By paddloPayday loans
My friend Iink and i decided it would be a fun idea to walk around my neighborhood and have a photo safari. It turned out that is was mostly walking and not so much photoing, but we had fun taking some photos on my roof when we got back.
Bushwick’s landscape
Giant Iink
Blurring the dimensional membrane
I made may way down to Atlanta for the US Social Forum and discovered that fighting for social justice, biscuits, and grits can all co-exist in beautiful harmony. Mmmmmm biscuits
when your technology starts to remind you of the movie TRON you should start to be afraid.
Ivy teacups.
My rooftop cherry peppers starting to come in.
Shiny technology.
She must have a good dentist. 
For the past few months i have been experimenting with brewing Kombucha tea. After a rough frist try it has been very successful. Now i drink about 8oz. every morning before brekfast. I haven’t noticed as dramatic an effect as some others but i do feel in very good health and up up my dose again soon.
Anyone interested in brewing or recieving a baby culture to start their own batch just let me know. Also happy to answer any question from what i have discovered in the process so far
my first attempt. You can see the mold growing…. had to through this whole batch out. I saved the culture and tried again.
Brewing a big batch of tea is the first step.
Covered with a hankercheif and brewing.
Here you can see the new Kombucha culture growing. The culture is called a SCOBY (Symbiotic Colony of Bacteria and Yeast) it is not technically a mushroom as many people refer to it.
We keep two jars going at the house.
A close up of the mother culture.
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Once the tea has gone through it’s fermenation period of 8-10 days (give or take) it is then bottle and left at room temperature to carbonate and then refrigerated.
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