I guess I will post.

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I found the cutting tool in the garage.  Good save in remembering it might be there.  Yeah, it's easy to forget and end up with two tools.  While that isn't, always, horrible, it isn't efficient.  The world already nickles and dimes me, I really have to avoid helping that process. 

Milk, and a brand I trust.  Though it was mostly in half gallon, so a more expensive, packaging, it was only a bit more expensive.  I was surprised they had my brand.  Usually that is gone, often, by Saturday in that store.  Though, to be honest, I am seeing foods being pushed out the door because stores aren't selling much.  Lots of trouble in there.  They can try to hide it, but it's murder for merchants.  Look at some of the managers sometime.  It's eating them.  Heck, it's filtering down to floor people.  Nothing like the thought of store closure to bring perspective to being paid to sweep.  While government money sounds good, it's a mean life, a loss of respect from others to self, limits and controls, and a slippery path into a really bad world.  Yeah, sweeping is better.  If I could do it, I would, and get off retirement.

Anyway... beside the milk and cream, I bought a couple of trays of quart jars, about a tray of pints, and then a tray of half gallon jugs.  Thinking about simply pickling cucumbers if I can find them in town.  Not the farmers market, but a local growers group... real food, for us peasants.  If I can find that, and keep on track, I'd like to can tomatoes through that venue as well.  Maybe just one kind, maybe several types of tomatoes.  Just experimenting, really.  Though I am hoping to can various cuts of meat in the next month or two, before even those.  Corned beef, stew meat, maybe a pot roast.  Some I'd like to try to can raw, some pre-cooked a bit, to see which is better.  I figure two pints of meat each week, on top of frozen and dehydrated.  I'm trying to create various storage styles so one doesn't bog down my system.  Dehydrated, even if rehydrated, would seem to be hard on one part of the body system, while canned would be difficult on other organs.  Mix and match, I suspect, would be best.  I also bought several more bags of fruit.

I was thinking of doing quarts of kefir, but... yeah... no.  That, on second thought, seems like a bit too much.  Especially since I will be making two per time.  One jar will be for one day, the other jar will be for a double sour.  I can drink a lot of kefir, but I don't think that's a wise thing, not a quart a day.  When I have tried the various sorts several times, and have an idea of what I am facing, then I might mix and match those, and go raw from time to time, or add fruits from time to time.  I could see blending tomatoes and cucumbers in with it, or other vegetables.  Anyway, I'll get that going then head on to bed.

It's still in the mid to upper 70's.  It just didn't cool off enough to push any real cooling into the place.  I have the ac running so as to not have to choke to sleep on the heat.  It's looking like it's going to be another long, hot, slog of a summer.  I may end up buying another air conditioner.  This is just a bit much.  Good night.