The Daily Parker

Politics, Weather, Photography, and the Dog

Florida wedding goes to pot

Authorities in Florida have charged a bride and her caterer with food tampering and the delivery of marijuana, both felonies, after they laced olive oil at the wedding reception with THC:

Investigators estimated about 50 people attended the wedding reception. None of the guests interviewed said they knew there would be marijuana in the food.

Now, Danya Svoboda and the wedding caterer, Joycelyn Bryant, have been charged with food tampering and the delivery of marijuana, both felonies, as well as negligence, a misdemeanor.

All of the accounts in court documents detailing the Svobodas’ wedding reception came from adults who had various levels of experience with the drug. In Florida, medical marijuana is legal, but recreational use remains prohibited.

[One guest] told deputies she remembered seeing Bryant, the caterer, putting food out. She recalled seeing Bryant pull out a “green substance” from a bowl and place it into small dishes that were then filled with olive oil, the affidavit states. With the mixture of pepper, it didn’t taste like marijuana, she said, and the green substance in the dishes may well have been “Italian herbs,” she told deputies.

Wow. Do not drug your wedding guests, no matter how much they deserve it.

Moody Tongue Brewing, Chicago

Welcome to stop #72 on the Brews and Choos project.

Brewery: Moody Tongue Brewing, 2515 S. Wabash Ave., Chicago
Train line: CTA Green Line, Cermak–McCormick Place
Time from Loop: 6 minutes
Distance from station: 900 m

Moody Tongue surprised everyone when it won two Michelin stars in 2021, in part because of their novel 12-beer parings menu in the dining room. Fortunately for the Brews & Choos Project, they also have a separate bar area, which by itself would qualify for a Bib Gourmand.

I got a reservation for last Thursday, and trudged through Bronzeville during what I hope was Chicago's last significant snowfall of the season. The bar did not disappoint me.

They have 100-mL pours, and I brought a friend, so I got to taste four of their current beers without going broke (or getting intoxicated). That let me enjoy a few of their appetizers as well.

I started with the Caramelized Chocolate Churro Porter (7.0%), with its complex chocolate, red wine, and vanilla notes, about which I wrote "ooooooo!" in my notebook. Next, with my food, I had a 100-mL pour of the Roasted Mocha Scwarzbier (4.9%), which I found lighter than expected, with a clean finish, and a caramel-oaky flavor that only hinted at the espresso they brewed it with. My friend had full pours (that I got to taste) of the Irish Cream Stout (6.6%), a malty and deliciously-balanced dark beer, and the Bourbon Barrel 12 Layer Cake Stout (13.9%), which exploded into chocolate and oaky maltiness that has to be one of the most dangerous beers I've ever had. Despite none of those coming even close to my usual medium-hoppy, English IPA palate, I would drink any one of them again.

And they had food. Oh heavens they had food. I had two appetizers and shared one of my friends', and felt completely satisfied.

Above, on the left, is the smoked beet tartare, with "whipped ricotta, saba, arare, egg yolk jam, and toasted sourdough." My vegetarian friend ate most of that, while I had (on the right) the braised rabbit cavatelli ("Castelvetrano olives, pine nuts, preserved lemon, pecorino"). I wound up using one of the toast points to thoroughly mop up my rabbit. I also had the confit Berkshire pork belly ("smoked pumpkin risotto, bacon, butternut squash, pickled apple, soy caramel chestnuts") and left almost nothing on the plate. My friend also had the roasted lion's mane mushroom entrée, which she enjoyed.

I will, at some point, go back to try the actual Michelin-starred tasting menu. But for $100, the two of us had just the right amount of food and beer, well worth the trip.

Beer garden? No
Dogs OK? No
Televisions? Two, avoidable
Serves food? Yes, Michelin-quality
Would hang out with a book? No
Would hang out with friends? Yes
Would go back? Yes

Evening reading

Messages for you, sir:

I will now go hug my dog, who set a record yesterday for staying home alone (8 hours, 20 minutes) without watering my carpets.

Spicy poké

I swear, the local poké place used three shots of chili oil instead of one today. Whew. (Not that I'm complaining, of course.)

While my mouth slowly incinerates, I'm reading these:

On that last point, comedians Jimmy Carr and Emil Wakim lay down epic burns against anti-vaxxers:

Lunchtime links

We've just completed Sprint 50 at my day job, which included upgrading our codebase to .NET 6 and adding a much-desired feature to our administration tools. Plus, we wrote code to analyze 500,000 emails from a public dataset for stress testing one of our product's features. Not bad for a six-day sprint.

