Hell yeah we've been making borderline undrinkable light roast with a french press all week. Hope your shiitake logs are keeping it real btw. Also we drove an hour to a walmart that was like 6 miles away to buy a cutting board a couple days ago.
I had to leave my logs at my last place. They hadn't fruited in over a year so I don't think the scrub oaks I was using were a good species for it.
Cutting boards are the bane of my existence. Always forget them and end up layering pine branches over a rock/log. They're easy to pick off if you cut into them and soft/dense enough to cushion the blade.
Ahh I'm sorry to hear about the logs, I'll always remember them fondly even so. Pine branch cutting board is a good tip, never thought of that. A can opener is probably the thing I've had the hardest time remembering to bring.
Hell yeah we've been making borderline undrinkable light roast with a french press all week. Hope your shiitake logs are keeping it real btw. Also we drove an hour to a walmart that was like 6 miles away to buy a cutting board a couple days ago.
I had to leave my logs at my last place. They hadn't fruited in over a year so I don't think the scrub oaks I was using were a good species for it.
Cutting boards are the bane of my existence. Always forget them and end up layering pine branches over a rock/log. They're easy to pick off if you cut into them and soft/dense enough to cushion the blade.
Ahh I'm sorry to hear about the logs, I'll always remember them fondly even so. Pine branch cutting board is a good tip, never thought of that. A can opener is probably the thing I've had the hardest time remembering to bring.