So are your daytime temps Ok? Mine are generally very good, thought they fluctuate a lot and will occasionally go down a bit. Night time is consistently low though. And yeah, I stopped checking in the morning too, and pretty much during the day as well now.
I’m finding that I just have to work up extremely slowly on the exercise. Most of the time just working around the place is enough. I have to restrain myself from doing too many pullups, pushups and squats and hard physical activity. I go through small recovery periods where I’m sore and have to eat quite a bit for a day or two. I feel like I’m a long way off from doing any kind of endurance exercise. Just trying to take it slow.
I think Matt hits the nail on the head when he says follow your passion. Figuring out a way to monetize your interest is another challenge, but finding the thing you are interested enough in to excel at is critical. I have plenty of them, but if anything too many. Do the math on your fermentation/gardening project. In the meantime, if you love doing it, I’d say do it a lot, even if you just give the stuff away, and develop really solid recipes and technique. I’ve done a lot of lactofermenting and my results are still inconsistent. I don’t know how it is where you live, but here there are all sorts of restrictions via the health department and everything have to be done in a commercial kitchen. I always wanted to produce a lot of pepperoncini, because mine are awesome, but it’s pretty hard for artisinal food to compete in the global market, so I’m not sure it would be a viable enterprise or not. Then again, food itself is worth little now, so adding value by making a specialty product might just be the way to go. Also, selling the vegetables isn’t the only way to make money from your interest. You could end up writing or teaching. Fermentation is huge right now and classes are popular. I wrote a booklet on fermenting peppers that is in revision right now, but most of it is on the paleotechnics website for free anyway. I’ll be revising that and probably writing one on olive processing which was a really strong interest for me for a long time.