Dear Reader,

With a little extra time off this week, my husband and I have been bonding over annoying errands. Today we trekked to the hot tub store.

The water in our spa is an apocalyptic brown and the hot tub guy informed us biofilm has gotten into the pipes. GROSS.

While chatting with him we learned that he works at the spa store by day and as a private chef by night. His genius? Biochemistry and fermentation (for better and for worse).

So, we left with a 12 step hot tub remediation plan (which, oddly, excited my husband) and a 6 step sourdough cracker recipe (which, of course, excited me).

Our bonding over the hot tub apocalypse highlights the true origin of the word:

“Apocalypse” comes from the ancient Greek word apokálypsis, which literally means taking the lid off something.

• apo- = “away from” or “off”
• kalýptein = “to cover, conceal”

Facing gross stuff opens you up to the good stuff.

Whatever apocalypse you encounter this Thanksgiving week, I want you to know it’s not the end of the world—it’s here to reveal something you need to learn.
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While navigating murky waters of family conflict, long travel, or annoying errands consider these Wise Effort questions:

1. Ask: What is actually here, if I stop judging it?
2. Ask: What genius do I have to offer?
3. Ask: What is here for me to learn?

And if all else fails try out this recipe for fermented crackers from the hot tub guy.

Hot Tub Sourdough Crackers

Ingredients

• 1 cup sourdough starter (active or discard)
• 2–3 Tbsp olive oil (or melted butter)
• ½ tsp fine sea salt (plus more flaky salt for topping)
• Optional: pinch of garlic powder, dried rosemary, or everything seasoning

Instructions

1. Preheat oven to 365°F. Line a baking sheet with parchment.
2. Mix starter, olive oil, and ½ tsp salt in a bowl until smooth and pourable (like thick pancake batter). If it’s too thick, add a teaspoon or two of water.
3. Spread the mixture very thinly on the parchment-lined sheet—almost translucent in places. The thinner it is, the crispier the crackers.
4. Sprinkle flaky sea salt (and any herbs/seasonings) over the top.
5. Bake for 25–40 minutes, checking after 20. Rotate the pan if needed. You want the surface dry, lightly golden, and crisp at the edges.
6. Cool completely, then break into rustic cracker shards.

Just don’t eat them in the hot tub. That’s GROSS.

Did you hear me on WHYY? If you missed it check out my interview on The Connection with Mary Moss-Coane.

Check out this episode on generosity. Give what you have this holiday season. It doesnt have to be “things”

Diana

Dr. Diana Hill Your Wise Effort Guide

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