Mead!
After a long, arduous summer of performing Hamlet and Merry Wives of Windsor in repertory and teaching Shakespeare to eleven year olds (truly there is nothing more delightful than staging battle scenes with children), I am stoked to return to the kitchen. May, June and July were marked by 6 hour nights of sleep, lots of coffee and crappy food choices. My guilty pleasure of greasy breakfast sandwiches became a daily occurrence. But now with a little more time on my hands and the unemployment checks rolling in, I can get back to the fine art of fermentation. I'm a regular fermenter of kombucha , yogurt , kefir , and sometimes sauerkraut . But with Sandor Katz' newest fermentation bible The Art of Fermentation , I'm branching out. First on the list: Mead. Drink of the Vikings. Or, the simplest alcohol known to wo/man. All you do is mix honey with water and stir or shake daily until it turns into alcohol. Well, it can be slightly more complicated than that. Here are some more
