Showing posts with label alcohol. Show all posts
Showing posts with label alcohol. Show all posts

Wednesday, December 28, 2022

Book Review: Barstool Theology by Trevor Gundlach

Barstool Theology: Crafting the Good Life by Trevor Gundlach

In his monumental series The Theology of the Body, St. John Paul II develops a theological understanding of human sexuality based on Biblical texts and human experiences. At one point, he muses that a Theology of the Body might be developed for other aspects of human life. Although author Trevor Gundlach does not draw a connection between the Theology of the Body and his theology of alcohol consumption, perhaps a link could be found. He certainly follows the example of using Biblical texts and human experiences.

Having worked as a campus minister and a theology teacher, Gundlach has discussed college drinking habits and how they effect students with young people. Developing virtuous habits for drinking alcohol is tricky so Gundlach breaks it down into several categories by doing the popular philosophical thing, asking questions.

The first question is "With whom do you drink?" and gets into Aristotle's division of friendship into three types: the useful, the pleasurable, and the virtuous. A useful friendship is based on reciprocal needs--my car mechanic needs money and I need a fixed car. A pleasurable friendship is based on a common leisure activity, like a tennis partner. A virtuous friendship is based on a common desire for moral improvement, like a book club studying serious texts. If your drinking buddies are strictly there for the alcohol, that's a pleasurable friendship (obviously, you can't be friends with alcohol). Can there be a virtuous friendship that involves alcohol? Gundlach says yes, when the goal is to build communion with friends, not to get hammered. Your drinking partners don't define your attitude toward alcohol but they are a strong indicator.

The second question is "What do you drink?" A lot of college students go for the cheap and the plentiful, not the flavorful and the satisfying. Gundlach argues that drinking craft beers is a better way to go, to appreciate the work that is put into the beer and to savor a richer experience. Tastes can change and expand when drinkers move away from fizzy, cold lagers that are only palatable when they are fizzy and cold. Such a shift already moves away from the goal of getting drunk and toward the goal of appreciating the drink and, more importantly, the comradery it produces.

The third question is "When do you drink?" For college students, the answer typically is "the weekend." Along with drinking one type of beer, college students stereotypically focus on one type of purpose. Gundlach discusses the seasons of beer, with lighter brews being refreshing in summertime and heavier brews being warming in wintertime. On a hot day, a porter or a stout may not fit well. Appreciating changing seasons brings a fuller sense of the ebb and flow of life, with the springtime rejuvenation of the earth and the fall's going back to slumber. This cycle of seasons mirrors the cycle of life and death.

The fourth question is "Why do you drink?" This question is the heart of the matter. Gundlach develops a theology of celebration. Drinking is not to get wasted or experience an altered state. At its best, alcohol enhances a celebration, though a drinker should be celebrating something in particular. Building community by celebrating other persons is a great way to transform the "partying" mentality into a virtuous mentality. 

The book ends with a fifth question, "How can you transform the way you drink?" This section is a list of practical actions or reflections that are referenced earlier in the book. In fact, the earlier points actually say, "Turn to page XX to learn about YY." It's almost more like an extended appendix than its own chapter. I'm not sure of the value in keeping the various exercises separate from the chapters in which they are referenced. I did not re-read the final chapter after having flipped back several times.

The book has a lot of interesting ideas and blends them together in a creative and engaging whole. Gundlach writes especially for the college-aged crowd, but his reflections are valuable for all ages. He does a good job bringing in philosophical and theological concepts. They are wedded to practical attitudes about the consumption of alcohol that foster a much better, more virtuous relationship to intoxicating beverages.

Recommended, especially if you are a drinker.

Wednesday, June 10, 2020

May 2020 Cute Kid Pix

More pictures that didn't make their own post...

The local BSA Scouting council had a virtual 5K race. The boys were supposed to run in their neighborhood or around their house or on a treadmill or some other creative way. We found a 3.1-mile route in our neighborhood and my son ran it in about 33 minutes! Check out the start/finish video:



In at-home school-art news, my youngest son recreated his face with found objects.

He really doesn't have white hair

Another art project had him creating a bug using household items to create the outline.

Creating an outline

The teacher encouraged students to add patterns and facial features.

