Eating Out: The Post Brewing Company



Last week, Steve and I went out on a mid week date night.  He took me to The Post Brewing Company in Lafayette and it was awesome!  We’ve been trying to explore more restaurants closer to our house, instead of driving all the way into Boulder or Denver.  The Post will definitely become part of our regular rotation.  The deal was sealed for me when I ordered the Moscow Mule picture above and it came in a copper cup.  If you can correctly serve your Moscow Mule in the right vessel, then I’m in.  That means you take your cocktails seriously!  Steve ordered Lemon Mint Shandy, which he had the first time he came here with a friend and liked it so much, he ordered it again.  I had a couple of sips and it was cool and refreshing, perfect for a hot day.  The Post brews their own beer, which I unfortunately cannot speak to how good it is.  (I’ll have to make Steve go back and be a guinea pig.)


We started with deviled eggs.  These are not your grandma’s deviled eggs with mayo and paprika sprinkled on top.  Nope, these are the deviled eggs that dreams are made of.  There are crispy pork cheeks as a garnish on the eggs, zippy mustard in the filling and it’s served with a horse radish dipping sauce.  A most excellent choice!


The super great thing about The Post is that most of their menu is gluten free!  I can’t remember the last time I ordered something fried at a restaurant, but here, the crispy chicken basket is gluten free.  Their fried chicken and all their sauces on their dishes are gluten free as well.  This makes me incredibly happy.  I get mighty tired of ordering a salad every time I go out to eat.  I could not stop eating this Crispy Chicken Pieces basket.  It had fried livers, oysters and chicharrones.  The apricot/mustard sauce was a nice accompaniment to the chicken; the acid from the mustard in the sauce cut nicely through the fat of the chicken.

My personal favorite pieces were the pieces of liver.  I ate almost the whole basket, and then spent the night in a fried food coma.  Those pieces were simply perfect-light, airy and crisp.  I also really enjoyed the fried pieces of vegetables that were in there, cauliflower and bell pepper.

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Steve had the fried chicken biscuit, which looked delightful.  We also ordered two sides.  Steve ordered the squash (local squash from Isabelle Farm!) with beer tomato jam and I had roasted beets with kale pesto.  Our server told us that the restaurant tries use as much local produce and products as they can.  We are lucky to live in an area that has many local vendors, so it is nice to see The Post taking advantage of that.

We will definitely be back to The Post!  Their menu changes seasonally, so I’m excited to back and see what new dishes they’ve come up with.  Go check it out!

The Post Brewing Company

105 West Emma St., Lafayette, CO


Lavender Gin Fizz


Any one who knows me well, know that my drink of choice will always be a gin and tonic.  Not only is it a Steube side of the family drink, but it’s just down right refreshing.  My dad refers to them as “habit forming.”  It’s not hard to see why; sweet tonic water, a shot of smooth gin with its signature juniper flavor and a big squeeze of lime, all poured over ice cubes makes a drink that will cool off anyone on a hot day.

This summer, I’ll still be drinking gin and tonics, (especially at my aunt’s wedding this weekend!) but I’ll also be adding this drink to my go to list.  I made my sister one of these delightful Lavender Gin Fizzes yesterday evening and she had no trouble polishing it off.  The lavender simple syrup plays really well with the gin, enhancing the herbal-ness of it.  It comes together in no time and you’ll be sipping away on this Lavender Gin Fizz and wondering why everyone’s still complaining about the heat.


Lavender Gin Fizz

makes 1 drink


Lavender Simple Syrup:

1 cup water

1 cup granulated sugar

2 tablespoons dried lavender

In a small pan combine water, sugar and lavender.  Bring to a boil and then remove from heat.  Let mixture steep for 30 minutes and then strain the lavender leaves out.  Store in refrigerator until ready to use.


1 8 ounce glass (Ball Jars work great!)

