Making (and drinking) kombucha...

I've apportioned the kombucha bought at the Russian store into empty 12-oz. water bottles (don't ask why we buy them, or empty them as fast as we do, but we do), and yesterday, I brewed two heaping teaspoons of dark Earl Gray tea and used it and about 20 teaspoons of sugar to make 20 cups of tea mixture (it's still darker than I like it), to which I added the kombucha "mother" from the bought container. The whole kaboodle is currently resting in a dark corner of the kitchen, with the cover on just tight enough to keep out insects, but not to block gas from escaping (or entering, as the case may be).

I tried the commercially manufactured tea product we bought at Whole Foods this morning and didn't like it at all. In trying to impart a citrus taste, the product gets its wires crossed, and I came away with the strange initial impression that I was drinking wood. (Synaesthesia? I don't know. What does wood taste like when you drink it?) On the contrary, taking a sip of the "amateur" stuff in the fridge made me feel a lot better about kombucha, and even Galina - who hates sourness in food and drink - pronounced it drinkable.

* * *Today has not felt like a Monday, and to be frank, it doesn't feel as if it's nearly 6:30 pm. I handled a short translation earlier in the day, accepted new written work for Wednesday and interpretation gigs for the weekend, did some invoicing, updated the work web site, and trained the dog a bit.

Golly, it's dinnertime!

Cheers...