Thoughts?

My wife has been perfecting a fermented drink made with pineapple skin over the last year. This time using the skin of a ripe (all yellow) pineapple rather than a more green one as she has usually done. Ginger, turmeric, cardamon, cloves, cinnamon stick, black pepper, jaggery and black sugar. Fermented for 5 days in the warm weather and then filter solids out and leave to continue for 2 days in a fridge. I think it's called Tepache in LatAm. 🍹

Up until two years ago when I left my home country I used to eat Natto a few times a week. There's zero chance to get it where I live now but I really miss it and I'm trying to find out if I can make it myself without the need for using a starter culture bacteria. Any one know things about homemade natto? #asknostr

Proof of breakfast on a hot summer Sunday morning

Wonder how many people still use these?

My grandfather gave me this in the late 70s/early 80s. Not as much of a beast as my Leatherman but still cool.

@YS 7x8 Sending good vibes.🙏