1 shot of your favorite gin ( I used Dancing Pine’s gin)

1 shot of lavender simple syrup

½ a shot of fresh lemon, lime or a combination of lemon and lime juice

Sparkling water

Ice Cubes

Add 6-8 ice cubes to your glass.  Pour in the ingredients, starting with gin and ending with lemon juice.  Pour sparkling water over top of mixture, until in reaches just short of the top of the glass.  Stir with a spoon and enjoy!

Infused Water: Cucumber/Mint & Strawberry/Mint


The warm weather is finally here!  I think we can safely say that there will be no more snow this season.  If one of those freak June snow storms happen, I’m going to blow my lid though.  Give me flip flops, tank tops and happy hour on the patio.  The snow was really interfering with my gin and tonic drinking and pool side lounging.  When I’m not drinking G&Ts, I’m trying really hard to drink enough water.  I don’t know who said that eight cups of water a day was the magical number, but I find it nearly impossible to drink that much water in one day.  Also, the employee restrooms at work are all the way across the building from my office, and I’m not making 7 trips a day over there.



These delightful infused waters make it easier for me to drink more water though.  I’m not really down with the flavored waters filled with sugar, so I made my own this weekend.  The first one, picture above and below was strawberry mint.


1/2 cup strawberries, small dice

10 ish mint leaves

3-4 cups water

Method: Combine all the ingredients in the vessel of your choice.  Refridgerate over night or for several hours.




The second infusion I made was cucumber mint.


1/4 medium cucumber, thinly sliced.

10 ish mint leaves

3-4 cups water

Method:  Combine all ingredients in the vessel of your choice and refrigerate over night or for several hours.




I’d think of these as more of “guidelines” not real recipes.  Like more mint?  Add more!  Don’t like strawberries?  Use a different fruit!  The possibilities are endless.  I definitely drank more water the days I brought these waters with me to work.  The mint adds a super  refreshing taste to the water and the cucumber gives it just a hint cool, mellow flavor.  The strawberries give the water a slightly sweet taste, without all the weird additives in some waters.  Up your water game as the hot seasons approaches and make some fancy, infused water!

Happy Hydrating!  It’s almost Friday people!

Kombucha Two Ways: Pomegranate and Ginger


I guess it’s been a minute since I lasted blogged.  I just needed a break…and I haven’t been cooking as much recently.  I have been fermenting though!  I am pretty excited about this kombucha that I brewed over the weekend.  This was the closest I have ever gotten to store bought kombucha in regards to flavor.  I’ve been able to achieve the actual fermentation process and the carbonation aspect, but had yet to master a flavor that I really loved.  The photo below is my one of my creation: pomegranate!

IMG_1278I added roughly a quarter of a cup of pomegranate juice to this pint jar and then filled the rest with the kombucha.  Two and half days later, it was ready for drinking.  So, so fizzy and so, so delicious!  The tart and subtly sweet pomegranate juice was the perfect compliment to the kombucha.  It fermented just long enough to have the tang of kombucha that we all know and love, but still retained the taste of the pomegranate.  I was so very excited when I opened this; I love it when my kombucha is super carbonated.  It makes me feel like I’m actually producing something worth the time and effort I put into cultivating and fermenting my brew.


I also made a ginger kombucha which tasted almost identical to the GT’s Gingerade flavor, if you’re a drinker of that brand.  I added approximately 1 teaspoon of fresh grated ginger to one pint glass of half kombucha and half sugar tea.  (In the second ferment, I usually do a 50/50 ratio of fermented kombucha and sweet tea.  I don’t like mine super sour.)  I may have been a tad overzealous with the ginger, but it was otherwise very good.  The ginger flavor was well incorporated throughout the kombucha, despite it only fermenting for two and half days.  I think next time I make ginger flavored kombucha, I will juice some ginger and use that to flavor the kombucha.  It was a little much to crunch down on fresh ginger pieces.  It’s a work in progress!

If you’re interested in making your own home-brewed kombucha, I wrote a how to post when I finally figured out the best way to brew.  The process is a labor intensive, growing the mother and then first and second ferment, but so worth it.  I find it highly enjoyable though; the flavor experiments are fun!  It’s also a little easier on my wallet because it’s much cheaper to brew your own kombucha.

