More kefir, plus tea and cheese.

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Though, today, I think I will cook.  The blade pork chops.  Those are tasty if you can cook them just right.  And, I brought up cans of veggies and some fruit from the cellar.  I'm thinking a can of peas and carrots, since they are tiny things.  when I can.  It's a bit cool.  but I dressed down a bit, while working.  Got a bit hot when doing that.  

All my muscles are tight.  I used a sixteen inch pipe wrench to pound, cast iron?  Probably.  And holding the char while pounding... that was... something.  Didn't think I had that kind of dexterous strength.  

I have reset kefir, the big jugs.  One only had kefir grains, so I added milk and set it out to ferment, with the others.  As well, I've had two or three glasses, to open up space for when the quarts are ready.  I will probably have another glass.  As they were full, and there was no space.  Even so, it will be tight.  Perhaps just two of the quarts will be ready.  The new one is taking more time than usual to ferment, on top of being new.  All good, it'll work out.

Kefir is an... odd organism, or group of them.  They do their own thing.  They do work on forms of logic, but that logic isn't completely knowable to us.  More air?  Less?  Which grains are more active, when?  Things like that.  I have finally gotten kefir to be relatively thick, without being grainy in texture.  And, yet, my grains are finally, mostly, often, sometimes, more like what they send when I order them.  Not quite as solid.  But... far better.

I think, to get grains of such quality, for me... I have to be making kefir pretty much every day.  And have larger half gallon jars and quart jars.  In the bigger jars, even when having been sieved, the kefir will grow large chunks of grains.  It seems to grow better in larger containers?  All I know is, finally, I am satisfied with the grains I am producing, the kefir I am producing, and mostly the turnover rate.  But, it took years to get to the point where I feel like I am doing it correctly, or at least am satisfied that it works as it should.  

It took nearly five, maybe on to ten, years of practice to get to where I can make superior homemade kefir.  And, it takes... half an hour a day, every day, or nearly.  Sure, I can skip.  And as winter is happening, that is slowing a bit.  But, I can count on an half hour, maybe an hour if I have to redo the big jars, and reset the little ones.  Still, for me?  Absolutely worth it.

If I go to three gallons a week, I should be able to have three to four bigger glasses of the stuff a day.  And I will.  If you can figure out how to like it, and change what else you eat so that you don't need sweet, cut fast sugars and even most slow carbs, this stuff would make your life a lot better.  If I had been on this, when I got sick, I don't think it would have nearly killed me.  This stuff is almost magic.  Oh, and... look into old medicine, when they recommended foods, not pills.  I mean the godfathers of medicine, back in the back days.  You will find kefir, and whey.  Edible medicine, for everything from diabetes to high blood pressure.  Now that I am more seriously on it, and upgrading even that, will see... without medicine, with kefir.  Who knows.  Later.

Oh, a... pleasant group.  I... was curious what she sounded like.  Well... enjoy or not.  I sure do.

I don't like most new music.  Even my old stuff... just... isn't there, anymore.  Well, and... they are what they are, and I'm... not.  Still, they spoke to me once.  This group is a pleasant modern surprise.  Or... modern to me, to be certain.