Mikko Rantalainen on A Monument To Gen Z: “The official name of this artwork is “Journey of Self Discovery” but I agree that “Monument to the new generation”…” Jul 2, 07:45
on New Client, New Problem: “😆 I’m always going to advocate for both. It be too hypocritical for me to do otherwise.” Sep 21, 07:03
on New Client, New Problem: “My top two from this exquisite collection: 1.) https://i0.wp.com/blog.jonolan.net/wp-content/uploads/sites/1/nggallery/need-new-shirts/08.jpg?ssl=1 2.) https://i0.wp.com/blog.jonolan.net/wp-content/uploads/sites/1/nggallery/need-new-shirts/12.jpg?ssl=1 I can’t figure out the winner! Tuscan bouffant or…” Sep 20, 18:59This is possibly the best and funniest beer ad ever, and it comes to us from Guinness. In their own words – it’s brilliant!
Guinness – Share one with a friend…or two.
What could be better – and better mannered – than sharing your beer with your friends? And Guinness is just the perfect beer for it since it’s best served somewhat…um…hotter?…than many other stouts, porters, or lagers.
Kefir – also called kifir, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, or búlgaros – is a yogurt-like (probiotic) fermented milk drink that originated in the Caucasus mountains near Turkey. It is both very tasty and very nutritious. It’s also quite easy to make at home.
Kefir is made from kefir grains, which are a active bacterial cultures, and milk. Just about any type of milk can be used – cows milk (whole fat, reduced fat or skim). sheeps milk, goats milk, buffalo milk, or other. Just add the kefir grains to the milk and set it aside for a day or so to do its work.
Ingredients
1- 2 tablespoons milk Kifir grains.
2 cups fresh milk
Tools & Equipment
3 – 4 cup capacity clean glass jar with lid. The lid should not be completely airtight.
Strainer and spoon.
Wide mouthed jar or bowl
Directions
Sterilize the jar (including the lid!), strainer and Wide mouthed jar or bowl before use. A good cleaning followed by a hot (180º+) water. This is a necessary step in any fermentation process so as to avoid wild strains of bacteria from ruining your product.
Pour the cool milk into jar. Do not fill the jar more than 3/4 full, otherwise the milk may overflow at some point during the fermentation process.
Add the kefir grains.
Close the jar and gently shake the contents, then let stand at room temperature in a reasonably dark location for 24 – 48 hours. The longer the kefir is stored the thicker and sourer the resulting kefir will become.
When the desired level of fermentation and thickening has occurred – usually in 24 – 48 hours – Pour the contents of the jar into a strainer and strain the kefir into a suitable clean container to separate the kefir grains from the liquid kefir.
The resulting liquid kefir can be served immediately or stored in the refrigerator for several days. Alternatively, you can pour the kefir into a sterilized airtight vessel and store it at room temperature for up to 24 hours in order to make the kefir richer (sourer) and increase its nutritional value.
The solids that you’ve strained off are kefir grains and can be stored or you can wash out the fermenting vessel and start your next batch of kefir right then.
Kefir is a rich and creamy drink, but it can be quite sour in flavor. Many people add honey or fruit juices and/or nectars to the kefir in order to make a variety of smoothies. Kefir is also a wonderful ingredient in other dishes as a milk or cream substitute.
I hope you enjoy – especially you, Christy!
Coffee – the dark and invigorating brew that fuels Americans every morning – could soon be providing energy to far more than just our bodies and minds. Engineers at the University of Nevada have proven that used coffee grounds can be effectively used as a source for both biodiesel and solid fuel pellets.
Details of their findings can be found here [PDF].
Every 1,000,000 pounds of coffee grounds can produce just slightly over 13,900 gallons of biodiesel and 847,600 lbs of solid fuel pellets. Since Starbucks generates an estimated 210,000,000 – yes, 210 million – pounds of spent coffee grounds per year in the US, the researchers at the University of Nevada believe that Starbucks could amount to 2,920,000 gallons of biodiesel and 89,000 tons of fuel pellets. This would represent just slightly less than 2.00% (1.986%) of the estimated 147,000,000,000 gallons of diesel fuel required by the US and Europe annually. Now that’s some go juice!
I especially like this dish served with good feta cheese and a loaf of crusty bread to sop up the seasoned olive oil.
| Foole Meze |
I hope you enjoy!
This is a great spring and summer salad that can also be used as relish with summer meat and fish dishes.
| Fresh Corn Salad |
Add crumbled feta cheese and sliced roasted beets
Add grated sharp cheddar and diced Granny Smith green apples
Add 1/2 cup diced jicama and substitute diced tomatillo (husk tomato) for half the grape or cherry tomatoes
Substitute rice wine vinegar for cider vinegar. Add 1/2 cup grated daikon (Japanese giant white radish) and 2 tablespoons ponzu (Japanese citrus sauce)
Dice and drain the tomatoes and fold them into the salad. Use as relish or condiment for summer dishes if you’re of a mind to do so.
In a sealed container this salad will keep for up to a week in the refrigerator. Enjoy!
