Water Kefir - Best Soda Ever!

Water Kefir

I am hooked on water kefir (keh-FEER). A friend of mine gave me some fresh kefir grains about a month ago. They look like a juicy gummy candy (or some describe them as 'cauliflower looking pieces'). It comes dried for purchasing and starting - like from Cultures for Health. There's quite a few videos on youTube - like this one. Kefir is so healthy - full of probiotics (see link for list)! Here's another link with lots of info.



A basic recipe for WATER KEFIR -
In a 1/2 gallon jar dissolve -
1/3-1/2 C sucanat or organic white cane sugar -
fill to 1" of top of a quart jar with cool water (best to not be chlorinated or with flouride)
Then add -
1/4+ C kefir grains

Cap with a plastic lid - tighten and shake - then loosen the lid to breath. Then store in place with no direct sunlight for 24-48 hrs. The kefir grains will have multiplied. Taste. If too sweet, sitting longer eats up more sugar. Eventually it starts making alcohol (very slight). Strain the liquid into another jar. You'll need to eliminate some of the grains since they multiply (I give them to my chickens or throw them in with some juice). Start the process over.

Eat the extra grains. Throw them in your garden. Compost them. Share them with friends.

You can experiment with flavorings. Try adding sliced ginger. I so like the plain kefir. You can add some molasses, and vanilla flavoring. Try orange juice. Try raisins and sliced lemon. Try other fruits. But do these additions after straining off the kefir grains so you don't compromise their integrity - you could call this a second ferment. Let sit another day and strain to refrigerate.

Vacation? Your jar with sugar water and grains will keep in the fridge several weeks. Freezing works too. And since it comes dry in packets, it must be able to be dehydrated.

Added later note: I'm now making it only with organic white sugar and a tsp of blackstrap molasses and a washed egg shell - for added minerals. I'll occasionally do a second jar with the extra grains (I always keep extra grains in a small jar in the refrigerator). A couple Tb raisins, and/ or lemon could be brewed in it.

I'm now always adding a teaspoon of vanilla to the 1/2 gallon glass pitcher I keep in the fridge. It tastes like cream soda. Water Kefir doesn't need to be refrigerated, if you're a room temp beverage drinker - like me - like I prefer room temp flavored beer - I guess I'd make a good European. There's lots of flavoring ideas out there.

I've ordered Madagascar Vanilla Beans to make my own vanilla extract, and will post about it.

Since I'm going to be doing a raw milk piima culture (probably similar to the dairy kefir), I've been reading more. Just in case you are "brewing" differing strains of things in your kitchen ... Separate them by at least 3 feet, so no "cross-pollination" (gardening term). Once bottled in fridge there's no problem.

Newest note-  Am going to start making the dairy kefir too. As I've researched more, it's the only strain that will keep reproducing using raw milk. All the other cultures (Villa, and yogurt ...) require a sterile milk mother culture which requires heating milk to at least 160-180 degrees and refreshing this culture.

The Great Dance

The Great Dance--perichoresis! Perichoresis derived from two Greek words was coined to describe the relationship of the persons of the Trinity. Peri meaning "around" and choreia meaning "dance"--a God dance. The Father, Son and Spirit created the human race so that what they have together could be shared with us, so that their great dance of life could be extended to us and played out in our lives.

Periichoresis

 



























For several years now I've been so enamored with the Trinity, the tri-unity God. I bought this candelabra for the beautiful representation of the great dance, reminding me that the relational God who's image I'm made in, invites me to join in!

One time I had put new candles in, but one fell and broke. I was thinking I'd melt it together. As I was reading one evening I wanted to light the candles but hadn't yet fixed the one. It was lying there broken. And it HIT ME...Jesus' broken body! I couldn't light just the two candles. I imagined the tri-une God not desiring to be lit till all three could be dancing together.

Yes I did add the mended broken one and for awhile I could see the break until they melted past it. The temptation now is to always break and melt back together one of the candles as a reminder of God's reaching down to extend the circle and their great dance of life to me. Jesus stepping out of eternity into history. Jesus's brokenness to draw me into the circle of their life.

