Alfrun Unndis

if you like blue cheese this dressing/dip is very nice.
blue cheese (I like danish blue) crumble it up
add/mix in buttermilk or kefir until its loose pudding thick.
add/mix in mayo until it looks/tastes good, looser for dressing thicker for dip.

A bit of miso is also good in any dressing so is a pinch of powdered lemon rind
I make miso and I dehydrate organic lemon rind freeze and powder it as needed.
I totally recommend immersion blender mayonnaise, but sometimes olive oil can make it bitter, I use avocado oil, bitter and me don't get along.

I've found that sticky rice (short grain sweet rice) (I like sho-chiku-bai, from koda farms) adds some body in my gf-free mix. I also use tapioca flour and chia seed. I don't like gums for eating regularly. I grind my own mix.

I've been making sourdough loaves for years. The problem is the batter is loose and needs support while baking. I use a dutch oven for boules using mark bittman's method, and ceramic loaf pans for loaves.

Where are you sourcing sorghum? I've only been able to find sorghum flour not grain. The USA has restricted sorghum grain imports due to invasive insect contamination. Flour imports are ok (the bugs are killed in the milling process). I've looked for US grown but haven't found any for sale for human consuption.

I encourage all to go beyond gf sourdough flatbreads. It's easier than regular breads, no kneading.

Hotel pans with lids - stainless steel, oven safe, and variety of sizes. Good for bread box, greens, cookies, soups etc. I am told they are freezer safe, I use a silicone seal that snaps over the pan and lid making a tight seal with no food contact. I haven't tried them in the freezer with just the lid.  Shop around at restraurant supply places for a good price. My bread box (1/3 size, 6 inch deep) with lid was about $15. Even cheap ones will probably outlive you.

Other wise it goes in a canning jar with plastic lid.

My Mother was a nurse and she said for sheets you need one on the bed, one in the closet and one in the laundry. The same hold for towels. Although she always had a giant stack of washcloths.

I seem to have followed her advice.

I know it's been awhile since you wrote this, but can you go a little more in depth about how you use the instant pot?  How long do you set it for?  Do you wrap the rice in a towel or line the colander or anything?  Do you use it for the whole incubation or just the first step?  

I just use the instant pot for cooking rice, the first 24 hours of incubation, and cooking the soybeans for miso.
koji process:
using jasmine white rice
soak rice 6+ hours
rinse rice
line collander with flimsy dish towel, add rice, cover rice with ends of towel. (I am not convinced the towel is necessary but I use it anyway)
cook rice on white rice setting ajust to low, 4 minutes
put rice in bowl and sprinkle on koji spore
mix
Put rice back in collander (no towel)
barely cover bottom of pot with water
put collander in pot
cover pot with spaltter screen and towel
set pot on yogurt setting 93 degrees F, 24 hours
check temp at 24 hours,
after this depending on temp I will put koji in another container or leave a little while longer in the pot, not turning the pot on.
when koji is done, I cook soybeans in the instant pot and use miso recipe

I find the instant pot's temp setting is pretty variable. When I started I tried 86 degrees F and found my instant pot is best at 93 degrees. I switched to a towel covered splatter screen rather than the original posts using cover with pressure button and rocker removed for aeration. Also I realized that the pressure cooker heated up on yogurt setting with out the lid. So temp setting may need to be set lower with the pressure cooking lid on. The towel on the spatter screen is to absorb moisture and maintain moisture.
I use six cups of rice and have a two level collandar with about one inch legs on the lower level. I put a little more cooked rice in the lower level than the upper level. I don't us the upper level for just cooking the rice. My instant pot is 8 qts.

The miso is delicious but I can no longer buy store bought (rather do without if it's not homemade). Same thing happened when I got chickens the eggs are so good store bought can't compete.

Not a food recommendation but an action that might help.

Look into dry brushing, there are lots of youtube videos on how to do it. You can just use your hands or a washcloth instead of a brush and using very very light pressure move your hand/brush from your toes to your knees. It seems like it couldn’t help but it does move lymph fluid (and the waste in contains) past the lymph systems valves and on its way out of your body. Dry brushing is usually promoted for beautiful skin, a combination of exfoliating and lymph movement.

I’ve got lymphedema in my lower legs (my legs swell up until the skin leaks lymphatic fluid) and drybrushing helps a lot. The lymphatic system is ancient and moves fluid by using the small movements you make all the time. In the case of raising your legs above you, by gravity. There are tiny one way valves along the way keeping fluid from draining back. Moving your feet and legs more might also help.

So to keep this kitchen-y use a small glass and get a drink of water more frequently, the walk will help move that fluid along.

When you live in suburbia and your neighbors fall clean up guys blow away your leaves by mistake and you (enraged!) go out and yell at them to put them back.

They do.

Then at the neighborhood winter holiday party you mention being upset about another topic and suddenly your leaf episode is the topic of choice. They think your're odd but lovable you think they're gullible but nice.

A lot of iodized salt, at least here in the US, also has an anti-caking agent in it. That may be contributing an antimicrobial effect.

Also I"m pretty sure you need both the koji and the live miso for the best results, but you can leave out the live miso and still get a good miso. The koji provides the enzymes that the microbes work with. The little bit of live miso added is like seeding the tasty microbes before the wild ones which may not be tasty a head start. You may get something tasty without the koji but it's probably not miso.

Easiest koji I've ever made: Instant Pot, custom yogurt setting, double conander inserts, a bit of water in the bottom pot (for humidity) remove the rocker weight and the button pressure indicator so some air gets in.  I can even check the internal temp by sticking my electronic thermometer probe in the pressure indicator button hole. Works with tempeh and natto too though with different settings.

Maybe.

The moving leaf mound was about 9 inches (23 cm). The worms were pretty big, a nice meal for a mouse family. Though not as nice as the mouse party in my pantry last spring. That was a tearful lesson, I can't just put bags of food in the pantry to repack later. (I'm between cat housemates).

While I was out sitting with the chickens amongst the trees I observed, in the leaf litter on the other side of the fence, movement of the leaves by something below. Ahead of the movement worms were coming out of the duff to the surface and moving away from the movement below the leaves.

Probably a mole.

Smart worms, but between the chickens and the mole the worms were having a bad day.