As any good American knows, the day after Thanksgiving is the real holiday. Finally all of that pesky family time and thankfulness is out of the way and Black Friday is here. You’re probably just waking up or just arriving home from a morning of shopping, deals and hopefully minimal trampling. Either way, there’s a fridge full of leftovers that aren’t going to eat or artfully arrange themselves. Instead of just throwing everything on a plate and recreating last nights dinner, we decided to try something a little different this year and make “turkey eggs”. keep reading...

Turkey Day is over but your fridge is likely still filled with leftovers. Instead of making ourselves a Gobblenator, like we did last year, Kevin came up with a way to combine brunch and Thanksgiving this year. Without further adieu we present you the Gobblette, the most American omelet you ever did cook (and eat).

First off, heat up a plate of all the leftovers you want to eat in omelet form. We opted to go with stuffing, creamed spinach, corn soufflé, ham, turkey and cranberry sauce on the side. keep reading...

After every long brew day, most homebrewers end up with two things: a fermenter full of liquid that is hopefully on it’s way to becoming a delicious brew and a great deal of spent grain that normally winds up in the garbage. Although some breweries have arrangements where they donate their spent grain to local farms for animal feed, this is not practical for most homebrewers and the grain winds up going to waste. However, many delicious recipes can be made from it. We were actually able to make these muffins while we were brewing our beer/cider hybrid, which is one of the many benefits of having a brewing partner. The entire process probably took about 40 minutes, tops, and gives you a delicious snack to enjoy after a long and tiring brew day. Enjoy! keep reading...

This Saturday, March 9, Nassau Coliseum will be hosting its 7th annual Spring Craft Beer Festival. There will be over 50 brewers from Long Island and across the country in attendance pouring 2 oz. samples of their beers. There are two sessions (12:30 pm-4:00 pm and 5:30 pm-9:00 pm) and tickets are still available though the events website. We attended the event last year and were able to sample brews from many of our favorite commercial breweries, but home brewers are fairly represented as well. LIBME (Long Island Beer and Malt Enthusiasts) will have a table at both sessions where home brewers from the club will be pouring their creations. On tap will be Saint Remo, a modern day gruit that Beer Loves Company brewed in collaboration with our friend Frank of “Big C” brewery. keep reading...