Food is Beautiful

The varicolored inside of a carrot from my rainbow carrot crop.
The varicolored inside of a carrot from my rainbow carrot crop.

One of the pleasures of cooking, for me, is that food is simply beautiful. Many times I feel like stopping chopping to take a picture. Most of the time I don’t actually stop, except to appreciate the unmatchable art of Nature. The color combinations and hues, the textures and arrangements are, to me, what tubes of fresh paint must be to a painter, pure pleasure. The benefits of home cooking are numerous, and if we are earnest, we can remind ourselves of them in moments of weakness. Handling exquisite beauty should be one of those things on the list of benefits!

Cinnamon, orange peel and cloves steeping in a red zinfandel.

Refreshing Raspberry Soda

My raspberry crop from the last couple of days measures just over a cup. That’s not nearly enough to make a batch of jam, but good for a batch of muffins or natural raspberry soda.
I’ve been keeping my kefir grains alive for more than a year now.

About a year ago I started making naturally fermented sodas from a non dairy brew of kefir grains. I purchased the dry kefir grains in a package. I keep them fed in a quart bottle of water sweetened with a quarter cup of sugar. I use a fermentation lid inside the screw band, and fill the bottle to the very top, so that there is no air, but the gas can escape. I make a new batch every couple of days. Or if I can’t keep up with all that, I stash the bottle in the fridge until I get around to making a new batch. The quart of strained sugar water, which I pour from the bottle after 24 or 48 hours with the kefir grains, is what I use to make a variety of sodas.

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