You guys we went to Gus’ the other day, and I found this vermouth flavored with violet and cherry blossom:
It is absolutely delicious on its own, and it makes an incredible martini (violet is my favorite flavor of all time).
Today, Doc and I went to the native bee talk at Heiðrún Meadery, up in West Marin today. It was great, we got to learn a lot about native bees, and then we got to walk around and look at native bees and catch them to look at them (and then release them, of course). Doc even caught a cuckoo bee!
Everybody looked around a lot for bumblebees, because supposedly it is the season for there to be lots of them, but we did not see any bumblebees (surprising, too, because at my office in Marin I see bumblebees all the time). Oh, well. We saw at least 5 other species of native bees, though!
The lecture also coincided with oyster Sunday at the meadery, so we got to have oysters and mead as well.
We’ve already started enjoying the pickles that we started back in January. Thus far our favorite pickles came from the “spicy pickle grab bag” that had all the leftover vegetables that didn’t fit into the other jars, plus some habanero peppers that Doc bought for guacamole but I didn’t allow in the guacamole because I thought it’d be too spicy (and we put a jalapeño in the guac instead).
Thus far I have been too scared to eat the pickled habaneros. I’m sure they’ve mellowed, but heck even those green beans which were pickling next to the habaneros turned out pretty darn spicy!
Since it has only been about a month, I’m going to let these keep chugging along. I’m excited to see how they change as time goes on. As you might recall, my favorite sauerkraut was the “ancient sauerkraut” that we forgot about and ended up fermenting for over 6 months before consumption.