| International Snack Vespers |
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 This was a fun evening spent in fellowship over in Cheryl's nice little backyard. A neighbor had a humongous cherry tree growing with ripe Bing cherries. Ken climbed Cheryl's step ladder and managed to get a basket of cherries to share. We visited. We also had guitar music, a pineapple cutting demo, juggling, ice-cream in a ball, and a nice spread of 'inter- national snacks' that included cheese and chutney sandwiches from South Africa, Filipino treats, brownies, water- melon, pineapple, cherries, cookies, flax crackers and humus, flatbread and olive paste. Very tasty.
A new family-- the Diehmanns -- have just joined out Church, so this is a good time to get together and introduce ourselves.
It was sure nice of Cheryl to share her lovely yard with us. She has a very nice arbour with healthy clematis growing on it and a lovely stone wall. It is like an outside living room. Thanks Cheryl!
The Pastor arrived with his wife and family. Eva showed us how to cut a pineapple properly. They had to head back home early since they will be packing up and leaving for "the Camp Pitch" tomorrow at Camp Hope (now called Mountain View Camp I think.) We will be heading there around next the end of next week ourselves. I hope that we can take our granddaughter with us. We are also taking Zoe.
A few people were interested in the recipe for the dehydrated flax crackers so I am going to include it right here.
Put 2 C. of organic flax seeds in a widemouth mason jar. Fill it up to the top with cold water and let the seeds 'soak' (or sprout-- although they don't actually get see- able sprouts) for about 12 hours or so. I included fennel seeds in the soak water.
After the flax seeds have swollen up to take up the whole jar, pour them into a fine grill collander and rinse with cold water. Put them into a large bowl and add the following (in quantities you desire):
-grated organic garlic cloves
-juice of two organic lemons
-Celtic Sea Salt
-other chopped veggies as desired
Mix together.
Spread on sheets on dehydrator grills.
Sprinkle dry Dulce granules on.
Put in the dehydrator at 105 degrees Fahrenheit and let dry for about 12 - 18 hours. After about 12 hours you can peel off the sheets and flip them to dry on the other side.
Keep the temperature low enough (up to 118 degrees) to avoid killing the very valuable enzymes in the 'living' ingredients.
Tomorrow morning Ed is heading out on a hike over to Quadra Island so I need to go to bed so I can drive him to his pick-up place. I have a number of garden jobs to do around here.
Have a great week everyone! |
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