This weekend is the vernal, or spring, equinox. I know this because Rob forwarded me the latest newsletter from The Fermentation School, a very cool organization run by women fermentation experts. I have no idea how he ended up on their mailing list but their emails are delightful. The most recent dispatch reminds us that the equinox is when there are equal amounts of light in the Northern and Southern hemispheres. It’s a moment of transition between seasons, and, incidentally, a great time to take up a fermentation project. While Rob is our resident fermentation expert (he makes an excellent version of Sqirl’s Lacto-Fermented Hot Sauce), I am definitely the expert on transition.
And I do feel the shift. Things are changing. (Not the news — that is still so catastrophically bad. So much to be sad and upset about.) But the bulbs that my dad planted last year have sprouted green stalks, friends are gathering without texting negative Covid tests, and we’re planned our first big plane trip for this summer. The kids feel the shift too, and with them it comes through in maniacal joy and giddiness.
It’s time to shed something, even if it’s just a few layers, and move forward. I’m ready and excited for a new phase.Continue reading “Transition time, oyster delivery, and late-in-the-game retinols”