“Hold the Beetles and Stale Peeps” or Lessons from Campari—Part 2

In a world so often defined by the mundane and ordinary, sometimes it’s important the mix things up, act boldly, and endeavor to live (and taste) in full, vibrant color!  Red, to be specific!  It’s been a week since my first post outlining four things I learned from Campari, the bitter crimson liqueur from Italy. I’m going to wrap up my musings on the subject with a further five lessons I gleaned from the drink championed by the likes of Lady Gaga and Tennessee Williams.  So, without further ado. . .

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“You can’t fit a whole cabbage in there,” or Lessons from Sauerkraut—Part 1

If you’ve been to my house at any point in the last eighteen months, I’ve probably made you eat sauerkraut—no small task considering its a highly divisive food.  There’s certainly been plenty of it for me to push.  I started fermenting in August 2015 to indulge my curiosity and kept at it for the fascination, the pride, and the probiotics.  Through practice I’ve gotten pretty good at making it (its not that hard), but thats not the point of this post. Instead, here are five things I learned from smelly, fermented cabbage. (Actually, its not that smelly).

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