November 18, 2014


I'm working from Oklahoma City this week, missing my husband... and just now realizing we totally missed our six-month anniversary a few weeks ago. What better excuse to post some of our "portraits" (the more candid, the more I like it) from our elopement in May? Here's to another six-and-a-half-ish months (AT LEAST) of boozy adventures and insuppressible laughter.


Additional viewing: part one and part two. 

November 1, 2014


I've been hearing about fire cider for a few years, but always assumed it some sort of secret folk medicine that was too complex or arcane for anyone but like, Appalachian witch healers to make. Turns out, it's basically raw apple vinegar cider, infused with all kinds of powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and circulatory-assisting plants and herbs to literally and figuratively warm your ass up and protect it from illness during the cold winter months. And all it really takes to make, is patience.

There are a lot of recipes out there, but they all center around a base of chopped horseradish, onion, ginger, garlic, and citrus. I followed the basic proportions of this recipe, but didn't add some of the "extra" herbs like thyme, parsley, or the peppercorns (though those all sound like awesome additions). Some of the more esoteric recipes also call for making this on a particular moon phase, and burying the jar in your yard for a month for extra... potency. I happened to make mine on the new moon in Scorpio (also known as grocery day), and it sounds badass, so it can't hurt. I'm storing mine in a cool dark cupboard, and shaking it whenever I remember to. There also seem to be a lot of differing opinions on how long the cider needs to "steep" – from two weeks, to two months. I think I'll wait a month (or a full moon cycle), then strain out all the non-liquid, and add raw local honey to taste – and for additional health benefits.

Fire cider can be taken straight, as a shot, or in a tea with hot water and more honey; some even use it in salad dressing. I think I need to taste it first. I actually like the taste of vinegar (and garlic, and ginger, etc, etc), but horseradish is a different story; even chopping that was a sinus-clearing, nosehair-burning experience of its own. Luckily, I've still got a few weeks to get my courage up.