a veg life

(posted by Emily)  Anyone who went to Butler or lives in the Indy area knows of the magic that is t he Brew Pub 's beer cheese. A delicious, thin, cheesy fondue-type dip, served with crusty bread, it's one of the few things I wish I could have when in the Hoosier state.  At Jennie's last week, pub cheese was my must-do recipe. The cheese can be thickened into a spread, or melted with beer to make a dip. I thickened the cheese at home, and left it at spread stage. Rick and I added it to our Yukon Gold Hash this morning, and it was delicious!  The cheese fermented for 48 hours before it was sharp enough for my taste. In a saucepan, I heated and mixed some dark beer and agar to thicken the cheese.  I added the cheddar base to the beer and mixed.  Added fresh chives. Let cool in a glass tupperware and smooth the top.  Enjoy! Hope you're having a great Monday! --E&R

(posted by Emily) For your weekend brunching pleasure, I thought I would share one of our favorite breakfast recipes! Hash is a staple in our house--delicious and filling! Yukon Gold and Asparagus Hash Prep time: 10 minutes Cook time: 10-15minutes 1.5 - 2 lbs yukon gold potatoes, diced 1 large onion, diced 4-6 cloves of garlic, minced (more or less to taste) 1 bunch of asapargus, bottoms cut off and diced (enough to hold in one fist) 2 tbs olive oil 2 tsp whole grain mustard (We like the Dijon variety from Trader Joe's ) salt to taste condiments as desired (ketchup, sriracha, etc.) Start by dicing your potatoes and adding them to a frying or sauté pan. Drizzle with the oil and toss to coat. Cover your pan, and cook on medium high heat. While your potatoes are cooking, chop the onion. Stir the potatoes every two to three minutes, and add onions once they are chopped. Combine and cover. Mince the garlic, add to the pan, stir and re-cover. Chop ...