Finished product

I used some leftover produce from our Cinco de Mayo box to invent a new drink. Mixing the fresh juice of a lemon, a lime, an orange, and some coconut rum sounds like a great idea. At least it did to me.

Four simple ingredients

An attractive-looking drink

Sadly, it did not taste good. The lemon and lime sourness overpowered the other ingredients, creating a beverage that was easy to swallow but tough to drink.

Monday, October 8, 2018

Cute Kid Pix September 2018

More pictures and videos that didn't make their own blog post!

My son is having lots of fun learning new songs on his saxophone.



We went back to the library for a story time with the theme of "body." One of the songs we sang was the ever-popular Head, Shoulders, Knees and Toes. The craft involved scissors, crayons, glue, heads, shoulders, knees, and toes.

Gluing the labels he cut

Yellow for the head

I was given most of the coloring job

The cub scout pack kicked off their popcorn sales with a "pie in the face" for the cubmaster from each scout who promised to sell at least $75 worth.

Bits of pie flying through the air

In the greatest horrific pumpkin spice discovery ever, I saw Bailey's Irish Cream has joined in. Yikes!

Bailey's?!?!?

I took the elder son to another Nationals baseball game. I received another pair of tickets for giving blood (post on that to come soon). The game was on a Saturday at 4:05 p.m., so we had dinner at the park. The Shake Shack line was too long so we went with barbecue.

View from our seats

BBQ beef and pork with cornbread and beans

The usual mascot race

The George Washington mascot won the presidential race that they have at every home game. The Nats won against the New York Mets, 6-0.

I Kickstarted the game Tiny Epic Zombies which was supposed to come at Halloween. Well, the delivery came a month and a half early and it was exciting to open the package.

Orioles fans open the package

Game mat!

Reading the back of the box

Checking out components

I'm sure a review will come soon!

Monday, February 6, 2017

Wine Tasting

For Christmas, we received a wine rating and set of bottles gift. We put in our promotion code on line at Tasting Room's web site. They mailed us a sampler set of wine bottles to determine our tastes.

Fancy box

Inside the box

I should mention the mailing package had an interesting disclaimer:

Hmmm...

We followed the handy instructions included in the lid of the box.

Go online, drink, and rate, what could be easier?

We tried the whites and weren't too impressed with them. We moved on quickly to the reds. The sampling reds were Trilus Pinot Noir (California), Chateau de Win Bordeaux (France), Le Ruse Renard Cotes du Rhone (France), and Bull's Head Red Wine (California). We used the handy mat to mark which wine was in which glass.

Rating the four reds

This picture looks a little weird to me, have I been drinking too much?

Our favorite of the bunch was the Pinot Noir (though we did like the other ones), which gave us some interesting feedback...

Wait, what are you saying about our tastes?!?

After submitting our reviews, the web site generated a list of bottles to send us based on our feedback. Feeling bad about the white wines, we substituted in a Riesling for one of their recommendations. The shipment came quite quickly and with a similar disclaimer on the box...

More thorough instructions

First level of the box

Second level of the box

The box they sent to us included Nohemi Cotes du Rhone (France, 2014), Mythmaker Sangiovese (Italy, 2015), Chulengo Cabernet Reserva (Chile, 2015) Lustra Semi-Sweet Reisling (California, 2014),  La Foret Pinot Noir (France, 2015), and Carrete Cabernet Sauvignon (Chile, 2015).

The usual suspects

Of course, we do have to finish our open wine before we dive into the new wines. We are sure to start in on them very soon.

Is this why our tastes lack "subtlety or nuance"?

Thanks Nate and Helen for a wonderful gift that we will keep enjoying for quite a while!

Saturday, August 2, 2014

More Chartreuse Drinks

I finally tried out some of the other Chartreuse cocktails I mentioned on a previous post. Here's what I found...

Green Glacier ingredients
GREEN GLACIER from here
2 ounces brandy
3/4 ounce green Chartreuse
1/2 ounce white creme de cacao
2 dashes Angostura bitters
Stir with ice. Strain into chilled cocktail glass.

While this seemed on paper like it would work well, in practice it was not a drink worth drinking. In fact, I did not finish it. The white creme de cacao seemed to curdle a little bit in the mixture. The flavors did not blend well and wound up being unpleasant to me.

