What’s Fermenting in My Kitchen

Growing up, we’d find what we’d refer to lovingly as science experiments in the family refrigerator. We had one upstairs and one downstairs.

Upstairs, anyone desperately hungry enough to root all the way to the back of the fridge might find something green and furry stashed there. With four kids, my mom liked to keep leftovers. The problem was none of the kids, or my Dad, were fond of leftovers.

The basement fridge was another matter. That my Dad’s territory. Home to duck legs in confit, cassoulet, borscht, it wasn’t a popular spot. This may explain why we had to have the Le Creuset pot blasted with the hoses used to clean the newspaper’s presses.

Ah, the Erie Times-News. That’s where I sort of grew up. My grandfather founded it in 1888 and it was in the family until January 2016. I worked there pretty much my whole life – minus 5 years in Peoria at the Journal-Star, which was owned by the Slane family. In the “this can’t be made up” category, both newspapers are now owned by the same media company. I don’t work at the Erie Times-News anymore, but I do freelance work.

At the age of 9, when we lived in Warren, Pennsylvania, I learned I loved to cook. I learned this from the woman who was trying to teach me piano. Turns out I had the hands of a baker, not a pianist.

Over the years, I’ve cooked and baked my way through apartments in Boston, Peoria and Erie – and ones in Paris and Florence. My current residence is a condo in Fairview, Pennsylvania, where I redid the kitchen. It’s not large, but it’s big enough to take on my projects.

Which brings me to my experiments, which are brewing on the counter and by a heat register. Gotta love Erie, it was 19 degrees today, April 5, 2016. I’m checking out a homemade ginger ale recipe and one for kombucha from thekitchn.com. I’ve also got a sourdough starter going on the counter as well.

Check back in a day or two, and we’ll see how well these are working out.

ginger ale

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Marniemead

Mom, blogger, former magazine editor in who loves family, friends, good food, and adventure. She is the owner of Meadballs, LLC, which delivers farm-fresh meals she has cooked in her northwestern Pennsylvania kitchen.

4 thoughts on “What’s Fermenting in My Kitchen

  1. I look forward to seeing how the Kombucha turns out. Dr. Oz was discussing this on his program earlier this week. He personally loves it! It is said to be so good for the body. Keep us posted!

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