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