So 3 papers graded = add one more thing to your favorites list.
- 1 -
I'm sure I'm not really introducing her to any of you, but I'd be lying if I said Ana wasn't one of my five favorites this week. Not only because her kids say the funniest things ever but also because of her baby's hair and because she has made me a winner for this project and is sending me a prize and I'm quite quite flattered!
- 2 -
Three papers down and I'm back to dwell on nice things for a couple of minutes. One of those nice things is this ring:
Which Jacob bought me for my birthday after scouring my giftable Pinterests. You can find it here. I'm hugely intimidated by jewelry. My accessorizing usually involves me putting on an unassuming necklace and maybe taking it off six months later. I want to get better at it, but I hardly have any jewelry and building up my collection just seems like one more way to make bad shopping decisions. This ring will be my gateway piece into a world of accessorizing like a grown up.
- 3 -
I've been making friends with the microcosmos recently, and I have some homemade lacto-fermented ketchup to show for it. My son's father recently introduced him to "tsapus"/ketchup, and now Jake routinely gets the bottle out of the fridge and brings it to me during the day. Since I wasn't too keen on the ingredient list, I pulverized and cooked down some tomato sauce and added some spices and honey and kefir whey. Then I let it ferment on the counter for a couple of days and voila, a healthier ketchup with all kinds of bacterial friendlies for my little guy, because, yes, I am THAT mom.
I suppose this also outs me as the mom who's using ketchup to get her kid to eat whatever she wants.
Anyway. Next project: red wine vinegar. I just have to find myself a vinegar mother because I have plenty of red wine. Once my vinegar from Trader Joe's developed its own mother, but I didn't realize how precious it was at the time. Now you can find me at the West LA Trader Joe's holding up bottle after bottle of vinegar to the light to see if there are any wispy remains of yeasty bacterial life in any of them.
For any of you germaphiles out there: could I use the mother in ACV for other vinegars? I should probably just find that out from Mr. Katz. Or Google it.
- 4 -
All day every day I just want to eat Brussel Sprouts. My favorite way to prepare them is to saute some butter with garlic and then add the halved sprouts face down and let them cook like that till they're done and their faces are all fried and crispy. My. I have to stop now.
- 5 -
And finally: Salted Malt Shakes
Jacob has been making milkshakes recently with malted milk powder and salt, and they are absolutely divine. I highly recommend them to all of you who are not so interested in brussel sprouts and even less interested in lacto-fermented ketchup.