Beer Love

Last night I ventured out to a Tweetup for #beericecream at FreeTail Brewing. I figured it would kill 3 birds with one stone. 

1) I had not yet been to FreeTail

2) I have been meaning to get out and mingle with San Antonio people

3) um, beer ice cream? yes!

The beer ice cream was yummy, and so was the Broken Promise Pale Ale. My only disappointment for the night was that they did not have an IPA on tap. They have one that's brewing, but it wasn't quite ready - I will have to make a trip back for Phantom of the Hopera :) 

It was also fun to meet up with fun locals and put faces to twitter handles. While twitter, blogging, and social media are all just geeky hobbies of mine, I am amazed with the proliferation of Social Media based jobs in the local area. San Antonio has become very technology forward. It's nice to see these amazing tools used by talented folks who are not part of the nerd-core. No offense to my nerdy blog and twitter followers - I am still one of you and you will always hold a place near and dear in my heart. Fem Dev Forever!

In other beer-related news, my plate if officially on the wall at The Flying Saucer. The grand unveiling will take place on Sunday with a fantastic beer party. I am so looking forward to celebrating this accomplishment.

Yes that is Luna (Sailor Moon) peeking out :) If they read the paperwork right, my plate will have my twitter handle on it and will be the first "@" on the wall!

It took me ten months to drink my way through 200 different beers. As a previous non-beer drinker, it was no easy accomplishment. But through the process I have learned to appreciate the variety and options that beer has to offer.

I'm a huge fan of beer pairings and have a few menus planned for future beer-events.

I am now 12 beers into a second plate. While I am no longer facebooking the images of the beers, spamming my friends with every tasting note, or keeping myself tied to a date - I plan to continue the enjoyment of beer and what it brings to my palate. 

In honor of my upcoming plate unveiling, Here's my list of the Top 10 Beers that make up that plate. (If you'd like to see all 200 - check out the "Beer Knurd" photo Album on Facebook)

10)Real Ale Devil's Backbone

The picture is a little fuzzy - as beer 17/200 I had not quite mastered my lighting or dual phone wielding flash technique. The picture does not do this beer justice. A beautiful strong pale ale - great for spring and summer. And it's local! The guys at Real Ale are crazy fun to visit.

Named for the scenic ridge that runs between Blanco and Wimberley, Devil's Backbone is a Belgian-style tripel. 

Czech Saaz hops and Belgian yeast give this ale its distinctive flavor and aroma. Candy sugar made in-house at the brewery adds strength without increasing heaviness. The result is a deceptively strong, pale golden ale. 8.1% ABV

 

9) Delirium Tremens

The bottle alone won me over on this one. Who can resist cute foil elephants? And as good as it tastes, it's a must try! I'm a huge fan of Belgians, and this one is a great example of spicy greatness.

The beer uses three different yeasts and is packaged in a bottle that is painted to resemble cologne ceramics. The label exemplifies different phases of the production of "Delirium Tremens" and that the "Pink Elephant" was up and ready to conquer the world. The drink is well known for its high alcohol content, a whopping 8.5% ABV

8) Brooklyn Local 1

When making the way through the menu at the saucer, you will see that they have a nice selection of "big" beers. at 25.5 ounces, be prepared to share or have a designated driver.

Local 1 pours a strong gold with a large, lingering, whipped cream-like head, and some noticeable carbonation that goes away after time. Pleasant earthy fruitiness followed by spicy, herbal hops and a slight alcohol warmth. Although listed as a Belgian strong or a "strong saison," it's not overly complex. The taste gives way to more complexity, with distinct fruits (pears, apples, green grapes?), more spices (cloves for sure, pepper, etc.), and a much needed and well done bitterness. 9.0% ABV

7) Real Ale Coffee Porter

A rich, robust porter with a dry finish. Brewed with organic fair trade coffee from Katz Coffee Roasters.

I got ahold of this one the day they tapped the first keg and I was instantly won over. The smooth flavor and robust coffee taste is perfection. I smile looking at this photo knowing that I went out that same night to buy up every 6pack in town I could get my hands on. 

