(no subject)

Partly pursuant to a recent thread on elven-realities, I purchased some raw milk tonight to use in an offering to Brighid. This time I'll try drinking some of it (last time a lot of it got used washing the trunk of a tree), although I hate to do so without having yet got my sense of smell (and thus taste) back, because I want to really see if it tastes any different, besides whatever energetic difference there may be. But of course, being raw, it seems it would be likely to spoil faster than pasteurized milk (although something that has always confused me is that Horizon brand organic milk has very, very long expiration dates, and seems to really keep good almost that long - what are they doing that conventional dairies aren't? yes, I know organic != raw - I was noticing this tonight at the store, that the organic milk was pasteurized, while the raw milk was not organic! but this was just a tangent). Anyway, the point of that was to see and see if anything untoward occurs; I don't think I should be very suceptible to whatever "bad" bacteria may be in it, but even "good" bacteria can cause upset if you are not used to them, so. (I mind me of the first time I ate sashimi about three years ago, and my stomach didn't seem to know what to do with it and was a little queasy. I adapted pretty fast, and now I loves me some raw fishies, but the first few times took a little patience.)

Somewhat connected: does anyone know to exactly what dairy product the phrase "fermented milk" or "rich fermented milk", referred to in some Celtic sources, actually means? I am not sure how one would ferment milk, so I always thought it wasn't an alcoholic beverage but rather what we would today call "cultured", thus perhaps some type of sour cream or yogurt (maybe "kefir", a thin cultured yogurt-like product), but I have never managed to figure it out. Anyone?

(no subject)

Partly pursuant to a recent thread on elven-realities, I purchased some raw milk tonight to use in an offering to Brighid. This time I'll try drinking some of it (last time a lot of it got used washing the trunk of a tree), although I hate to do so without having yet got my sense of smell (and thus taste) back, because I want to really see if it tastes any different, besides whatever energetic difference there may be. But of course, being raw, it seems it would be likely to spoil faster than pasteurized milk (although something that has always confused me is that Horizon brand organic milk has very, very long expiration dates, and seems to really keep good almost that long - what are they doing that conventional dairies aren't? yes, I know organic != raw - I was noticing this tonight at the store, that the organic milk was pasteurized, while the raw milk was not organic! but this was just a tangent). Anyway, the point of that was to see and see if anything untoward occurs; I don't think I should be very suceptible to whatever "bad" bacteria may be in it, but even "good" bacteria can cause upset if you are not used to them, so. (I mind me of the first time I ate sashimi about three years ago, and my stomach didn't seem to know what to do with it and was a little queasy. I adapted pretty fast, and now I loves me some raw fishies, but the first few times took a little patience.)

Somewhat connected: does anyone know to exactly what dairy product the phrase "fermented milk" or "rich fermented milk", referred to in some Celtic sources, actually means? I am not sure how one would ferment milk, so I always thought it wasn't an alcoholic beverage but rather what we would today call "cultured", thus perhaps some type of sour cream or yogurt (maybe "kefir", a thin cultured yogurt-like product), but I have never managed to figure it out. Anyone?

(no subject)

Ok, so -- it turns out there was another solution to my timing problem between De Anza and Sunnyvale, which is:

have them call me today, not two weeks hence, for the second interview, to take place on Tuesday. O.o

Given their apparent habits up to this point, the possibility of speedy decision and communication simply never occurred to me. (If someone made this happen on my behalf, thanks!)

If only I have my voice back by then! Talking for 2 hours straight yesterday, training two new students, on top of the dregs of a cold has made all my consonants voiceless. (phonetics jokes: just one more service I offer.)

(no subject)

Ok, so -- it turns out there was another solution to my timing problem between De Anza and Sunnyvale, which is:

have them call me today, not two weeks hence, for the second interview, to take place on Tuesday. O.o

Given their apparent habits up to this point, the possibility of speedy decision and communication simply never occurred to me. (If someone made this happen on my behalf, thanks!)

If only I have my voice back by then! Talking for 2 hours straight yesterday, training two new students, on top of the dregs of a cold has made all my consonants voiceless. (phonetics jokes: just one more service I offer.)