Don't worry, Mom. Or Stepmom.
A coworker and partner in canning from the co-op just gave me some "mother" from her red wine vinegar, so I finally get to give making vinegar a try!
Pretty, huh? And pretty creepy. The "mother" is the cellulose and bacteria that transform wine (or cider or any alcohol) into vinegar. I should have homemade vinegar by Christmas! I'll keep you all posted about the process. Right now it's just organic red wine and the mother, hanging out in a bowl covered in a dishtowel.
This evening I made up a nice little plate for my early dinner (as opposed to the late dinner that I'll eat when Mike gets home from work).
From the top, clockwise: Pickled Beets, fresh basil, Dr. Kracker crackers, olives marinated in chilies, walnuts toasted with alder-smoked salt, and Tofutti cream cheese mixed with dried tomatoes in olive oil, chives, and lemon thyme.
It was pretty much a platter of appetizers that I ate by myself. Yum!