The only downside to this beer, or any seasonal beer, is that once you've consumed your stash, you will have to wait for the season to return. This beer is worth rationing :)

5.6%ABV

6) Live Oak Primus Weizenbock

Pours a hazy brown color with slightly purple highlights and a one-finger light tan head. The head recedes into a thin layer on top leaving decent lacing.

Smells of spicy wheat with good amounts of brown-sugar coated fruits - mostly raisins, plums, and dates but also with good amounts of banana. Tastes similar to how it smells with a crisp ending.

8.0% ABV

5) Avery Duguna IPA

This beer was the beginning of my love for IPAs and all things hoppy

Definite bite up front with very tart dry fruit. Creamy smooth texture with just the right balance of carbonation. Nice hop burn at the end and a nice presence of alcohol to remind you of the abv.
This beer was also the beginning of my love affair with Avery beers.

8.5%ABV

4) Avery Dugnua IPA (Cask)

No, it's not a repeat - it's the same beer with a different twist - it's Cask Conditioned Ale

Typically keg and bottled beers are either sterile-filtered or pasteurised or both, but beer destined for cask is simply 'racked' (poured) into the cask in its natural state. Finings are placed in the cask to assist 'dropping' the yeast giving a clear beer. Extra hops and priming sugar may also be added. The cask is sealed and sent off to the pub. In this state it is like a bottle-conditioned beer and, like bottle-conditioned beers, the beer will continue to develop for a certain period of time. 

The result is it makes an already spectacular beer even more amazing! 8.5% ABV

3) Lagunitas WTF

It's  refreshing to mix it up with a nice Brown Ale once in a while. Especially when it’s a big-ass, malty-sweet version from Lagunitas. 

Wilco Tango Foxtrot does not disappoint as a malty, robust "jobless recovery ale". Not too sweet and not too thick.

I have spent a great deal of time with Lagunitas at home - their line of craft brews is always amazing and yum. I just wish the Saucer had carried more of their great works so I could have had them as part of my 200.

7.83% ABV

2) Great Divide Fresh Hop

This beer is a hop lovers dream come true. Nice hop aroma with grassy notes, a little bit of pine.  Nothing is too overpowering. The hops are very well balanced with a nice pine and grass flavor coming through. There is also a very subtle sweetness on the finish.

Extremely drinkable.

There is something about the pure grassy taste of hops that is just pure heaven - this beer captures that essence perfectly.

6.1% ABV

1) Abita Turbo Dog

So I know.. you're thinking what is so special about Abita Turbo Dog? Well let me explain. I knew my number one beer had to be an Abita. Why? Well for that answer I would need a whole other blog post about New Orleans trips with Xtine and beer pairing dinners with Chef Jason Dady.

Abita Turbodog is a dark brown ale brewed with Willamette hops and a combination of British pale, crystal and chocolate malts. This combination gives Turbodog its rich body and color and a sweet chocolate-toffee like flavor.

Turbo Dog has been a staple at my house for years. It's always available and pairs well with meats. I love meat, and I love this beer.

 6.13% ABV

The only Abita beer I love more would be the Strawberry Harvest Lager, but the Saucer didn't carry that. I did however purchase 3 cases to last for the summer as it's the perfect "poolside" beer for the Texas heat.

My entire family loves Abita (thanks to their root beer). If you need an easy beer pairing - Abita is the way to go. They only make great beer. Restoration Pale Ale, Amber, AndyGator, Abbey Ale, sigh.. All good!

DUK #13

So if you thought I was giddy over MY FIRST DUK, prepare yourself. When I found out I would get the chance to host a second I nearly passed out at work :)

So what was different this time around? A lot! For starters, I wasn't a nervous wreck for the days preceding - and with the arrival of my iPhone4 that morning I was actually quite distracted! I took the day of off to enjoy my time and relax :)

When Jason and Josh arrived I still had tablecloth to press, but everything went off without a hitch :)


We started with Hors de oeuvres

The Fillet Mignon Meatballs were to die for (I might repeat that comment throughout - everything was simply to die for) The golden raisin coulis was the perfect accompaniment!







