Make Your Own Kombucha p. 3: Alternate Kombucha Flavors

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One of my favorite parts about making kombucha (and all fermented foods) is the experimental aspect. You can try whatever you want and if it doesn’t work, well, better luck next time? Kombucha lends itself especially well to experimentation because you’ve got all those extra SCOBYs to use up. 

As I am an Official Experimental Kombucha Making Veteran (not really, but roll with it), I present three kombucha variations that have worked out really well for me. Give it a try! 

Dear coffee in the summer,

When it starts to get warm, the shift begins: the heartbreaking shift toward to drinking less and less coffee. I started this habit a few years back, when I really concentrated on drinking enough water. I also subscribed to the long-held belief that coffee dehydrates the body (it’s a tough balance, life is hard).

But the logic goes as such: It’s hot in the summer. So drinking water to stay hydrated is more important (and more difficult, if you ask me) than usual, so best to avoid coffee and its diuretic effects.

But a few months ago, a study came out that busted my logic to pieces. NPR’s food blog The Salt discussed a study out of the U.K. (from the tea lovers!) that showed the body develops a tolerance to the diuretic nature of caffeine, and actually hydrates the same way water does. Hallelujah!

Coffee, it’s true that before, we were cuddle buddies only for the cold, cold winter. It’s true that once summer rolled around, we’d part ways only to meet again for brief, fleeting moments. I just didn’t know you could be any good for me when it was so hot outside. But now, if you’ll have me, we can continue to kindle this coffee love in the months to come. I can look at you, guilt-free, and know that we have something good.

And we do. It’s very, very good.

Love,
A

Downtown Lawrence Farmer’s Market

There’s nothing more fun than a farmer’s market, especially a Kansas one where the actual farms are pretty close by. Living on the coast of Southern California meant the farms were a long ways away – granted, it was still better than the distances most imported food travels.

But the joy of chatting with the people who grow and sell your food is something else.

It was a chilly day but people came out for the first weekend of the year to check out some produce, walk their dogs and sip delicious (and potent) coffee. I made away with some local honey and sachets of lavender, but it was the coffee, breakfast burrito and maple bacon donuts that were the highlight of the market.

Love,
A