oats and veggie manchurian with green achar for brunch, yoga class, spending several hours on chhang making
Writing this on Saturday because of all the...reasons. Amazing thing is I'm somehow almost caught up. Cray-cray world yeah.
Had oats and veggie manchuarian with green achaar for brunch, went to the yoga class which tested my energy levels but was pretty fun.
Came back, spent the rest of the day making a new batch of chhang about which I've written in the previous post. Lots of excitement, but I really need to better optimize the process. Just as I've taken the art of kombucha making to a daily activity, just as making milk kefir has become as simple as making a cuppa tea if not simpler, I need to find out ways to clean up easily, and make the whole process less of a hassle. I know doing it in smaller batches is an idea I've come up with, and perhaps it's worth exploring because the process creates so much works there's no way it could be scaled to such a level without some paradigm-level changes in how I approach the process. There's surely so much waste and inefficiency there that's making me slow, need to figure out what and how to change those hindrances.
Slept pretty late because chhyang making took forever and it was a comedy of errors.
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