What’s New In The Fire?

“Life is not tried it’s just merely survived if you’re standing outside the fire”20160416_232057_HDR

Yep, you guessed it; I just saw the legendary Garth Brooks, and what a night!  Over 3 1/2 hrs of standing and listening to music from my favorite country artist.  Many thanks to my wife for snagging some great seats.   Now I can die a happy man!!!

But that’s not the only thing that I’ve been passionate about since my last post.  Let me give you an update:

SCOBY – Yes my Symbiotic Culture Of Bacteria and Yeast is almost ready for the next step, and that step is Kombucha.  From a humble beginning(left)

scoby
Before

I am now the proud parent of my first SCOBY (right).

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Now

So today I’ll brew about a gallon of black tea, insert my SCOBY and put my concoction away for another couple of weeks.

These are the nervous moments that each parent faces where you must let go and trust that you’ve done the work to help your child survive and prosper in the “real world”.  Good luck SCOBY!  I look forward many years good results as you mature…

 

 

The Mushroom Harvest – After 8 days of watering and watching, I have mushrooms.   I was surprised at how easy, and fun, these were to grow.   I’ll be cooking with these tomorrow morning as I love to have mushrooms in my scrambled eggs.    I will definitely be adding mushrooms to my herb garden this year.  Yum!

Nice Pairing:  This “Sunday Funday” my buddy Steve and I paired a Rodrigo Boutique Blend G6 with a sip of Captain Morgan Private Stock.   Definitely a nice pairing.   The nuttiness of the G6 was nicely complemented by sweet rum characteristics of the Private Stock.    This combination I would happily recommend to anyone.   The G6 was a 6 x 60 that provided plenty of smoke and a smooth medium bodied flavor throughout.  There was a brief flavor change in the second third where a bit of cinnamon kicked in.    My only complaint was that it did get a bit hot as we smoked it close to the nub, but by that time (1 1/2 hrs) we were fully satisfied with the smoking experience.  Try it!

Until next time:   Live passionately in the Fire!

Promise of the SCOBY…

Symbiotic Culture Of Bacteria and Yeast…

Yes folks, in my continuing effort to maintain a healthy state, I’ve started on the path to producing more of my own healthy foods and concoctions.   For some time, I’ve been a believer in a regular dose of bitters in order to aide in digestion.  BittersBesides, bitters were originally produced for medicinal purposes, long before becoming a cocktail flavoring.   So lately I’ve been infusing leaves, roots and all sorts of crazy things to add to my collection of bitters.   It’s a fun and healthy hobby.   Also, since bitters are made from infused high-proof spirits, that makes this passionate journey even more interesting.

But what’s the deal with the SCOBY???    Since my family is regular consumers of kombucha(basically a fermented tea), I’ve decided to start brewing my own, and the first step is to grow a SCOBY.

 

 

The process is relatively simple and goes something like this:

  1. Brew about 12oz of strong black tea
  2. Add 3 – 5 tablespoons of sugar (I prefer organic)
  3. Let the tea come to room temperature
  4. Add a bottle of Raw unflavored Kombucha
  5. Cover jar with a breathable cloth (tee shirts work well)
  6. Let sit for 2 – 3 weeks in a dark warm place (approx 70 degrees F)

scobySo here it is.  In a few weeks I hope to have a nice slab of good that I will then add to a larger batch of sweet tea, let it sit for another couple of weeks, then the fun really begins.  Now you may be saying, “I thought you were a low-carber – but you’re using sugar”.     That’s the beauty of kombucha, the SCOBY will actually eat the sugar and leave you with a somewhat vinegar-like tea, excellent for gut health and primed for flavoring as you like.

I know it sounds weird, and some of you will never jump on the kombucha bandwagon, but hopefully you’ll still enjoy following my journey.

So what’s this have to do with Whiskey?   Perhaps kombucha flavored with whiskey?  Maybe kombucha aged in a wine barrel?    I’m not sure yet but I’ll keep you posted on my progress.   If you have some ideas, please share them with me.

Until next time: Drink Passionately!