FLAMING DRAGON from here
1 oz. Green Chartreuse
1 oz. Bacardi 151 Rum
Mix together and light on fire. Let the drink sit for about 10 sec. Blow out (optional according to the web site, though I don't see how you can drink it if it's still on fire, especially if you, like me, have facial hair).

It's certainly entertaining to make this drink. Burning off the alcohol helps cut the bite. The taste is nice but this is definitely more of a show drink than a serious drink. It makes a nice flame:



I've concocted my own drink for which I need to make up a name.

1 oz. Green Chartreuse
7 oz. ginger ale

This is a tasty blend of flavors bringing out the best of the Chartreuse and the ginger ale. Yummy!

Wednesday, June 11, 2014

Calvados Recipes

Calvados is an apple brandy made in the Normandy/Brittany area of France. I bought some to try and it had a recommended recipe on the back:

Ingredients
Jack Rose
  4 cl Calvados Pere Francois VS
  2 cl jus de citron
  1 cl sirop de grenadine

Shakez ces ingredients et servez dans un verre a cocktail!, which according to Google Translate is "Shake well these ingredients and serve in a cocktail glass!" Also, 4 centiliters is about 1.35 ounces. For my drink, I combined 1/2 oz. of grenadine, 1 ounce lemon juice, and 2 ounces Calvados. The recipe doesn't mention ice so I tried shaking it without ice and it tasted alright. It's still got the sharp brandy flavor but the lemon juice and grenadine give it some complex tastes I like. 

I tried it another day with ice and it is not as good. I guess the recipe left the ice out for a reason!


I thought I would invent my own recipe based on my recent travels.

European Union
  1/2 oz. Raki (after dinner wine from Crete/Greece)
  1/2 oz. Limoncello (lemon apertif from Italy)
  1/2 oz. Calvados (apple brandy from France)
  1/2 oz. Lewza Liquor (almond apertif from Malta)
  1/2 oz. Unicum Zwack (alcoholic poison from Hungary)
  1/2 oz. Jura (whiskey from Scotland)
  1/2 oz. Green Chartreuse (herbal liquor from France)
  1/2 oz. Porto Calem (dry port from Portugal)

Actually, this sounds like such a disaster that I should rename it "The League of Nations." I have not made this drink, nor do I recommend it.

To apologize for the above invention, here are some cute pictures of the kids from France:

L is blinded by patriotism

Some shop was playing Gangnam Style and J danced

Tuesday, December 31, 2013

Christmas Cheer (the Liquid Kind)

There weren't too many novelty Christmas beers this year, but I drank what I could. I'm sure I'll try something new for New Year's Eve tonight! Here's a few quick reviews...

First up is Bah Humbug from Wychwood Brewery. According to Jeff Drew, head brewer, "Brewed with the choicest hops and malt, lightly spiced with cinnamon, this is a rich ale complemented with subtle tones of dried fruit. To those who say the spirit of Christmas is a thing of the past - we say Bah Humbug! Don't be a miser - go on!...Enjoy yourself!"The flavor of cinnamon is dominate but not too overpowering. It's enjoyable but I like their Gingerbeard better than this, which is dominated by ginger. The flavor does have a nice festive quality. Half a liter is too much, this is best shared.

Second is Santa's Tipple from The Great Yorkshire Brewery. The label describes it as "A winter warmer from God's own country. A premium beer infused with vanilla, chocolate, orange and star anise." It is a very pleasant brew with great flavor. None of the flavors dominate, so the blend is good. A great drink for the cold weather.


Sadly, that's it for this year.

Thursday, May 23, 2013

Cretan Drink

Most every country has some local brands or styles of alcohol, and in the interest of informing my public, I did some research on Crete. Oh, the sacrifices we make!

As in all countries, there is a brand of beer that is the popular local brew. In Crete, this brand is Mythos, whose name fits with the Greek penchant for mythology. Unfortunately, the beer is not legendary. Like other popular local brands, Mythos is an unremarkable lager. I also tried Finkbrau, which was an unimpressive German import.

Finkbrau and Mythos, take a pass if you can!

More appealing is the local wines. We tried a few bottles from the stores and often had wine with dinner when dining out. Red wines were our preference. Some restaurants had local or even home-made wines, which were all lovely.

