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It’s finally spring in Sudbury, Ontario, although it did snow for a quick spell last evening. Enjoy a photo of spring crocus flowers peaking through the leaf litter in our front garden, taken by my boyfriend, Jack.

It’s finally spring in Sudbury, Ontario, although it did snow for a quick spell last evening. Enjoy a photo of spring crocus flowers peaking through the leaf litter in our front garden, taken by my boyfriend, Jack.

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I approached a friend and colleague of mine sometime in January to give me the basics on how to make kombucha. He and his partner invited me and my boyfriend over to show me how to make kombucha step by step and even gave me my own scoby (stored in their fridge) to brew.

So obviously some time has passed and my scoby or mother has been waiting patiently in the fridge (hopefully she’s still alive and kicking) until I bought a continuous brew vessel and brewed/steeped my green tea with sugar and allowed it to cool to room temperature in order to pour into the vessel and insert the scoby.

After I inserted the scoby/mother (along with a small portion of another batch as a starter), I covered the vessel with a black t-shirt, as it needs to be kept in the dark and kept in a warm place. It’s been three days since I undertook and hoping by Friday I can see a change. Since it’s my first batch, I am a bit hesitant but will use my common sense.

I used this site to aid me in my kombucha prep along with my notes during my tutorial. http://www.culturesforhealth.com/make-kombucha#kombucha_equipment_ingredients

Crossing fingers. I am in love with the taste of kombucha and hope I can make it so I don’t have to pay the big bucks to keep drinking it. Update soon.

April 23 update: checked on the kombucha vessel today. It’s cloudy and the mother/scoby looks more white than it previously did, so I’m hoping it’s growing another layer. Just poured a small test (it’s been 3 days, so still early) and it’s still a bit sweet but it tastes like it’s fermenting. No mold or anything gross. I might invest in a acetic gauge if it’s not too pricey, so I know it’s safe.

Will check in two more days!

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solutreanfloridian:

From my granny’s copy of Child Growth and Development, 1956.

Absolutely.

solutreanfloridian:

From my granny’s copy of Child Growth and Development, 1956.

Absolutely.

(via paintedgoat)

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Best buds: Clover and Charlie. I adopted these two from our SPCA (separately within a year and a half from each other) and slowly over time bonded them. Now they are the best of friends and hang out all the time. Only contentious time is when they get their greens :) Well, nothing bad, but Clover has been known to steal cilantro out of Charlie’s mouth.

Best buds: Clover and Charlie. I adopted these two from our SPCA (separately within a year and a half from each other) and slowly over time bonded them. Now they are the best of friends and hang out all the time. Only contentious time is when they get their greens :) Well, nothing bad, but Clover has been known to steal cilantro out of Charlie’s mouth.

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Still working my way through my frozen fruit and juice stock from late last summer and fall harvests. Today I made a small batch of honey & cane sugar sweetened peach jam with vanilla bean and i also infused a healthy dose of plum brandy “Slivovitz” by Zwack of Hungary.

I probably won’t use this brandy again as I prefer something with less alcohol and more taste but after the alcohol cooked off, it turned out rather nice. I also included the juice and sliced peel of one lemon.

Overall, it’s an excellent jam and you can even see the tiny flecks of vanilla bean in the jars. Find the recipe here: http://foodinjars.com/2013/09/honey-sweetened-peach-vanilla-jam/


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spx:

kaykedrawsthings:

thesebearsarehappy:

not sure why it took me 7 months to post this. but hey, thanks to spx and all of the artists who were willing to spend their time doing this.
they were all super nice. before i knew it my sketchbook was getting passed around to a lot of talented people, some i just met and some i’ve admired for a long time. thx doodz.
and i guess it should also be noted that matt, todd and i didn’t exhibit at Small Press Expo, just attended.

nedroidcomics  anthony clark

dharbin dustin harbin

kochalka james kochalka

jeffreybrowncomics.blogspot.com jeffrey brown

popgunwar farel dalrymple

mumblethief christopher green

josharonch josh rosen

privatespectaclepress marta chudolinska

misterhayden mister hayden

kaykedrawsthings kayla miller

kittenberg.com matt harrison

toddbot.com  walldrawing todd webb

A cool jam comic I was lucky enough to be involved in! Happy to finally see the whole thing!

Wait, WHAT…. !?!

Wow - what a great idea! I’ve only asked for drawings at comic fests in the past but this is fantastic.

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I started whittling down my preserves that I put into the freezer back in the fall. Today I’m making a small batch of white peach jam with honey. You can find the recipe here: http://food52.com/recipes/22709-honey-sweetened-white-peach-jam-with-lemon

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End of last summer I came across a cecropia caterpillar on a cherry tree where I was gathering fruit. I photographed it (below) and placed it back onto a choke cherry tree. I came across this cocoon last week and it’s very close to the area where I placed the caterpillar. I think he/she is in there and will keep an eye on it and hope to catch it’s emergence as a beautiful cecropia moth.

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This simple concoction I made last summer when strawberries were plentiful and I wanted to make something a little different and take a chance on mint. I made a small batch of strawberry jam with honey and raw cane sugar and infused flavouring from mint leaves from our garden. I was a bit weary how this jam would taste after processing and I only opened a jar now (some 8 months later) and the flavours are still bright and translate well. For people who like mint, I’m sure it would be a winner - the mint lingers on and is an interesting twist to the strawberry. I just think it needs an added element to tie it together, as the notes are strawberry and mint…it needs something else. I’ll be working on that one this summer.

This simple concoction I made last summer when strawberries were plentiful and I wanted to make something a little different and take a chance on mint. I made a small batch of strawberry jam with honey and raw cane sugar and infused flavouring from mint leaves from our garden.

I was a bit weary how this jam would taste after processing and I only opened a jar now (some 8 months later) and the flavours are still bright and translate well. For people who like mint, I’m sure it would be a winner - the mint lingers on and is an interesting twist to the strawberry. I just think it needs an added element to tie it together, as the notes are strawberry and mint…it needs something else. I’ll be working on that one this summer.

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Dreaming of the summer bounty.

Dreaming of the summer bounty.