The best undies ever are Hanky Panky thongs that I always buy on Ebay. You can get them for as little as $12.00 while in real life they are $22.00. These fab itsy-bitsy Lacy thongs are one size fits all and seriously are the best, most comfortable underwear I’ve ever bought. If you don’t believe me I bet you’ll believe Paris Hilton or the Gossip Girls…all wearing the same landing gear.
Ok so it may seem I have abandoned this blog….but I have not I swear. I have a couple of reasons:
1) work. I have lots of work and now I am going to work for UEFA for 3 months so that is going to take me off the map.
2) lazy. I just am.
3) My father just died of Congestive Heart Failure. CHR: You should read about it. It is what you’ll die from if you don’t die from anything else first.
OK …I promise I will be back with tidbits from Ebay etc…In the meantime read about CHR.
Since I last wrote a post ( a few hours ago) about all the things on my to do list I have done the following:
So last Saturday I went for a huge hike with two girlfriends and my sister and all we talked about was food:
And because we were in the alps getting a lot of sun (not like today’s snow) we had to talk about sunscreen and beauty products and our top favourites in order:
Anthelios XL Sunscreen
: try getting a tan with this!
I also sometimes use a Murad sunscreen that I bought on Ebay. I like the smell.
My friend is getting inseminated today with her husband’s sperm (well thank god for that). She’s tried everything. She’s been giving herself hormone shots and in a couple of weeks we’ll find out if it worked or not.
I love kombucha.
Everyone thinks I’m crazy drinking this weird vinegary drink but I am sure it is keeping my cells from becoming cancerous and it keeps me very beautiful.
How to make Kombucha:
You will need:
A glass jar, about 5 litre / 1 gallon capacity
A piece of muslin, kitchen towel or some other piece of clean porous material. A size that will cover the top of the brewing container with some overlap.
A large elastic band to hold the material on the container.
A thermometer (optional)
4 litres (plus a glass) of water (boiled and cooled or filtered)
Tea (6 teaspoons loose or 6 tea bags), black, green or a mixture of both.
320g (1 cup)refined white sugar (ordinary household sugar).
A healthy Kombucha culture (information on where to get a culture here)
400ml of ready brewed Kombucha or 60ml (4 tablespoons) distilled vinegar (white, apple, cider or white wine vinegar). If you are using vinegar, it must be distilled - not live, brewed or fermented.
2-4 glass bottles (with seal)
A kitchen measuring jug
Note: Cleanliness is very important - hands, equipment etc. And the first thing you should do is to clean everything that you are going to use. Make your nutrient (sweet tea) solution:This is the liquid that feeds the culture and is turned into the finished Kombucha tea. To make the nutrient, take approx. 1 litre of water.
The water should either be filtered or should already have been boiled for at least 5 minutes. Bring the water to the boil in a kettle, stainless steel or heat-resistant glass household cooking pot. After boiling, add the sugar and tea, stir it till the sugar dissolves, then leave off the boil to infuse for about 15 minutes.Put the other 3 litres, and the extra glass of cool water into your brewing container.When the 15 minutes are up, strain out the loose tea (if used) or remove the tea bags; then add the sweet tea to the rest of the water in the brewing container.The 4 litres of nutrient needs to be between 20°C - 30°C, this is where the thermometer comes in useful. You might be able to judge this yourself, it’s about room temperature. Just make sure that it’s not too hot, otherwise you could kill your new culture very quickly. Adding the culture:
Once at the right temperature, pop the culture in the liquid. It may float or sink, it doesn’t matter which, it will work just the same. Then add the 400ml of finished Kombucha or 60ml of distilled vinegar if you don’t have any Kombucha tea.
Time to brew:
That’s it.
Just cover the top of the container with your muslin or kitchen towel and use the elastic band to hold it in place. The brew needs air but not insects, plant or mould spores Move the container to a shady warm location. Somewhere that it can be left undisturbed for about a week. It should be at a constant temperature 20°C - 30°C, away from tobacco smoke, strong smells and not in the kitchen if there is a lot of grease in the air from frying food.You could possibly use your living room (providing no-one smokes) or an airing cupboard. If you do put your brew into a cupboard please bear in mind a couple of things:
It needs to be left undisturbed the whole time.
The culture needs air, so leave the door ajar.
5 days later…After 5 days, it is time to taste! By now, you should have a new baby culture forming on top of your brew and the tea might be nearly be ready. Exciting! If you take take a good deep sniff in your brewing container it will probably smell like pure vinegar, so be careful it might bring tears to your eyes Press down lightly on the newly formed culture with the back of a spoon so that you can get a sample of the tea. Or slide a plastic straw carefully down the side of he new culture and sample a little (be careful about back flow). Taste it… What you are looking for is a slightly sharp (acidic), not sweet taste. If it is not quite there yet then put the cover back on and leave it for another day before tasting again. The length of brewing time can vary quite a lot but, it is normally between 5 days to 2 weeks though, it can take longer under certain circumstances. I know it is difficult to tell what the right taste is when you first begin but you will get the hang of it quickly. Once you have the right taste, it is time to bottle your lovely, healthy Kombucha tea. Bottling:Get yourself some suitable clean bottles. With clean hands, take the two cultures out (the new ‘baby’ and the original ‘mother’) and place them on a clean plate. Pour some of your Kombucha tea into a kitchen jug and then, using the jug, pour it into the waiting bottles - right to the brim, no air gaps. Pour a little on your resting cultures whilst you do this - it helps keep them free from airborne nasties. Put the top on and stick a label on the bottle with the date. Continue with the rest of the tea. Remember to save some tea for your next batch - about 10%. There you go! Your prepared, brewed and bottled home made Kombucha tea. You want to keep these bottles at room temperature for at least 5 days. The reason for this is twofold:
It allows a build up of CO2 (gas) that makes the drink fizzy.
It allows the tea to mature and develop a more mellow taste.
After 5 days you can move your bottles to the fridge or somewhere else cool / cold, then drink your cold, fizzy Kombucha Continuing to brew… The best way to look after your culture and maintain a constant supply of Kombucha Tea is to make your new batch immediately you have bottled the previous one. I normally get my new nutrient solution ready, so that as soon as the previous batch is bottled, I can put the culture straight into a new solution of sweet tea. That’s it! Now you now know how to brew your own Kombucha tea.
this is perhaps a lesson on how to make Salmonella in your own kitchen? (See Peter Pan post)
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I went out last night and got quite drunk. I think my life is about to fall on the floor.
I made a list the other day of things I love (peppered with things I hate)
I love ribbon
I love dogs
I love daffodils and their smell
I love powder skiing
Egg perfect © egg timers rule
I hate pills that get stuck in my throat
I love post secret
I love Stephanie Klein (well her blog..not her)
I hate potheads
I love clean sheets
I love my husband (most of the time)
I love scrambled eggs, bacon and toast
I love being motivated
Ive’ known for a few weeks but today was the day they told everyone.
I want to be pregnant too.
The movie the break up was so terribly sad. So don’t want to be there.
I’m ignoring my Ebay, ignoring my trades, and I skipped spanish class.
I saw a dog sled team this morning. It was cool.
