Yesterday’s lunch was one of those meals that was so simple but came together beautifully and created a filling plate.
UM, collards are my new favorite green! I love the bitterness of them. These ones are sauteed in a teaspoon or two of coconut oil with garlic, a balsamic reduction, and a drizzle of maple syrup.
Turns out it is possible to over-roast squash :(. Still edible though.
Post lunch I headed to my fermentation station
LOVE this stuff. Makes me feel sooo good.
Since September I have been making kombucha from a “mother” (the necessary culture) that my sister gave me. It’s been working great but I am not able to make quite enough to last me until the next batch is ready. Time for another SCOBY (symbiotic colony of bacteria and yeast) mother.
After some internet research I decided to try to grow my own SCOBY. Into a quart mason jar went 1 cup of white and brown sugar sweetened green tea and one cup of kombucha (from my homemade stash). I covered the jar with a paper towel held in place with a rubber band to keep out any undesirable bacteria and set the jar in my kombucha closet.
A week and a half later I took a look and what did I find?
A perfect SCOBY!
Yeah, yeah, I used to be a little skeeved out about making kombucha too (I had my little sister make it when we lived together in Portland ;)). But I got over it because I love the stuff and $4 a bottle? No thanks. Also, it’s fun to make. I feel like I am making something from nothing and can control the sweetness and fizziness. Not to mention the cost of a few quarts is some green tea bags and sugar!
Now if you’ll excuse me I’ve got some milk on the stove that needs turned into yogurt…