We have a designated holiday to take time to reflect on all the things we have in our lives for which we should be grateful…but that’s one day out of 365. What about the rest of the year?
Acknowledging how busy peoples’ lives are, we should practice gratitude on a more regular basis (than once a year). It will remind you of all the wonderful things you may take for granted, including your own talents and contributions to the world. How often do you really think about the positive impact that you make? Continue reading “Reminding Oneself To Be Thankful”
Farmers face ethical dilemmas, like what to do when you end up with more roosters than you need. When hatching eggs, you can typically expect there to be a ratio of roughly 50% males and 50% females. We need laying hens to supply our eggs, but a ratio of one rooster to up to ten hens is all that’s needed for fertile eggs and protection.
We make kombucha tea in gallon barrel jars, with a batch being “harvested” every Sunday. Once bottled, the ‘booch sits in airtight bottles for a few days for a second ferment. It’s during this second ferment that additional flavorings may be added. The two week initial fermentation period is what seems to work best to achieve the flavor profile we like: slightly tart, but not vinegary. Some people let it go longer, but it can get pucker-you-up tart with time. Once it becomes too sour, there’s no going back. 
It’s snowing – lightly now, but it’s supposed to pick up this evening. There’s a very chilly breeze, which is the really unpleasant part; spend any time out there without a balaclava, and you’ll be sorry.