And then there was the wine.. Oh the wine
I kept the same rules as last DUK for my guests, all bottles had to be rated 91 or above.

I took on the Champagne. Much thanks to Ernie at Central Market for this recommendation. It was an unusual Champagne - and while this whole genre of beverages is not my favorite, I will say I enjoyed a few glasses of bubbly :)

Then came the lamb. Jason had butchered these earlier in the morning - Is there anything Jason Dady can't do?

herbs, olive oil and blood orange zest FTW!

 

 

Here they are on the platter about to be devoured.. I nearly missed this shot as they were an instant hit with our group!

Oh the wonderful carnage!

 On my birthday I had dinner at The Lodge. The King Crab tasting menu was bliss! So when the Crab Cakes with Ras al Hanout appeared I was smiling ear to ear :)

Then came one of my favorite parts of DUK. The "What's In Your Fridge" course! I had made a trip to Central Market earlier in the day to pick up regular groceries and the Champagne and my favorite foodie Mimi was there. I had her pick me out  a few fun items to "plant" in the house for this course. I had wasabi sesame seeds, Blue Monday, Peter Hook cheese, strawberry honey spread, a amazing Tri-Tip, etc.. Funny enough my Greenling box also arrived around the same time Jason did. And behold the what's in my fridge course: Lycheee, salted tomato caviar, and foaming fizzy, color changing poprocks! The tomatoes and honey used in this dish were 100% local and organic (Thanks Greenling !)

Up next we started the courses. The previous night I attended the Literary Feast dinner at Bin555 . The figs on the dessert course were amazing - I'm glad I told Jason because sure enough they made an appearance the next night in my own house! Watching Jason prep this deconstructed salad was fun! He really does make it look super easy.

 Black Mission Figs, Pickled Texas Peaches, Medjool Dates, Goat Cheese, and Watercress

The PERFECT summer salad! 






The second course won me over before it hit the table!

This dish paired amazingly well with the Angeline Pinot Noir and had more spice and complexity than any of my Thai favorite places in town. I will never be able to enjoy my spicy Thom Ka the same way again!

 


 The shrimp and avocado base was beautiful enough, but then the rich coconut milk, red curry,  and sweet peppers made it simply perfection!







Thai Red Curry and Shrimp "bisque" with Avocado and Sweet Peppers


I would love to see this dish added to the menu of one of Jason's restaurants. I'd have a new lunch spot! 

The third course was a personal favorite of mine because it involves the newest appliance addition in my home. My SousVide Supreme!

I  have been enjoying the wonders of Sous Vide cooking for a few weeks now, but when Jason emailed me asking if he could use it I was overjoyed. I couldn't wait to see what a pro could do with it. Seeing as how I have been making some pretty spectacular dishes myself as an amateur, I had no doubt great things were in store!

This is me peeking at the Sous Vide goodness!

 Free Tip! place a kitchen towel on the bags to keep them fully immersed! Thanks Jason!









This is the butter and basil poached Halibut after being removed from the sous vide water bath

 Jason prepping the halibut for plating








 And the finished creation:

Sous Vide of Halibut with Fleur de Sel, Local Summer Squash, and Basil Butter "broth"

Can you say Summer Yum?!!! 


The sous vide yukon gold potatoes were also amazingly delish!


I love Sous Vide!!! Everyone should have one!

So if you have been to a Dady restaurant, you should be familiar with Nutella. I know that is one of the main reasons he won me over years ago! 

The final course:

Strawberry Shortcake with Nutella

and yes, I licked the bowl!

And let's not forget the awesome wine! My guests did not disappoint!

Kendall Jackson Reserve Chard
Angeline Pinot Noir
Thelema Cabernet Sauvignon
And the Jackson Canadian Ice wine

I also want to take a moment to highlight our other favorite part of DUK. While Jason is a known superstar, Josh his right hand is equally amazing! We host a lot of dinner parties at the house, and he puts my host skills to shame! With a smile on his face he is there every step of the process making sure everything is just perfect!

And he also doubles as our favorite server at  The Lodge.. Go see him and ask for the tour! He is an expert!



