We miss you Dan (and thanks for leaving your almond flax butter behind).
And somehow, in between having fun with Dan and going to work, Matt and I managed to get all this done:
* 108 bars of soap made, cut and curing as we speak
* Wild mushrooms hunted and devoured in stroganoff, pizza, stir-fry and frittata
* 12 quarts of spicy dill pickles processed
* 2 quarts dill pickles fermenting on the counter
* 1 batch of gluten free peanut butter cookies baked (and mostly eaten)
* 11 half pints of blackberry jam processed
* 1 large blackberry milkshake consumed
* 1 batch of blackberry switchel made
Pretty excited about the above list. Really excited about the pickles.
|gratuitous dill pickle photo|
I hadn't heard of it either until a berry switchel recipe appeared on Craftypod (one of my very favorite craft blogs) and then I found a recipe for a blackberry shrub (similar to switchel) in one of my preserving cook books. I made mine following the directions from Craftypod, but used blackberries, 1/3 c. honey and 1/4 c apple cider vinegar. I poured a bit over ice and topped with seltzer and a wedge of lime.
Especially nice during the evening when you're sitting in your back yard watching your chickens.
Since I was so pleased with my switchel success, I made a rhubarb lime syrup for more beverage goodness. And it turned out great too.
Here's how I made it:
I took some rhubarb (a few pounds I think), cut it up and boiled it with a few cups of water on the stove.
I strained out the rhubarb mush and was left with about a 1/4 cup of rhubarb juice. I added just over a cup of lime juice to this and boiled it on the stove with some honey and agave nectar. I didn't measure, just kept adding until it tasted right to me.
I served this syrup in the same manner as the blackberry switchel. And adding some tequila to this got a thumb's up from Matt. Enjoy!
What yummy drinks have you been making this summer?