Settling in (again)

Last December, I traveled to Sedona, Arizona and spent about a week with my friend, Becky, her daughter and Becky's family. I met Becky as she also serves at Black Forest Academy. Becky's sister made an interesting observation that some people can get stuck in their patterns and don't begin new projects or try new things as they get older. So, here are some new (some old perhaps) things I am stepping into!

I have enjoyed different painting projects this past year and want to continue to do more! Here are a few chickens I have recently created. One is in watercolor and the other is with tempera paints. 

Over the past several months, I have also been playing with fermenting unpasturized milk (yogurt, milk kefir, and kefir cheese), beet kvass, veggies, kombucha, garlic honey, and more! Here are a few things I am currently fermenting or recently finished. 

Here is some beet kvass made with beets, filtered water and sea salt. It ferments for a week to 12 days then tastes amazing! 

I love kombucha! I have a mother of scoby and make my own kombucha and then flavor them. This one is flavored with strawberries and basil leaves. I then mix the leftover strawberries and basil with a little honey in a blender and dehydrate it into a fruit rollup. Tastes delicious! I would show you but I already ate it! 

These are my kefir grains! Thank you Sam for sharing! I use these kefir grains to make kefir milk, kefir cheese and whey. All of these fermented things are good for my gut and digestion and also taste great! 

Above is a photo of whey that I get from draining the kefir cheese. I am also making yogurt at the moment but it won't be ready for another day. I use unpasturized milk to make yogurt so that I can have all of the good bacteria. :)

Here is some garlic honey that I just started. I slightly crushed the garlic and covered them with local raw honey. I will either turn the jar over or mix it a bit with a spoon everday for a month. This tastes amazing when it is finished! When finished, I leave it out so I can again, take in the good fermented bacteria. This can be eaten by a spoonful and/or used in salad dressings, marinades, etc. 

Then, of course, I am starting a new puzzle. ;) On this past Wednesday, there was a small group of us who were on home assignment last year (in the US and Canada). We had lunch together and reflected on our year away. The things that were hard and the things that were good. On Friday, Kristi (Director of People Services), after our morning All-Staff Conference, encouraged us to do something this weekend that gives us life. These, amoung a few other things, give life and are enjoyable! 

What gives you life? Share in the comments below! I would love to hear!