I got the snow I was hoping for last night!
Sadly, by the morning I was wishing it was gone because my plan of yoga at the gym and coffee with girl-friends got interrupted.
I still had a great morning though. It started by throwing together some pickled carrots. I was inspired by this recipe I found in Bon Appetit a few days ago. My dad always makes pickled carrots from his garden crop and I love them so I was excited to try a quick version. The recipe called for lots of things that I didn’t have so I improvised a lot. 🙂
Ingredients were gathered
I even braved the snow to dig out some rosemary, the star ingredient in my dad’s recipe.
Carrot spears packed into pint jars with rosemary, oregano, chili flakes, and garlic cloves
The brine of water, apple cider vinegar, sugar, and salt was heated to dissolve the sweet and salty and poured into the jars
The jars got lids and set into the fridge. Tomorrow they will be ready to eat and they will keep in the fridge for up to a week. I am hoping for a super strong rosemary flavor!
I am so excited for all the interest in Kefir Soda! There was so much interest that I decided to to a step-by-step guide to making it as well as answering some commonly asked questions. It will be posted on Saturday.
After pickling and breakfast I bundled up for a walk in the snow and a rendezvous.
You don’t see her?
Kath and I left our houses at the same time and met somewhere in the middle.
After crunching around in the snow and sunshine for about an hour we made our way back to her house for 60 minutes of Dave yoga love. My painting and Pilates muscles are talking to me today so it was perfect to work through some tightness/fatigue with yoga.
Kath invited me to stay for lunch, and although I should know better than to ever turn down a meal at the KERF house, it was time to head home. Tate and I are planning a Grand Opening at Core next month and there’s lots of work to be done!
Got any questions about Kefir Soda? Send them my way so I can include them in Saturday’s post!