Sometimes I spend too much time on Ravelry... and by sometimes, I think I mean I spend a crazy amount of time on Ravelry. ;o) Sometimes I like to browse the patterns and see newly released patterns because I think there is so much talent to be found on there. So, here are a few patterns I love:
Yesterday, as I was about to head out the door from work, it began to pour. While I was excited that we are going to get some water for our plant-life, I was disappointed that it had to start right before I left. When it rains here, it mainly pours for about 15-20 minutes, then it lightens up and disappears. Well, this time, it didn't lighten up and so I ran, but I was soaked by the time I got to my car! To cheer me up, I went to Mamboberry and got a frozen yogurt!
It was tart yogurt with raspberry topping. :oD It was great!! They also had lots of regular food also, and I am very interested in heading back to check it out.
Well, apparently, working an extra day a week for about 2 months can really put a drain on your desire to do anything but get to work, eat, knit, and sleep. Yes, I definitely still knit, even when drained. Except I haven't actually finished a single project in ages. I've got a bunch of stuff I'm working on, but I think I'll save those posts for later. For now, I'd like to share this with you:
What is this disgusting thing, you ask? Kombucha! Or rather, homemade kombucha. That gross thing that you think should not be in something you consume is a mushroom that is commonly referred to as a SCOBY. This is the tea in it's first fermentation state. It has since been transferred into a sun tea jar; it is much easier to decant just the liquid from there.
Here are the quick steps to kombucha:
- Put sweetened tea with SCOBY.
- Ferment for 5-7 days
- Decant tea into another container and add fruit or other flavor enhancers, let ferment another day or two. Add new sweetened tea back with the SCOBY to start a new 1st fermentation batch.
- When 2nd fermentation is ready, decant through a coffee filter into your drinking vessels (we use either old glass drink bottles or mason jars). Let the drink sit for another day to get some fizziness.
It's turning out pretty good so far... Flavors we've tried are: mango/ginger, peach/ginger (friend made this one), and blueberry in green tea (the others were in black tea). We are currently flavoring a green tea with nectarine jam (just wanted to see how it would work), a black tea with strawberry/ginger, and a black tea with apple/honey. This is a fun experiment!
Oh, and, I am done with working the extra days, so hopefully I can get my energy back and post a bit more of my projects up here. :o)