More, if I'm not sure how much more from now.

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I finished downstairs, bagged the recycling bin... the rest need more drying time, put one bowl and spoon in for a wash, on it's own.  As well, I partially cleared the counter.  I'm running out of steam.  I am still hoping to finish all the dishes now set, clearing and cleaning at least one counter before that, get a shower taken, and cook the kidney.  After the shower, I would like to set up the cast, for a run.  It will at least be clean when I get around to doing the garlic.

Oh, and next time I am in town, I plan on purchase red and yellow onions, enough for weekly use, and extra to experiment with fermenting those.  Hopefully more chicken feet, maybe a whole chicken or more hindquarters, tripe and hogs feet too.  With a keto roux recipe, I'd really like to try a second try at menudo.  I even have some dried red chili peppers.  I... have no idea how hot, but it's the red coloring I am really after.

As well, I now have a blender out, and a place for it, as well as a place for the instapot.  They take up a lot of space, but that space was just being wasted, as a temporary collecting point... which turned into a near permanent one.  I cleared and cleaned that area, and set up those machines, plus have enough room so that if I wish to put the waffle iron there, and use it, it will work without any fuss.  So, yeah, which will also help when making pate, or mousse.  Oh, yeah.

Milk just arrived.  Raw, fresh, whole... not skimmed even a little.  So I set kefir up.  It's a wonderful thing, that kefir.  While at it, I pulled a few kalamata olives for a snack... since I am still, officially, on a break.  Just took time to reset kefir while up and at it.  These, and possibly some others, wouldn't be bad to add to stocks.  It comes in a big mini-barrel, with 4.4 pounds inside... using red wine vinegar and some very good tasting olive oil, and a few other right ingredients as packing/brining.  Definitely another, though perhaps another type of this brand.  And... they last, being what they are and how they are packed, even without the fridge.

A bit of a break, then I'll get back to some things.  Another short or long work cycle, or three?  I'll do what I can.  I still plan to cook kidney.  I am... excited.  I don't expect it to be the most delicious thing I have ever eaten, but if it is passible... perhaps more... I will be happy.  A very new world I am beginning to live in.  Not sure... what is happening.  But I will take it, enjoy it, do as much as possible.  

A note.  I don't go with grass fed, or really grass finished.  Beyond not being able to afford it, I believe in it about as much as I believe in "organic", or even most food labeled as "keto".  Buy as quality and fresh as you can find and don't worry.  I simply can't afford organ meat that costs as much or more than standard-store ribeye.  I can't afford store bought ribeye or I'd eat that too!  No.  I wonder if these people get paid to push "organic", "grass-finished", etc?  If it works for them, great.  Not my gig.  And I don't recommend these things unless you have so much money, that wasting it is a treasured behavior.  Cheers.

Later.