As one good thing goes, another arrives.

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The clouds, which brought the temp down a bit early, have mostly vanished.  Evaporated, I suspect, by the blazing sun.  A breeze, sometimes full wind, has picked up.  A cool wind.  I didn't check the temp, but it felt nice, especially in the shade, when I checked on the critters one more time.

No one needed anything, but many of them got a short massage.  Hazel hissed and was in no mood for it, but she got some loving anyway.  To be honest, they were all a bit moody.  If it heats up, I will get them a frozen bottle per cage, except for the double.  They will get two.  I don't want them, potentially, fighting over it.

It is almost time to call the health food store.  I just want to see if they have stopped the mask baloney.  If they have, I'll stop in from time to time.  I need to find a kombucha container.  I suppose an half gallon jar will do, and I have a few.  It's... just... I'd like to do it right, and have a vessel for a scoby hotel.  I do have bottles, but they need to be cleaned.  Just dusty, at this point.

I found two packs of water kefir grains, frozen, in the fridge freezer.  They are out of date, by six months.  And they smell of 'refrigerator' or 'freezer' odor.  But, who knows.  I added sugar, molasses, and both packets, in case they don't have much viability.  If they take off, I'll put them in an half gallon jug or jar.

I probably won't consume the first batch or three.  Just to get rid of the freezer odor.  Which is fine.  The nice thing about kefir water is that, in warmer weather, it takes as little as two days to go through a whole process.  Even if only a quarter of the grains are capable, in a week I should have triple to quadruple the starting portion, which is easily enough to kick out an half gallon to gallon every few days.

The difficult part about water kefir is bottling the stuff.  As I remember, the trick that often isn't suggested, is putting a few dehydrated pieces of fruit into the bottle, letting that ferment on the counter for a few days further, burping it along the way, then put in the fridge for a few days to a week.  That makes the best low-carb soda you can imagine, minus caffeine even.

Still, it is difficult keeping up on fermenting, bottling, second fermenting, and cleaning it all out and starting all over again.  Though, to be honest, my house stays (usually) below 75, and a lot less than the 85 that is optimum.  So it usually takes more like three or four days, and longer if I want it richer.  Even that is a lot of work.

Oh, to call that store.  One can only hope they have stopped letting the idiots rule their business.  Then again, often, it's those people who shop there.  There is that.  As it turns out, they no longer require the mask, even for their employees (thankfully... always felt bad for those who had to).  And they do have raw kombucha, in stock.  Ugh...  Maybe I can make it tomorrow?  At least I know, but things change, quickly.  Bleh.

Blood sugar is 109.  It was 105 half way between this read and the 123 reading.  Well... okies.  I'll take that, gladly.

I have been trying to keep up on shaving and brushing, and doing fairly well.  Showering as well, if that can be hit or miss.  I need to get some things, from several stores.  Just not sure I can, today, even tomorrow.  You have no idea what it means to not be able to just get and go, often.  I do my best.  I haven't died yet, or... again... or for lack of getting and going.  But diabetes isn't helped by eating shelf-stable foods, or some things in excess.  Anyway... I'll... get to it when I can.

Good morning and day.  I... am zooming on coffee, trying to make it not night, not quite yet.  I'll try to hit early afternoon if possible.  Later, hopefully.