Tuesday, 23 August 2016

Simple Living Toowoomba ~ Mead and Perry Workshop

Last Saturday our Simple Living Toowoomba group had a very interesting workshop on how to make mead and perry. Mead is one of the world's oldest fermented beverages and is made by fermenting a mixture of honey and water. Perry is made from fermented pears. As I mentioned in my last post, I would rather have a cup of coffee than alcohol as I don't like the taste but some of my readers might be interested in seeing what the process is when making mead.

Saturday, 20 August 2016

A new view of the moon

Recently I contacted Meg from A House in the Hills asking what type of camera she used to take her absolutely stunning photos as the DSLR which I was given is quite heavy and complicated to use (for my brain) so I tend to just use my little Canon point and shoot. Also the DSLR camera is now being used  by my son who is into astrophotography. So I did a search for the camera Meg kindly told me about and found a refurbished one on eBay which had a one year guarantee and was the previous one in the series but practically the same. It has a 60x optical zoom which apparently is pretty amazing for a small camera so I thought I would treat myself for my recent birthday as my little Canon is looking a bit the worse for wear.

Tuesday, 16 August 2016

From feed bag to tote bag

I first heard about making tote bags from feed bags a while back so I had a look on Pinterest for tutorials on how to make them. Of course there were plenty of tutorials there to check out but one which drew my attention was by Emily Wigley of Fish Bowl Farm.

Thursday, 11 August 2016

A Week of Lattes

It has been a week of drinking lattes as I have been meeting up with friends to celebrate a recent birthday. I met a friend at the Food for Life cafe and there were vases of beautiful flowers on each of the tables. This is where our Fermentation Workshop was held recently. I took the opportunity to find out more information about the Kefir and Yoghurt starters from Kultured Wellness which sell in the store for $45. These last quite a while as they can be kept in the freezer. The fermented veggies I made at the workshop taste delicious and don't have that real salty taste like my sauerkraut has.


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