Pumpkin Beer and Brown Sugar Cookies

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I’ve been sitting here for longer than I care to admit trying to come up with something to say for this intro. But my mind is totally fried. The regular 8-5 day job has been particularly soul-sucking lately, and all my spare time has been going to job hunting. Which is also destroying my soul…the amount of rejections I have gotten makes me want to give up forever and totally makes me feel like I have nothing to offer the work force. The struggle to keep hope alive and continue this battle is very real.

But somehow I keep pressing on. As much as I hate job hunting, I know it’s the only way to be free of this day job I hate even more. And so the hunt continues. After all, among hundreds (yes, hundreds) of noes, it only takes one “yes” to change my fortune.

To perk up my spirits during this especially trying time of my life, I baked cookies. And not just any cookies- soft batch cookies. Meaning they are crazy soft, chewy, moist, and have a slightly under-baked texture (which is my favorite in cookies). Add in some pumpkin beer and some pumpkin pie spice, and you’ve got the PERFECT cookie for fall. Now excuse me while I eat a massive pile and write more cover letters…

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Pumpkin Beer and Brown Sugar Cookies

AUTHOR: Natalie Bates | PREP TIME: 10 min | COOK TIME: 12-14 min

INGREDIENTS

  • ¾ cups unsalted butter, softened (12 tbs)
  • 1 ¼ cups golden brown sugar
  • 1 large egg yolk
  • ½ tsp vanilla
  • 1/3 cup pumpkin beer (I used Blue Moon Harvest Pumpkin Wheat)
  • 2 ¼ cups All purpose flour
  • 1 ¼ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cornstarch
  • 1 tsp pumpkin pie spice

INSTRUCTIONS

  1. Preheat oven to 325°.
  2. In a large bowl, add the butter and brown sugar. Mix on high until very well combined. Add the egg yolk and the vanilla, beat until light and fluffy. Add the beer, beat until well combined.
  3. In a separate bowl, add flour, baking soda, baking powder, salt, cornstarch and pumpkin pie spice.
  4. Sprinkle the dry ingredients over the wet ingredients and stir until just combined.
  5. Spoon out balls of dough slightly smaller than a golf ball onto well greased cookie sheets.
  6. Bake at 325° for 12-14 minutes or until the edges just start to turn golden brown. Immediately transfer cookies to cooling racks and allow the cookies to cool to room temperature.

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The thing that is so great about this cookie recipe is its versatility. You could sub any beer you want really, and play with different spices. Or leave the spices out all together for just a beer and brown sugar flavor to your cookies. The sky is the limit! If you try any other variations, let me know how they come out in the comments!

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Recipe and photos are my own, but feel free to share anywhere you wish! Just give me credit and link back to The Whiskey Wanderer 🙂

 

 

 

The Civil War and Eastport, ME

Welcome to Eastport, Maine, home of Shackford Head State Park and the easternmost city in the United States! Located on the Bay of Fundy, this quaint coastal town has all the charm you would expect from a small east coast city, but don’t let its size fool you- Eastport has some big time sightseeing destinations that make this city one of the coolest places to visit in Maine.

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The main reason that brought us to Eastport was Shackford Head State Park, because state parks are wonderful and I have a mighty need to see them all.

Shackford Head features an interconnected trail system that leads you through lush woods to a rocky headland, passing by beaches and protected coves along the way. From the overlook at the top of the headland you can see Cobscook Bay and parts of Canada. It is also a great park for wildlife viewing, particularly several species of birds including bald eagles!

You can stop at some of the beaches to swim if you want (and the weather permits); while it was much too cold for swimming when we were there, I was still super excited to get to touch the Atlantic Ocean for the first time.

And to make the park even cooler, it has some pretty awesome ties to history as well (keep reading for more info on that!).

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My first time touching the Atlantic Ocean!! 😀

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The Shackford Head Interconnected Trail System, 2 miles round trip

“The Shackford Head and Overlook Trails (1.2-mile roundtrip) provide fantastic views of Cobscook Bay and surrounding peninsulas. If you enjoy challenging terrain with additional overlooks, continue on the Ship Point Trail (an additional half-mile loop) and return to the parking lot via the Schooner Trail for a total of roughly 2 miles.” (Maine Trail Finder website)

So basically, in just two miles you can hike all of the trails in the park. Win!

