[what I ate for breakfast today: one egg, beet greens, jasmine rice, sriracha...also known as "the usual."]

That's how many degrees it was today. Eighty-six degrees Fahrenheit! In the very middle of February.


So warm Kamal decided he'd eat his orange outside. In his underpants.

We finished planting our earth boxes, shoveled some compost for our garlic beds, and let our chickens out to hunt bugs. They're ruthless predators, chickens. 

The mint figures it must be June and is growing up in every little patch of dirt it can claim. One of my favorite summer drinks is iced mint tea. Nothing is so straightforwardly refreshing after a long, hot day of gardening. Even if that day is February 15.

Conventional wisdom cautions that you should always plant your mint in a pot; otherwise, it will take over your garden the way it has ours. I don't mind it so much, though.

Here's the recipe. Couldn't be simpler! 

1) Get a great big stockpot. 

2) Pick and wash an armload of fresh mint.

3) Put your armload of mint in the stockpot and then fill it with water.

4) Bring the water to a boil, then reduce it to a simmer for about twenty minutes. You'll want to stir every few minutes and make sure all the mint stems and leaves are submerged. 

5) Add about a half cup of sugar or honey for a large stockpot. The tea should taste barely sweet.

6)  Turn off the heat. Strain out leaves. Chill and drink.