Half way though the week, here’s to Friday!

Christmas Eve Food

Almond milk and coffee.

Almond milk and coffee.

I got a new milk foamer!

Omelet fixings

Omelet fixings

With black beans, artichoke hearts, parm, tomatoes, guac and salsa

With black beans, artichoke hearts, parm, tomatoes, guac and salsa


Clockwise: ginger molasses cookie, Mexican wedding cookie, Pineapple Walnut Roll-Up

Cranberry pomegranate mimosa

Cranberry pomegranate mimosa

IMG_5643Pineapple Walnut Roll Up Cookies.

Merry Christmas!  I hope your day has been filled with family, friends, pets, food and lots of fun!

Goat Milk

Sorry for the wee picture of my goat milk, but that’s all I could find on the internet!  I’ve been drinking this brand of goat milk, Meyenberg, for the past couple of weeks and I love it.  I’ve always been a big goat cheese fan, but my interest and taste developed more for them when I discovered I was a lactose intolerant.  Goat milk doesn’t make my throat feel like it’s closing up, and I digest it pretty well.

I’ve been adding a few more dairy products back into my diet because I feel like I’m missing something.  I’ve just felt off and I never really feel satisfied after my meals.  Since adding a little yogurt, cottage cheese and goat milk into my diet, I have felt much better.  I haven’t wanted to kill someone when I get home from work because I’m so hungry.  I’ve been really digging those flavored Chobani yogurts that come in the six ounce containers.  My favorite flavors so far are apple and cinnamon and pineapple.  I’ve got a lot of flavors to work through though!

I’ve been making home made mochas in the morning with goat milk.  I make a tiny bit of espresso, mix goat milk and hot chocolate mix together and the add espresso to that.  It’s quite a lovely combination.  I’ve been missing that creamy element in my coffee and tea in the morning, something almond milk can’t quite provide.  I’ll still be sticking to almond milk when I eat cereal though.


I don’t remember exactly what cow’s milk tastes like because I haven’t had it in so long, but from what I can remember, goat’s milk is slightly sweeter that cow.  It tastes very rich and decadent to me, but that’s probably because I usually drink almond milk.  Almond milk has basically no fat in it in comparison to animal milk.  Goat milk is a little pricey, but I think it’s worth the investment because it’s making me feel more satisfied.  Happy Friday all!



Barrel Aged Gin

I’ve got a new love and it’s been aged in a barrel.  Am I the last person on Earth to hear of barrel aged gin?  I didn’t even know you could put gin in a barrel.  But, somebody is, and it is so right.  My good friend introduced this to me last night and I was so pleased with it’s flavor.   It has a ever slight maltiness and smokiness to it.  It’s a very subtle flavor as it spends such a short time in the oak barrel.

Old Tom Gin was created by Ransom Spirits to be historically accurate to the way gin was made before Prohibition.  This gin has incredible flavor, the typical juniper berry, but also lemon peel, coriander, cardamom, orange peel, and angelica root.  Paired with that small bit of malt from the barrel,this gin has a flavor that is unlike your normal, run-of-the-mill gin.

We had ours with tonic which was delightful.  I tried a little on the side without tonic too, and I couldn’t stop talking about how much I liked it.  I said it tasted more gin-y to me, and my friend laughed at me.  If I enjoy this, it would lead me to believe that I could work my way up to liking bourbon or whiskey, which is aged in a barrel for much longer.  Baby steps, people.  I’d like to try making some whisky cocktails with this gin, just see what kind of flavor it would have.  Maybe a Manhattan or Old Fashioned.

We had gin and tonics with a little pre-dinner snack: marcona almonds, dried cantaloupe and two different kinds of salami.  Marcona almonds are almonds that are grown on the Mediterranean coast of Spain and are shorter and sweeter than almonds here in the us.  Also, the dried cantaloupe is super tasty and I may need to go buy another box today.

It was a fun night and I got to try some new, delicious gin.  Thanks for the new addiction and a lovely day, Elaine!