Local yumminess

The surprise for us was the after dinner wines, known as raki in the local lingo. Raki is distilled from the grape stems and seed husks and is as strong as the producer wants it. Often it's made locally. It can be flavored with herbs or honey. If anise seed is used, the result is called Ouzo, which is potent and palatable.

Our airport acquisitions

It's best served chilled, as I discovered at home. The honey version has a good blend of sweetness and punch.

Our next trip will be to Belgium, so the alcohol paradigm will shift and the beers will be good while the wines will be unremarkable. At least, that is my prediction!

Monday, May 14, 2012

Book Review: Scotch: The Whiskey of Scotland in Fact and Story

Scotch: The Whiskey of Scotland in Fact and Story by Sir Robert Bruce Lockhart, K. C. M. G. Putnam and Company, 1974, 184 pages, $19.74 US.


Brief overview of content:

Being a fine Scotsman, the author discusses the history of scotch whiskey from the early days as the drink of the people in the Highlands of Scotland, where if not everybody, at least every town had someone distilling the aqua vitae beloved the world over. He chronicles the times of repression and taxation, when stills were hidden and whiskey was smuggled all over the country. With the invention of the patent still (allowing a more industrial production) and the popularity of blended whiskeys, the 1800s saw the rise of popularity of scotch whiskey outside Scotland. Initially it was promoted in England and then to the rest of the world. The rise of the "big five" distillers (Dewars, Walkers, Buchanans, Haigs, and Mackies) is chronicled with charming details. The impact of consolidation in the Distillers Company Limited (which the big five managed to avoid) is described along with various conflicts over what should count as whiskey. The author clearly favors "Scotch malt whisky which is distilled in Scotland in a simple pot-still from a mash consisting entirely of malted barley." [p. 3]
The 20th century history is also chronicled, with the impacts of two world wars and American prohibition being the main events. The book was written in the 1950s, so much of the recent history is not covered.

Author overview:

Blurb from the wikipedia article: Sir Robert Hamilton Bruce Lockhart KCMG (2 September 1887 – 27 February 1970), was a journalist, author, secret agent, British diplomat in Moscow and Prague, and footballer. His 1932 book Memoirs of a British Agent became an international bestseller, and brought him to the world’s attention.

Recommendations:

1. Read cover to cover vs. consult as needed.

The book is an entertaining read throughout and I would recommend reading the whole thing. If you are doing a school report on the real Johnnie Walker, you could use the index in the back which is pretty thorough (it has ten entries that start with the word "whiskey," though none with the word "Scotch." The author probably assumes they're synonyms).

2. Readability.

While the text is not challenging, some information is assumed. The author refers several times to "The Forty-Five" as if it is some famous event, set of people, or vinyl record everyone knows about. This last joke is, of course, lost on most young readers, who probably assume music comes from iTunes, or, if you are desperate, actual musical instruments and singers. But I digress. Now that I am writing this review, I've googled it and found out what it is--the Jacobite uprising of 1745 attempting to restore the Stuarts to the throne of Scotland and England.

3a. Helpful to a parent?

The book is full of entertaining anecdotes about the colorful people involved in the whiskey trade which might make for good bedtime stories, though they may be too entertaining for the child to fall asleep.

I feel compelled to share one personal family story. My eldest brother had some tough times when he was teething as an infant. My mom asked for some advice and one of the neighbors recommended a little whiskey to soothe the aching gums. The neighbor meant to tell my mom to rub some scotch on his gums; instead, she gave him a little shot in his bottle. He slept soundly for 24 hours! He grew up perfectly normal (at least, more normal than me), so no harm done.

3b. Helpful to a hopeful distiller?

While the process of distilling whiskey is described, it is not done in enough detail to recreate Scotch without a lot of trial and error. Also, the author is highly in favor of locally made whiskey, so unless you live in Scotland (preferably the Highlands), the book may be discouraging.

3c. Helpful to a drinker?

Having recently gone to a Scotch tasting hosted by a Highlander, I can say that the book didn't cover much of what we drank. Glenlivet was the only one I recognized from the book. The Scotchs were all single malts from the Highlands (with one from the Lowlands that the host called "breakfast Scotch"). The history is pretty interesting and made for some good cocktail party conversation fodder.

4. Did we use it?

We have not put the book to use, alas.

