We had a busy weekend around the house...lots of sanding, painting, installing new bathroom and closet doors and finishing up the bedroom. All the little things are adding up and its starting to look really nice! Now with the ducks happily in their garden home we can relax a bit and get the rest of our home projects completed.
I wanted to share with you some of the flavors that appeared in our kitchen over the weekend; red was the default color of choice!
One of which is a new kombucha flavor that I am wild about. Cherry Chia with Yerba Mate (as opposed to black tea). The Yerba Mate gives the kombucha a less over the top tea flavor and instead allows the fermented flavors to sing. We are enjoying this batch of 'buch quite a bit; in fact I think it may be my best in a very long time. To make Cherry chia; add 1-2 teaspoons chia seeds to your bottle, remove the cherry stones from about 6 ripe washed cherries, cut into quarters, add the cherries to the chia and fill with brewed kombucha, swirl a bit of kombucha around to get the chia seeds wet, then fill to the bottom of the neck of your bottle. Cap and date...the cherries and chia become active really quickly (like minutes); burp your bottle the first couple of days and refrigerate for a couple days before you open; it's powerful!!!
The next flavor this weekend was tomatoes...lots and lots of juicy red-ripe tomatoes from the Eric Waller Community Garden and our front yard garden. I am letting them ripen just a tad more today before I can them whole tonight. We will have lots of delicious and local/organic tomatoes for winter stews! Yum!
XOMC
