Resting by the cabin window
5K notes
·
View notes
White-tailed fawn jumping over a fence
By: Leonard Lee Rue III
From: The World of the White-tailed Deer
1962
3K notes
·
View notes
(via ae6cdb564ac5eca6e535fd97a8f6451d.jpg (403×339))
122 notes
·
View notes
Kodiak Bear. Alaska [pictorial map]. 1949.
Rumsey
664 notes
·
View notes
Virginia Wildlife; vol. 17, no. 2. February, 1956.
Internet Archive
305 notes
·
View notes
Harmony, Maine circa 1911
2 notes
·
View notes
Lacto-Fermented Cream Soda
This recipe will give you all the delicious vanilla cream flavor and carbonation without all the sugar and additives. Plus it’s got probiotics, so it’s great for your gut health.
Ingredients
2 Quarts lukewarm water
1/2 Cup ginger bug (see recipe here)
1 1/2 Cups raw sugar
3-4 Tbsp pure vanilla extract
Instructions
Add the sugar to the water until fully dissolved. Add the ginger bug (strain out the ginger) and vanilla extract and stir until uniform. Let ferment in a glass vessel covered with cheese cloth for a few days, and then bottle it in round swing top bottles (like those used for kombucha) and burp the bottles every day to release any pressure. The probiotics will consume the sugar and produce carbonation in a few days. The result will be a delicious vanilla soda. Once enough carbonation builds up, it’s ready to enjoy!
Notes: If you’re using tap water for this recipe and your water is chlorinated, let the water sit out for a few hours so the chlorine can evaporate off. Do not use hot water or it will kill the probiotics in the ginger bug. The microbes are happiest between 65°F and 85°F. If your kitchen is on the cold side, fermentation will take longer.
5 notes
·
View notes
chapter heading illustration from Spirit of the Border
60 notes
·
View notes