It was incredible.
The kale was used in this Italian Wedding Soup recipe, which turned out to be a gigantic hot mess. I can't figure out how I messed this up so badly. It was visually terrible and the broth lacked flavour. Foodies out there, tell me something: the meatballs are cooked in the soup after the addition of kale, and the raw meat clouds up the broth. Two eggs are added at the end, which act as a clarifier (I assume. It wasn't an egg drop soup consistancy), but the eggs got all muddled up in the kale, so I couldn't remove it and keep the soup clear without losing my kale. What went wrong here? It tasted alright, just wasn't the most anticipated dinner I've ever cooked.
On the bright side, check this out:
Our strawberry wine was headed in the same direction. I had originally asked Jeff to write a guest post about his methods and when the wine was sinking fast, we decide best not to share our recipe for failure. In a last ditch effort to salvage the wine, we pitched the yeast again and crossed our fingers.
Last night it was moved over into a smaller carboy and the sugar and alcohol levels were rechecked. It went from a 5% alcohol with 12 sugar count to a 10% alcohol to a 2 sugar count. PERFECT! It may get drier as it ages, which would be great. It was proclaimed delicious and a huge hit and I'm delighted for a big batch of homebrew for under $10. What to brew next?