It is amazing how long it takes.

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Time is a funny thing.  Though tasks are never what the seem.  There is always more to do.  And I think I can do more between the caramelizing of apples and grating of cheddar.  While I can, it often slows everything else down, especially if I find other tweener jobs.  While that will always be a problem, if the kitchen gets stowed it will be less of a problem.  Which is what I was doing.  The surfaces near the stove and the stove top, dishes as they were being used.  Other bits.

The next souffle is waiting on the roux and then the egg whites.  I tasted the cheddar as I was grating it.  That is the best tasting aged cheddar I have ever eaten.  I will definitely save the package.  Amazing.  Difficult to grate.  I have to bet there is a better way.  I'll look that up.  I am looking forward to this.  The apples were carefully diced for size, then prepared.  I may have slightly overcooked,but I think it'll turn out swell.  Real sugar this time, monkfruit next?  I want to see what I am up against.

All of the experiments are doing well.  Nothing seems to have died, or become aggressive.  I could separate some of it, some not so much.  The kefir water is maturing, becoming less sweet, while the grains continue to expand for whichever cause.  I am, actually, beginning to taste things at various stages... foods while cooking, the various kefirs, even the starter.  Back to cooking in earnest.  It'll take a while to get the tongue back to food wisdom and knowledge but it will get there.

A bit of tea, then to finish my break, then back to it.  Perhaps another batch later, swiss and?  Later.