Family Fun Day: Free Museum Admission 9/28/13

YOWZA - I love FREE! I wish I would have found this for you sooner - but I didn't. So, better late than never right? Hopefully you haven't filled your Saturday up completely and you will have time to make a little field trip to a nearby museum...FOR FREE!!!

Check this out... you will need to jump on this one fast. http://www.smithsonianmag.com/museumday/venues/

Smithsonian Magazine is doing a one day free admission for 2, this Saturday only, to some pretty fabulous museums. 

We have two local Museums on the list within 20 miles and there are a TON of REALLY good ones in Seattle that are on the list: Museum of Flight, Wooden Boat, Seattle Art (SAM), Washington History, Children's Museum and SO.MUCH.MORE!!! This is a National one day event. So check it out. 

It is pretty simple - click on the link I provided above, browse the list on the select the Museum tab and give them your email. Shortly thereafter you will receive an email with your free admission. How cool is that? 

-Simply Sublime

Kombucha 101: the journey continues

So we WAIT! 

I told you once we transferred it into a large mouth glass container we would re-post. So as promised, here it is. On February 24th we started our Kombucha Creation Quest. We started our batch with out the Mother Scoby they suggest - so we knew it would take quite a bit longer.

We are 2-1/2 weeks into the journey and we can see (and smell) the kombucha making in action. The liquid is a little milky right now with the obvious beginnings of  a MOTHERLOAD... 

• SYMBIOTIC
• COLONY 
• Of 
• BACTERIA and 
• YEAST

Not sure the photos give you an idea of the progress we are making - but the floaties are growing and there is a translucent gel like layer growing on the top of the jar. We are loving checking it, but being careful not to disturb it too much. 

At this point (taking a wild stab here) I am assuming that the actual liquid in this jar will not be something we consume. It is smelling strongly like yeasty vinegar...YUM right? I think we will grow the scoby and reserve some of the liquid to start a fresh batch for our first consumption experience. 

We shall see though...