This last batch was pure ginger and lemon. I’m not going to make the mistake I did on the last batch and drink it before the yeast dies out and settles. It’s in the back of my fridge. Meanwhile I’ve got a few more ideas to try out. Right now I’m making Coriander Cream Soda. I’m experimenting. I’m trying to come to a solid recipe, or series of recipes, that I would like to make en mass in the glass bottles I have stored. My dream is to make Root Beer, or more specifically, Birch Beer. I love Birch Beer. Only problem is, it’s no fun making it with commercial syrups, so it will be hard to do.

I guess I have a new hobby.

I’m going to play with lime and grapefruit with ginger. I will be researching the Root Beer thing.

If you would like to create your own soda, start by saving a two liter bottle or two. There are many sights out there that tell you how to make your own root beer with commercial syrups. To give you an idea of how easy it is:

Shred a piece of Peeled Ginger that is 1 and 1/2 by 1 inch and place it in a pan with 1 cup of Sugar (I use unbleached cane sugar). Add the juice and rind of 1/2 Lemon. Add enough Water to make a syrup. Heat till boiling. Strain in a fine wire strainer and let cool to room temperature. In a small cut add Some Water and 1/8 tsp of granulated bakers yeast. Stir until dissolved. Add to Syrup. Poor into Sterilized 2 liter bottle. Fill with water to about 1 inch of top. Let sit at room temperature for about two to three days or whenever the plastic bottle feels as hard when you squeeze it as a glass bottle. Refrigerate for a day or so until the yeast dies and settles to the bottom of the bottle. At that point it is ready to serve.

I’m hooked on the process. Bye now, gotta go add yeast to mt Coriander Cream Soda.

Start with

¼ cup quinoa
¼ cup bulgur wheat
1 tbsp oats
1 cup water

Bring to a boil. Simmer till water is absorbed.
Let cool.

Combine;
1 tbsp active dry yeast
2 tbsp sugar
1½ cup warm water
¼ cup honey
¼ cup molasses
1 tsp sea salt
Incorporate into quinoa mixture

Add;
½ cup flax
½ cup spelt flour
½ cup whole wheat
½ cup white flour

The remainder being;
unbleached white flour
and any other flour you want.
Kneed well.
Let rise, punch down, divide into two loaf pans, rise, brush with butter, bake at 400 deg F., brush with butter, cool for a few minutes, remove from pans, cool and serve.

In a medium pot, bring to a boil. On medium heat cook till meat can easily be stripped from the bone (done). Cool. Remove meat from bone and add:

2 small russet potatoes
1/4 to 1/2 medium onion of your choice
1 tsp garlic granules or garlic to taste
1 tsp garlic salt
1/2 tbsp coriander
1 tsp paprika
1/2 tbsp dried oregano
1/2 tbsp dried thyme
1/2 tbsp dried marjoram

Optionally add:
Carrot
Broccoli
Celery

Bring to a boil. Reduce to medium. Cook until potatoes are tender .

Add
1 heaping tablespoon of corn starch
1/3 cup half and half or 2/3 cup whole milk

Combine by adding milk to corn starch. Dump mixture into soup to thicken. Stir in thoroughly. Remove from heat. Serves 4.

Note: of course you can substitute Chicken or Turkey for Rabbit if you wish.

1 large Eggplant*
1/2 tsp salt*
1 tbsp paprika*
1/2 tbsp garlic granules or 2 cloves finely minced garlic*
1tbsp coriander*
1 tsp marjoram*
1/2 tbsp basil*
1 tsp oregano*
1/2 cup Extra Virgin Olive Oil*

Optionally add

Roasted Bell Pepper*
Minced onion*
Pierce eggplant with fork. Bake in a 400 deg. oven for 40 min. Plunge in cold water. Peel off skin. Place in bowl. Mash or mangle with hands, but not too finely. You want some chunkiness. Add all ingredients. Mix well. Let the olive oil and spices do it’s job for a while. Feel free to add more Olive Oil.

It works with bread of all types, from flat breads (including tortilla) to heavy herb breads. Try it with thinly sliced meats.

Enjoy!