 
I really do think Josh has the best job in the world! We are all envious!

This shot was taken after a taste test of the amazing lamb baby back ribs! Our favorite Pic of the night!

I have so many wonderful friends, and I wish I could have shared this experience with them all the first time around, so it was amazingly cool to be able to open up the invitation to some new faces.

I still have friends who have yet to experience the wonder of DUK so I plan on attempting to win another date in the future! DUK has become my favorite thing to do with friends and food.

Thanks again to Chef Jason Dady for another night filled with foodie bliss, great wine, good friends, and memories we will never forget!

Run Baby Run

I used to be the girl who only ran when she was being chased. I started running after a good friend inspired me to try a 10K trail run. Looking back I guess I should have started with a 5K, but I am also an overachiever. With just 2 short weeks I to train I pulled out some sneakers with a trace of tread left on them and started running laps in my neighborhood.

Much to my surprise, I did finish that first race, a nighttime trail run in the woods with a lamp on my forehead, and I finished it in under 2 hours (which to me was the biggest surprise of all)

Once I realized running was fun, and had a bunch of great side benefits like getting me back into my skinny jeans and the adrenaline super highs that come after a good long run, there was no turning back.

I went from skinny jean runner to running because it meant I could work on my Flying Saucer plate and not worry about the calories it takes to consume 3 beers in one sitting. Now I run because it truly makes me feel incredible. I run because it makes me feel strong and confident and I feel like I can take on anything.

My running tips:

1. Music

There’s nothing like running through your neighborhood at the crack of dawn singing along to Bad Religion's "Sorrow" as loud as you can.Your neighbors will thank you for being such an awesome role model and motivating them to get out of bed early and run too. Even better, add the Nike+ chip to your Nano or iPhone set up. Their interface is a motivation tool in itself, and will help you track your distance and speed in real time while you listen to your favorite tunes.

2. Shoes

This is a lesson I learned the hard way. That first run, I ran on seven year old kicks that should have been thrown away long ago. I slipped, I fell and I should have come out a lot worse than I did. I was lucky. You need good shoes and insoles. Find your local running store and let the pros find what's best for you. Try on a few different styles and feel out what you need. I started with a pair for street and a separate pair for trail. There's a big difference between the two. And SuperFeet !!! These insoles are the best thing ever - not only for running shoes, but also for my Chucks :)

3. Clothes

Cotton is not your friend when you are running. Socks especially. I love my Injinji Toe Socks and can't imagine running without them. You don’t need a huge running wardrobe – just a few key items can make running more comfortable. A good running bra is also key for us girls. I went through at least a dozen before falling in love with the Victoria Secret Ipex Bra. 

4. Train for Something

Whether it’s a 5K, a 10K, half marathon or marathon, running with a race in mind is a way to give your runs some purpose. Having a race date scrawled on the calendar can be all the reason you need to drag yourself out of bed and tie your sneakers get yourself out the door first thing in the morning. I average one race per month, and keep my calendar booked at least six months out. It's also important to note that the earlier you register, the cheaper the fees are (and less likely to sell out)

5. Peer Pressure is Good. mmmKay?

Humans are social creatures. We tend to pick up on the habits of our peers. The more you hang out with runners, talk about running, think about running, the more excited you’ll become about running.That peer pressure motivation will keep you going even on days you don't quite feel like it.

6. Run All Year

I’ve been running for just short of a year now which means almost all four seasons. Running in the heat of the summer makes me long for the days of cold wind and black ice. Winter running makes me look forward to blistering heat, sunburn (and most of all the joy of jumping in the pool when I'm done to cool off). It’s all about perspective. Keeping up with it makes all the difference.

7. Rest

Rest and recovery days are just as important as training days. I started with running 7 days a week, but quickly found I did much better when I ran no more than 3 days in a row. Balancing out down days with strength training and stretching is awesome. I like to do a little P90x, yoga, and roll on my Arrosti roller in-between my runs. It keeps me tuned.

