Aly and I have been enjoying kitchen duty lately, trying new dishes and old favorites as we prepare dinners. We came up with a homestead-style foccacia that will definitely be a “keeper,” and has inspired us to experiment further.
Much of this effort is directed at beverages. We’ve made root beer with the sassafras and sarsaparilla bark Aly got at a store near her college. We’re a bit put off by its appearance, which reminds us of ditch water, but it smells like root beer. We’re also trying to make rhubarb soda.
Rhubarb soda, likely to become a homestead summertime favorite (Photo: Mark Zeiger).
