This year, I’ve decided to ferment everything. I make kimchi, preserved lemons and my sourdough hobby has become a religious weekly experience. We sprung for a coffee subscription and a milk frother to replace coffee shop visits. Our days are filled with nothing, but so much more appreciating the little things and the rituals we find he…
This year, I’ve decided to ferment everything. I make kimchi, preserved lemons and my sourdough hobby has become a religious weekly experience. We sprung for a coffee subscription and a milk frother to replace coffee shop visits. Our days are filled with nothing, but so much more appreciating the little things and the rituals we find here at home. For me, this also includes finding structure and joy in, “what should we make for dinner?”
This year, I’ve decided to ferment everything. I make kimchi, preserved lemons and my sourdough hobby has become a religious weekly experience. We sprung for a coffee subscription and a milk frother to replace coffee shop visits. Our days are filled with nothing, but so much more appreciating the little things and the rituals we find here at home. For me, this also includes finding structure and joy in, “what should we make for dinner?”
Oh yeah... I make yogurt and cultured butter now too because fermenting is a great pastime.