Half Sours

I've been on the road this past week. Got home yesterday afternoon. Today, I reflected a bit,  didn't over-focus and I grounded myself. Well, I did my best. I lounged long in the morning, sipping coffee while cleaning up and catching up on a lot of stuff that landed on this computer. I went out to a late breakfast with The Boy. We browsed a pawn shop and antique store. When we returned home we tied up tomato plants, trimmed suckers, removed some fallen sunflowers, harvested cucumbers, beans, horseradish, lettuce and trimmed some low branches from a wild cherry tree. Some of those trimmed branches may make a nice walking stick or two.

One cucumber was added to dinner's salad. The others made their way into jars along with some garlic and a 3.6% brine … and over the coming days these will become delicious half sours. I will add a grape leaf to each jar tomorrow, the tannin in them helps to make for a nice crispy pickle, especially for keeping, though these little batches will no doubt be eaten quickly. The upcoming gallon batches will have grape leaves a-plenty at the bottom and top of those jars. Horseradish leaves too.

That's what I made today. It felt fitting. Peace.

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