Well. It’s been an interesting year, to say the least—part of the reason why I effectively took the better part of this year off from posting—but I won’t get into that now. Instead, it’s time for foodie goals!
I went back and forth on what to do for 2017, and whether to do them at all. Ultimately, I decided that, yes, I needed to keep with my tradition and set some. Even though we’re 3/4 of the way through the year now (I had good intentions to post this about a month or two ago but, you know, life and all…), I’m determined to make them happen in the months remaining—and have strategically picked some that I think are pretty doable.
My final foodie goals verdict for 2016 was 2 for 5 completed, including making homemade kombucha and aioli. Both were sort-of successful—as in, there were no catastrophes or other things that got in the way of making them—but there was definitely room for improvement on both:
- I got too busy and, as such, my kombucha fermented too long before I bottled it. I tried it and let’s just say that it was drinkable, but not pleasant (womp, womp). I have since gotten off a kombucha kick, probably because I drank too much of it for a while there, but recently had some delicious homemade strawberry-basil kombucha from Greenmouth, which might just change my mind about it again.
- My aioli had an off taste to it, likely from the oil that I chose; if I remember correctly, it was canola or vegetable oil for general cooking purposes, but I think it had been opened for some time. It definitely was not a fresh bottle, whatever it was. For my next attempt, I’ll definitely buy fresh oil; more specifically, I’ll make the small investment in safflower or grapeseed oil for a lighter, more neutral taste.
In the interest of time, I’m narrowing down my list to three manageable goals for the rest of this year. Here’s what they are.