When I was one I had just begun
When I was two I was nearly new
When I was three I was hardly me
When I was four I was not much more
When I was five I was just alive
But now I am six, I’m as clever as clever;
So I think I’ll be six now for ever and ever.
All the kids: Blow the candles out, O!
O: Let’s blow them out together!
That’s my boy.
And I love him to the moon and back.
I don’t mind that we are late to everything, always rushing, rushing because the early Spring light wakes him before me and he crawls into my bed for nuggles. Only too soon, morning cuddle sessions will be something I miss, something I ache for when he inevitably begins to see himself as a self apart from me. Until then, most everything takes a back seat to nuggling.
This is the morning through our bedroom window these days. It makes me feel Ready For Anything.
And this is what I do with my arms these days. I make piles of leaves. Many, many piles of leaves.
And this is our ferment-focus these days. Kombucha. There has been some serious flavor experimentation going on with fabulous results, for the most part. Most successful ideas thus far:
Mango-Apricot-Ginger (MAG): Apricot-Ginger black tea and dried mango (yum yum yum)
Ginger, Straight-up: Black tea and sliced fresh ginger (simple and perfect)
Cherry-Ginger: Black tea, dried cherries and fresh ginger slices (my favorite)
Citron: Citrus-lemongrass oolong tea (refreshing)
Chai: oddly enough! I was skeptical, but this was quite delicious. Black tea and chai spices with ginger slices.
Pomegranate White: Pomegranate-flavored white tea. Kinda tasted like fruity soap from one of those mall bath and body stores. But not in an awful way…does that make sense? It was more an aftertaste thing…The Boy says, “can I have some of the kombucha that tastes like soap?”
Mango Ginger: Really nice, but just not as awesome as the Mango Apricot Ginger. Btw, the tea we used for the latter is the organic Apricot Ginger Tea from Good Earth. We didn’t purchase it locally and now we can’t find it. Boo!
So, the way it works now is that we have one gallon going of a tried-and-true recipe and another going of something kinda weird. So, a little chai brewing now and…I’m not sure how I feel about this…one brewing with dong ding tea and candy cap mushrooms. Sounds disgusting to me, but C thinks the flavors are going to balance nicely. Hmmm…will report back from that one in two weeks or so. We brew for about ten days and then bottle condition for a few more.
Next round will be straight-up black tea just to give the kombucha mothers a break from all the heavy flavors.
What’s brewing in your world today?