June 2, 2017
A friend, Karen, alerted me to a free course at the new Tommy Douglas Library on Kingsway near Edmonds which is a small library but a bright open space. Very inviting indeed.
There was a workshop there on fermented beverages on Monday night. Now I know what you’re thinking. What miniscule little pocket of tree huggers would check THAT out? Well, there were close to 30 people there. And not who I was expecting. A multicultural bunch for sure, more middle-aged than young.
A young twenty-something female, a Ginger, whose name I didn’t catch, and who, as you might guess, liked to use the word “cool!” with fervour, was sharing her considerable knowledge, minus the not very well thought out decision to go around the room first and have people introduce themselves. That left about an hour for her to share the knowledge we’d come for, but when you know better you do better.
She was sharing recipes for Kombucha, Kefir, and Ginger Ale with Ginger Bug. A while ago Karen had shared some Kefir culture with me because I love Kefir (pronounced Kuh FEAR, not KEE fer) and thought it might be even better to make it myself until I realized that with one person, that’s a lot of Kefir. It wasn’t long before I felt like a slave to the kefir grains, like I was doing that experiment from high school to teach you what a drag it is to have children (or a boiled egg) that you’re responsible for 24/7.
Many people were there to learn how to make Kombucha and other fermented stuff, even Kimchi, for the benefits of the probiotics and the taste. Kombucha is made from black or green tea, non caffeinated. I learned a new word – SCOBY – which stands for Symbiotic Culture of Bacteria and Yeast. A SCOBY is critical for Kombucha.
As I sat there I was reminded of a drink called Sima made by the family I stayed with in Finland so many years ago and recollected that, amazingly, I’d kept the recipe. Here it is if you want to try it. Super simple.
SIMA (Recipe from Kuisma’s in Finland)
- 2-1/2 litres water
- 2 whole sliced lemons
- 1/4 kilo brown sugar
- 1/4 kilo white sugar
- 1 tsp. yeast
Boil the water. Add two whole sliced lemons, 1/4 kilo of brown sugar, 1/4 kilo of white sugar. Shake well. Leave sit for an hour. Add 2-1/2 litres of cold water. Add 1 tsp of yeast and shake. Let sit for 12 hours. Put through strainer squishing lemon juice out of lemon pieces. Put into bottles. Put two raisins in every bottle. Leave in fridge. When raisins rise to the top, it’s ready.
You can also check out Cultures for Health for all you need to get started with fermentation.
The young woman was starting her own company where she’ll be selling some of her fermented beverages and she’s part of a new social venture market that’s going to happen every Tuesday, 11-4, on Granville Island called Groundswell.
Artist Barb Webb at her opening at The Gallery at Queen’s Park in New West’s Queen’s Park.
On Wednesday, I took a few photos at The Gallery at Queen’s Park as I usually do once a month at the opening of a new art show. June’s show is Barbara Webb’s acrylic paintings called Nature of Layers. It was nice to have a full house at the gallery. The food was to die for, especially the lemon macarons made by her daughter, and can I just say, her two kids just had the nicest energy. I mean look at them. Don’t you just get the best feeling when you see them. No, they’re not twins.
Spy those lemon macarons? To die for! Made by Barb Webb’s daughter.
Went out with Colleen last night to a teeny, weeny Lebanese place called The Jam Jar on Commercial drive. Good energy. Very friendly service. The food was good and there was one dish we had that was super delish called Kafta Skillet. I loved that one. A lot of people on TripAdvisor raved about the deep fried cauliflower tossed in pomegranate molasses but I wasn’t crazy about it. A small appetizer of it would have been good enough given the strong taste.
Employee behind the cloud making our frozen dessert using liquid nitrogen.
Afterwards, we wandered into the place, almost next door, called 77KFreeze and for $8 you too can wait to get some ice cream made from a liquid nitrogen process. You can choose from a variety of liquid bases (cream, light cream, almond, soy, coconut, etc.) and then you add to that with fresh fruit (or they have their own suggested recipes) and then they put it in those metal cylinders and there’s lots of white clouds arising from their equipment and voila, frozen dessert. Good luck to them. It is a novelty.
Recently went to a place called Sula on Commercial Drive. Indian food. Now that is good. I would highly recommend it.
And now here we are: Full circle. The weekend’s winding back around faster than you can say Kalamazoo or What’s for dinner?