The sun is out, and while I don't hear a lot of birds singing, I do see a lot of squirrels gathering walnuts from the tree across the street. It's also an unseasonably warm 7°C at Inner Drive Technology World Headquarters, going up to 10°C today and 12°C by Thursday. So Cassie and I will head to the dog park in just a few minutes.

First, though, just a couple things of note:

And with that, Cassie has some running around to do.

Stewie

The stew turned out fine, except I used just a touch too much chipotle powder:

I also made a lot. Including what I ate, I made about 4½ liters, including the one jar (front row, second from right) of just stew broth:

So, two notes to self:

  • Upping the herbs and spices worked fine, except for the chipotle powder. Keep that under a teaspoon next time.
  • Use less liquid. Remember that mushrooms are mostly water.

Still, it tasted great, and I get to have it six. More. Times.

Productive day so far

Having a day off with no real responsibilities gives me the space to take care of some niggling projects I've put off for a while. First, I finished updating a document for the Apollo Chorus that lists every sit and stand cue and every score marking for our Messiah performances. That took about 8 hours altogether.

I also updated my main NuGet packages to .NET 6. As a nice bonus, because of a quirk in how .NET assemblies get versioned, today's release is version 4.2.8000. (I kept the previous release active just in case someone needs it for an existing .NET 5 project.)

Oh, and I've got a pot of stew going that should finish in about an hour. I made a lot of it. I hope it freezes all right. Good thing I have tons of Mason jars. It looked like this at 3½ hours:

Let's talk turkey

Washington Post columnist David Von Drehle has some theories about cooking an entire bird for Thanksgiving:

The time is here again when millions of Americans anguish over a nearly impossible culinary task, in hopes of producing (by any objective measure) an insipid result.

I speak of roasting an entire turkey. This yearly project dates back many centuries, to an individual named Satan, who specializes in devising infernal tortures. Roasting a turkey involves placing an irregular form — meaty lobes, bony protrusions, fatty deposits, empty cavities — into a heated box with the mad dream of bringing all the parts to perfection simultaneously. Success is rarely attained outside the confines of a Norman Rockwell painting.

There is no “best” way to roast a turkey, any more than there is a “best” way to clean the gutters or check the smoke alarm batteries. Thanksgiving turkey is just another annual ordeal. No matter what preparation or temperature you choose, after a few hours all paths end at the same ho-hum. By the time you carve and serve it, it’s lukewarm to boot — just the way bacteria like it.

Now excuse me, I'm off to eat some turkey.

Nice fall you've got there

While running errands this morning I had the same thought I've had for the past three or so weeks: the trees look great this autumn. Whatever combination of heat, precipitation, and the gradual cooling we've had since the beginning of October, the trees refuse to give up their leaves yet, giving us cathedrals of yellow, orange, and red over our streets.

And then I come home to a bunch of news stories that also remind me everything changes:

  • Like most sentient humans, Adam Serwer feels no surprise (but plenty of disgust) that a Wisconsin jury acquitted Kyle Rittenhouse: "This is the legal regime that a powerful minority of gun-rights advocates have built—one in which Americans are encouraged to settle their differences with lethal force, preferably leaving as few witnesses capable of testimony as possible."
  • Charles Blow worries about the follow-on effectsi.e., vigilantism. Says Blow, "Right-wing gun culture is not unlike the wellness industry, in that it requires the cultivation of a sustained insecurity in its audience, in order to facilitate the endless purchase of its products."
  • Dan Friedman finds Rittenhouse's acquittal terrifying: "[M]ost reasonable people would agree that armed vigilantes facing off with armed protesters, or rioters—while police hide blocks away in armored vehicles—is, by and large, bad. But in Kenosha, and much the country, it is legal. And it is becoming normal. ... [T]he biggest failure was that the events of the trial, and the public perception of it, will not deter the kind of conduct that led to it. It seems sure to cause more right-wing vigilantism, more armed confrontations, and more political violence in the streets."

Outside of Kenosha:

Finally, Israel's government has loosened the certification process for Kashrut inspectors, to the outrage (do they express any other emotion?) of the Haredim. One possible factor? "The head of the Chief Rabbinate’s kashrut division was indicted on bribery charges in 2020 after being videotaped allegedly accepting envelopes of cash from food importers." Oy gevalt!