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Scrumptious Black Forest Cake at the Stone Hill Winery restaurant in Hermann, MO.
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Wooohooooo! Well, I have been on a natural foods kick for the past year or more, and have been learning some new tricks, so here are some pics of my handiwork:
Fig preserves - now THIS was some serious work! But worth it.
From left to right (starting with bottles in the background):
1. Kombucha
2. Swedish yogurt (filmjolk)
3. (Big jar covered in red towel) Kombucha in the making
4. Canned ginger
5. Canned orange marmalade
6. Kefir and kefir cheese (tall bottle and small plastic bowl)
7. Fruit chutney
8. Whey
Wooohooooo! Well, I have been on a natural foods kick for the past year or more, and have been learning some new tricks, so here are some pics of my handiwork:
Fig preserves - now THIS was some serious work! But worth it.
From left to right (starting with bottles in the background):
1. Kombucha
2. Swedish yogurt (filmjolk)
3. (Big jar covered in red towel) Kombucha in the making
4. Canned ginger
5. Canned orange marmalade
6. Kefir and kefir cheese (tall bottle and small plastic bowl)
7. Fruit chutney
8. Whey
Kombucha!!! Geeeeeez... I didn't drink it for ages!!!You reminded me about something long forgotten!
How long you allow it to brew? I never made it from scratch, but I used to drink a ready-made. Good stuff!!
I do buy kefir and kefir cheese (Labne) in an ethnic store.
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A Fondue Buffet
