the Northern Experience @tzahh - Tumblr Blog

Be like water my friends ✌️

#lakelife #britishcolumbia #pnw #upnorth

It's World Water Day .

“The water we have here on Earth came mostly from outer space as our planet was forming. It is the legacy of countless collisions with comets and asteroids, something that, fortunately, slowed down dramatically about 4 billion years ago. This means that what we have here is what we get, at least until we start mining celestial objects for water and minerals, a project far in the future.“

This day aims to raise awareness about our general daily usage. I had no idea the US (for example) uses more water in a day than oil in a year! Wow.

Also 10% of land area on Earth is covered with glacial ice- storing about 75% of the worlds freshwater.

"If you think you're too small to have an impact, try sleeping with a mosquito in the room."

For more information check out these articles and facts about our world and water.

http://www.npr.org/blogs/13.7/2015/03/22/394652422/take-a-shorter-shower-its-world-water-day https://www.ableskills.co.uk/water-facts/

https://nsidc.org/cryosphere/glaciers/quickfacts.html

#internationalwaterday #worldwaterday #conservation #awareness #lovethewild

MMmm Moroccan inspired Preserved Lemons!

These babies are pro-biotic rich, delicious and really easy to make with just two ingredients. Bonus!

Here’s what I did:

2lb bag of small organic lemons* 1/2c coarse good quality salt ( i used Mediterranean)

*it’s crucial to use organic lemons because it will be the rind you eat later!

1. Wash and scrub lemons clean while you sterilize any size jar and lid in boiling water for 10min for a run through the dishwasher. 2. Dry your lemons off, then roll them with the palm of your hand on the counter to get the juices flowing. Then quarter or slice your lemons ( i quartered mine in the photos above) however you prefer. 3. Add salt to cover the bottom of your jar, then layer a few lemons on top. Use a muddler or wooden spoon to squish the lemons to release a bit of juice, you don’t need to flatten them, but the juicer they are the quicker they will ferment.

4. Continue layering salt and lemons until you almost fill up your jar, leaving about 1/2inch from the top. If you have extra lemons feel free to add a bit of fresh squeezed juice from them on top if your didn’t start out with really juicy lemons in the first place. Try to have them covered if you can.

5. Store in a warm place away from direct sunlight or drafts for 1-3weeks. Too much fluctuation of temperature will disrupt the process, so keep them in a place where it’s consistently room temperature. The colder it is, the longer you will have to wait for the rinds to soften.

6. Once the rinds are softened you are done! Pull out a piece, rinse off the extra salt and taste the magic. Store in the refrigerator once opened, and keep for up to a year apparently.

I find the flesh the least tasty, so i usually use that for compost or DIY enzyme cleaners. But let me know if you find another great use for them! As for the rinds, well those little gems can snazz up guacamole, pasta dishes, or anywhere you would use regular lemon! Play and see what you like.

Here are a few websites with other recipes and methods that I found for you as reference along with my book “The Art of Fermentation” .

http://www.ashleyneese.com/preserved-lemons/

http://theadventurebite.com/make-preserved-lemons/

http://thestonesoup.com/blog/2010/11/moroccan-basics-2-simple-ways-to-make-your-cooking-more-exotic-5-ingredients/

Enjoi !

Work takes me to places I've never been and possibly would not have the chance to immerse myself in otherwise. While surveying the land by the ocean and along the mighty Skeena River, we explore the tidal flats and get visits from seals, sea lions, heron, salmon, steelhead, eagles, moose, wolves, bears and soo many flora + fauna I cannot type it all out here. I'm feeling grateful for my new adventure ❤️

Free Range \'frē- rānj \ adjective: allowed to move around freely; allowed to range and forage with relative freedom

#freshairandfreedom #freerange #coastmountains #northernbc #beautifulbc #explorebc #enjoycanada

sundown, you better take care... inverted image by the way! i took this one on my iphone like all of my photos and used instagram to flip it. no other enhancements used.

