Anna Dzierżewicz

Anna Dzierżewicz

Anna Dzierżewicz
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Earth Creation

Earth Creation

HERB VINEGARS AND OILS/ another idea for the favors table.  Get the savory with the sweet.  @Laura Dillingham

HERB VINEGARS AND OILS/ another idea for the favors table. Get the savory with the sweet. @Laura Dillingham

Lichen - it rains such a lot here (and the air is so clean) that we have lots of this hereabouts.

Lichen - it rains such a lot here (and the air is so clean) that we have lots of this hereabouts.

Feel free to experiment with herbs such as mint, ginger, rose petals, cinnamon, rosemary, chilli pepper, peach and lemongrass. Chop your herbs into fine pieces and place in a teabag. Use 2-4 tbsp of chopped herb for a mild flavour, and 3-5 tbsp for a stronger infusion. Fill your containers with honey and immerse the teabag completely in the honey. Close jar and let sit on a sunny windowsill for 1-3 weeks. Taste the honey each week to see when you have reached the desired flavour intensity.

Feel free to experiment with herbs such as mint, ginger, rose petals, cinnamon, rosemary, chilli pepper, peach and lemongrass. Chop your herbs into fine pieces and place in a teabag. Use 2-4 tbsp of chopped herb for a mild flavour, and 3-5 tbsp for a stronger infusion. Fill your containers with honey and immerse the teabag completely in the honey. Close jar and let sit on a sunny windowsill for 1-3 weeks. Taste the honey each week to see when you have reached the desired flavour intensity.

mystic-revelations:  *** By felidae.

mystic-revelations: *** By felidae.

.Lichens on a tree.

.Lichens on a tree.

Lichen on a tree

Lichen on a tree

Lichen look like tiny plants, but they’re actually a fusion between a plant and a fungus. Lichen consist of an algae called a photobiont and a fungus called a mycobiont.

Lichen look like tiny plants, but they’re actually a fusion between a plant and a fungus. Lichen consist of an algae called a photobiont and a fungus called a mycobiont.

If 2015 was the year that acai bowls hit mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.

If 2015 was the year that acai bowls hit mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.