Cultured Ginger = 'plop plop fizz fizz'

As is "oh what a relief it is". As reported by our good friend sailor and sometimes pirate, TJ. What she specifically said was that nothing had ever helped her celiac-like 'wheat bellyache' as quickly AND effectively as the cultured ginger she had at our house last week.

This particular batch has aged over a year, so the flavor was such that we were just snacking on the slices on their own.

She will be making a batch for her own shipmates at our next community pickle.

*yes* traditional food wisdom 1 : food sensitives 0

Cat-sup! a teaser

This weekend All We Need +2 are making living ketchup, from the recipe in Sally Fallon's book. I am really looking forward to this. With Stacey's delicious tomatoes as the base, how can we go wrong?

You'll find out! When we upload the photos and highlights next week. mmm sweet potato fries are going to taste even better with old fashioned, living ketchup!

I can't wait.

Hello and happy holidays, my pickled friends!

So far this season, I've given our pickles as presents to three of my Dearies, and it has worked out well in two cases (the third loves my-quirky-self enough not to mind).

What I haven't managed is to eat much of the darn good stuff we've been making! I am hoping it is just a sign of the holiday crazy schedule and the whirlwinds, both of which will be abating with the ringing in of the new year tomorrow.

The Kvass is rather like radishes for me--I resist beginning to drink it, but once I've 'broken the seal' I really enjoy it. It is good & thirst quenchingly salty.

Let's make a date early in the new year to play pickles! And take that darn poll!!

Wishing you lots of peace, prosperity, & pickles in 2008!

IntraSpeck!