But I'm feeling Much Redder Now. *teeth* (Miscellanea)

[kiya]

I have redyed my hair, and I feel red. I'm also, after, what, three years of doing this, getting to the point of being able to wash the henna out in a moderately effective manner. And my hair behaves so much better afterwards, too, which is a joy.

Doing more laundry. I spend large portions of yesterday bottling cider mead. I have bottled eight bottles of cider mead, and I still have mead, and I'm out of bottles. Rar! However, given that eight bottles of cider mead is rather more than I'm liable to drink any time soon, I'm sticking one in my suitcase to give to linenoise in the event that we arrange a lunch date. Which makes six bottles in my luggage going out, which, when distributed, will leave plenty of space for books to bring back and possibly stuff picked up at the Rosicrucian Egyptian Museum.

Which is an expotition I'm really looking forward to, because it looks Utterly Cool.

And for my belated yoghurt commentary. Ahem. I do not come from a yoghurt-consuming culture. (Haw haw.) It's just not a part of what I grew up with, and as I'm a food-neophobe, well. But I've come to the conclusion that it would be Good For Me (partly medical reasons), and so I've been carefully approaching the whole yoghurt thing. The first go around was . . . well, artificially flavoured. It smelled like strawberry-flavoured dentist fluoride treatments, if that translates. I ate it anyway; it helped. Today I had a higher-end vanilla one. Not bad. Nice sweet/sour thing. Slightly more than I wanted in a container. Ate it anyway. For I am Virtuous.

I am not, however, virtuous enough to have packed yet. And teinedreugan and I are going out for a while anyway. Whoops. ;) Well, I'll pack and feed the snakie when I get home.

Closing note: I love this song.

Comments

[linenoise.livejournal.com]

My cousin also homebrews. He has me collect empty beer bottles of the non-twisty variety, because he never has enough of them. So we've developed an exchange program. I give him empty bottles, and he gives me a lesser number of full ones. It's a useful exchange.

(If you would desire empty bottles of such a nature, I can happily trade them for the full one. I admit that I don't know if mead would go in the same bottles as beer would, though.)

[baratron.livejournal.com]

You will be able to fit ever so much more in your bag if you pack the hungry snakie first, thus ensuring that some of the other contents get eaten. HTH, HAND ;)

Yougurt or yoghurt or sour milk

[marykaykare.livejournal.com]

I also come from a non yoghurt culture (ahem), but I seem to be food neophile and I've always loved sour stuff. I can't eat that sweetened stuff with the fruit. Plain old unflavored for me. I've been known to stir lemon juice in.

Do you have any idea why you're a food neophobe? Jordin has a really extreme case of this and lots of people I know seem to suffer to some degree or other. I just don't understand it. I grew up on a pretty limited diet -- Oklahoma in the 50s and 60s -- but I love trying stuff and I like most things I try. The big exception so far has been sushi. Tried it twice not gonna do it again. I'm really only just learning to enjoy fish in general. PNH steered me to a heavenly dish at Legal Seafoods during the Boskone outing. Wow if fish always tasted like that, I'd eat a lot more of it..

MKK

Re: Yougurt or yoghurt or sour milk

[boojum.livejournal.com]

I'm not lilairen, but I'm a food neophobe, so I'll answer anyway. I'm a bit of a control freak, or more accurately a knowledge freak: I like to know exactly what's going on and what's going to happen. I also have aversions to some textures and am a spicy-food wimp. A new food is an unknown, and if it's at all complicated, it may have stealth nasties. Easier to stick to foods whose flavors and textures I know in advance.

Re: Yougurt or yoghurt or sour milk

[kiya]

Well, I'm a bit of a neophobe in general. Food isn't an exception. :} I'm sufficiently set in my ways that I make a joke of it fairly frequently, and often those ways are defined by what was familiar to me as a kid.

I've also been told that certain ways of interacting with food in childhood can lead to adult food neophobia. Things like being required to eat all of it without having any meaningful say in how much of it there was . . . .

My native flavorings are, basically, meat prepared in a frying pan with frozen vegetable on the side, pasta, pizza, fried chicken, and Chinese food. I've since established trade treaties with some Scandesotan dishes, Indian food, and Vietnamese food; have a very uneasy truce with Mexican; find that the smell of most seafood is entirely likely to make me feel queasy (my guess is food poisoning when I was young enough for that to have that sort of effect -- I apparently lived on fish sticks as a kid). Potatoes in meals on a regular basis is innovative for me.

[redbird]

You might want to buy plain yogurt (Dannon's is as good as the fancy stuff--I like the whole-milk but that only seems to come in quarts), and then flavor it yourself, with fruit or jam or what-have-you. That lets you control the sweetness, and avoid the artificial stuff. My default is to pull some (commercially frozen) raspberries out of the freezer to defrost, and mix them with the yogurt, no sugar, no anything else. But things like lime juice and honey work too.

[brooksmoses]

Both of those sound quite familiar -- for a while, I was using orange marmalade in my yogurt (although it took a while to find a brand that didn't have a sharp taste to it), because I like orange yogurt and couldn't find any premade. And I did the frozen-fruit thing a lot when I was younger, too, although I never thawed out the fruit first; it thaws out enough to be soft when mixed in and let sit for a minute or two, and it gets little frozen shells of yogurt around it.

On the other hand, lately I've been putting dried cranberries and granola in mine, which lilairen tends to refer to as "doing unspeakable things to yogurt" for some reason. (Well, ok, that phrase might be influenced by the times that I've put ginger preserves, or a spoonful of vanilla ice cream, in it.)

[autumnesquirrel.livejournal.com]

...crystalized ginger on the other hand could be quite nice...

[rysmiel.livejournal.com]

..particularly if coated in chocolate.

[oneironaut.livejournal.com]

Speaking as the ultimate authority on what is good to put in yoghurt and what isn't, I'm going to guess it's the ice cream. That's just not right.

I love the little frozen shells of yoghurt, though, despite not being a big fan of frozen-yoghurt-as-ice-cream-substitute (because ... it's ... not ice cream, and I can tell, because I have a tongue).

unspeakable

[briar24.livejournal.com]

If I put enough granola in my yogurt, I can sometimes trick myself into forgetting that it is yogurt. Which means I can eat my yogurt. Which is good for me, so they say.

[irissong.livejournal.com]

I so need to redye my hair I have about an inch of black hair then it fades to the red colour -

oooh you make mead - I keep thinking I should try that.

And I use to like yougurt - but I am no longer a fan of it. Just not something I like... kinda odd actually. - the sweet ones are to sweet and plain yogurt I just find nasty.

Have a great time :)

[kiya]

These people are my suppliers for equipment and stuff, though there's probably someone local to you if you look. (These guys are local to me.) The major expense in brewing is the initial equipment investment; after that it's a cheap hobby. (And as initial equipment investments go, brewing isn't so bad.)

And now I am packed! And am to bed for three hours of sleep before muzzily staggering for the plane. :}

[meranthi.livejournal.com]

Closing note: I love this song.

Me, too. *sigh* qarylla introduced me to it a while ago and it continually gets stuck in my head...:)