para qué pararse, para qué ir a la ventana
para qué mirar para afuera. Para qué darse vuelta
para qué perder el tiempo. Para qué aprovecharlo
para qué caminar. Para qué salir
para qué quedarse adentro. Para qué no quedarse adentro
para qué comer. Para qué pasar hambre
Para qué esperar. Para qué aceptar las cosas
para qué no aceptarlas. Para qué alojar dios mío una única esperanza
para qué aferrarse a esa única esperanza
This is Yugo Kochi, who couldn't get a good night's sleep due to incompatibility with the air conditioner.
It pains that I forgot to set the humidifier as usual lol
Next,
Why are mornings so different in the country?
Time feels slower and the cicadas seem to be relatively quiet...
While the capital is always fast paced, isn't that right?
For example, the pace of walking, the pace of eating, and what else? 😆
Taxi speed? Lol
I don't know why, but everything moves so quickly...
You can really understand how country kids get overwhelmed when they come to Tokyo...
If people from the capital came to the countryside, they would be ten times slower. 😆
I feel that when you're in the countryside, there are more words like: "Well, it is what it is".
Aaaaaaaaaaaaaa
I want to go to the countryside. 😭
Let's keep up the good work today!
Lastly…
Lastly…
Thank you for all your hard work and schoolwork today.
Is everyone on their summer holidays already?
I see on the news that resorts in different parts of the country are busy... 😆
But hey, isn't the rain rate bad this week?
Huh?
I feel sorry for the children 👦🏻 lol
Well, let's get along with nature!
Be careful around rivers and other bodies of water after it rains!
The water levels will rise!
Don't forget to wash your hands, gargle and stay hydrated!
I'm grateful every day.
I just had a thought!
I want to be on TV a lot more. 😆
See you tomorrow.
Keep smiling ☺️
(Kochi photographed his meal, consisting of a plate of chicken skewers and (I think) chicken yakiniku on a hot plate. The caption reads: "Meat, meat, meat, meat, meat, meat, meat.")
E/N: My dear Yugo, I also miss the countryside with its fresh air, cool breeze, and being able to see the universe clearly at night. Ah, when can I go back to the countryside? 😭
I'm also praying for the best for you and SixTONES to appear on many regular TV shows, especially your own shows. 🤞🙏
…. und so merkte ich nicht einmal, dass irgendwie - nach all der Zeit - aus dem lange versteckten Todeswunsch plötzlich etwas anderes wurde.
Während ich seit einigen Jahren immerzu ein „aber es wäre falsch, tu das nicht, gib nicht nach!“ hinterherdachte… so hatte ich stattdessen plötzlich wieder konkrete Pläne. Streng genommen ist das falsch. Es waren keine „Pläne“ - es war nur ein einziger:
„Das hier werde ich beenden.“
Ich glaube, dieses Mal habe ich wirklich aufgegeben.
The next wall
Built with hopes and bones, /
we assail the next brick wall. /
Mortal to mortar.
.
.
#wall #mortar #mortal #bones #hopes #assail #brick #photo #poem #poetry #haiku #oldnorthknoxville #happyhollar #davidebooker #july #saturday #070823 #2023
I finally purchased some potassium sorbate stabilizer for my meads(to prevent fermentation from re-starting). Usually when it's only me drinking them I just keep them under airlock until they're ready to drink, but I'll need to actually stabilize if I'm bottling to give to friends and family as holiday gifts.
My two tea meads (hōjicha, lapsang souchong/立山小種) have been clearing up very nicely on their own without my needing to add a fining agent.
For both batches, I brewed tea, and used that instead of water. I thought the color of the tea would have more influence on the color of the mead, but apparently not. 立山小種 is a darker tea than hōjicha. The honey I used for the 立山小種 batch is a lighter honey. Both batches looked about the same color at the beginning of fermentation, but now that they've cleared, both batches are the color of their respective honeys: