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I should mention that my yoghurt-making is doing spendidly. I am making — and eating — an improbable amount of the stuff.

My veggie fermentation is also doing very well. I got some nice big vessels (well, essentially Mason jars) and other kit for my birthday, and I’ve filled the bottom of the fridge with my experiments. I love science.

It occurs to me that it is possible — not likely, but not entirely the stuff of science fiction, given the speculation at the moment — that my high lactobacillus diet is due to my high lactobacillus diet. By which I mean my gut bugs may be teaching me to eat a gut-bug-friendly diet.

Like directly communicating with my brain via…well, those mysterious ways they’re starting to think gut bugs interface with human brains.

I am strangely at peace with this.


Comment from Uncle Al
Time: May 23, 2018, 11:03 pm

It’s the plasmids, Mme. Ermine. The communication from your gut bacteria to your brain may be by way of horizontal gene transfer (HGT), but only if you’re lying down.

Comment from Some Vegetable
Time: May 24, 2018, 12:01 am

Apropos of nothing – my wife has a subscription to a Japanese language TV channel on our cable system. On our ‘program guide’ the show titles are published in English.

I am fascinated by some of the titles they have. My wife’s current favorites are

“Breakfast On Earth”
* a romcom in a small local restaurant

“Toroko-San, it’s an incident!”:
* where a cat watches life and love around him

“Black Forceps”
* which is a way tooo dark medical drama
(No Weasel, BAD Weasel, you may not watch!)

and finally

“The World Unknown to Matsuko”
* in which a charming 300 pound transvestite interviews interesting people like the guy who is trying to visit every one of the 2,000 laundromats in Japan, or someone who brings 100+ kinds of potato chips for her to try.

Here’s a little 2 minute clip, with English subtitles, you may find interesting


Comment from DurnedYankee
Time: May 24, 2018, 2:01 am

Just watch out for that one that makes lips swell up. Or the one that Kim Kharcrashian got that made her butt swell up.
Both seem to be making the rounds according to the photos in the Daily Fail.

Comment from Bob
Time: May 24, 2018, 4:51 am

Have you considered fermenting your own kombucha tea as well?
It’s pretty simple, I used to do it. The main thing is to be on guard against mold.

Comment from Deborah HH
Time: May 24, 2018, 11:56 am

I like yoghurt, but it doesn’t like me. I “bought” an electric yoghurt-maker in the early 70s, with S&H Green Stamps. Remember those? I made a lot of yoghurt, too, but I never enjoyed it much because I couldn’t figure out how to flavor it to my satisfaction. Are you eating your yoghurt plain? My son likes vanilla yoghurt on Cheerios 🙂

Comment from DurnedYankee
Time: May 24, 2018, 5:08 pm

Green stamps. At least I never developed the habit that would have allowed me to turn in BelAir coupons for an iron-lung.

Deborah – here’s a link for you in case you still have GreenStamps.


Sooooo…I’m guessing we’re largely a bunch of what I used to refer to as “old people” around here.
I’m highly amused when I catch myself instinctively referring to people my own age or slightly older (who have managed to piss me off on the highways and bi-ways) as “some old geezer”.

Every morning I’m 25 years old when I get out of bed, then I walk by the mirror and time fast forwards.
Damn time mirrors!

Comment from Steve Skubinna
Time: May 26, 2018, 3:56 am

I’ve always liked fermented food. When a kid, my little brother and I would sneak juice from the big jar of dill pickles and put in glasses with a chunk of pickle on a toothpick. We called them “pickletinis.”

We also liked to cut cubes of sharp Cheddar and dunk them in mustard (because sharp Cheddar just isn’t pungent enough).

To this day the only Martini I enjoy is a dirty martini, with a splash of the olive brine in it. And it doesn’t get regular pimento stuffed olives, but bleu cheese stuffed olives. Three on a stick is the perfect amount.

Incidentally, I like to flavor my yogurt with dried cherries and about a tablespoon of black cherry syrup. Put them in at least the day before you eat it. But plain yogurt is good for Indian cooking too. And it makes a good topping for a baked potato.

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