Sally Orrisi

I just dump and pour but use light olive oil, garlic powder, dijon mustard, lemon juice instead of vinegar, salt, and with a stick blender it is done in a flash.  But here is a great trick I recently learned.  I also add a couple of tablespoons of whey or brine. then I leave it on the counter for about 8 hours before putting it in the refrigerator.  That makes it probiotic but it also keeps its fluffiness rather than solidifying over time in the fridge.  

Lif Strand wrote:

Kimberly Agnese wrote:Kefir is awesome!

I love kefir to drink straight & to use for various dishes, but I'm not a discard person whether it's kefir or sourdough starter. It's just too much waste for me, and since I don't much like cooking anyway I don't want to figure out how to make anything with the discard.

my dogs beg for kefir every night. There is no waste because when there are too many grains, I give some to them and they really go to town!

I like it!! I don't mind the wood grain, felt warm and inviting. I really like the new layout. I think it will be much easier for me to find things to read. It was a bit difficult before. Thanks!!!

I recently came across this interesting site with a recipe for radishes which are prolific, early and hard to use in bulk.
Enjoy!
Iam Knauer Radish Soup

I have never tasted a huckleberry. I listen to your podcasts and get your emails. I am so interested in permaculture, I wish I were over 6 feet tall and strong enough to do more. I am incorporating what I can (polyculture). I have heard you wax eloquent about huckleberry pie and would love to taste it. In our house, no one really cares for cake so we always celebrate with pie! My daughter always had birthday pie at her parties. Did you know that when you stick birthday candles into a still hot apple pie, the wax melts and leaves red and white wax marks? Luckily the 5 year olds didn't even notice! When she got married last year, she had a large assortment of Wedding Pies instead of cake! Thanks for all the great information and your infectious laugh! Jack Spirko at The Survival Podcast led me to you.