Sample text

On the medicinal use of Scotch whiskey:
Although whisky, in the Highlands at any rate, is still regarded as a spirit not to be adulterated or tampered with, I must admit that there were and are receipts for its use as a medicine and also for the final glory of a feast, receipts far more ancient than the blended whisky which we drink to-day. Of these the best known are toddy and Atholl borse. Toddy, excellent both as a cure for cold and as an elixir of life, requires careful preparation. The ingredients are sugar, boiling water and preferably a well-matured malt whisky. First, you heat the tumbler with warm water and, when the glass has reached a comfortable temperature, you pour out the water. Then into the empty glass you put two or three squares of loaf-sugar and add enough boiling water--a wine-glass should suffice--to dissolve the sugar. Then add a wine-glass of whisky and stir with a silver spoon; then another wine-glass of boiling water, and finally to crown this liquid edifice top it with another wine-glass of whisky. Stir again and drink the contents with slow and loving care. As a cure for cold, take your toddy to bed, put one bowler hat at the foot, and drink until you see two. [p. 14]

Sunday, March 18, 2012

Naughts and Zeds: Drink Driving

This is the beginning of an on-going series of posts about the interesting differences between American English and British English. Americans say "zero" while Brits say "naught" and the last letter of the alphabet is "zee" in America and "zed" in the UK. Stuff like that. Today's topic is especially relevant for any post-Saint-Patrick's-Day revelers who had too much green beer.

Americans and the English refer to driving while intoxicated with slightly different terminology. In America this is referred to as "drunk driving" while in England they say "drink driving."

The English generally have a much lower tolerance for drinking and driving. As in zero tolerance. The advice we were given was you shouldn't drive if you have any alcohol at all. The advice makes sense, because even if you aren't legally impaired, you still are affected by the alcohol that you drink. You don't have to be drunk for your performance to be impaired. If you are busted, the fine is £5000 and comes with a twelve month driving ban and a criminal record. Check it out at the government web site. Also, they have a video that's quite direct about the consequences.

Americans have more of a "know your limit" attitude towards drinking and driving. If your blood/alcohol content is over a certain level, you are considered "drunk" and can be in serious trouble (British law enforcement also measures the alcohol content of your breath/urine/blood). How much trouble is often dictated by local or state laws, so there's no standard penalty across the United States.

While the "designated driver" (someone who doesn't drink and so is fine behind the wheel) is popular in America, so is our independence. If only one person was in the car, it's hard to have a designated driver and a drinker. Carpooling is an excellent way to pool resources and avoid getting into trouble. Another solution sometimes available is a free taxi ride provided by local government or a non-profit agency.

So if you are in America, drink responsibly and you won't be in trouble for drunk driving; if you are in the United Kingdom, don't drink at all or else you'll be in trouble for drink driving.

Saturday, March 17, 2012

Chartreuse the Liqueur, Not the Color

From Wikipedia
What a happy discovery to find that Chartreuse is not just a color but is also a fabulous liqueur made by Carthusian monks in France.

The monks originally came across the recipe for this liqueur in 1605. It was described as an "elixir of long life." The monks began making it for medicinal purposes (at 55% alcohol, I can see how it has potent properties). It can still be bought in small, concentrated quantities for just that purpose, though probably no reputable doctor would prescribe it. The recipe was altered in the 1760s and the monks went through a long history of being banished by the French government and coming back to reestablish production. Read more about it at Wikipedia.

The distinctive green color is from chlorophyll. The name is from the monastery where it is produced, i.e. Grande Chartreuse. This is the head monastery of the Carthusian order. Also, it was the monastery featured in the documentary Into Great Silence.

Here's some recipes I've tried with the blessed stuff:

CHARTREUSE SOLEIL "Sunburst" from here
1 part of Green Chartreuse
6 parts of orange juice
Serve over ice in a long glass

This drink is like a liquid form of the smell of freshly mowed grass or fresh cut herbs. There's no hint of mint, only the refreshing feel of being outdoors on a fine spring day. I found this very enjoyable and would make a great summertime cocktail.

CHARTREUSE TONIC from here
1 part of Green Chartreuse
9 parts of tonic
Serve over ice in a long glass

If you like tonic water, you may like this drink. I don't like tonic (which I forgot) so I didn't like this drink. Anybody want five 12 oz. cans of tonic water?

