Thursday, December 24, 2009


Just in time for Christmas. The second incarnation of the Brooklyn Black Ops is now on the shelf. It's a really limited release so, get it while you can.

In other brew news, we are blowing through the holiday beers. We've got some swell gift packs on the display shelf as well as a couple gems like the Jolly Pumpkin Noel de Calabaza and the Dieu du Ciel Solstice Hiver.

cheers, Anngel

Wednesday, December 23, 2009

Geese are here.

The Christmas geese arrived on Monday afternoon. Pasture-raised at Dines Farms in upstate New York. All around 10-11 pounds. Beautiful.

Saturday, December 19, 2009

Festive Holiday Meats

Turkeys, organic and non-. Ducks, and duck breasts. Rabbits. Whole beef tenderloins. Legs of lamb, bone-in, bone-out. French racks of lamb. Geese show up on Monday the 21st. Spiral-cut hams: bake 'em for dinner, or just leave 'em out on the sideboard with a loaf of good bread and the mustard-pot.

Tuesday, December 15, 2009

All I Need is Just a Little More Time...

So I'm sitting here listening to Jack Wagner's mega-hit "All I Need," which you may remember from the eighties when music was music and blackberries were fruit. His poignant words made me think of all the new products in the freezer and what one might say to themselves in aisle three while shopping. If "All I need..." is a new burrito, then look for the EVOL brand (formerly Phil's) Cilantro Lime Chicken burrito. A new addition added to meet the needs of certain General Coodinator's hunger for new and exciting hand-held vittles. If "All I need..." is a two pound bag of big, wild, frozen shrimp, than head to the meat freezer. We got two different brands of uncooked, shelled and devained shrimp from Mexico which is a responsible choice as far as Seafood Watch is concerned. Take a quick walk to the left if all you need is some new breakfast ideas and check out the free range turkey sausage from Stonewood Farms. Walk to the left and you might find that all you need is some five cheese, whole wheat ravioli from the Ravioli Store. And, if "All I need..." is some new ice cream, than it might actually take "...just a little more time to..." decide because there's a lot going on in there. A few weeks ago a member suggested a honey vanilla ice cream from Haagen Dazs. While I was checking this out online, I was pleasantly surprised to find that not only was the name clever, but Honey Bee Vanilla supports saving the bees! I'm running out of inspiration. The song is only a few minutes long and I can't write that fast. The other new ice creams include Coconut Bliss pineapple pints and chocolate bars, and the favorite of a certain freezer fan, Haagen Dazs Rocky Road. Ciao.

Sunday, December 13, 2009

So much good beer, so little room in the fridge

The Coop is bursting at the seams with some amazing holiday and winter beers. Get them while you can because many had to be special ordered months in advance and when they run out, they're gone for a whole year.

Most all of these holiday gems can be aged to very good effect. Keep them cool and in the dark and they will treat you well in the coming years.

Here are some of the beers that are on the display shelf now:
  • Brasserie De La Senne X-Mas Zinnebir
  • Haandbryggerie Christmas Ale
  • Jenlain Noel
  • Jolly Pumpkin Noel de Calabaza
  • La Choulette Noel
  • Mahr's Christmas Bock
  • Mikkeler Santa's Little Helper
  • Nogne-O Winter
  • Nogne-O Peculiar
  • Nogne-O/Jolly Pumpkin/Stone Holiday Ale
  • St. Bernardus Christmas
Cheers, Anngel

Tuesday, December 01, 2009

Wisconsin Cheese

December is shaping up to feature some of the best of the Midwest.

From the Wisconsin Dairy Cooperative comes Dante. Aged at least 6 months and made from pasteurized sheep milk, it is slightly sharp, nutty and almost a bit meaty in flavor.

Dunbarton Blue is an earthy cheddared-blue, open air cured, giving it the feel of an English cheddar, but spiked with the delicate, subtle flavor of a fine blue. Made by Chris Roelli in Southwest Wisconsin.

Marieke Penterman
moved to Thorp, Wisconsin in 2002 from her native Holland. No one makes Gouda live the Dutch. No one. Add to that farmstead fresh milk and unique wooden aging shelves and voila! Real Wisconsin Gouda. We have the one year and Foenegreek varieties currently.

Made with their own homestead milk, Saxon Creamery creates some of the most original, beautiful cheeses available anywhere. And now the Coop has two: Green Fields - a semi-soft washed rind raw cow's milk cheese. And Big Ed's - a young, mild, yet flavorful table cheese.