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Things to Keep in Mind:

  • Be careful when exploring the beaches – tides fluctuate at more than 20′ and move in quickly.
  • During the spring and summer, keep an eye out for ticks, which carry Lyme disease. Check yourself for bites after your visit.
  • Swimming is permitted at all the beaches, but isn’t recommended at Cony Beach due to being the site of Civil War ship demolition (more info on that coming).
  • This park is not staffed by rangers, so take extra caution while hiking and exploring as there is no help nearby.
  • And definitely be cautious on high bluffs and cliffs. There are a lot of slick surfaces in this park.

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Boardwalks!

For a list of all the trails in Shackford Head State Park, visit the Maine Trail Finder website!


The thing that really sets Shackford Head apart from other state parks though is its ties to the Civil War (ah, the post title finally makes sense hehe).  In the early 1900s, five Civil War battleships were burned here at Cony Beach to salvage any usable brass and iron.

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We had to cross the barrier of squishy old seaweed swarmed by gnats in order to reach the alleged Civil War battleship remains. That is determination, y’all.

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Sea critters!

We had heard that some of the remains of the ships were still left on the beach, so naturally we had to investigate…

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We definitely found some interesting structures, but were they part of the old Civil War ships? I don’t know. It seems odd that any left over pieces would survive over 100 years of tides, weather, and visitors, but you never know…they did look an awful lot like ship pieces…

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But old Civil War ship remains or not, they were still fascinating to look at and formed some cool tide pools, whatever they might be.

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And Cony Beach itself is beautiful and worth seeing even if it may or may not contain a piece of Civil War history. East coast beaches are so different from the beaches back home in LA. And I love them.

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Even if those weird structures on the beach aren’t pieces of old battleships, Shackford Head still has Civil War historical sights to check out.

In the large grassy area across from the parking lot, there is a memorial for all the ships that were burned here at Cony Beach, as well as informational plaques with photographs:

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I mean, based on the photos, the things on the beach very well COULD be pieces of the ships. I like to think that they are. It’s amazing to think of all the things these battleships have seen and experienced over their nearly 200 year old existence, from the day they were built, through the Civil War, to their final resting place on a beach in Maine. A lot can happen in 200 years.

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Location: Off Route 190 in Eastport, close to downtown Eastport, ME. Turn onto Deep Cove Road, and travel 0.8 miles to the entrance of Shackford Head State Park (a gravel drive on your left just before the campus of the Maine State Marine Technology School).

Hours / Season: Open all year; 9:00 a.m. to sunset daily unless otherwise posted at the gate.

Fees (per person at time of publication): Adults 12 and older $4 (non-resident), $3 (Maine residents)

Seniors 65 and older $1 (non-resident), free (Maine residents)

Children 5 – 11 $1, Children under 5 free

For more information on Shackford Head State Park, visit the official website!

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The City of Eastport:

Shackford Head is obviously really cool, what with it’s Civil War history and beautiful views of the coast and all, but it’s not the only reason to visit Eastport. Here are a few more reasons to check out this small coastal town:

  • It’s the easternmost city in the US (the actual easternmost point is in West Quoddy Head State Park, and is just a rock out in the ocean)
  • Awesomely fresh and delicious seafood
  • Old Sow Whirlpool

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First let’s talk about the seafood (priorities). After spending the early part of the afternoon exploring Shackford Head, we went into town to warm up with some clam chowder! We found a great little restaurant right on the bay, and fresh clam chowder and hot tea were the perfect remedy for this cold day. Eating seafood right where it’s caught is the best. Period.

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Now let’s talk Old Sow. Old Sow is the biggest whirlpool in the western hemisphere, and the second largest in the world.

What is a whirlpool, you might ask? Here is a brief description from the Bay of Fundy website:

“This powerful whirlpool is formed when the rising tide passes both sides of Indian Island, takes a sharp right turn around the southern tip of Deer Island to flood the Western Passage.”

Basically, the currents push the water in a way that causes it to move in a circular motion, creating a large funnel leading to the ocean floor. Old Sow has clocked speeds of up to almost 7mph, which is pretty damn fast for ocean water to be spinning in a circle.

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We tried really hard to see this whirlpool. First we tried booking a harbor cruise, but it was cancelled cause the water was too rough. So then we tried to see it from the shore. I think I might have seen it, but it wasn’t very active that day and the photos look like a whole lotta nothing. To see what it looks like on a good day, do a Google search of “Old Sow Whirlpool”…it’s pretty impressive.

How can you view Old Sow?