Brined Brisket -From Scratch- for St Pat's Day

I've had corned beef and cabbage for St Patrick's Day and always say, "I want to make my own corned beef". But you have to plan ahead since the brisket needs to brine for about a week.

I'll look for about a 4 pound beef brisket. From my research so far I'll be bringing to boil -
1C water
1/4C salt (salt is salt when dizzolved, so I'll use regular sea salt instead of 1/2C of Kosher salt.
1/4C apple cider vinegar (I never eat white vinegar)
2 Tb sugar (I'll use sucanat)
1-2 bay leaves
1/2 tsp peppercorns
1/4 tsp mustard seeds
a couple cloves
(I'll partially crush the whole spices to better release their flavor)
Let this cool once it's come to a boil and add 2, cut in thirds, garlic cloves. Then add the meat. Make sure the meat is covered by the brine - maybe cutting meat in pieces if need be. This could be stored in a ziplock bag. Refrigerate, turning occasionally, for 6-7 days.

You could cook this by itself for a meal. But I want to cook it with the traditional cabbage, potatoes and carrots.

The meat will cook first for several hours in large pot along with an onion. Then add a cabbage head cut in wedges, 6 potatoes quartered, and 4 carrots sliced - cook till tender. Then add 1/4 C fresh parsley and a few Tb of butter. The meat should be shreddy.

Enjoy, and tell St Pat's story.

Happy Leap Year!

Happy Leap Year!

Healthy Cold Cereal

Homemade cold cereal atop my homemade yogurt, unsweetened flaked coconut, and fruit

As I've said before, I've been reading in depth Sally Fallon's Nourishing Traditions book I've had for years, and now there's many gals writing blogs with recipes following her (The Weston Price Foundation) - Wise Traditions. This cereal recipe is from Sarah, The Healthy Home Economist. She tells you this is the only type of cold cereal you should be eating - get rid of all that processed boxed cereal!

My cookbook has some cereal recipes. I do them like crackers, rolling thin on cookie sheets, baking till crispy, and then breaking up in pieces. What I'd do differently with them now is soak the grain for at least 8 hours so it's healthier - easier to digest.

Oat and Barley flour mixed with yogurt to soak

This recipe soaks for 24 hours in yogurt - homemade yogurt of course. It's a keeper ... meaning we really like it. Next time I'm going to lesson the cinnamon amount and not use the maple flavoring. And I only used 1/2C of maple syrup. We're getting used to things not so sweet. And I'd like to taste the grain more. The freshly ground grain I made this from was oats and barley. Next time, Monte wants me to use the 7-grain mix. So again, as I've said before, you don't need to use wheat.













COLD BREAKFAST CEREAL
6 C freshly ground flour
3 C plain yogurt, kefir, buttermilk, or clabbered milk

Mix together in a large glass bowl. Cover with a clean cloth and rubber band and leave on the counter for 24 hours.

After soaking, mix the following into the batter -
3/4 C coconut or palm oil
3/4 C Grade B maple syrup(1/2C and 5 drops stevia may be substituted or honey)
1 tsp sea salt
2 tsp baking soda
1 tsp vanilla extract

1 tsp cinnamon

Mix all together and pour, spreading in 2 - 9x13 pans and bake at 350 for about 30 minutes until an inserted toothpick comes out clean (I used my 11x17 pans and baked about 20 minutes since thinner).

Let cool and crumble into small pieces (Sarah calls it "coffee cake" at this stage) and dry it at 200 degrees for about 12-18 hours (my dehydrator's highest temp is 155). Mine didn't take that long to get crispy.

The maple-cinnamon scent was sure strong throughout the house!

Store in airtight container in refrigerator. Mine is in a crock on the pantry shelf for now - it's disappearing fast!

