My first batch of Kombucha was made and happily devoured. After a little over a week of fermentation I bottled it and let it carbonate for a few days. It didn't get quite as fizzy as I would of liked (I think the bottle was too big for the amount of liquid) but it was still really good and honestly I like it better than any store bought Kombucha I've had as of late. My next bigger batch is in the works! - dmp
At Molly's grandparents' little house in Maine, dinner always begins with cocktails, and cocktails are always poured at 5 o'clock sharp. When the flurry of food preparation is through, dinner is baking in the oven and the table is set, her grandparents sit down together to enjoy a little peace, quiet and that final gin and tonic of the evening. When you hear them say "One and Supp?" it simply means, do we have time for one more cocktail before supper?
In our Brooklyn home, this tradition of food, drink, creation, and communion continues and this blog serves to document our home cooking and the care that goes into making such daily celebrations.
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