“Old Sow is reported to be most active about 3 hours before high tide. This activity continues for about two hours and takes the form of a collection of small gyres, troughs, spouts and holes, and on the rare occasion will form one large funnel. This area, which has been reported to be as wide as 250 feet in diameter, can best be described as turbulent water. However, during spring tides (high water tide caused by a full or new moon) combined with high winds or a tidal surge will increase Old Sow’s activity causing more intense funnels and formations.” – Bay of Fundy website

The best views are from a boat (like the harbor cruise we tried to take), or from Deer Point in the Deer Island Campground, near the ferry landing at the south end of the island.

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Add in being the easternmost city in the whole country, and you’ve got one pretty awesome place to visit. For more info about all the great things to see and do in Eastport and to look for hotels, visit the Maine tourism website!


 

 

 

Harvest Shandy

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Happy Halloween my Wanderers! Ok ok, I know Halloween was actually yesterday, but that’s when I made these cocktails, so it’s basically still Halloween on this blog.

This month just flew by. October is always one of my busiest months, cause it’s my favorite and I like to pack it full of seasonal fun! Apple picking, corn mazes, pumpkin patches, parties, eating and drinking pumpkin everything, haunted houses, and just all sorts of spooky goodness. I love it all, and I wouldn’t change any of the craziness.

However with an unusually packed social calendar comes a certain level of neglect towards regular life stuff. So I also always look forward to November. The Halloween insanity has passed, and the whirlwind that is Christmas hasn’t started yet. It’s like a calm between two storms, and a perfect chance to catch up on life.

Meaning all those apartment projects I’ve been putting off might actually get finished. And I MIGHT even work on dealing with all the random stuff I left behind at my parents house during my move this past spring. Maybe. This also means that I will have some extra time to give some much needed love and attention to this blog.

Ok this intro got really long…oops. I made this cocktail last night to enjoy while carving pumpkins and watching the original “Dracula” with Robbie and my sister, and it was the perfect addition for our festive evening!

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Harvest Shandy

AUTHOR: Natalie Bates | PREP TIME: 5 min | COOK TIME: 5 min | YIELD AMOUNT : 2 cocktails

INGREDIENTS

  • 6oz your choice of pumpkin beer (I used Blue Moon Harvest Pumpkin Wheat…make sure it’s chilled well)
  • 6oz chilled sparkling apple cider
  • 2oz bourbon (I used Maker’s Mark)
  • Apple slices and cinnamon sticks to garnish

INSTRUCTIONS

  1. Combine pumpkin beer and sparkling cider in a glass.
  2. Pour a shot of bourbon over the top.
  3. Garnish will apple slices and cinnamon sticks, if desired.

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Seriously guys, this drink is fast and easy to make. And it’s practically impossible to mess up. And it tastes like pure fall in a cup. This is a drink I’m gonna keep making all through the rest of November! Pre-Thanksgiving dinner cocktails, anyone? Slainte!

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Recipe and photos are my own, but feel free to share anywhere you wish! Just give me credit and link back to The Whiskey Wanderer 🙂

 

 

Freixenet Presents, Night of the Living Dead!

It’s no secret that I ADORE movie screenings at Hollywood Forever Cemetery. Especially the Halloween screenings. I mean, horror movies in a cemetery? It’s perfect!! The only thing that makes it better? Free alcohol.

This year’s final showing of the season was sponsored by Freixenet, and all of the guests were given free bottles of bubbly!

“Night of the Living Dead” + a McDonald’s picnic + free bottles of cava (Spanish champagne) + a night with my awesome girl gang = pure happiness.

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Woooo free Freixenet!

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My picnic feast. So fancy.

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My awesome girl gang. Love these gals!!

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Freixenet photo booth!

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Awesome photo of the event that I stole from the Cinespia website, cause it’s waaaaaay better than any of the photos I took lol.

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ZOMBIEEEEEEEEESSS. Love the Cinespia photo booths!!

Though the screenings are over for this year, they will be back next summer with more great movies and fun events! Check out their website and sign up for their mailing list to stay posted about upcoming showings!


 

 

Beer S’mores: Stout Chocolate Bars and Belgian Ale Marshmallows

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I want to start out by saying my photos suck for this recipe. The food got mangy by the time it was ready to be photographed (explanation to come), and it was REALLY dark in our campground. And since food photographs best with natural light, well, you can see how that would present a problem. I got this recipe from The Beeroness, so you should really check out her website to see how this treat is SUPPOSED to look (link to original recipe is at the end of this post).

