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

[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.