I practiced japa on my walk home from work past the Capitol. It was sweet to smell mud and the snow melting.
After sitting with Uma, I put in a load of laundry and went into the kitchen. I decided to decant (not quite the right word — perhaps uncrock?) the fennel and red cabbage sauerkraut while it still was somewhat crunchy.
Shown with the kraut is the second jar from the batch of kimchee I started right after I came back from India.
Isn’t food fun? Anyone have pairing ideas?