We don’t have a photo-ready kitchen.
Not since our adventures in nourishing food and gardening began.
There are “science experiments” all over the place.
And I’m kind of proud of it.
Milk “yogurting” (I know it’s not a word) in the oven.
There is quinoa soaking near the Vita-Mix (for a soup I’m making tomorrow).
Two kinds of sourdough start “souring” on the cutting board (one is whole wheat bread flour, the other whole wheat plus all-purpose unbleached unrefined).
There’s bread dough rising on the counter.
Oh … and don’t forget the kombucha … on its second fermentation on the washing machine (which is not technically in the kitchen, but the laundry room is just next door).
And then, of course, there’s kefir in the fridge. And more yogurt. And more fermented veggies. And bone broth. And farm-fresh eggs. And home-made jams and jellies (which we get from a local food swap as we don’t have any fruit trees to speak of).
And a maple coconut milk ice cream that I made to help celebrate Abby’s birthday tonight firming up in the freezer. (Going to share that recipe tomorrow … it’s a favorite here in the Cottage!)
Aren’t we fancy?
Yeah … I thought so 🙂