I’ve always wanted to be an amazing cook who prepares incredible meals for Robbie and me, but in all honesty, I’m just not there yet. Everything I make comes out a little wonky. Though he sweetly tells me everything I make is good. Liar- I know it sucks. But that’s why I need to keep practicing! So I’m gonna keep trying out new recipes and posting my favorites on here, complete with tips on how to do it better than I did haha.

And then one day, I’ll finally gain the skills to create my own recipes.

So these s’mores… I found this recipe on Pinterest from The Beeroness and thought it would be something fun to try for our camping trip to Great Basin. Huge shout out to my friends for always letting me use them as guinea pigs!

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Beer S’Mores: Stout Chocolate Bar and Belgian Ale Marshmallows

AUTHOR: Jackie Dodd | COOK TIME: Roughly 30 min active, 2 hrs inactive

INGREDIENTS

For the Marshmallows:
  • Powdered sugar
  • 3 ½ envelopes unflavored gelatin (such as Knox)
  • 1 cup beer (flat and cold – I used New Belgium Fat Tire)
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • 2 large egg whites
  • ½ tsp salt
  • 3 tsp vanilla extract
For the Chocolate Bars:
  • 10 (wt oz) dark chocolate (62% cacao)
  • 1/3 cup stout beer (I used Garage Brewing Co Marshmallow Milk Stout)
For the S’mores:
  • 18 graham crackers

INSTRUCTIONS

Make the marshmallows:
  1. Grease a 9×13 baking pan, sprinkle with powdered sugar until well coated, set aside.
  2. In the bowl of a stand mixer add ½ cup cold flat beer. Sprinkle with gelatin. Allow to stand while the sugar is being prepared.
  3. In a large saucepan (mixture will bubble up considerably) over medium heat, add the remaining ½ cup beer, sugar and corn syrup. Stir until the sugar has dissolved.
  4. Raise heat to high and allow to boil until the mixture reads 240°F on a candy thermometer (about 6-8 minutes).
  5. Once the temperature has been reached, turn off heat.
  6. Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added turn the mixer on high until light and fluffy and tripled in volume, about 6 minutes.
  7. While the mixer is running, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form.
  8. Gently fold the egg whites and vanilla extract into the stand mixer ingredients until just combined.
  9. Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to set at room temperature until set, about 2 hours. Remove from pan, cut into squares.
Make the chocolate bars:
  1. In the top of a double boiler add the chocolate and beer. Stir until the chocolate has melted and combined with the beer. Line a loaf pan with parchment paper. Pour the chocolate into the prepared pan in an even layer. Chill until set, about 20 minutes. Cut into 9 squares. Can be made four days ahead of time.
Make the s’mores:
  1. Brulé the marshmallows (or roast over a campfire!) and sandwich one square of chocolate and one bruléed marshmallow between two graham crackers.

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The flavors of these s’mores came out awesome! I was particularly stoked on the marshmallows. I’ve never made homemade marshmallows before, so I was excited to see them actually work! That being said, they don’t seem to hold up as well as their store-bought, preservative-laden counterparts. They melted while sitting in a hot car during the drive from home in LA to Great Basin in Nevada, and turned into a bit of a disaster. We tossed them in the ice chest and they kinda firmed up again (at least enough to throw on a skewer to roast over a campfire!), but they were sticky and not as pretty as when they started. So don’t judge the photos too much…transporting food for camping during road trips is hard!

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Recipe by The Beeroness. Check out her website for more great recipes! And also prettier pictures of these s’mores lol.

Recipe by The Beeroness; all thoughts and photos are my own.

 

 

Afternoon Tea at Jordan Pond House

If all your exploring in Acadia has left you hungry, stop in for some popovers at Jordan Pond House!

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Nestled right next to the lake, Jordan Pond House is an idyllic spot to warm up (or cool down) after adventuring around the park, or perhaps grab a romantic dinner.

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It has been serving its famous popovers to guests since the 1890s, making it a historic site of interest within the park.

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But foodies shall rejoice as well, because the food here is INCREDIBLE. The menu is full of mouth-watering locally sourced and seasonal food options, such as fresh Maine seafood and Maine blueberries. Yum!! Click here to view their whole menu.

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The famous popovers

The delicious popovers are served with Maine strawberry jam and butter. They may look huge, but these things are light, airy, and mostly hollow inside. And insanely addicting.

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This place gets very busy and the wait times can be horrendous, so you should definitely try to make a reservation. Click here to book online, or call (207)276-3316.

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If you are unable to get a reservation or decided to go spontaneously, the shortest waits for tables are before 11:30am or after 4pm.

Jordan Pond House is only open seasonally though, so be sure to check the website for current operating hours before you go.

