Been spending time in the kitchen, working on my fermentation chops. Haven’t you heard that fermentation is the new canning? Three half-pint jars of whey came from one container of organic yogurt, and now I am sneaking that stuff into all of my kids’ food. I made a batch of Carolina Slaw from the book Real Food Fermentation and it’s sitting quietly on the countertop, changing from one thing to another. The inside of the glass is thick with condensation after only two days.
On Sunday afternoon the kids and I kind of geeked out over the renovated and enlarged bulk foods section of our local Whole Foods. All three of us squealed with glee over the multicolored popcorn, and brought some home to try. The kernels fluffed white in the Dutch oven, the colors turning inside out. We chewed thoughtfully, remarking around mouthfuls that all of the colors seemed to taste the same.