Weekend Gratitude

After freelancing from home and on the road for years, I’m trying to look at the positive side of working in an office (note “trying.”)

Much Better Time Management:
Instead of surfing, eating, jogging whenever I pleased, I have to plan my days to a T in order to squeeze in every thing that I want to do. Ironically, now that I have less personal time, I’m getting more done. Fancy that.
I Appreciate the Weekends:
Now that my time off is limited, Man do I LOVE the weekends. What a gift when they come around!

Welcome to the Jungle (Tote)

I got this cute insulated tote bag to pack my lunch – the Koko Michelle Lunch Bag in jungle print. Tres fashionable! Now it makes going to work a bit more palatable (pun intended.)

"My KoKo Jungle Lunch Bag"

Making Coconut Milk

I wanted to make some coconut kefir, so I finally got around to making coconut milk. I’ve been stalling because hacking open Thai young coconuts is not only a hassle, but then there’s the overly hybrid sweetness and oh yeah, the formaldehyde dipping. And canned coconut is pasteurized, soooo I got some organic shredded coconut and made coconut milk. (If you want something done right, ya gotta do it yourself!) Making coco milk isn’t hard – just takes a bit of time and squeezin’.

Coconut Milk

2 cups of water
1 cups of shredded coconut
large bowl, colander & cheesecloth

Heat water up until warm but not boiling.
Place colander over the bowl and drape with cheesecloth.
Blend the shredded coconut with 1 cup of warm water on high-speed for 1-2 minutes.
Pour the mixture into the cheesecloth and squeeze out the coconut milk.
Put the pulp back in the blender and pour in the other cup of pure water.
Blend the coconut pulp with the warm water on high-speed for 1-2 minutes.
Pour into cheesecloth and squeeze again and that’s how you make coconut milk.

"Organic Freshly Squeezed Coconut Milk"

Coconut Kefir

2 cups coconut milk
kefir grains or starter culture

To make kefir, transfer the coconut milk to a glass jar and mix in your kefir grains or starter with a wooden or plastic spoon.
Cover with cloth or coffee filter and secure with a rubber band. This keeps the kefir clean, but not air-tight.
Allow to sit for 12-24 hours depending on how warm your home is – the warmer the temp, the faster the culture.

"Fermenting Coconut Kefir"

The added plus of making coconut milk followed by kefir, is that it’s still warm and a perfect temperature for culturing!

TIP: If you use kefir starter culture instead of grains, save 2 tablespoons of your finished coconut kefir to “inoculate” your next batch!

http://rls9knowledge.armadamediablog.com/?p=162 Giving Blood, Planting Seeds & LunchBots – Armada Media Blog Knowledge

[...] unlike stainless steel. The Lunch Bots lids are different colors too and they fit nicely in my jungle tote. They’re a bit expensive, but I think it’s worth it. So far I love ‘em. [...]