This is week… I’ve lost count… in my Year of Drinking Dangerously, as one friend calls it. I do know this week was supposed to be a beer I was looking forward to, but life got the better of me.
I’ve been the mad scientist lately with brewing kombucha, growing a vinegar mother, working on some infusions, and having fun at work.
Coworker and I spent 3 hours painting happy rocks and selling them for $1 each. I’m certain most of these ended up on the purchaser’s desk and not hidden around the building as we had hoped. No matter. The goal is to make someone smile and I am calling this a win.
I had brunch with some lady friends on Saturday and took a bottle of mango kombucha I had made. I was certain this was going to get me one more eyeroll, but in fact, it got high praise. Our hostess was convinced I was trying to kill her the week before when I had her taste some kombucha from the mother batch. She liked the finished product so much, she kept the leftovers. Huge win!
With it finally cooling off here, I’ve been making quite a few infusions to save my herbs before the frost. I’ve made a lemon gin, lime tequila, lemongrass, lemon verbena, basil, sweet tea vodka, habanero honey whiskey, and have been playing with a chamomile fall flavored infusion.
I’ve been encouraging a vinegar mother for quite some time. Never before have I exercised so much patience on a project. It’s only because it is on top of the fridge and out of my direct line of sight that this is possible. Just the other day, I looked up and saw I was finally getting a lovely mother growing. It looks like lace.
Alright, enough about all my craziness. Let’s see how Meg did on her homework.
Also, if anyone wants a kombucha scoby, I have plenty to share. I’ve gone a little insane starting batches.
Well, since I haven’t done anything too outlandish since that time I danced on the tabletop, got kicked out of the library for talking too loud, and squeezed every package of charmin on the toilet paper aisle, I do not have a prison pruno story to tell. Today, anyway… No mother, I do not have any plans to get arrested or go to prison. Really. Ever.
Are you asking what pruno is and why I am, or am not, going to prison? Pruno is the fermented alcohol concoction that prisoners make with what they can find to smuggle out of the cafeteria.
Sugar + yeast + water = alcohol, and in most cases is quite yummy, at least the ones we’ve tried thus far. How do you think you’d feel if you made a fermentation of grape jelly, ketchup, prunes, potatoes, and toilet water? Sick? You are probably right.
Not only does that above concoction sound awful, potatoes are a great safe have for botulism. Per our author, on two separate occasions at a correctional facility in Arizona, a bunch of prisoners ended up in the infirmary after getting food poisoning from their potato pruno. Potatoes have been banned in that prison. That’ll teach ’em.
Since I’m not going to prison, my chances of trying real pruno are slim. So today I’m going to tell you about another homemade concoction. I’ve been experimenting with a ginger bug to make homemade ginger beer. I tend to keep my house kinda cool in the winter, so I’m just entering the season when I’ll get good fermentation. I’ll keep you posted on how it progresses. Last summer I made a really nice grapefruit and thyme soda and a crazy kick-ass spicy ginger beer.
I’m far from perfecting these, and I’m not sure I can even say I’m getting closer. What I have perfected is experimenting. In the past I’ve had success with a lavender lemonade and a cucumber lime soda.
Want some other fun fermentables? Don’t forget our friend kombucha. I haven’t had a scoby for awhile, but when I did I posted some fun cocktails. It’s been awhile, maybe time to dust those off again.
Be sure to see what Meg drank this week. I’m wishing you all a very terrific Tuesday!