All the pretty ferments

Well, some of them.

I use the easy on the hands method of krauting.  I use the food processor. Hooray for the food processor!  My poor hands really appreciate it.  NEHoo, I shred the cabbage (and whatever else might need shredding, ginger, apples, for example) and add appropriate salt (I use a cupped palm full *probably a tablespoon* for every head of cabbage.).  I also add some ferment juice from another batch that I opened (see picture below, label well! :}) then let it sit for a while, then jam in the fido jars.  I get them at my local Kroger grocery store, but they can be found on line, or even at TJ Maxx sometimes.  In the wintertime I have a secret cabinet where I keep my science warm with a light bulb, or else its too cool in the house for the fermenting to happen.

 

Picture of secret fermenting closet to come.

Below are some of my ferments.  I did not get a fresh picture of the one I did with the cranberry recipe, only I used 1 head of red cabbage to each 2 heads of green.  its pretty and purplely/pink, which is what makes stashing that in the cosmic cranberry kombucha bottle a little tricky :}  note to self, get a picture of the ferments in the cabinet. I also did not take a picture of the ginger/lime leaf kraut.  It was not visually more spectacular than usual.

I tend to eat warm leftover meat with cool kraut. I dunno, stanky breakfast makes me glad!  My beloved is not a person who would tell you he liked kraut AT ALL (except that it makes me glad, so that makes him glad, but voting no eating, please and thank you!) but! He does enjoy it in savory “salads”, like a chicken salad or an egg salad in place of the pickles.

Honestly the tart pop of the crans in the cranberry kraut really has captured my heart!  I have a hard time making any batches of kraut (during this cranberry plenty season) without them!

The pomegranate seeds loose their lovely luster, so its amazing lovely at first like below, then visually its just kind of meh.  Hopefully the taste will make up for it!

*also.. I am a ferment for as long as I can stand it person.  I will open a first small bottle in maybe? a monthish, but you see I tend to make big ol jars, so they keep on bubbling until I am ready to crack those babies open.  All that to say, if I were a sooner to eat fermenter, the pom seeds would probably still be lovely jewels!*

Green cabbage, pomegranate, fennel, lime leaf , ginger, honeycrisp Pretty!  Delicious?  We shall see!

Green cabbage, pomegranate, lime leaf , ginger, honeycrisp
Pretty! Delicious? We shall see!

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Cranberry, green cabbage, honeycrisp apple. YES TO DELICIOUS! Actually, this season I am hoarding all the crans and making all my empty jars full of this recipe. 1 honeycrisp to each 2 heads of cabbage. 1 bag of crans to each 2 heads of cabbage.

Mark Your Ferment Juice

Make sure if your ferment looks like cosmic cranberry booch, that you label it! That would be a trixy trick!

 

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Stuffs of great joy, slow cooker, sorrel, quince, fermented lemons, oh My!

Showering.  Yes!

Having work, even overflowing work, so much nicer than not enough work for a full paycheck.

Listening to my awesome boogiedown playlist while I:

*prep this awesome slow cooker Chai tea brisket from Strictly Delicious  http://www.strictlydelicious.com/slow-cooker-chai-tea-brisket/

*toss bones, acv, salt and water in the roaster for some bone broth to make up

*Smell the beautiful quince that I bought at Wal-Mart yesterday!  Have you ever smelled a quince?  I had not, and now?  I am in love!  I am going to get more, so I can jelly/jam some and leave the others are awesome air fresheners!

I found out that in addition to being high in in pectin so that they jam/jell nicely, that the seeds can be used to make a cough syrup!  There are many links to be found, but here is an amazing Persian Kitchen blog that has tickled my BOB (big old brain).

http://mypersiankitchen.com/quince-seeds-persians-remedy-to-soar-throat-and-cough/

I have been thinking about getting quince bushes for a while, but smelling the awesome scent of these – I think my dwarf pomegranates might have to get a new growing space or be sacrificed for the quince.  I have seen it growing down the street. I wonder if those folks even harvest the quince from their bush?  Note to self – pay some attentioning

flowering%20quince

 

Another thing to add to my fruit/veg/herb/spice list of the year *a la Terry Wahls, more on that later*

So, Sorrel or hibiscus.

It can be made into many things, like Zinger tea and setch, also I know its a Jamaican Christmas punch maker.  I made up some (our Hispanic population locally has grown and its awesome because now we have so much to choose from that we did not before, like local tamarind and hibisicus, I do not have to trudge across Atlanta to get it! yaay for diversity growing growing! ) dried hibiscus tea and whoot!  That stuff means business. I am weaning myself off coffee for the AIP come next month, and so am doing some warm drinks of hibiscus (sorrel) and fermented lemon tea.  BUT!  this grocery shopping trip, DeKalb had fresh sorrel, so I gave it a try and boiled I up last night.

So good to my tastebuds that like tangy flavors. So much lighter than the dried tea I made.

I added a bit of maple syrup to my cup this morning, pretending I was having a Christmas office party, but 1 T is not really enough to sweeten the 2 cups of this tea, so, enough to sweeten it, seems like its going to be a seriously unhelpful amount of maple syrup in my face for just a sweet drink.  Good thing for me tangy works fine.

Also,  note to self about linking up rosella jam, speaking of hibiscus/sorrel

note to self, link up AIP, quick fermented lemons, regular fermented lemons and sorrel info!

Now to work!!

Have an awesome day, folks!  You know, if you like.  I am not thebOssa you!  :}

Happy, healthy, whole, coming at us.
brandi

Heaven smells a little like deer poop

Lately, the shortness of time has been so impressed upon me, so I sit in a moment and tell myself about what I feel, smell, hear, et cetera.

 

I love watching the dogs play Ded Dawg out in the yard.  I mostly will go snoogle up Moosh (dulci) when she is in the yard all warm and sunny.

 

Today I went out and she was all warm and sunny, the neighbor is mowing, she had rolled in some poop remotely (not surprisingly) because there was the faint smell of eeeww doooodooodoo! on her and it was so nice (the moment, not the poop smell), I came and got the camera to try and capture the moment.

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Then Mae came out to have a moment.  You can see, it worked different with her.  :} Aaaah.. aussies.

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Then they went to graze and contemplate, all bovine like.

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Ah.  The beautiful life.  Its a good thing. 

And so say all of us.

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Stories, the blues, the rain, and loving life.

Sometimes I get the blues.  Recently, I seem to get “struck” with them and spiral down before I recognize what’s the what.

I have been practicing NOWNESS though recently. Mindfulness, being in the present, whatever you might would call it.  What does it look like?  It looks like dropping whatever story is swirling around in my head that is bumming me out (which usually is connected by painful tendrils to judgements about me and all that is me – PLUS past or future events), so dropping all of that and looking at what is real and true NOW.

This morning, what is now is

Its cool out

its quiet now

I have crazy love for my fella, our beasts, our life, my life

I am HEALTHY in this moment. Not compared to before, not compared to future me – but NOW.. I am healthy.

I am  PAIN FREE in this moment.

I have work to do (hooray for work, says the production worker).

I am not hungry.

I am not tired.

I am not crying

I am still cool and amused from me and the girls getting blessed by a rain storm on our boogiedown hikejam this morning, getting drenched and dancesinghiking the rest of the way.

I am loveable, loving, and loved.

In this moment its all good.  Its ALL good.  I could talk about excitement about vacation coming, but that is a future me and not the right now me.  Learning that the right now me is FINE.. whatever shit I have been spinning about a past or future me would dictated.

Right now me?  Awesomesauce, sweet, beautiful and just like its supposed to be. Like a ripe, sweet, warm from the tree fig.  :}

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