FLAKE CEREAL (from my cookbook)
2C flour
(oat, barley, corn, buckwheat, rye, wheat ...)
1/2 tsp salt
2 Tb honey or molasses or maple syrup
1/2C milk

Combine. At this point, I rolled it thin on cookie sheets and baked at 350 for about 10-20 minutes till lightly browned. But now I'd suggest letting it soak at least 8 hours before rolling it out and baking. Crumble when cool and dry.

Eat these as you would your store-bought cold cereal and enjoy!

Needle Felting Class

Needle Felted Gnome

I taught another needlefelting class - this one in one day, rather than dividing it up into 4 evening once a week classes. Everyone is different and I love seeing the differing personalities created!

I did the typical starting out with doing a flat picture so they could get used to the barbed needles. I should have taken pictures of them. Once they were well along and could fine tune them at home to their heart's content, we started on three dimensional wool sculpting.

I always have them start with the head, then the body and attach it to the head and then clothe it. I have them think about whether it'll sit or hang from a wall. Standing is harder - the legs and torso need to be heavily needled so stiff enough to stand. That would take more time.

They start out with a slight idea of what they want - usually a female. But as they go along, usually the face will take on a personality and lets you know it wants to be a male, or a fairy, or a gnome, or old, or young ...

The next one is the one I made as we worked the stages together. Since everyone pretty much goes with flesh tone wool, I choose to go out of the box with working with another color. I actually love this creature! I love it's expression.

My needle felted example unfinished - but I love it so far!

Sourdough Cheese or Plain Crackers

Rye Sourdough Cheese Crackers

I've been making homemade crackers for years. In fact I've got four recipes in my Hearth and Home cookbook I wrote seventeen years ago. Plain wheat thins and adding grated cheese have always been my favorite. I've often brought them places along with homemade mustard and/or a good cheese. The only thing I'd change now-adays would be soaking the flour in the liquid overnight, as the more I read the more I think that's the healthiest way to make anything with flour, unless you use sprouted grain flour. And as I wrote in my book ... think beyond wheat flour. We consume enough wheat in breads - everything else can be made from other grain flours. Our favorite crackers now are -

SOURDOUGH CHEESE CRACKERS

1C sourdough (click here for recipe)

1/3C melted butter or olive oil

1 1/4-1/2 flour

Mix this till a stiff dough, not too sticky, but tacky. Cover the bowl and let it soak for at least 8 hours.



When ready to make the crackers, preheat the oven to 350. I usually grease the counter with olive oil and my hands, then flatten the dough onto the counter. The hope, is to not be too sticky. If it is then you'll have to mix in some more flour till not too sticky. My sourdough is made with rye flour. When adding the flour I use a 7-grain flour. Once the dough is flattened on your counter, add -



1/4 tsp each salt, garlic, and onion powder (any seasoning you desire)

1/4 tsp baking soda



Knead to incorporate, then knead in

1/2C grated cheese



Divide in half and roll out thin to cookie sheet edges. Score, cutting into small squares - I have a fluted rolling tool, or you could use a pizza cutter. Bake 15 minutes. I often just turn the oven off at this point and leave them in the cooling oven. You want them to be crispy-done.

Any cheese can be used. We love flavored goudas - like smoked, or chipotle. Another favorite is with a garlic cotswold. I've even used a fancy cheese that had strips of stilton blue cheese - that was great too!



I have some old cracker tins I store them in. My other tin has crackers made from sprouted wheat flour, or was it flour soaked in yogurt ... I don't remember. Homemade crackers are so easy to make, why buy them!!!!



In case you don't have sourdough started and are dying to make crackers, here's my Wheat Thins recipe from my book -



3C whole wheat flour (any grain actually)

1/3C olive oil

1C water

1/2 tsp salt



Mix all the ingredients together. You could add other spices or herbs. Knead as little as possible till it makes a smooth ball. At this point I'd roll thin on ungreased baking sheets, cut into squares and bake at 350 for 30-35 minutes or until crisp. But now I'd let it sit covered for at least 8 hours before rolling out and baking. Sometimes, depending on your oven, if outer edges are getting too brown, remove them and return to baking.

