{this moment}

{this moment}  a la Soulemama– A Friday ritual. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.

Wishing you a lovely weekend!

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{this moment}

. . . . . . . .

{this moment} – A Friday ritual a la soulemama!. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.

 

{this moment}

{this moment} – A Friday ritual a la soulemama. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.

. . . . . . . .

Meet Gingerbeer and Rootbeer!

I am a diehard Gingerbeer girl! and Zoe fast becoming a connoisseur of Rootbeer!….it seemed apropos to name our new kittens Gingerbeer and Rootbeer!

Have you made you own Gingerbeer and Rootbeer’s? Here are our fav recipes. .

ROOT BEER RECIPE

 Most of the plants/roots in this recipe are native to North America, with the exception of Licorice and Sarsaparilla. Any of the plants can be omitted and replaced with a native favorite edible root; however, I find if you omit Licorice it has a very different flavor. You can also use Birch Twigs, Ginger root, mint leaves, orange peel, etc.  Through trial and error you too can formulate your own favorite brew.

INGREDIENTS

  • 4 quarts water
  • 4 oz dried Spikenard Root* (Aralia racemosa)
  • 4 oz dried Dandelion Root
  • 5 inches dried Wild Carrot Root [Queen Annes Lace (Daucus carrota)]
  • 1/4 oz dried Sassafras Root
  • 4 teaspoons dried Yellowdock Root
  • 4 teaspoons dried American Ginseng Root** (optional)
  • 4 teaspoons dried Chicory Root
  • 4 teaspoons dried Licorice Root
  • 4 teaspoons dried Sarsaparilla Root (optional)
  • 4 teaspoons dried Sumac Flowering Heads [Red Berries (Smooth)]
  • 1 ½ cups maple syrup/ raw honey
  • 1/8 teaspoon granulated ale yeast.

DIRECTIONS:

* Add herbal ingredients to 2 quarts of water and simmer uncovered for 10- 15 minutes.

* Cover pot with lid and allow to simmer for an additional 10-15 minutes.

  • Pour 2 quarts of cool filtered water into a one gallon glass jug. Strain herbal brew and then add to jug.
  • While the brew is cooling, mix the ale yeast into a teacup with luke warm water and let sit for a few minutes.
  • Add the yeast.
  • Cap and turn over several times to mix well.
  • Store in a cool place.
  • You will need to check carbonation in 48-72 hours to avoid exploding bottles. Some people like to cover with balloons for the first 36 hours. As soon as carbonation is right, refrigerate.

This recipe makes 9-11 12 oz bottles. Play with the recipes and have fun!

NOTES:

If you are using fresh roots use 1/3 more to achieve the same potency.

** Never pick this herb in the wild. Only collect if you have cultivated it. For more info on ethical harvesting check United Plants Savers.


GINGER BEER

 The children in Enid Blyton’s Famous Five stories always had wonderful picnics which nearly always included “lashings of ginger beer!”

INGREDIENTS:

  • 1 large Lemon, zest and juice
  • 1 cup Pineapple Juice (optional)
  • 5 teaspoons Cream of Tartar
  • 3/4 cup Honey
  • 1 oz (25g) Fresh Root Ringer, peeled and bruised
  • A pinch of Cayenne
  • 4 pints Boiling Water
  • 4 pints Cold Water
  • 15g Fresh Yeast
  • 1 slice Toast

DIRECTIONS:

  • Place the lemon zest, cream of tartar, cayenne and honey in a large bowl or bucket. Add the bruised ginger.
  • Pour the boiling water over the mix and stir.
  • Add the cold water, lemon juice and pineapple juice.
  • Allow to cool until the mix is lukewarm.
  • Spread the yeast on the toast and float it on the mixture.
  • Cover with a clean cloth and leave in a warm place for 24 hours until frothy.
  • After 24 hours, remove any scum from the top of the mixture.
  • Discard the toast and syphon the beer into sterilized bottles, avoiding any sediment.
  • Seal the bottles with screw-caps or corks secured with wire.
  • Leave for 3 days in a cool place before drinking.
  • Drink within the following 3 days or the ginger beer will taste too yeasty.

Makes 5 liters (9 pints)