One nice thing about being retired is being able to fix foods s-l-o-w-l-y.

We have pinto beans soaking; they’ll soak for 24 hours then cook in a slow cooker for another 12.

We have cold-brew coffee that will steep for about 20 hours.

We have sourdough starter percolating for 24 hours, and sourdough bread rising for 8-12 hours.

Maybe I’ll talk HA into getting back to brewing kombucha.

Slow. But tasty.

—2p

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