entirely safe and fun

As you can plainly see, Dante is still very cute. His cute overflowed, in fact, requiring a cute trim! He’s been trying really hard to sit up — he can do it with a little help, in fact — and he rolls and wiggles about, an obvious precursor to crawling. However, he has an idiosyncratic method of rolling. Consider how you, an adult, might go about rolling from your stomach to your back: probably, you’d do it by pushing up a bit with your upper body, then reaching across your torso with one arm and pushing with that arm (you might instead do the same thing with your hips and legs). Dante prefers to pull his legs under himself, stick his butt in the air, and then lean, giving a more catastrophic character to his movement than would be expected from something as gently named as “rolling”.

Lots of new pictures are up on my Flickr page, tagged “20080129″, and there are more in the “yearzero” tag.

Now that we have cool weather again, I have resumed brewing. Punam got me a thoughtful Christmas gift, an immense, 8-gallon clad-bottom brewpot with two threaded ports, which we’ll also use for canning. It went to work a day early, when, on Christmas Eve day, and with the help of my friends Chris and Carolyn, I made another batch of my German-Belgian hybrid wheat beer. I decided to change up a few elements of the process this time. Most importantly, since it was the beginning of tangerine season and our tree is bent under the weight of its fruit, I substituted three full ounces of fresh tangerine peel for the usual half-ounce of dried orange peel. To accentuate the citrus flavor, I bumped the reinforcing coriander by 50%, changed the hops to the unassertive, floral/pine-woodsy variety Challenger, and lowered the amount to keep alpha acids approximately constant. I then took the fermenter outside, brewing at ambient temperatures, which stretched fermentation time to just over two weeks. I brought the fermenter inside once bubbling had come to a virtual halt, to make sure fermentation went all the way to dry… and did it ever! The final gravity was noticeably lower than usual, at about 1.010, pushing the upper limit of attenuation for the yeast strain. Final product is precisely what I anticipated, the citrusiest (is too a word!) beer I’ve ever had, delicious and nutritious. Some extremes are easy, I guess.