8. Eat Your Veggies AND Carbs

Forget diets - you need fuel to run. It's also important to make it good fuel. Just like I don't fill my car with "regular" gas, I refuse to fill my body with crappy food. My favorite pre-race meal as of late has been raw oysters, and a high carb such as gnocchi or a loaf of fresh baked bread, and a glass of red wine. The veg is also important as a full time supplement. What do bunnies eats? Grass. How to bunnies run? Fast. Enough said.

9. Run Fast

My favorite training program right now is Hal Higdon.  He says, if you want to run fast, you have to run fast! Incorporate some speed work into your running routine to make things more interesting and before you know it you’ll start to notice your regular runs are getting done in less time. The #x 400's are where I found my speed. I started pushing myself to sprint in my regular runs at least 400m, which then turned into "at least a mile". Using this method I completed my first half in just over two hours (well under the 4 hours I was expecting never have run one before)

12. Run Slow

It took me a while to figure this out, but there’s a lot to be gained from running a slower pace. Be the bunny, but be the turtle too. Turtles eat weeds and they’ve got lots of endurance to go the long haul. Run slow to run long.Keeping a steady pace is way more beneficial than using up all that speed at the start. I like to run races from the middle to the back of the pack. That way I can set my sights on a few people and give myself mini goals along the way to "pick them off" as I run. With each pass I find myslef motivated to keep ahead. Granted others have the same goal and it can start a giant game of leapfrog on the course, but that's distraction from the task at hand, and for me - a real plus!

I love running. I love the challenge. What's up next? The Corpus Christi Beach to Bay Marathon Relay and I can't wait!!!

26.2 miles - 6 person team = fun fun fun!

If we can finish this one, perhaps I can convince enough people to join me on the Capitol to Alamo relay? 

143 miles from the state Capitol in Austin to the Alamo. I want to run!

OMGWTFBBQ!

quick update on cool stuffs from recent times:

Still working on my Flying Saucer Gold plate for 200 beers.

I have made it to 146 and counting.

Summer is a great time for trying new beer

I am loving The Pinkus Organic line

Still in love with any and all Avery and Abita Beers (plus it's strawberry harvest season) - Abita Dinner at Bin 555 was delish can't wait for the next one!

And Real Ale in Blanco Texas can do no wrong - The Devil's Backbone is so yummy!

It's also the perfect time of year of grilling by the pool.

This was last weekend - BBQ chicken and grilled artichokes - also did a grilled "yardkill" veggie pizza and a few apps.

The pool is all sparkly and awesome right now. As long as this weather holds out it's going to be a great summer!

We had a blast at Cornyation this year. I figure if you're only going to do one Fiesta event a year this is definitely the way to go!

And I chopped off all my hair and donated 20" to Locks of Love :)

I love the new cut and my hair went to a great cause!

I ran my first race post cut and it's the best thing ever - no more ponytail issues!!!

Oh yea - and I finished my first half marathon last month - and have upped my racing schedule to 2 races per month.

Up next Beach To Bay Marathon Relay!!!

Life is good!

Are you RegE?

Pun stolen from employee announcement. Please don't "pun"-ish me :) 

If you work in the banking industry, by now you should be knee deep in Reg E preparations. 

What is Reg E?

The Federal Reserve Board has issued new rules for Regulation E which will give consumers the right to limit the overdraft costs associated with ATM and one-time debit card transactions by giving consent or opting-in to the program.  Financial institutions must comply with the new rules by July 1, 2010. Expect that letter in the mail if you haven't received one already. Reg E was designed to protect the consumer, but it's also very confusing. How many of your members really understand how their checking account works, much less read what you mail them?

A few weeks back, Bank of America announced its plans to eliminate overdraft fees on debit-card purchases in response to the Regulation E changes. Bank of America customers will no longer have to pay $35 in fees to purchase a $3 cup of coffee if they use their debit card. Their transaction will be denied at point of sale if sufficient funds are not available. However, BOA customers will still be able to withdraw funds from an ATM and incur the fee. They will be notified and signal agreement to the charge at the ATM similar to the normal ATM fees you see today.

