Kelly and I are moved out of Outpost Cherryvale and have unpacked and organized a lot at Lucky Gin, so it looks much less like a box fort.
One of the exciting features of this house is a yard ringed with plants and a set of raised garden beds ready to grow our bidding. We hit up KGNU
's annual [the frequency, not just the plant facet] plant sale this morning. We mostly got Allium
, but also tomatoes, an eggplant, a jalapeño, and catnip. We turned soil and planted them, then wondered what to do with all the extra space.
Since that's not enough plant-based activity for the day, I took advantage of our gas stove, extensive counter space, and kitchen we don't have to share with roommates. I started my first batch of homebrew beer, having gone through the easier process of cider last fall
. Brewing is roughly two parts cleaning and one part cooking. Since I tend to do both rather slowly, the process took on the order of eight hours. And I'm not quite done: I'm taking a break from scrubbing the malt off the bottom of the pot. It burned, I think, because I turned the heat down to avoid boiling over and forgot to turn it back up, so it spent over half an hour not at a rolling boil. Fortunately, the sage advice of my old friend Charlie Papazian
comes in handy: Relax. Don't worry. Have a homebrew.
I only followed the first 66% though, opting for cool water instead of homebrew to tide me over.
Now that I've made bread tea and mixed it with bread syrup, the five gallons in a bucket will quietly sit in the corner while the yeast turns it into bread soda. Which is a very different culinary output than soda bread.
We also harvested and prepared to dry a whole bunch of mint from the garden. I'm considering a mint ginger beer for my next homebrew sally.