So the recipe is pretty much in the title but let me tell you about this anyway. It all started with a trip to Costco. Actually it didn’t, it all started when I accidentally found myself in the middle of a store that sold only olive oil and balsamic vinegar. I remember passing it
It’s a funny thing when you have these recipes that require time as an ingredient. Especially these days in a world that is instant. When was the last time you had to wait for something, for more than 5 minutes? Hardly ever? It’s a big deal if I can’t whip up dinner within an hour,
It’s time for more stories about our wine tasting adventures. There are few things that I should clarify first. Namely, we have not been to all of the wineries yet, although we did give it our best shot. There is probably another 30 or so waiting for our arrival. You can only do so much.
I have been waiting all week to find time to share this adventure with you. Something wonderful happened this summer. My children became old enough to stay home on their own while my husband and I went away for a few nights. Gloriously alone. To be clear, by “old enough” I mean that one of
Today has been a productive one, and I have a few posts up my sleeve. I have an update on both the vinegar and yogurt making side of things as well as a new post talking about my adventures touring some wineries. First thing is first though, vinegar. If you read my last entry about
Straight up, there are no photos this time around. Some things, once seen cannot be unseen and I didn’t want any photo evidence. If you recall, back in my first post about the vinegar found here, I mentioned briefly that vinegar had a mother and that I had discovered the existence of a delightful little
Like many of my crazy ideas, this one started by random chance. I had a chance conversation with a colleague about her milk goats which got us talking about goat milk yogurt which got us talking about yogurt makers which somehow turned into sauerkraut and sauerkraut fermentation crocks which ended up with her offer to
Well hello there world, time for a new blog and some new adventures. I’d like to invite you to join me as I undertake what I’ve aptly called “The Fermentation Project”. It’s exactly what it sounds like, I’m going to see if I can figure out the magical world of cooking by microbe (doesn’t that