Not a whole lot has happened inside the New Mexican compost maker since New Year's Day. Although I left it damp and tumbled, as one might expect, it's hardly been the right kind of temperatures for it to steam and ferment inside there. But I always like unscrewing the lid and seeing quite how far the decomposition is going - even if those red onion skins look as though they plan an act of defiant, stubborn endurance that'll continue for some time.
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