There will be a sediment of grated ginger and yeast at the bottom of the bottle, so that the last bit of ginger ale will be carry ginger fibers. Decant carefully if you wish to avoid this sediment. Filter the ginger ale through a strainer if you find floating pieces of ginger objectionable. These are found in the first glass or two poured, and, since most of the ginger sinks to the bottom, the last glass or so may require filtering too. Rinse the bottle out immediately after serving the last of the batch. Here is a link that might be useful: Homemade Ginger Ale

Yippee! Spotted my first half ripe cherry tomato on one of my 38 plants today. Hopefully, I too, will be in the same boat as you all... By the way, a friend told me a great trick for getting rid of fruit flies...quickly...Put a quarter inch of red cider vinegar in the bottom of a quart sized canning jar (hopefully you have one or two left after all your canning). Anyway, you then get a piece of 81/2 x 11 paper (preferably scrap so you're not wasting a clean piece on the @#$%ing things. Twist the paper into a cone shape where there's a pretty small hole at the point end (small enough for the flies to go only one way...in) and tape it into that cone shape. Stick the cone small end down into the quart jar until the paper fits snug inside the jar. The flies are attracted to the vinegar, go down the funnel and are too stupid to figure out how to get back out. Works REALLY well! It's also really cool watching the stupid things trying to get out. I rid my kitchen of ALL the fruit flies in two days that came home with the farmer's market peaches. I have also placed it right next to my compost on the kitchen counter and I no longer have ANY fruit flies around my compost bin when I open it up to put food scraps in.

Just made some this week for the Chewy Molasses Cookies. I use regular ginger from the grocery store but I do try and pick a piece that is thick and not wrinkled. TIP: Peel using the edge of a teaspoon, it's quicker and cleaner than a peeler or a knife. Although I have a mandolin, I slice with a knife. The ginger is moist, tender and YUMMY I've posted the recipe here before but here it is again Candied Ginger Candied Ginger 1 part Ginger 3 part Water 3 part Sugar Directions: Peel the ginger and slice it into rounds about 1/8 inch thick. For every cup of ginger slices, bring 3 cups water and 3 cups sugar to a boil in a large sauce pan. When the sugar is completely dissolved, add the ginger and boil for 45 minutes, until the ginger is sweet and tender. Drain the ginger, reserving the liquid. Place the ginger on a rack to dry for 30 minutes, then toss it with enough granulated sugar to coat. Let it dry on wax paper and then store in an airtight container. Boil the reserved liquid until it is reduced to a syrup with a consistency somewhere between maple syrup and honey. This will intensify its flavor. This syrup can be used for pancakes, waffles, or ice cream, and is an extra bonus for making your own candied ginger. The ginger is delicious eaten as candy, and can also be used in recipes calling for candied ginger. Notes: The left over syrup can be strained and stored in the fridge. It's great over ice cream and can be added to Jams etc

Sorry bout that: Here is the Recipe. Lot of words but very easy after the dough is made. Lou-s Cinnamon Buns ------ SS Pan ,9 1/2 in by 12 in by 2 1/2 in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Don�t be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you don�t want to , don�t do it but don�t blame me , if you didn�t Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff.