You know, I was thinking, when my diet changed earlier this year, so did this place. And along the whole journey, from the early stages of removing refined flours and sugars, to the next steps of incorporating new ingredients (from whole wheat pastry to spelt to buckwheat flours), and even recently as I’ve started soaking flours overnight, you’ve stuck with me. You may have been shaking your head or laughing out loud, but at least a few of you have jumped right in, and those of you that haven’t: you’re still here.
I was telling my brother yesterday that I really value people who will stay, who will stick by you and not run when things get uncomfortable or hard to understand, who are willing to put a little effort into relationship. And while of course every relationship is valuable because every person is, I have to say: those people who will fight through the rough stuff? They’re few and far between. They’re the best ones. They’re you guys.
So that said, I’ve got a real treat for you today, one that friends on Twitter or Flickr will probably have already seen coming, and one that friends in real life have already heard about. Buckle up: it’s time to talk about kombucha.
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