I forgot about a scheduled one-on-one workshop. Thankfully, I have loving and forgiving students. Especially this one. Not only that, she brought me gifts of fresh Artemisia absinthium and a sweet woodruff transplant. I racked two gallons of mead. Still one to go. And three gallons of ale to bottle and more to get brewing. I made a really nice grilled dinner on the deck, preceded by a delectable cocktail hour. Stirred, not shaken, with three olives.
That's what I made today.