Sometimes, I catch myself buying something that I am very capable of making myself. And, when it suits me, I teach myself how to make that thing so I never have to buy it again if I choose not to.

The specific origins of the switchel, a haymaker’s drink, are fuzzy but the drink, itself, is anything but that.

This stuff is a little addictive, but in a good way. It is great as a pasta sauce, on pizzas, mixed into a bean stew, a chilli or a bolognaise.

I have been tinkering with this vinegar for a little while now. In formulating this recipe, I had the delicate structures of the lungs and the blood vessels and capillaries that serve them very much in mind.