I made my second San Francisco batch of beer yesterday with the help of Aurora. It was a fun day of beer-making. I opted for a recipe completely over my head. It's a Belgian Spice Beer. It's the first beer I am brewing in which I'll use a secondary fermenter. This is a big deal for me. It's also the first beer that I'll really age. It should be ready around Holly's birthday (Dec 31st) and we're hoping to tap the keg that night, so if you're in town...
But I've realized that the Kitchen has become, for me, a meditative space in some ways. Despite my inability to make a proper Eggs Florentine, I have found that I have a knack–albeit raw and undeveloped–for cooking. For the most part, I have found that I do enjoy the process of smashing the garlic, slicing the onions, pouring oil onto the wok.
I guess this shouldn't be too much of a surprise...that is, I do love brewing beer in the kitchen.
But I've realized that I can kind of get into a zone when I am doing this...and the work of my hands becomes a bit like a prayer...or something.
And it's given our kitchen a more 'sacred' feel to me...when I'm thinking about it.
PS - I'll be brewing another batch this Saturday or Sunday, so if you're in the area and would like to come over and help out, just lemme know.