Moving very slowly.

.

.

Which, to a degree, is fine.  I can only do what I can do, when I can do it.  Ducks were fed late, put up early.  But there is food in there.  And, water for those which can fly.  Plus... they won't go into the coop unless they want to go in.  And they pretty much went in easily, were in actually.  The indian runners, oddly, were staying outside.  Usually it is the muscovys which choose to linger.  Who knows.

The rabbits were fed and watered later.  But I turned some lights on, so they can find what is out there.  It is the best I can do.  I have their food and water ready, for as early as possible tomorrow.  Sleep is coming in bits and pieces, so I can't guarantee when I can get to chores.  Further, waking up doesn't necessarily mean doing well.  It's very miss, only occasionally hit.

I am sorting out the kefir.  Since I like it thick, and with as many live cultures as possible...  I have had to try different things.  One, the lid has to be loose, even in the fridge.  It works well, as long as you consume it in a week.  With my rotation, one or two half gallon jugs in and three on the counter, it works well.  I easily eat the refrigerated in a week... usually one per day.  

Now, I don't get the full half gallon.  A tenth of the space is taken up by... interior growths on the jar.  As well, I don't drink it all the way down, consuming only three fourths (or less) of what I assume is available.  That leaves a quarter or a bit more as the starter for the next batch.  Rather than straining, and trying to sort out the cultures, I just let them go on going.  I suppose, as with tea jugs, I will clean one out every, or every other, week.  The stuff escapes the jar, spilling down the sides.  It's... a part of the program.  I may find a container into which I can place those, so that doesn't get elsewhere in the fridge... two actually, so as to be able to change and clean.  Ugh.

Now, I can keep the yeast and bacteria in absolutely full blossoming.  And, I may begin harvesting whey... for use in other fermentation projects... everything from carrots to sauerkraut to... who knows what else.  I am still wondering what other drinks can be made from this stuff.  If done correctly, even high carb juices, fruits, and veggies can be fermented to keto tolerances.  I think?  I will find out.

Finally, I have figure out how to keep all the cultures going, plus keep it thick.  The thin stuff isn't terrible, it just isn't... thick... yet drinkable.  It's like a thin soup compared to a stew which doesn't need crackers or bread to help fill the liquidy... nothing.  I really enjoy this stuff.

I'm not sure I will get to anything tonight.  But I am hoping to hit some dishes, a load of laundry, and a shower.  I did trim off my beard.  If you can't keep it trimmed, don't bother with a beard.  I... can't.  Besides, it's all white, below the mustache and under the lip whisker arrow.  Hmm... oh well.  Later.