BOA isn't the first to announce such a change, and it won't be the last. With Regulation E changes, financial institutions will see overdraft fee revenue decrease and as the Regulations keep piling up, that affects the bottom line. These changes cost the FIs a great deal of money and time to implement. In addition, according to the Reg E mandatory Opt In rules, members who do not respond will automatically be set to an "off" status starting July 1.

Starting July 1, checks and recurring ACH payments will not require an opt-in for NSF fees. POS/Debit and ATM transactions will require the customer's consent.

So assuming an appx $3.26 billion in NSF fees, $1.82 billion will be in flux and will be determined by how many members opt-in.That's a lot of money left hanging under a "?"

Not all members who have Courtesy Pay use it today. In . In fact at our institution an estimated 17-20% of our Courtesy Pay users make up over 80% of our fee income for Courtesy Pay.

 It's amazing to see how some members rely on this service as a solution to avoiding the high costs and fees of Pay Day loans and credit card advances.

Why use courtesy Pay Services?

By the time a member endures the embarrassment of "bouncing" a check, they have a negative feeling about all parties involved.On the other hand, if you pay the balance, your member will thank you for taking care of them when they needed you most. They will gladly pay the same fee you currently charge and understand that you have provided them with a valuable courtesy.  In addition, when a member faces an emergency, they have immediate access to funds when they need them. Courtesy Pay is not a loan, it's a service offered as protection.

Interesting Statistics

• 89% of Americans do not reconcile their checkbooks.
• 11% of Americans who do reconcile their checkbooks - about 1/2 only do it once a year.
• Debit cards have increased errors in checking account balances on the member's personal checkbook records - leading to more overdraft situations.
• Merchants high check returned fees discourage customers from using checks. 

So long story short - I am in the middle of Reg E prep to code our Credit Union into compliance. Long days and long nights spent developing solutions that work for our members and our business alike.

/start geek

I started with a demand script that is subroutined from Teller Tran and Acct Mgr work areas that requests the employee gather the opt in answer form the member at the point of interaction.

We ask 4 questions, including ACH and draft options to prepare for future regulatory requirements.

The signature and answers are captured by SymForm and sent to imaging.

The answers are recorded to the share level in a interim solution tracking record.

When the patch is applied to production on July 1, the batch jobs and parameters will use the answers at the tracking level to interpret how to apply the Courtesy Pay Service.

When we load the 2010.00 release we'll move the tracking answers into the share record.

we are using the 0 and 2 options - we are not turning off NSF fees, only CP fees, and not changing our auth logic

Affecting authorizations is an adverse action and would require additional member notification

This plays more for us due to our uncollected funds option that combines with CP options for a total ODT/CP amount. We offer this as an optional service to our members.

uncollected funds = any pending ACH deposits or check holds

EX: you have an incoming ACH warehouse item for $1,000 and a CP limit of $300 for an overall combined ODT of $1300 even if the member opts out of the one time debit, they know that they have funds incoming and if they have uncollected funds service, they want their transaction to go through. The auth and post take place separately, on average about 2-3 days apart, and in most cases the money from the ACH will be posted at the time the merchant sends the debit through to post. If it doesn't, and the member does not have the funds they will be NSF, and a fee will be assessed (for the NSF)  

This is all based on our mgmt's interpretation of the Reg, and the final rulings they are interpreting from.

/end geek  

 

I've seen lots of different interpretations lately, such as you can't get the opt in/out answer without having your program in place, or if they opt out of CP you can't charge NSF either. Luckily in our IT dept, it's not our job to interpret and make the rules, we just get the awesome job of coming up with creative solutions to make the system do what Senior Mgmt wants it to do. (which is an honest, not sarcastic comment - I kinda enjoy the brain exercise when Regs cause all this fuss) 

Long story short - Reg E is my life until July 1 and you should answer "yes" to your Opt In request when your receive it if you want to be protected. This is my advice for these who are familiar with their finances. If you haven't balanced your checkbook, or live paycheck to paycheck - you might want to rethink your situation. Courtesy Pay is not for everyone, and like anything in life, can be abused. Be smart - get informed.

Lost 6x2

It wouldn't be a new season of Lost without a Dharma Party!