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This morning we had a showing of the condo, so yesterday we had to scare all our pet spiders and get them to hide behind the bookcases. We have this one Mama Longlegs carrying her egg-sack around and moving really slow, so Eor put her in a jar this morning, and then let her out again when he got home. Of course he forgot to hide the jar, so if anyone cared to look closely they might have wondered what was up. They're not really supposed to be pets, but we're too softhearted to kill them, or even put them outside when the weather's getting cold, and we keep thinking that if they're surviving they must be eating things, therefore a benefit to us, right? :)
This evening we attempted to make ginger beer. Of course we really had no idea what we were getting ourselves into, so we made a huge mess. Ginger juice and lemon juice all over the counter, and I mean ALL over, from one end to the other, soaking up into the wooden spice racks and requiring multiple paper towels for clean up. Our kitchen smells very nice, now, and our spice racks will probably smell good for the rest of time. :) Broke our lime squeezer attempting to squeeze huge ugly-ass lemons with thick skins. (Got them down at Bow Street Market this evening because the recipe said 'fresh lemon juice,' so he didn't want to use concentrate. Did you know lemons were used in ginger beer? I had no idea.) Ran out of white sugar and had to substitute some light brown sugar. Then we couldn't find the champagne yeast which we remember buying FOR THIS SPECIFIC PROJECT, so ended up putting the growlers of brew into the fridge unfinished. Certainly a learning experience, but I like the look of this dark, pulpy stuff. It looks... scary. ;)
Turned out we had twice as much ginger root as we needed. I was actually amazed at how much juice we got out of it, after grating and squeezing through cheese-cloth, because I had bought two pounds of ginger thinking it wouldn't give up much juice and Eor had already peeled it all trying to be prepared. Tomorrow the plan is that I'll go to Hannaford and get sugar and real lemons, and Eor will go to LaRoux Kitchen in Portland and look for growlers and champagne yeast. He's going to be down there, anyway, because he's been pulled for jury duty.
So tired, now.
This evening we attempted to make ginger beer. Of course we really had no idea what we were getting ourselves into, so we made a huge mess. Ginger juice and lemon juice all over the counter, and I mean ALL over, from one end to the other, soaking up into the wooden spice racks and requiring multiple paper towels for clean up. Our kitchen smells very nice, now, and our spice racks will probably smell good for the rest of time. :) Broke our lime squeezer attempting to squeeze huge ugly-ass lemons with thick skins. (Got them down at Bow Street Market this evening because the recipe said 'fresh lemon juice,' so he didn't want to use concentrate. Did you know lemons were used in ginger beer? I had no idea.) Ran out of white sugar and had to substitute some light brown sugar. Then we couldn't find the champagne yeast which we remember buying FOR THIS SPECIFIC PROJECT, so ended up putting the growlers of brew into the fridge unfinished. Certainly a learning experience, but I like the look of this dark, pulpy stuff. It looks... scary. ;)
Turned out we had twice as much ginger root as we needed. I was actually amazed at how much juice we got out of it, after grating and squeezing through cheese-cloth, because I had bought two pounds of ginger thinking it wouldn't give up much juice and Eor had already peeled it all trying to be prepared. Tomorrow the plan is that I'll go to Hannaford and get sugar and real lemons, and Eor will go to LaRoux Kitchen in Portland and look for growlers and champagne yeast. He's going to be down there, anyway, because he's been pulled for jury duty.
So tired, now.