Today is two weeks since my doc told me to be on crutches for two weeks, so I started walking. No pain! So Iâ€™m getting back on the horse, and in a few weeks I should be rockinâ€™ out with the big boys again.
Itâ€™s also two weeks since I brewed some tea and started it fermenting with the kombucha mother I bought off Craigslist. I bottled about three quarts this morning, and added another gallon of tea to the mother and her new baby (which, due to the large diameter of my tea crock, is about four times the size of its mother).
If you havenâ€™t tried kombucha, itâ€™s available at most health stores for about 4 bucks a pint. Brewing it myself it costs about $2 a gallon (for organic tea). Basically, a symbiotic colony of yeast and bacteria grows a giant mushroom on top of brewed sweet tea, and it feeds off the caffeine and sugar to make a product thatâ€™s almost free of sugar and caffeine. My first batch I used an old bag of Chinese black tea, thinking that it wouldnâ€™t matter if the tea was a little stale; I was wrong. This time Iâ€™m using fresh Trader Joeâ€™s Organic Green Tea. The next batch Iâ€™m going to start experimenting with adding some herbal flavors, like ginger or raspberry.