2nd Ferment

Imagine: it's 9:00pm at night, the kitchen is clean and the evening is coming to an end. 

But wait, what would be a perfect ending to this night you ask: pureeing mango and starting the second ferment on my kombucha. Obviously. 

It only dawned on me after I began the process just how tedious and messy pureeing a mango is. 

Then came the fun part: gently scooping the Mother and "baby" SCOBY out of the jar. (Los wouldn't touch it so he took the picture instead)

I added about 5 ounces of mango puree and the juice of one lemon to each bottle. I had enough kombucha left over to fill another bottle and just put that one straight into the fridge without any extra fruit or flavoring. The flavored bottles will stay out for a few days to ferment a little more before moving to the fridge and hanging out until I get back. We'll see how this all turns out. I've got to pick up some more black tea to start the next brew; this batch took about 3 weeks to create a solid SCOBY and turn a bit tart. 

I'm headed to California tonight to visit family for the weekend and few days. There will be plenty of cooking, shenanigans (a graduation and a baby shower!) and pictures to follow. 

Ballard Farmer's Market

I started my first batch of home brew kombucha (KT if you're a cool kid) on June 21st, it's been 2 and a half weeks and it is slowly making progress. I'm not really sure what I expected, but I feel like it is taking FOREVER to get sour enough to begin the second ferment. I'm hoping that by this Sunday it is at the point where I can add the juice and at least have it bottled before I leave for California. Mango is the first flavor I'm going to try, then it's onto ginger. Check out Gold Finch if you're interested in making some 'bucha at home. They are based in Seattle and I found one of their kits at Whole Foods. 

This week is Teacher appreciation week at my school and I decided to bake cookies tonight for the ladies (and a couple of gentlemen). I fully admit that they were from a box, but I did use good butter. I will also fully admit that I love the smell of cookies baking in the house; while I do enjoy me a good gluten-free baked good they definitely do not smell the same. I felt obligated to give Los one of the broken cookies, hopefully it will make-up for the fact that there is pureed liver in the burgers he is cooking for dinner tonight. 

Chocolate chip

Sugar

It's been crazy hot in Seattle since Sunday. Please note that I am not complaining, I am so excited to have the sun and warm weather. I only wish that I had been able to make it through the whole Body Pump class at the gym last night. It was too hot in the room and I couldn't stand it after 30 minutes, I shouldn't be dripping sweat from lifting weights. At least I went for part of it, that's better than nothing right? It has started to cool down and it feels more like Spring. On Sunday we rode our bikes around again in Ballard and went to a new spot, Ballard Annex. Their oysters were good and their sangria was even better (which was the inspiration for the homemade sangria we had with dinner).

Ballard Annex

Palm Room I

Palm Room II

Makings for Sangria

First grilled dinner of the season!