Celebration of perfect events (day 140)

A very quick post today.  I just got back from my friend Zeenat's Henna party leading up to her wedding on Monday.  It's a very small wedding with just immediate family and this was a chance for all her friends to come and celebrate with her and Chris.  My hand is henna'd and I'm exhausted.  It was a bit of a relentless week and tomorrow I leave for San Jose for the Stereoscopic Displays and Applications conference.  It will be a nice change of pace.

Bacterial update:  yesterday's Kefir has ripened for 24 hours and I tasted it this evening.  It had perfect taste and consistency.  My version of perfect taste is sour like yogurt or a bit more, with nice tones of yeast.   Consistency was like buttermilk...maybe a bit thicker.  The fizz was minimal because I 'burped' it a lot while it was ripening.  I wouldn't mind a bit more fizz but it was a fine fine Kefir.  I added a little maple syrup and had a little piece of heaven in my belly.  I will try to reproduce this result when I get back from San Jose.  I've put the grains in milk and they will sit in the fridge for the week...hopefully go dormant in a pleasant way.  To recap, the way that seems to work is to do a pretty strict 1:7 ratio of grains to milk, covered but not tightly, paper bag covering the jar, agitated after 8 hours, agitated again at the 20 hour mark or so (more if I happen to be around) and monitored until very small pockets of whey start to form, then strained and put in the fridge covered but not tightly, agitated and burped a few times in the next 24 hours.
The kombucha tea is still alive and well as far as I can tell.

A song for this post.