This post has been many, many months in the making because 1. I am perfectionist who likes to fully understand what I am doing and get a consistent product and 2. I never felt like an expert in the kombucha process so I was a little uncomfortable giving this information to others. But, enough people have asked me my process in person recently that a blog post has become the way to go. If you are reading this and asking…
Since moving into the new house I have been plant obsessed. Like #crazyplantlady obsessed. I always loved to garden and I have kept herbs like rosemary, oregano, lemongrass, and lemon verbena indoors for years but for some reason I never really kept house plants. That is, until now! The new house is so bright and I have fully embraced the idea of decorating with plants. So much so that we (and by we I mostly mean I…I promise I ask…
Ok maybe not so great, but experiment none-the-less! As I was working on my last recipe, Lilac Coconut Milk Pudding, I noticed that there were a lot of different gelatin amounts out there for puddings and jellies. This made me curious for future pudding endeavors: how much gelatin results in what pudding texture, firmness, etc? Experiment: I made a full recipe of the coconut milk pudding without the gelatin. I then weighed it out into four equal portions. To each…