It’s been a couple days now and I ain’t gonna lie… Pop’s passing still weighs on me. Pandemonium at mom’s, long walks with the niglet, and solitary Gorges Grouse type “porch-sits”on the veranda with the pipe… it’s been rough. Still is a bit. But it’s all good, if Pop were here he’d give me chit for being bummed out. I’m here, Pop. Where are you?
Bah.
To cheer myself up I resumed the horrible Fermented Veggie Experiment. I now know that they are like pickles but they ferment instead. The process of fermentation produces lactic acid rather than alcohol. There was a skinny chick on OyTube that proclaimed that these things created the kind of good probiotic microorganisms that you want in your gut. She was skinny as a rail, all gristle the way heath addicts get. Nevertheless I was intrigued.
I almost hurled when I opened up the jar.
“Dear gawd,” I cursed, “What have I created?!?” I gasped and retched. But with my iron self control I fought back the impulse to vomit. I grit my teeth and resolved eat some of these radishes…and I’ll be damned…they weren’t half bad! I chowed down and saved some for later. I tell no lies: these things will be great in a salad or a mystery meat sub sammich!!! The fermented radishes were a spectacular success!
Turning to the Tobacco Project, my little sproutlings are coming along…
If all goes well I will need to transplant some soon. They’re still alive! I haven’t killed them yet! For now, the project is still on track.
We are in full recovery mode here at the Castle. My goal for this week is to finish some recreational reading that came my way, chase away some lingering blues, and play outside to enjoy some unseasonably nice weather. Hannah is getting grumpy and wants another morning walk…so I better move along.
Thanks for dropping in - and have a great Monday.
The Ol' Lady made mustard pickled eggs yesterday and I gots to wait 2 weeks before they are ready to eat! Love me sum pickled sulfurballs! Gut health is very important for us old bastids!
ReplyDeleteChutes Magoo
I love pickled eggs!!! But I am forbidden by law from eating them. I used to get the gallon jars of them from Costco.
DeleteYou basically made your own mild version of kimchi. Wife makes it for the kids all the time, 'cause they can't handle the spicy varieties.
ReplyDeleteGood to see ya again JL. Yes - it’s mild! I threw in a clove of garlic with it which really gives it a boot! You get a “tang” rather than a burn. I wonder if it is possible to get both?
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