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The Lobster & Crab Cakes, made with blistered corn and an oven-dried tomato and white bean salad, served with a lemon chive sauce. Totally amaze-balls.

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Pastries the size of my head… yes please!

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Lobster Stew made with fresh Beal’s lobster, butter, sherry, and cream. Just OMG. I could eat this everyday.

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An amazing meal served in a perfectly beautiful atmosphere… life doesn’t get much better than this!

P.S. the blueberry iced tea was delicious and refreshing. Trying foods and drinks made with blueberries is a must when in Maine!

LOBSTER + BLUEBERRIES = The taste of Maine.

For more information and to check operating hours, click here!


 

 

Buttermilk Beer Pancakes

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This past weekend was the first weekend since getting our own place that things started feeling a little normal again. From actually moving, tons of unpacking, and diving straight into Robbie’s busy gig schedule, we haven’t really had a chance to just exist in our apartment. But last weekend we had no big plans, and most of the big unpacking was done. I took advantage of that opportunity and made a big Saturday morning breakfast! I turned to my favorite food blogger, The Beeroness, for recipe ideas and found these Super Fluffy Buttermilk Beer Pancakes. Perfect.

*Bacon cooking credit goes to Robbie. I think cooking together is going to become one of my favorite “couples activities”*

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Buttermilk Beer Pancakes

AUTHOR: Jackie Dodd (minor adjustments made by Natalie Bates) | PREP TIME: 5 min

INGREDIENTS

  • 2 eggs
  • ½ tsp cream of tartar
  • ½ cup beer (wheat beer, pale ale, or brown ale- I used Hangar 24 Orange Wheat)
  • ¼ cup buttermilk (or heavy cream)
  • 1 tsp vanilla extract
  • 1 cup flour
  • 2 tbs sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Butter (to grease the pan)

INSTRUCTIONS

  1. Add the eggs, cream of tartar, beer, buttermilk, and vanilla into a large bowl, beat until well combined.
  2. In a medium bowl, stir together the flour, sugar, baking powder, and baking soda.
  3. Add the dry ingredients to the egg and beer mixture, stir until combined.
  4. Add the butter to a preheated griddle (preheated to 350) or large skillet over medium high heat, push around until melted.
  5. About ¼ cup at a time, pour the pancake batter on the preheated surface. Allow to cook until bubbles form in the center, flip and allow to cook until golden brown on the underside.

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These pancakes were super easy to make and came out great! I tweaked the recipe a little from the original due to having a poorly stocked kitchen (hey, I just moved and got my own place…it takes awhile to build a kitchen from the ground up!). The entire batch of pancakes disappeared though, so I’m calling that a win. And Robbie loved having an excuse to drink the leftover beer with breakfast.

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Recipe by The Beeroness. Check out her website for more great recipes and all things beer!

All photos and thoughts are my own, original recipe by The Beeroness.

 

Beer Halls!!

Munich is world famous for its beer. In addition to being the birthplace of Oktoberfest, Munich also boasts lots of lively beer halls, over 200 beer gardens, and 6 major breweries within the city limits. It is pretty much the beer capital of the world. I plan to return to Munich one day to participate in their Oktoberfest celebrations and spend a week doing nothing but drinking beer, but on this particular trip I only had time to visit one beer hall. The Hofbräuhaus is the most well-known of all Munich’s beer halls, which usually  = the most crowded. Though I would’ve loved to see it, as a solo female traveler I wasn’t particularly in the mood to place myself in the epicenter of loud, drunken revelry.

Instead, my journeys brought me to Augustiner Restaurant/Beer Hall, mostly because it is the most conveniently located of the beer halls, in the pedestrian walkway between Karlsplatz and Marienplatz. I passed by it everyday, and finally decided to stop in on my last night in Munich.

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The original Augustiner began brewing beer as early as 1328, and has been serving its mild Edelstoff beer freshly tapped from wooden barrels in this current location since 1885.

I was starving upon arrival though, so I found a seat in the adjoining restaurant and ordered some sausages and sauerkraut. Plus beer of course! All meals are served with a basket of complimentary pretzels. Way better than dinner rolls or bread.

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Pretzels instead of bread? Best restaurant EVER.

 

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Oh delicious heaven on earth…

The restaurant was loud and lively, but in a good way. I would expect nothing less from a beer hall. It soon got really crowded, and I ended up sharing my table with some visitors from somewhere else in Germany who had come to Munich for the Fasching celebrations. I learned that combining small parties into one table when restaurants are crowded is a common practice in Germany. It actually makes a lot of sense to do that, and once I got over the initial culture shock, it was totally cool. They were really friendly, and I told them all about living in LA.

