So Grey sent me some yogurt culture to make my own yogurt, and I had it sitting out on my baking table overnight (This would be Saturday night) but it didn’t work. I think it was too cold. So yesterday, I put it on top of the radiator in the entry room, where my rack I use to hang jewelry on at the craft shows sits and where I put my No-Knead bread dough to rise, and left it there overnight (It wasn’t thickened at all when I went to bed.) This morning, I woke up to find yogurt! Sour cream consistency, even, which is thicker than I thought it would be. I have frozen blackberries in the freezer, so I think I’m going to mix it up and have some for a snack in a bit here. I imagine it will taste quite yummy with granola, too. Mmmmm.
And it’s a perpetual starter, too; all I have to do is reserve a bit of it and start over again. So it’s like sourdough, only not. (Which reminds me; I really need to start a sourdough starter this year and keep up with it.) This will mean I’ll be drinking more milk, technically.
I ordered some samples from a cork floor manufacturer–to see if I maybe want to try cork in the kitchen (eventually) instead of the more expensive marmoleum. I’m in no rush; I really just wanted to see the samples, and they were free, so that’s even better.
I am making Lavosh and Naan today, and probably normal bread as well. I just wanted to make a flatbread, and found a couple of nice looking recipes on allrecipes.com to try. I also have to make granola for breakfast, and then decide what to eat for lunches this week. I’ve discovered that I only have to eat one of my burritos to feel full enough–two for the ones I buy at the store–so that’s good. A batch of burritos will last longer. And I do have frozen soup from last week and burritos in the freezer, so I might not have to make anything today. (I also have spaghetti with chopped up portabella mushrooms as meatballs, too. YUM.)
Yesterday’s supper was a whole chicken that I picked up (on sale) at the grocery store Saturday evening. I opened my bottle of rice wine vinegar (which smells even smoother now–does vinegar age like wine? My wine smells different too) and sprinkled some of it on the chicken, and sprinkled rosemary on top of that. If and when I make rice wine again, I think I’ll have to just do an entire batch just for vinegar, and perhaps even bottle it up and give it away as gifts. It makes great vinegar, and I might even have to try it as a salad dressing. Mmmm.
I still haven’t ordered my seeds. I would love to get them ordered by the end of this coming weekend. We’ll see. I may have to put that on my priority list.
And I got to 14k on Transformation last night, if I remember correctly. I’ll write more today, I’m sure. And maybe even hotsync (yes, I’m using my Dana again, more on that later) and post a snippet.