This was online - maybe Facebook. I love it! It is so true in my life.

I remember YEARS ago when in college, I'd put my sewing machine away, thinking I'd not use it now that I needed to use all my extra time studying ...

Oh, but I was going crazy! I pulled out my machine and spent a bit of time creating, and as I sewed I could feel myself unwind; thoughts became ordered and crystal clear.

Never, never think creativity a waste of time!

Dyed T's and socks

Stan with t-shirt and socks I dyed

Monte's partner in geology called wanting more socks. He loves my hand-dyed bamboo socks and wears them all the time. He will go down in geology history for many things, including his typical attire: Wild T-shirts with lizards, iguanas, dinosaurs, etc plus my hand-dyed ones. I did a serpentinite print from a photo on the front of a shirt and sponged on dye around it (on this shirt the print faded as he's washed it a ton, the next one I did differently). And when not in the field, he still wears shorts, even in winter and then sandals. So my socks are well exposed for all to see.

So this week when pulling out socks for both him and Monte (all my family asks for more socks), I saw that I had a t-shirt his size and decided to do one for my Grandson. Monte had also labeled a pair of his pants to be dyed black and a pull over shirt brown.

Accordian pleated and lots of clothespins

Here's Stan's shirt. I folded it accordian style from an off center at the breast then clothespinned every inch. I scrunched it into a plastic basin, along with socks and the toddler T. The dye I poured over was a mixture of 1/2 black, 1/4 cobalt blue, and 1/4 deep yellow.

Toddler T and socks

I'm sure he'll love the T and will tell me some rock tale the shirt tells.

Sourdough Crepes

Once done I flip the sourdough crepe onto a plate

I like calendar days that contain stories and meal suggestions. For many years I've made crepes on Fat Tuesday/ Mardi Gras. My blog post on Mardi Gras into Lent is here. My crepe recipe is here. This year I made sourdough crepes.



Actually, since I found this crepe recipe (I bought the A to Z Sourdough eBook) I'm making them quite often. Sometimes for breakfast with unsweetened grated coconut, homemade yogurt, fruit and maple syrup. Sometimes for lunch or supper with leftovers of meats and veggies. These crepes can even be fried crisp like chips - use for nachos!



Before I jump into the recipe I have to start from the beginning, a very good place to start. My sourdough starter is made from rye flour. I used to have a starter I made from potatoes and wheat flour (it might have used a bit of yeast at the beginning, I don't remember) from an Alaska Sourdough book. When I bought Sally Fallon's Nourishing Traditions book in the early 2000's I started my rye starter. I use this starter for everything including the sourdough pancake recipe I got from the Alaskan book. My starter how-to along with the Sourdough pancakes I've made for years is here.

Starter in jar and crepe ingredients

SOURDOUGH CREPES

1 C sourdough starter

3 Tb butter or oil

3 eggs

pinch of salt



I usually start with melting the butter in a 2C Pyrex mixing bowl, then mix in the eggs and starter. I use a silicone whip, keeping it in to periodically stir while making the crepes.

Pour a few Tablespoons batter and tilt pan to spread batter

Crepe ready to flip, this one looks a bit thicker than I usually make them

Have a very well seasoned smaller cast iron skillet preheated. First add a bit of oil and swish it around by tilting the pan. Then add a few tablespoons of batter depending on what size pan you're using - mine is an 8" (and sometimes I'll use a 6" pan). Wait till the crepe develops little bubbles all over, then with spatula quickly flip it over. It doesn't need to cook on this side for long, like just a few seconds and then flip out onto a plate. The crepes can stack till you're done with all the batter. This amount will make about 10 crepes.



I've put leftover crepes in a zip-close bag and frozen. It works great. No need to put waxed paper between.



Happy crepe-ing. Sharing of crepe filling ideas could be numerous, so how about you? what have you tried, and what's your favorite?