Bits and Bobs – On Our Day Off

Every-once-in-a-while, Lydia and I have the same day off. Most often it happens to be a weekend day, and there are all the weekend tasks to manage that don’t get managed during the week.
This week, we fortuitously had a week day off together. And somehow it just didn’t feel right to run a bunch of errands and do a bunch of chores.
I did have an appointment early in the morning, and as luck would have it, I locked my keys, and phone in my car. Great way to start a Monday. Luckily Lydia was able to come to my rescue, and I decided we needed to grab some breakfast, as thanks.

Best Chicken and Waffles in the state.

We found ourselves at Pig and a Jelly Jar, for some of the best Chicken and Waffles in town. I got the Creole Pork Belly Benedict, which was almost as good as the Chicken and Waffles.
Now, granted, I have only been there twice, but each time I have been impressed. Plus, they serve tea from their neighbor The Tea Grotto, and local coffee roasted by the gents at Charming Beard Coffee.

Creole, Pork Belly, Benedict… Don’t mind if I do.

We finished breakfast, or brunch, with enough time to head home for a little down time. We popped in a movie, which really is code for a nap.
We had a schedule to keep and soon we were out the door on our way up the canyon to tour the High West Distillery and enjoy some tasty victuals (pronounced vittles) at the restaurant there.
The distillery tour was pretty interesting. Cue the science geek in me. After reading Michael Pollan’s book, Cooked, I have been all kinds of interested in all things fermented, not so much that I want to try it myself; it still seems a little daunting. But the process of distillation is just an additional step above and beyond the fermentation process, with a lot of chemistry, and yes, math involved. But more to come on this later.

Secret Formula?

We finished the tour in the restaurant and started with the deviled eggs with candied jalapeno bacon and cauliflower relish, and shishitos, a Japanese pepper, served tempura, and also in a honey and soy glaze. I think we could have eaten just those dishes. But I ordered the Utah Trout, which was perfectly cooked, served over a apple and radish salad with winter greens. It was pretty tasty.

Candied Jalapeno Bacon in a Deviled Egg

Lydia got the Schnitzel, served with a caper butter sauce, which was also fantastic. And of course we couldn’t leave without trying the Cobbler. Apple, rhubarb and wild berries topped with a biscuit topping and of course, ice cream which Lydia grudgingly ate all by herself.
With all the snow falling, it made for a perfect day in our little ski town in the mountain, and it was an even better day because I got to spend it with Lydia.

Greg