#iphoneography lakelife explorebc enjoycanada

Lovin spring powder and sunny slush days ☀️✌️

#snowboard #mountains #getoutside #livenorth #explorebc

Oh my, what have we got here? Some old barn wood painted into a unicorn (in 1981) behind the false wall panelling in our front hall ..😆 too funny. I'll post pics of the after shot. Unless of course, you know, we decide to keep it🙈

#unicornsliveinnorthernbc

#lakelife #catnaps #nobaddays #beautifulbritishcolumbia #getoutside

Stewart, British Columbia and the Alaskan Panhandle @ Hyder, AK

#mountains #themountainsarecalling #explorebc #explorecanada #alaska #getoutdoors #lovethewild #protectourwinters

I am always saddened by the death of a good person. It is from this sadness that a feeling of gratitude emerges. I feel honored to have known them and blessed that their passing serves as a reminder to me that my time on this beautiful earth is limited and that I should seize the opportunity I have to forgive, share, explore, and love. I can think of no greater way to honor the deceased than to live this way. Steve Maraboli Rest easy, in peace and power, you kind, ambitious young soul ❤️

hi !

So this is a snap of my first attempt at making cream cheese by using yoghurt. It was something I had wanted to do since I lived in my little cabin in the woods in Nelson, BC but was always intimidated by because I had no idea how easy it really was. I made yoghurt in the slow cooker as well (even easier! add full fat best quality organic milk, cook on low for a few hours, cool for an hr then stir in 1/2 cup of live active cultured "store bought" yoghurt or whey -and cool for 12hrs wrapped in a towel to block light - done! oh i added vanilla bean and honey too YUM) but the cream cheese really had me. Ever since my gallbladder was removed in my late teens, I have been intolerant to milk in a way that isn't like an allergy, but more like pure digestive discomfort. It blocks me up. Therefore I omit more milk products than I'd like (cheese, cream, butter are just soooo goood tho) due to the uncomfortable circumstances. So I never attempted making it at home because then I'd be tempted to eat it! Stomach discomfort and pimples and general sluggishness are just not worth the eating of most dairy for me - unless it is cultured!

Cultured milk products, especially organic and/or goats milk sit very well with me. In fact, I eat these things to help promote a healthy gut with symbiotic pro&pre-biotics. How about that! Out with the old dead and in with new alive and kicking. Here's how I made my cultured cream cheese from store bought yoghurt...

750g Organic 2.5% Plain Yoghurt with live pro-biotic cultures and no gelatin

Cheese Cloth ( i bet a nut milk bag would work well!)

Fine Mesh Strainer, Large Deep Bowl, Elastic, Wooden Spoon (longer than bowl is wide) Set your fine mesh strainer over your bowl and line with 3 layers (each layer is actually 2 thick so 6 layers total) of cheesecloth. The amount in which you use is up to you, I just plan on using my Whey for other things (liquid) so I didn't want any milk to get through. Poor yoghurt into your setup and let sit for an hour in the fridge. Empty contents if necessary and add additional yoghurt if it couldn't all fit in the first place and stir to combine. Let sit again until you think the yoghurt can't strain anymore. At this point you want to pull the edges of your cheesecloth together to form a hanging pouch of yogurt. Secure it with an elastic and milk it baby uHhnn. Attach your wooden spoon and let drain over your bowl for as long as you can! I did mine for 5hrs. Open your cheese cloth and be amazed! Cream Cheese!

At this point I separated the plain stuff into individual ramekins and added salt to all of them . Then i made some with thyme and green onions, some with sundried tomatoes, and some with plain salt. Then I thought it would be good to wrap them up and store in the fridge for the night to let the flavours meld. I stacked some stuff on top to make a heavy setting so the cream cheese would form better in the ramekins under pressure, but this step probably isn't necessary. It worked! Two days later it was perfect and so yummy and didn't hurt my tummy one bit ! You can't get all the whey out, and there's no preservatives so it does taste tangier than that philly stuff but DAMN is it good.

Go spread it.

#homemade #diy #probiotics #health #goodhealth #yummy

stellar-blue-deactivated-deacti

After the Earth dies, some five billion years from now, after it’s burned to a crisp, or even swallowed by the sun, there will be other worlds, stars, and galaxies coming into being and they will know nothing of a place called ‘Earth’.

Carl Sagan (via dreamcrusherr)