I’ve been self-medicating my anxiety during lockdown by eating a lot of chocolate and drinking too much wine. At the end of four weeks, I started to get my act together and now only have a lot of chocolate and wine at the weekend.
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I’ve been using the extra time in lockdown to preserve our home grown produce (fermenting rhubarb kombucha, poaching pears and drying chillies). But I won’t be adding kefir to my fermentation roster, no matter how good it is for me.
Poached pears preserve perfectly
Until I wrote this up, I had no idea how to spell (or say) cardamom.