Short darned nap.

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Not as snappy about it as it might sound.  Just a bit miffed.  Wanted to sleep to attempt to make some timing issues more easily.  Just would not work.  I may have gotten a few hours of rest, sort of?  It was something.  Perhaps an actual nap later and this will work to move the hands on the internal clock.

Before going down I set up the roux, mixing bowl, ramekins, and else, for a first run at a cheese souffle.  The else where washed, dried, then put in the freezer.  Hmm, I wonder how extra egg yolks could be used?  I need to beat the egg whites, fold that in with the roux, then bake.  Hmm, best butter the ramekins, and coat them.  Some say to use breadcrumbs, but for savery, using asiago sounded much better, also with butter of course, and probably more lowcarb compliant.  For sweeter, dust with cocoa powder.

When I got up, however, I noticed some of the kefir was ready.  This time I watched the kefir much more closely.  I caught it just, from my experience, when it might be just right.  I think I caught it.  Then while straining I was careful in getting the highly liquid out in one batch before getting the grains and cream out on their own.  Perfect, I think.  The two quarts of gooder(tm) cream kefir went into the fridge, bubbling away nicely still.  The whey was left out in the hopes of separating more solids.  I really prefer my kefir cool to cold.  As well, I am experimenting with growing large grains.  I only have small little things.  I have several "labs" going, in and out of the fridge.

A few more eggs to be separated, the whites beat, the roux awaken, then we'll see.  I only have enough eggs for six to eight double batches.  The next time I am out I will purchase four dozen eggs.  I'll crack the case, Hoss.  The first batch cheddar, then swiss, perhaps chocolate, then who knows.  The goal is to get them to rise and look right, then taste right.  On the later I am flying blind.  I've never eaten them before.  Who knew.

Later.