North

So tomorrow I head home for Thanksgiving. I'm more excited to see my parents more than anything. I've never really got behind the gluttony of Thanksgiving, at least in the eating sense. I'll probably do Yoga, read, and hang with ma and pop.
Taking a step back, I was particularly excited to go to work today. Not so much because of the mysteries of science that await me but the food that I was bringing in for co-workers. Lately I've been cultivating my sourdough starter, Lucinda. Yes, her name is Lucinda. I figure anything I have to feed twice a day deserves at least a name. She's about 2 months old and I think she's really hitting her stride. Plus I've been trying a bunch of new bread baking techniques combined with my own experimentation.
So I wake up at 4:45am like a kid eager to open his presents, setting the oven to 500ºF to bake the two loaves I've been proofing the last two days. All in all, I think the loaves turned out pretty well. I still think there is a bunch that I can improve on, which is a good problem for me to have. My co-workers on the other hand ate that shit up. Loved it. It is a good feeling to have something you worked really hard on appreciated that much. A much needed feeling.
I also brought in a growler of the latest batch of kombucha I made. That did not go over as well, mostly because people were afraid that they would get "sick", despite my assurance that they would be fine. But some people did try it and really enjoyed it. Some even wanted some SCOBY to start brewing it themselves. Again, another warm swell of pride.
I'm sure my co-workers think I'm a nut for bringing in all this fermented food, but honestly, it's all science to me.