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Status update (a): Fermented Beverages

I "made" my own kombucha mother rather than ordering one or harassing people I know for handouts, and I did it based on the thin instructions of the people I've come to call the "kombucha femme boys". (You know from me that's a loving term—aggro-sincere.) I was discouraged for a full month, poking at it and sniffing it. Apparently, there's no warm enough place in my house, not even on the shelf right behind the wood stove, so it just took a dang long time. But...success! A mother is born, and she's happily floating in a new batch, looking like a crazy jellyfish.

Then there's the ginger beer. Tasty to me, lemony and fizzy, but too strong. No-one looking for a soft drink experience would like it. Again, I think it's the heat cold thing: too cool, so that in waiting extra long for the fizz to come, the acid flavor overrode the sweetness. I'll try again in warmer months.

Status update (b): Root Cellar

The veggies are going strong. Hudson valley squashes and radishes and potatoes and apples and onions and garlic and carrots are still fresh and crisp after being under the cover of darkness since late October. Why haven't I done this in previous winters? Why doesn't everyone (who doesn't live in a tropical clime) do this? I'm having a conspiracy moment, convinced our lack of veg storage knowledge was perpetrated by Green Giant or somebody equally as cunning.

Status update (c): Merit Badge cute news

The woman who's daughter's girl scout vest kicked off the abovegroundpool merit badges awards contacted us to say she likes the idea of recycling scout merit badges for righteous activist activities. Unlikely scouting bond!