Flu.
The struggle is real.
By the time that this ego-centric virus has seethed its way into your household and bloodstream, there is little reason to run or hide. The best you can do is raise your flag half-mast in surrender, and brace yourself for several days of isolation and sweating through bed clothes.
Despite the plague that swept our house the past two weeks, we still managed to prevail thanks to the time, talents, and healthy immune systems of some terrific team members. We managed to successfully host another amazing wedding, dress our Christmas tree, install a glorious (yes, she’s a beauty) kegerator in The Barn, finish up the plumbing in our catering kitchen, book our 2018, “Cabin Fever Concert Series,” and narrow down our lip-smacking beer selections for the first annual, Brew Year’s Eve Party, this December 31st.
That’s true grit, right there. Alleghany grit.
Next week, we plan on fertilizing the hop yard with several tons of pelletized lime, but, I promise not to bore you too much with those stories. For all newly engaged couples, I hope to share some interesting factoids and unique wedding ideas, and will also be breaching a sensitive subject regarding one of the biggest wedding day mistakes that you can make as a couple. For all of you history buffs, I have plans to write a bit more about our Farm, and finally settle the big, “is it haunted?” question. In the meantime, check out the immune boosting recipe below (courtesy of naturesnurtureblog.com) stay warm, and get your tickets to our Brew Year’s Eve Party! This will be the first event open to the public in our newly refurbished Barn, and we look forward to sharing her beauty with you. Cheers!
THE IMMUNE BOOSTER
Its magical powers take time to harness, so make this elixir now!
Ingredients
- 1/2 cup fresh grated ginger root
- 1/2 cup fresh grated horseradish root
- 1 medium onion, chopped
- 10 cloves of garlic, crushed
- Zest and juice from 1 lemon
- 2 teaspoons cayenne pepper
- 2 tablespoons of dried rosemary leaves
- 1 tablespoon dried thyme
- 1 tablespoon turmeric powder
- raw apple cider vinegar (or Bragg’s)
- raw honey to taste
Instructions
- Add the prepared herbs, spices, and lemon juice and zest to a quart-sized jar.
- Top off the jar with apple cider vinegar, leaving some room at the top for shaking the jar.
- Cover the jar, but place a piece of wax paper or parchment paper under the lid to keep the cider from touching the metal lid.
- Shake very well to get everything mixed together, then store in a cool, dry place (like a pantry or cupboard) for a month. Remember to shake the jar daily!
- After a month, strain out the pulp through a cheesecloth, pouring the cider into a clean jar. Squeeze out as much liquid from the pulp as possible.
- Add 1/4 cup honey to the strained cider and stir well. Taste the cider and, if needed, add more honey to reach desired sweetness.
Administer Daily, & Dose Up!
Take 1 tablespoon a day as a preventive measure, or 3 tablespoons at the first sign of a cold.