My son needs a playmate. Play dates are fun, I get together with friends a few times per week, and there's playgroup on Tuesdays. But that's still only 2 hours or so. This kid was not meant to be an only child. So I've decided to start babysitting. I've posted an ad; we'll see if anyone responds.
The extra money will be an added bonus of course. If I'm still not pregnant by next winter we'll probably use the money to go on a little vacation. I'm wishing I thought of this a year ago because I could have really used a vacation this winter. But alas. It's almost over. I mean, old man winter hasn't loosened his grip yet, but he can't hang on forever! And then it's going to be looong hot days, basking in the sunshine in the kiddie pool... working on a killer tan..... That's all a person could ask for, really. Oh and a playmate for DS.
Monday, February 21, 2011
Saturday, February 5, 2011
Kefir!
I've been trying to write this post for quite some time now. I need to share the Kefir love. I was given some grains by a friend when I was only first mildly interested. Since then, it has done nothing but impress me.
Kefir grains look like tiny heads of cauliflower. You put them in a sugary liquid and they eat up the sugar and turn the liquid it into an effervescent, slightly alcoholic beverage that's actually good for you! Packed with millions of probiotics, tons of vitamins, minerals and yeast, it has been heralded as nothing less than a superfood. It cleans out the digestive system and helps your body absorb nutrients better, run more efficiently, improve immunity, curb unhealthy cravings and has a calming effect on nerves.
Dairy Kefir's sugar of choice is lactose. It thrives in any type of milk. Which is great because my son is allergic to cow's milk so I can make him his own out of goat's milk. If you're lactose intolerant you could probably still eat dairy kefir, as the grains pretty much eat all the lactose.
Anyways, all you have to do is throw the grains in a jar, fill it partway with milk and wait a day or 2. Just as it starts to separate, strain off the "whey" and collect the curds. Don't use a metal strainer, I use cheesecloth.
When I first made kefir I let it separate much to long. It gave it a sour, vinager taste. Now that I strain it on time it tastes pretty much like plain yogurt. I like to mix it in smoothies or with juice. My son LOVES it. Even plain.
Water kefir is a little different. It thrives on just plain water and sugar. Some people add molasses, lemon, ginger, banana, all kinds of things! My personal favourite is just putting it in straight grape juice. It comes out tasting much like a sweet wine or champagne, really, since it's fizzy. I don't have actual water kefir grains. I just converted my milk grains.
I'm thrilled to have found this because growing up I was on antibiotics. A lot. My immune system is fairly shot. So I'm working really hard to get my daily intake of kefir. (I think they say 8 oz a day? But work your way up to that.)
I'm 100% willing to share my grains with anyone, since they do grow and multiply. I'm starting to notice this lol. And the more grains you have the faster it ferments the liquid so. Lemme know if you want some! :)
Kefir grains look like tiny heads of cauliflower. You put them in a sugary liquid and they eat up the sugar and turn the liquid it into an effervescent, slightly alcoholic beverage that's actually good for you! Packed with millions of probiotics, tons of vitamins, minerals and yeast, it has been heralded as nothing less than a superfood. It cleans out the digestive system and helps your body absorb nutrients better, run more efficiently, improve immunity, curb unhealthy cravings and has a calming effect on nerves.
Dairy Kefir's sugar of choice is lactose. It thrives in any type of milk. Which is great because my son is allergic to cow's milk so I can make him his own out of goat's milk. If you're lactose intolerant you could probably still eat dairy kefir, as the grains pretty much eat all the lactose.
Anyways, all you have to do is throw the grains in a jar, fill it partway with milk and wait a day or 2. Just as it starts to separate, strain off the "whey" and collect the curds. Don't use a metal strainer, I use cheesecloth.
When I first made kefir I let it separate much to long. It gave it a sour, vinager taste. Now that I strain it on time it tastes pretty much like plain yogurt. I like to mix it in smoothies or with juice. My son LOVES it. Even plain.
Water kefir is a little different. It thrives on just plain water and sugar. Some people add molasses, lemon, ginger, banana, all kinds of things! My personal favourite is just putting it in straight grape juice. It comes out tasting much like a sweet wine or champagne, really, since it's fizzy. I don't have actual water kefir grains. I just converted my milk grains.
I'm thrilled to have found this because growing up I was on antibiotics. A lot. My immune system is fairly shot. So I'm working really hard to get my daily intake of kefir. (I think they say 8 oz a day? But work your way up to that.)
I'm 100% willing to share my grains with anyone, since they do grow and multiply. I'm starting to notice this lol. And the more grains you have the faster it ferments the liquid so. Lemme know if you want some! :)
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