The food supply. The environment. Bees. The delicate state these things are all in and how it is all changing rapidly. Crisis. These things have been weighing heavily on my mind.
I have no business writing a blog post right now. I’m up to my eyeballs in nitrogen, phosphorus, potassium, Rachel Carson, and a solid debate on whether or not an abandoned orchard can be labeled as organic, thanks to the Stockbridge School of Agriculture. Top that off with house prep (do thoughts about house prep count?), a full-time job with a lousy commute, a social schedule chock full of birthdays and weddings, and trying to fit being a mom and a wife in there (one that makes dinner and showers). This sounds like a whinge, but it is not. These are all happy things (aside from the commute, which is temporary), but a bit crazy overwhelming.
Yes, I’m posting about hot chocolate in June. As I write this, it is 48 degrees outside and our heat is on. Yes, I’m clearly smitten with bourbon and it finds its way into so many things I’ve made lately. And no, I don’t only consume chocolate, heavy cream, and bourbon, though if I were the type of person with a raging metabolism, I probably would. As good as it is on the rocks with ginger ale and lime on a hot summer day, the sweet warmth of bourbon also serves as an excellent comfort drink for a wet, cold-to-the-bone kind of day.