(SpoCOOL) A Spokane Blog

I mean, heavens, the list is growing, but here are this week’s new entries:

• Black Tie Coffee co: Good drive through coffee and excellent scones.


• Blue Spark: For the beer. Not for the food. But definitely for the beer.


• Scoop: Ice cream is never out of season. Never!

As always, if you feel we’re missing out on any spots, let us know in the comments. We will investigate.

If it seems like we’re showing the Blue Spark a lot of love lately, there is a pretty simple reason for that: When a local spot brings in something special, like the Abyss, on tap, then why wouldn’t we get a bit giddy?

Their latest special (and we don’t know if it’s still there—your loss if you missed it, we talked about it on Twitter!) is Life and Limb, a collaboration between Sierra Nevada and Dogfish Head. An interesting partnership for sure: Sierra Nevada usually holds a good quality without being too exciting, while Dogfish Head can go either way, but always while doing something different.

Weighing in at a hefty 10.2% ABV, Life and Limb comes served in a snifter, which, among other things, means you can feel pretty classy while drinking it. Because this is a classy ale. The aroma is lightly sweet with hints of maple and citrus, which isn’t too surprising when its deep dark red color is taken into consideration.

The taste is spot on what you’d expect: nice and crispy on the tip on the tongue, and then laces your mouth in sweet syrup-y goodness. Nice hints of malts and fruits. This is one you can sit and sip—and you do want to sip it—for a long time while just to enjoy its depths.

As with many high alcoholic beers, opinions of Life and Limb will probably be all over the map. Don’t go in drinking this like it’s a Budweiser. Approach it like a fine cognac or whiskey. Then you will see the deliciousness of it.

This is a raw foods recipe (which is also gluten free and vegan) and is sure to please anyone without a nut allergy. It might sound a bit strange but I encourage you to try this easy recipe during the holidays.

 

Judy’s Raw Foods Cake

adapted from Ani Phyo’s Chocolate Raspberry Ganache Cake Recipe

Cake:

3 cups walnuts

2/3 cup cacao powder

1 cup dates (pitted)

1/4 teaspoon sea salt

1 cup raspberries

In a food processor mix walnuts and cocoa powder. Then add dates and salt and blend again. Mush all the ingredients together and break into two sections. Line a pan (any shape about 8×8) with plastic wrap. Place one 1/2 of cake mixture in the bottom of the pan. Add a layer of mushed raspberries. Then take the second layer of cake mixture and form it on top of the raspberries. Set aside to add frosting.

Frosting:

1/3 cup dates (pitted)

1/4 agave syrup

1/3 cup cacoa powder

1 avocado

Mix the dates and agave in a food processor, then add the cocoa power and finally the avocado. Frost your cake with the mixture and add whole raspberries in a decorative pattern to the top of the cake.

Alternatives:

Walnuts can be replaces with pecans or cashews. Raspberries can be replaced with any berry.

Need more instructions, just watch Ani make this cake on The View From the Bay.

And I think we covered a few good ones this time, and definitely one slightly odd one:

• Bottles: We listened to your input and we agree: Bottles is awesome.


• Grocery Outlet: Don’t even try to pretend you don’t love going there searching for strange brands from South Dakota.


• South Perry Pizza: Hot on the heels from yesterday’s review, it definitely has earned its place among the great and the odd of Spokane.

As always, we’re open for suggestions, so let us hear ‘em. Rumor has it El Que deserves a place on the list. Thoughts?

Speaking of Twitter, we now have more than 400 followers. What the hell? How did that happen? But hey, thanks! Follow us as @SpoCOOL.