Oct. 10th, 2008 @ 08:55 am
Yesterday I kept Yom Kippur....I can't fast (I am hypoglycemic...no food = passing out. Since I *have* to work....passing out at home, no big deal. Passing out while driving on the freeway...yeah.), but I gave up personal internet use, junk food, and tea. Oh dear lord, I gave up TEA. :shudder: and :grin:
Report cards came out Wednesday: Himself - straight-A Honor Roll (Of Course), Herself - mostly As and Bs..with 1 75. In Science. Her current "favorite" subject. :sigh: Well....no lizard for now! :huzzah: :grin:
Still walking every weekend, sans Zoey. After the cockleburr-in-the-foot incident, we don't take her out in the overgrowth anymore. Ah, well....she doesn't seem to mind. Maybe I should make her some boots......
I'm looking for a yogurt maker. Not a frozen one, just plain yogurt. Anyone have any suggestions?
My kombucha is doing well - smells good, seems to be forming a "baby"..we'll know on Sunday when I decant this batch if it's working (I tasted it Wedensday evening - still too sweet, but not bad.). Think I'll try bottling some with cherries.....:mmmmmm:
Gotta get to work!
|Date:||October 10th, 2008 09:42 pm (UTC)|| |
I have two, and I use both regularly. When I say regularly, I use both of them every week. One is the Yogourmet yogurt maker. Standard 1/2 gallon size, easy to use, etc etc. The other is the Euro Cuisine with 7 glass 6oz containers.
Here's what I do. I eat yogurt with homemade granola for breakfast at my desk at work (and at home on weekends) and the Euro Cuisine is actually a quart. So I make a full half gallon, fill the containers and put them in the EC and turn it on. The other quart I put in the Yogourmet. When it's done, I put that into my Danier yogurt cheese maker (I got it for free, if you don't want to pay $15 for it, get some good cheesecloth and do it the old fashioned way). The cheesemaker drains off the whey and I use that in recipes, and I substitute yogurt cheese for cream cheese. Then I make a separate full 1/2 gallon using the Yogourmet for my daughter and I to eat as snacks and/or dessert.
I can only eat cultured milk products because the bacterias alter it enough that I can stomach them (literally, I have issues with my stomach and intestines that has me converting, albeit slowly, to gluten-free). That's why I eat so much yogurt, plus... well, homemade yogurt is much much better than storebought. I can't *stand* nasty, supersweetened, loaded with high fructose corn syrup and/or aspartame, commercial yogurt.
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