Right? Right.

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Awake at 21:40?  Thereabouts.  First things first, of course.  Then the mind went right to a next batch of souffles.  Oh, but dishes in the way!  Without thinking I just hit them.  I had done a last bit of kefir and didn't want to fuss with the remnants, all right before sleep.  There are still two jars to clean, kefir is like glue so one shot won't always work.  I need a jar brush.

Then I stirred my experimental starter.  With that the goal for the first week is to feed it once a day and stir it three times a day.  After that, for half a week, I will feed it that once plus an extra per day for four days.  Something like that.  I am not seeing anything but wouldn't expect that.  It'll be days, perhaps weeks, before I see anything, and longer yet before it is good for bread.  Pancakes, waffles, sure, but it needs serious action going before loaf lifting.

Next I checked the water kefir.  The supplier added instructions, which also suggested to expect nothing in the first 24 hours.  Cool.  But there was either some serious hydration or growth of the grains.  No bubbling, just expansion.  The way to see if it is done is by taste.  When finished it will taste more like a vinegar?  At the very least it won't be sweet.  The first batch I am hoping to turn into a true ginger ale, next a vanilla cream, third I'd like to see if ginger vanilla works for me.  Then I'll check blood sugars with it, and some other things, including milk and kefir, as well as the various alternative sweeteners.

Then I checked the kefir that is still brewing.  One batch separated, one is just working, and some I hoped would separate hasn't.  I am trying to get the whey definitively parted, to be drained clearly, for use in cultured sauerkraut this week.  Yeah, curious.  I'll have some work to do, getting the clear whey out, alone.  I think, unfortunately, the tube trick is the only way.  It is still a whacky experiment.

Though, look what happens when the world is opened a bit more to my capacity!  I'll hold off on breakfast for the apple and cheddar souffle(s), go do the last dishes, then review that recipe.  The ramekins are ready, the mixing bowl is chilled, I'll warm the eggs to room temp, and milk while I wash, straighten a bit, then take another rest, THEN hit souffles.  Still feel as if I am swimming in sand just to get to a starting point.  At least I am actually moving.

Ah, cats... it seems the natives are growing hostile.  Something about fresh litter and wet canned food.  Yeah.  I'm serious, they can get... ornery to dangerous.  I'll have to do more than ponder, and quite soon.  Can't blame them.  Later.

As I go...  Me?  I can neither confirm nor deny.  *shake head, looks at you sideways*