Kombucha Homebrew Update

To follow-up on my first attempt on brewing kombucha, IT WAS A SUCCESS!

I allowed the tea to ferment for 1 week and then removed the mother/scoby (which now, there were 2!) I had my dear friend Ruth come over for moral support as I peeled away the mothers/scobys from one another, thankfully it was not nearly as bad as I had envisioned, (I do have a sense of dramatization.)  The texture of the pancake-like mother/scoby was firmer than I anticipated, I was suspecting it to be ooey, gooey and slimetastic!

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A dish with no name

This is one of my go to meals for colder weather months or when I’m short of time….it doesn’t have a name but it’s really, really good!  Not too posh yet not lacking in taste, this dish dazzles by being bright, colorful, crunchy and filling.  I actually borrowed upon the idea from a restaurant down my street called, Gaia Cafe.  It’s a lovely little brunch spot with mismatched tables and chairs, you serve your own coffee and can watch your food being made.  They serve up vegetarian-fare subsisting mostly of stir-frys, scrambles and overall yummy hodgepodges.
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