Needle felting on foam balls.
Enjoying the snow on the deck as it was quickly melting away. Well… maybe not everyone was enjoying it.
On some of the warmer days recently the younger kids and I head to the a-frame for a little vacation. I bring some paperwork or recipes to write out or something and they cook up some pretty tasty delights for me to eat. You can see an example of a fine entrée above followed by Birch Bark Torte with Snow Cream. Mmmmmm…….
I find these times very relaxing and inspirational. Spring is always such an energizing and inspirational time. Unfortunately, my inspiration far surpasses my energy level these days! It’s fun watching the children – so full of energy – get inspired and be creative and be excited about all the new life ready to burst forth!
A recent gym day with friends.
Everyone was excited watching the snow all melt away….. .just in time for another big dump of it! It’s been thoroughly enjoyed and presented us with the opportunity to have fresh snow and cream at the same time for two batches of snow cream! Somehow those two circumstances didn’t intersect all winter until now!
Our driveway was finally cleared this morning and as I write I hear snow avalanching off the roof in the heat of the sun. Spring will be here soon. Happy spring, everyone!
I’ve been trying to get a photo of these muffins to go along with the post, but alas, I forget and they get gobbled up! Maybe I’ll add one at a later date.
Preheat oven to 375°. Blend the flour mixture with a mixer to loosen it all up.
Blend together with flour mixture.
Fold in 2 cups frozen raspberries
Bake for 20-25 minutes or until toothpick comes out clean.
For the past several months we’ve been experimenting a lot more with fermented foods. I’ve had a dabbling interest in this for years and have seasonally made the standard sauerkraut and dills. Sometimes I’m really slow at incorporating new things into life even when I really want to! Since fall we’ve had a steady rotation of either goat or cow milk kefir going, water kefir (which I’m currently trying to “rehabilitate”), Zach has been making regular batches of fermented salsa (delicious!), and I’ve been having fun with fermented beverages! I’d like to share some of the fermenting adventures here.
Some modifications made to recipe on March 1/15
In a large jar dissolve:
2 L of hot water
6 T Herban-C Tea Mix from the Bulk Herb Store
Steep for 30 min. Strain and add:
1 cup honey and stir until dissolved (I will try half this amount next time)
1 L water (Next time I will try 2 L)
Frozen raspberries (about 3 cups)
When mixture has cooled completely add a starter.
In this case I used one probiotic capsule – Primal Defense by Garden of Life
Cover the jar with a cloth or loose lid. Sit on counter for two days or until you see little carbon bubbles forming (you might have to look closely). Strain into empty soda bottles or other sealable container. (Beware of using glass. I’m not brave enough to attempt to regulate the pressure in a glass container.) Leave on counter until the pressure builds in the bottle. In a plastic bottle you will be able to feel it becomes very firm. Place in fridge. Drink at your leisure.
We drank this today and it was the family-favourite fermented drink so far!
Current brew – Marshmallow Elderberry Ginger Cold-Soothing Fizz. It might need a shorter name. I’ll share the steps and results here in a few days!