01/07/2012, Carkeek Park, Seattle
What are you happy for today?
|Thoughts & Philosophies||
01/02/2012, Pacific Northwest
Kevin and I both had the last week off. We got a lot done around the house and took off for some one-day adventures close to home. The weather was wet and we found some snow! Kevin and I helped clear a large log from the trail and I saw my first avalanche on the way up to Lake Serene near Index.
We hiked up to Lake 22 near Mt. Pilchuck in a hail and thunderstorm.
Through the mist, we could see the lakes that give Seattle all it's drinking water from the viewpoint at Rattlesnake Ledge.
|Exploring Inland and Beaches||
On Christmas Eve, a day that can easily be very stressful and full of last minute shopping and cooking, Kevin and I filled a thermos with hot cocoa and kaluha, packed our warm hats, sunglasses, a blanket and headed to the boat. We had blue sky, sun and perfect crisp wind that took us to see Seattle's skyline,
West Point lighthouse
and a fight for the best sunbathing spot on the hamburger bouy.
The wind soothed all our stress and restored our inner peace.
A cold glass of Kombucha in the morning is refreshing way to fill up on vitamins, minerals, enzymes and health-giving organic acids. It's about a 2 week process from brewing the tea to drinking the Kombucha. Each batch requires an active culture called a scoby, which is looks like a rubbery pancake. The scoby digests the sugar in the tea and produces vitamins, minerals, enaymes and acids. After two test runs, Kevin and I just divded our scoby and doubled how many batches we're making. You can see Kevin dividing the scoby and getting ready to return it to the new jars of tea. Now we'll have enough Kombucha for us and for sharing!
For more information on brewing Kombucha visit Seeds of Health
|Food & Cooking||
I can't wait to try this recipe on the boat! Add some ice, a slice of lime and a bourbon float; it's even great on a rainy day in the Northwest. It's going to be amazing while reclining in the hammock on the bow. My creative husband has been fermenting ginger ale and kombucha in our kitchen. His kombucha will be ready soon!
Ingredients for homemade ginger ale:
Freshly grated ginger root (2 Tbs) only fresh ginger root
Juice of one lemon
Fresh granular baker's yeast (1/4 tsp)
Cold fresh pure water
You can find complete step by step directions with pictures at Wikihow
|Food & Cooking||