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The food at Augustiner was absolutely delicious, and the beer was really good too!! I generally prefer darker beers, but this one tasted amazing paired with the sausage and sauerkraut. And because it was my last night of vacation, I decided to treat myself to some strudel for dessert. This meal is definitely one of the best I have ever eaten.

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Ok, so my visit to the beer hall was a little less beer, and a lot more food. Drinking a lot at night while traveling alone just didn’t feel very smart. But even if you don’t want to drink (or just don’t like beer), it is still worth going to the Augustiner. There is no better place to eat authentic Bavarian food in true Bavarian fashion!

For hours of operation, directions, a print-out menu and other information, visit their website!

Extraterrestrial Snacks at Alien Fresh Jerky!

Driving from Los Angeles to Las Vegas, you don’t really have many places where you can stop for gas or food. The farther you get from LA, the most desolate the drive becomes.

And then you see it…the little town of Baker, rising out of the desert like a fast-food oasis. Of all the places to stop on the drive to Vegas (and by that I mean like the four cities you pass during the 3+ hour drive, length of journey depending on what part of LA you are coming from and how bad traffic is), this is my favorite. It feels like a nice halfway point. Plus Baker has something the other cities don’t: Alien Fresh Jerky!!

Selling fresh and delicious beef jerky and other assorted snacks in an extra-terrestrial themed shop, Alien Fresh Jerky is a must-see stop out in the California desert.

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Gotta love the parking signs!

There are lots of fun alien photo-ops in the parking lot…

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We come in peace

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If you throw a few quarters into the UFO, you get a little show. Seriously, do it. It is hilariously bad and anti-climatic.

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Being underwhelmed and confused by the UFO show…awesome hehe

But the best part of course is the jerky itself. They have lots of unique and interesting flavors, and you can sample as much as you want before buying anything. And the samples are self-serve, which I love, because I always feel so awkward asking employees for more samples.

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This is seriously the best beef jerky you will find in the state of California.

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My favorite flavor- Colon Cleaner Hot!!

Sure, you could stop at a regular fast-food restaurant or mini-mart for snacks on the road, but stopping for alien fun and deliciously amazing jerky at Alien Fresh Jerky is so much better!

And since you are stopping in Baker for Alien Fresh Jerky, while you are there be sure to look across the street…Baker is also home to the World’s Tallest Thermometer!

If you never find yourself passing through Baker but still want to try this amazing jerky, visit their online store.

The Original Pink’s Hot Dogs

Los Angeles is an epicenter of culinary delights. Literally anything you want to eat, you can find here. But if someone visiting from out of town wanted to know what restaurant they absolutely cannot miss, I would tell them to go to Pink’s Hot Dogs. This family-run hot dog stand first opened in 1939 and has since grown into an internationally recognized Hollywood landmark. Frequented by celebrities, the late-night club crowd, and well, basically anyone living around Los Angeles, Pink’s is the quintessential Hollywood dining experience.

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Famous for their epic hot dogs piled high with creative topping combinations, huge portions and reasonable prices (almost everything on the menu is less than $10), a visit to Pink’s is definitely worth braving the LA traffic. Pink’s does have a small parking lot behind the hot dog stand with complimentary valet parking (yes, using the valet is mandatory if you want to park in the lot. Otherwise, you can try to find street parking).

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Be prepared for a possibly long line. Every time I have been there, the wait was at least 20+ minutes. Once again, totally worth it though. They have paper menus printed out and sitting on the counter…grab one to look over while you wait and know what you want to order before you reach the front.

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I ordered the “Brando” hot dog on my most recent visit. Most of their hot dogs are named after celebrities who have dined at Pink’s or movie titles. Definitely adds to the Hollywood experience.

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When you get to the front of the line, one of the servers will take your food order and then begin to prepare it for you, while you move on to the register to pay. They also sell sodas in glass bottles and Pink’s souvenirs (cash and credit cards accepted).

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My feast!!

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And then a close-up on that beautiful and wonderful hot dog:

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Perfection. Seriously, you can’t find a better hot dog anywhere.

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Pink’s Hot Dogs is located at 709 N. La Brea Ave., Los Angeles, CA 90038
Daily Hours: Sunday – Thursday 9:30 a.m. until 2:00 a.m. Friday & Saturdays 9:30 a.m. until 3:00 a.m.