Nothing that noteworthy to report, I guess. But now with the holiday's almost here I have been experimenting in the kitchen.
I brewed a batch of Holiday Porter and had read that you could use the trub (gunk at the bottom of the fermenting bucket) to make bread. I scooped some out added flour for a starter and let it sit. It producd a beautiful starter to which I added the rest of the bread ingredients to the next day. I baked a most beautiful loaf of bread. I was so anxious to taste it I never took a picture.
It was horrible. First tase was bread-y followed by a really bitter aftertaste, uggggg! I still couldn't waste it so I put it out for the animals. At least someone liked it!
Today after viewing some recipes on the web for a vegan version of Bailey's I combined recipes and improvised to create my own blend. And mighty good too! This said by the woman who by noon has consumed a few tastes to make sure it is right!
Here is my recipe:
Take 1 cup of full fat coconut milk and cook it down to 1/3 cup, let cool
Mix 1 cup full fat coconut milk and the 1/3 cup cooled coconut milk
1 cup chocolate almond milk
1 cup of Silk Soy Creamer
1/4 cup espresso, cooled blended with 1Tablespoon of cornstarch and 1 Tablespoon of cocoa powder
1 teaspoon vanilla
1/4 cup agave with 1 Tablespoon brown sugar dissolved
Mix really well, if there are any lumps strain I had some small ones, maybe from the coconut or cornstarch)
You should have a little over 3 cups, add 3/4 cups Irish whiskey
Sample, and adjust to taste.
Sample again,
and again
Bottle and store in the refrigerator.
Hopefully this will not separate, I'll let you know.
Happy Holidays!!
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