This morning I made steel cut oats. To mix it up a bit I added freeze dried blueberries just before serving the hot mess. It was good after adding the brown sugar, maple syrup and cinnamon. I also made a smoothie with the kefir that was really ready to be used. Kefir is a probiotic. Similar to yogurt. When you buy these little kefir grains you can use them indefinitely as long as they are taken care of. I asked Julie the owner at Cultures for Health how kefir grains do with powder milk (reconstituted of course). Julie said the kefir grain disintegrate in powdered milk and disappear. I was sad to hear this.  I am currently feeding my kefir grains the milk delivered by our milk man.

Lunch: I get working and don’t like to stop what I am doing to make something to eat. So at lunch time I heated up some leftover spaghetti and sauce from our Friday night dinner. I made 2 pounds of pasta that night for us and our guests. It was plenty. I had nearly a pound of leftover fettucini noodles. I popped popcorn for Pagey and her friend who was playing over. I also made some toast and butter.

For after school snack today I whipped up a pasta salad, it had freeze dried asparagus, red bell peppers, onions and mushrooms then fettucini again and some vinaigrette Julz mixed up for our sprout salads. The pasta salad was okay, I added a bit of goat cheese from the fridge. That gave it a gourmet taste. Oh and some salt and pepper.

I was hungry tonight. Its cool how fast dinner can be to fix when eating from food storage. I whipped up chicken and dumplings in about 15 minutes. I boiled several cups of water added freeze dried peas, dehydrated carrots, celery, onions, chicken bouillon, a can of green beans, a can of corn, a pint of my pressure canned chicken and some potato beads to thicken up the broth. A few herbs, thyme and sage and some pepper. Whipped up the dumplings, flour, oil, milk, salt and baking powder. Let those cook in the boiling soup and served. Everyone enjoyed it. It was filling and loaded with vegetables.