Here is 7-year-old’s assessment of his dad.

Apparently, the old guy is as cool as a Tesla (but well, the cost is too high and maintenance is a pain in the butt).

The guy doesn’t do so well in the funny and nice departments either.

I agree, son. I agree.

Kombucha

(Adapted from Live Eat Learn)

For one 14-cup jar

11 cups water
160 g sugar
6 bags of black tea or green tea (I used 7 bags of fruit black tea)
1.5 cup plain kombucha
1 scoby
Paper towels, napkin, rubber band
Fruit or fruit juice (optional)
Honey or sugar (optional)

1. In a large clean pot, bring to boil 11 cups water. Remove from the heat.
2. Add sugar and stir until dissolved.
3. Add tea bags and let the water cools to room temperature.
4. Discard the tea bags.
5. Pour the cool sweetened tea into a jar.
6. Add 1.5 cup plain kombucha.
7. Use your clean hand to gently place a scoby into the jar.
8. Cover the jar with paper towels or a few layers of napkin. Tight with a rubber band.
9. Set the jar at room temperature for anywhere between 6 and 10 days.
   • Note #1: Use a paper straw to draw some of the tea to taste its sweetness to your liking. 
   • Note #2: Reserve 2 cups from this batch to make the next kombucha batch. 
10. Strain kombucha into airtight bottles.
11. Add honey or sugar if using
    • Note #3: you can add 1 tbs honey/sugar per cup
12. Add fruit or fruit juice if using.
    • Note #4: you can add 1 tbs of mashed fruit or fruit juice per cup
    • Note #5: a few ideas include: a slice of orange, puree mango,
      • blueberry jam (cooked blueberries with water and sugar),
      • puree pineapple and basil,
      • puree strawberries and basil,
      • puree mint with lemon juice and brown sugar, 
      • grated ginger with lemon juice and sugar,
      • apple juice with a stick of cinnamon. 
13. Let the kombucha fermented for another 3-10 days.