I destroyed my right ankle this afternoon. A word of advice: don’t destroy any part of your body during a pandemic.


However! Before that incident, I made fridge pickles. Carrots, celery, onions, a clove of garlic, and a mixture of white and balsamic vinegar with sugar. Can’t wait to try them tomorrow.

I also dug out my pickling equipment. If all goes well, I’ll have some sauerkraut fermenting by tomorrow evening (provided I can walk).

Next up: home made yeast cinnamon rolls.

Our veggie garden continues to develop. Onions, broccoli, kale, radishes, and carrots all doing well, plus some re-sprouted heads of romaine.

It feels good–appropriate?–to be growing a garden and pickling things during a time of uncertainty. It’s a slow process that requires a bit of attention and a lot of care, and it ultimately sustains us. Seems like a good combination of factors right now.