Written during a cool and overcast day in Siem Reap Cambodia
Finally got round to making my own tepache, a naturally fermented pineapple drink originating from Mexico. I used 300g of fresh pineapple (mostly the skin and the core), 90g of palm sugar, and 1.5 liters of water. It’s been going nearly 24 hours and it smells like a delicious pineapple flavoured beer.
Currently it tastes like a sweet tropical sparkling wine. I’m keen to stop the fermentation before it gets above 1% alcohol so I plan to move it into the fridge later today.
Just a couple of weeks after reaching my goal of 100 burpees each day I have decided to retire the burpees and move on to an alternative exercise. Burpees are great but 100 is too many to do each day. Physically I’m capable of 100 but that number requires generating some momentum in order to get started and I’d rather have a routine that is effortless to start.
The new plan is to complete a smaller number of exercises 3 times a day as there is less chance of me talking myself out of it.
My new friend Rossco, an entrepreneur from Australia who is travelling South East Asia recommended I read “The Goal - The Theory of Constraints” by Dr. Eliyahu Goldratt. It explores various methods of increasing productivity in a manufacturing plant. Sounds kinda dry but it’s a more engaging read that you might expect and provides new perspectives for improving aspects of life unrelated to manufacturing.