Podcast - Weed and Whiskey

Get your toes wet with a tiny taste of Spokane's most Napoleonic comedian, Ken McComb.  Also, the guy are adding a donations page...so now you have something to do with all that extra money!

Get your toes wet with a tiny taste of Spokane's most Napoleonic comedian, Ken McComb.  Also, the guy are adding a donations page...so now you have something to do with all that extra money!

Greg Beachler came by a little while ago and we got talking about a whole lot of different stuff.  So much stuff, in fact, that we forgot to record a debriefing for the episode.  So, instead of a debrief, here's the episode and a recipe for Caesar Dressing!

Ingredients
4 cloves garlic, smashed with a pinch of salt
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard                                                                                                     1 tablespoon red whine vinegar
2 lemons, juiced
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper  

Put the anchovies, garlic, egg yolks, vinegar, mustard, and lemon juice into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away

Also, Drink N Debate is now on Monday at Underground 15

Greg Beachler came by a little while ago and we got talking about a whole lot of different stuff.  So much stuff, in fact, that we forgot to record a debriefing for the episode.  So, instead of a debrief, here's the episode and a recipe for Caesar Dressing!

Ingredients
4 cloves garlic, smashed with a pinch of salt
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard                                                                                                     1 tablespoon red whine vinegar
2 lemons, juiced
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper  

Put the anchovies, garlic, egg yolks, vinegar, mustard, and lemon juice into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away

Also, Drink N Debate is now on Monday at Underground 15

Casey and Josh discuss 502 grows in the state, Josh's "Uncle Thom" from a previous job, and the general state of their podcast to this state.  We appreciate all the support so far!

Casey and Josh discuss 502 grows in the state, Josh's "Uncle Thom" from a previous job, and the general state of their podcast to this state.  We appreciate all the support so far!

Our good friend Steven Tye came over and brought his own microphone, which we weren't able to configure his mic 100% so the sound quality might not be exceptional; but its better than the hour we threw away, and Steven is an exceptional guest so the conversation was rewarding.

Our good friend Steven Tye came over and brought his own microphone, which we weren't able to configure his mic 100% so the sound quality might not be exceptional; but its better than the hour we threw away, and Steven is an exceptional guest so the conversation was rewarding.

Our good friend Steven Tye came by to re-record his episode after we did a terrible job of it a couple months ago; and we nearly did it again!  He stuck in there like a champ, and here we all are talking about it over sandwiches....

Our good friend Steven Tye came by to re-record his episode after we did a terrible job of it a couple months ago; and we nearly did it again!  He stuck in there like a champ, and here we all are talking about it over sandwiches....