update it or clean it up...seriously.

Monday, March 14, 2011

Guess how you make green beer?

Well you guessed it, take a light beer and put one drop of green food coloring in it. And green beer and your tongue is made. Do you have another way to do it? Would love to find out!

Have a great time this St. Patty's!!!!

Thursday, March 10, 2011

Durty Nelly's

Argyle/Sackville St
Halifax, NS B3J2A3

On the corner, up the hill, a pleasant place to duck out of cold and into Irish pub atmosphere. In the middle of the afternoon not very busy, but a great place absorb some culture.  We drank a cold beer on a cold day, did some people watching while sitting by the window.
We appreciated the warmth, the decor offered you to transpire into a different time and a different place. A true pub allows you to be taken away from real life.

Monday, March 7, 2011


37 Main St Canton, NY 13617

Small delightful bar on the main street. Plenty of character with an extreme small town feel, a bit cliquey. Was a great place to stop by for a cold one. Has charm and seems to have been updated in decor.

We stopped and had a beer, did not eat or find out too much about the place. Not sure if we will stop again, as we are not usually in that area.

Food: Did not eat, was not asked, and totally not sure if they have food.

Drinks: Bud light bottle