Kefir and bread failure redeemed

Kitchen update

I do most of my baking and special things on the weekend. Since I don't get home on most weekdays till 6 and then we make food and eat til 7 or later, that doesn't leave enough time for some things. I still do kefir during the week and I soak rice and oatmeal during the week. On the other hand,  yogurt, baking, and other experiments are done only on weekends (or snow days). This picture is of by kefir fermenting.  I keep it in a 1/2 gallon or quart jar. I now use cheesecloth on top so air can get in but other things can't. Also, this way I can pour out the kefir leaving the grains in the jar. I can also pour new sugar water in through the cloth so that I don't have to worry about loosing anything! Yeah!

On another note, I baked buns last weekend (bread this weekend) I had a little bit of dough left, yet my pans were full. I decided to try clover rolls. They over baked. Then, I forgot to bag them, and they became even harder. Needless to say,  they were basically unedible. (Well, I could have steamed them.) However, I recently picked up some fish fillets with the intention of making fish sticks. (Unfortunately VandeKamps has ingredients on my list of "non-food 'food' products.") Asi es la vida. So... redemption. Finally soaked whole weat breadcrumbs! I smashed and pulled the rolls apart, left them on the counter on an old cereal bag that I saved, will roll them into crumbs, and store them in a jar. Yeah! If I have extras then I can use them in meatballs, meatloaf, or burgers.