GREEN CHAUD “Chartreuse Mousse" from here
One teaspoon of Chartreuse in a mug of hot chocolate

This version of hot chocolate is very nice. The chocolate brings out the mint flavor of the Chartreuese, but the other herbs are floating around in the background leaving a delightful impression on your tongue. This drink is quite popular at French ski resorts, if word on the internet can be trusted.

Here are other drinks I haven't tried yet but will soon. I wanted to include them (hopefully a video of the Flaming Dragon), but I needed something green for the blog on St. Patrick's Day.

FLAMING DRAGON from here
1 oz. Green Chartreuse
1 oz. Bacardi 151 Rum
Mix together and light on fire. Let the drink sit for about 10 sec. Blow out (optional according to the web site, though I don't see how you can drink it if it's still on fire, especially if you, like me, have facial hair).

GREEN GLACIER from here
2 oz. brandy
3/4 oz. Green Chartreuse
1/4 oz. white creme de cacao
2 dashes Angostura bitters
Stir with ice. Strain into a chilled cocktail glass.

We would have done this already if I could find white creme de cacao. The search goes on!

If we survive both a green glacier and a flaming dragon in our home, I will report accordingly on the results.

Tuesday, November 1, 2011

Home-made Zombie

I finally gathered all the ingredients for the zombie cocktail mentioned previously. The only problem was finding passion fruit syrup. I won't claim it doesn't exist in England but I haven't found it yet. I did find passion fruit juice, which is probably close enough. Oh, and I didn't have a mint sprig for a garnish. Here are the various parts I used to construct my very own home-made zombie:


You'll notice I didn't have to raid the pineapple tidbits to get some pineapple juice (though a chunk of pineapple would be a great garnish, especially if dyed blood red). You can't see it in the picture, but the bottle of 151 proof rum (i.e. 75.5% alcohol) has all sorts of warnings about how flammable it is. That made my wife a little nervous. Amazingly, all of the ingredients are available in local grocery stores. I love living in England. Here's the final product:


Unfortunately, I've never accumulated proper bar glasses, though this frosty mug did a good job holding my liquor. The cocktail shaker is one of those wedding gifts that never sees enough action in our home. I suppose that will change now with a new favorite drink. I like the drink a lot!

To go with the drink, I watched Evil Dead II, which stars Bruce Campbell and features plenty of zombie mayhem. I would review it for the blog but I'm frightened of listing all the gore in the movie. To start with, I noticed bodily fluids came in four different colors, maybe in tribute to the four bodily humors theory, except the yellow bile came out green in the movie. The movie is just as much comedy as it is horror, earning its "splat-stick" reputation with gallons of blood and other ooze flying all over the set. There's lots of other comic violence and mayhem that probably isn't to everyone's taste, but I enjoy it more than I should. That's what a guilty pleasure is all about!

I hope you all had a great Halloween and are looking forward to the next big holiday. Here in the UK, the next big celebration is Guy Fawkes Night, November 5. Lots of fireworks and bonfires are scheduled, seemingly one in every town around us. We will probably attend at least one. I will be sure to blog about it!

Monday, October 24, 2011

Official Drink of the Blog?

I've always known a drink called a zombie existed but I've never tried one. Now that it's that time of year, perhaps I should. As if to further encourage me, Julie from Happy Catholic posted a recipe recently (on her food blog) with some interesting commentary of her family's experience with it. The story is here and I've taken the liberty to repost the recipe:
Zombie
1 tsp. Brown Sugar
1 oz. Lemon Juice
1 oz. Lime Juice
1 oz. Pineapple Juice
1 oz. Passion Fruit Syrup
1 dash Angostura Bitters
1 oz. Gold Rum
1 oz. 151-proof Rum
1 oz. White Rum

Dissolve brown sugar in juices. Combine all ingredients, shake with ice, and pour into chilled Collins glass. Garnish with a mint sprig.

The only problem with this recipe is the abysmal state of my liquor cabinet. When we shipped our household goods here from America, we were not allowed to ship any liquids. I drank what I could before leaving and gave the rest away to friends. Of the nine ingredients listed above, we have three: brown sugar, lemon juice, and gold rum. I guess the can of pineapple tidbits is packed in pineapple juice, so we have a fourth in a pinch. Time to go shopping! With any luck, I will report later on our concoction and its results.

But I wanted a flaming rum punch! We don't have those ingredients, either.