To catch you up on what I’ve been making:
On 10/10, I made pizza dough. I meant to make an actual pizza but got distracted with other stuff like making vet appointments for our 900 dogs. (Protip: If you have a dog with autoimmune issues, watch out for allergic reactions to vaccines. Sadie’s face swelled up like a little dog balloon hours after she got vaccinated. She’s fine but it was kind of nuts.)
On 10/12, I made homemade air freshener, following these instructions (although I just used a hammer and nail to poke holes in the top of the lid instead of replacing it with card stock and used way more essential oil).
On 10/13, I went to beer fest and made a list of what I had to drink. That required dedication and goes something like this:
- Stone Brewing Co. Enjoy By 11/09/12 IPA (Amazing, available only in CO and Ohio for a very limited time.)
- Cigar City Jai Alai IPA
- Alaskan Smoked Porter (So good.)
- Short’s Brewing Co. Beard of Zeus
- Short’s Brewing Co. Peaches ‘n’ Creme
- Short’s Brewing Co. Bludgeon Yer Spruce (Not as good as last year’s spruce.)
- Dad and Dudes Breweria Dank IPA (This does qualify as dank. Very good.)
- Denver Beer Co. Pueblo Chili Beer
- Spring House Brewing Co. Planet Bean Coffee Stout
- Redwood Brewing Co. Cinnamon IPA (Weird.)
- Sierra Nevada Estate Homegrown Ale
- Odd Side Ales Derelicte Pineapple IPA (Very weird and very sweet.)
- Fat Heads Brewery Hop JuJu Imperial IPA
- River North Brewery Hello, Darkness
- Green Flash Imperial IPA (x2) (Tied with Gubna/G’Knight for best beer of all time.)
- Hoppin’ Frog Brewing Co. Frog’s Hollow Double Pumpkin Ale (Good.)
- Oskar Blues Gubna (Yum.)
- Moylan’s Brewing Co. HOP CRAIC XXXXIPA (I’m pretty sure I really liked this one.)
- Pumphouse Brewery Hooligan Double IPA
- Wynkoop Brewing Co. Colorojo
- Lumberyard Brewing Co. Lumberyard Big Rapid Red
- Marble Brewery Imperial Red
- Port Brewing Co. Hop 15
- Bell’s Two Hearted Ale (x2) (Please sell this in Colorado.)
- Mountain Sun Vagabond IPA
- Breckenridge 471
- Tap It Brewing Co. IPA (gold winner) (Very good.)
On 10/14 (and this is by far the most exciting thing I’m telling you about today) I made what might be the best bread I’ve ever had and seitan pepperoni. Holy crap.
For the bread, I used this recipe, put all ingredients in the bread machine on the “dough” setting, and then transferred the dough to a loaf pan and baked at 350 for 30 minutes. I had to add extra flour because the dough was super sticky at first, but that happens all the time. This bread is amazing (super doughy) and everybody loved it.
For the seitan pepperoni, I used this recipe. I know I’ve already said “holy crap,” but holy crap. It is SO easy and SO good and really tastes like pepperoni (or at least what I remember of pepperoni because I haven’t eaten meat in almost 20 years). I followed the recipe exactly and as far as the optional stuff goes, I used tahini instead of cashew butter because that’s what we had and ketchup instead of tomato sauce and omitted the agave nectar. The only adjustments I’d make in the future are first, more salt (lots more salt) and second, I’d add some oil. And that’s it. If you like seitan and/or pepperoni, make this.
Now that I know how to make seitan in baked/log form, which is much easier and more pleasant than boiling it, I feel like I can do anything. I could adjust the seasonings and make something breakfast-sausage-esque. Or turkey-oriented with thyme and sage. Or chorizo-esque. So many possibilities!