Comments for clabbermouth http://www.clabbermouth.com she of the wide mouth Wed, 24 Apr 2013 05:48:30 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Contact by Marius@Probiotic Kefir Grains http://www.clabbermouth.com/contact/#comment-2647 Marius@Probiotic Kefir Grains Wed, 24 Apr 2013 05:48:30 +0000 http://clabbermouth.com/?page_id=18#comment-2647 Hi there, I got here by searching for "kefir grains for sale". It was nice meeting you, and I am looking forward to going thorugh your stuff. My best regards, Marius Hi there,
I got here by searching for “kefir grains for sale”.
It was nice meeting you, and I am looking forward to going thorugh your stuff.
My best regards,
Marius

]]> Comment on Paris by Steve http://www.clabbermouth.com/2013/03/19/paris/#comment-2552 Steve Wed, 20 Mar 2013 11:09:29 +0000 http://www.clabbermouth.com/?p=769#comment-2552 Good one! I'll have to go back, I missed the bee hives... Good one! I’ll have to go back, I missed the bee hives…

]]> Comment on About by leslie http://www.clabbermouth.com/about/#comment-2541 leslie Sun, 03 Mar 2013 03:20:54 +0000 http://clabbermouth.wordpress.com/?page_id=2#comment-2541 hi kate!! we met one day in namibia - don't expect you to remember me, but i'm lurking on facebook. how do you afford all of this?!?! i am super curious. hi kate!! we met one day in namibia – don’t expect you to remember me, but i’m lurking on facebook. how do you afford all of this?!?! i am super curious.

]]> Comment on On Basque Country and Spontaneous Decisions by Tom Riley http://www.clabbermouth.com/2013/01/30/on-basque-country-and-spontaneous-decisions/#comment-2115 Tom Riley Wed, 30 Jan 2013 19:53:23 +0000 http://www.clabbermouth.com/?p=760#comment-2115 Looking forward to chatting with you about San Sebastian, where I've had the privilege to visit on a few occasions. Great entry! Looking forward to chatting with you about San Sebastian, where I’ve had the privilege to visit on a few occasions. Great entry!

]]> Comment on Rennet Part II: True Vegetable Rennets by Al http://www.clabbermouth.com/2011/10/25/rennet-part-ii-true-vegetable-rennets/#comment-1818 Al Sun, 20 Jan 2013 17:22:23 +0000 http://clabbermouth.com/?p=312#comment-1818 Thank you for this article. I'm going to enjoy experimenting with my cheese making. In regards to your question about Artichokes , from what I've read, it's the exact same process as the Thistle down rennet. You collect the stamens, dry them, and grind in a mortar and pestle. Thank you for this article. I’m going to enjoy experimenting with my cheese making. In regards to your question about Artichokes , from what I’ve read, it’s the exact same process as the Thistle down rennet. You collect the stamens, dry them, and grind in a mortar and pestle.

]]> Comment on La Ferme des Petits Changeons by Kevin http://www.clabbermouth.com/2012/11/13/la-ferme-des-petits-changeons/#comment-976 Kevin Fri, 16 Nov 2012 06:46:07 +0000 http://www.clabbermouth.com/?p=718#comment-976 It warms my heart to know this place exists. There is so much potential for mixed forest/pasture multispecies grazing! Why not go all out. Have a sheep or two, and maybe an alpaca... CHEESE AND HANDMADE KNIT GOODS! :) Anyway, you are my favorite. Keep rockin' the dairy scene. It warms my heart to know this place exists. There is so much potential for mixed forest/pasture multispecies grazing! Why not go all out. Have a sheep or two, and maybe an alpaca… CHEESE AND HANDMADE KNIT GOODS!

:)

Anyway, you are my favorite. Keep rockin’ the dairy scene.

]]> Comment on Free-Ranging Goats in the Desert by Jim archer http://www.clabbermouth.com/2011/08/19/free-ranging-goats-in-the-desert/#comment-919 Jim archer Tue, 06 Nov 2012 01:20:10 +0000 http://clabbermouth.com/?p=239#comment-919 What about the gossypol in the cottonseed meal? What about the gossypol in the cottonseed meal?

]]> Comment on What is a Clabbermouth? by Michelle http://www.clabbermouth.com/2011/01/05/what-is-a-clabbermouth/#comment-706 Michelle Sat, 29 Sep 2012 12:31:12 +0000 http://clabbermouth.com/?p=21#comment-706 Hi Clabbermouth! Thanks for the great info. I found you when I googled "how to eat bonny clabber." I've been experimenting with fermenting lately. Just tasted my lactofermented red sour krout yesterday and, other than a tad too much salt (I was trying to avoid spoilage that happened to my first attempt), it is awesome! I made what I thought was unpasteurized yogurt, but turns out is a highbrid yogurt-clabber, I guess. I put 1/2 cup of plain greek yogurt in a jar and topped it off with local raw milk and stirred. Then I covered it with cheese cloth and let it sit for 36 hours on the counter then refrigerated it. It smells yummy to me. I, too, am of Irish descent- half to be exact and know little of my heritage. I love that soon I will be ingesting a traditional Irish nourishment other than the whiskey and butter i currently take (for medicinal purposes of course)! I'm so NOT a corned beef kinda girl! haha. This morning I will blend some of my lovely beverage for breakfast with berries and coconut palm sugar. Here's hoping it won't make me ill...Wish us luck then...SLAINTE! Hi Clabbermouth! Thanks for the great info. I found you when I googled “how to eat bonny clabber.” I’ve been experimenting with fermenting lately. Just tasted my lactofermented red sour krout yesterday and, other than a tad too much salt (I was trying to avoid spoilage that happened to my first attempt), it is awesome! I made what I thought was unpasteurized yogurt, but turns out is a highbrid yogurt-clabber, I guess. I put 1/2 cup of plain greek yogurt in a jar and topped it off with local raw milk and stirred. Then I covered it with cheese cloth and let it sit for 36 hours on the counter then refrigerated it. It smells yummy to me. I, too, am of Irish descent- half to be exact and know little of my heritage. I love that soon I will be ingesting a traditional Irish nourishment other than the whiskey and butter i currently take (for medicinal purposes of course)! I’m so NOT a corned beef kinda girl! haha. This morning I will blend some of my lovely beverage for breakfast with berries and coconut palm sugar. Here’s hoping it won’t make me ill…Wish us luck then…SLAINTE!

]]> Comment on Village Life by Making Hay While The… | clabbermouth http://www.clabbermouth.com/2012/05/11/village-life/#comment-669 Making Hay While The… | clabbermouth Sun, 23 Sep 2012 17:26:17 +0000 http://www.clabbermouth.com/?p=573#comment-669 [...] right folks. For the first time since Namibia, I experienced a solid week-and-a-half of dry, sunny, beautiful summer weather. And when you’re a [...] [...] right folks. For the first time since Namibia, I experienced a solid week-and-a-half of dry, sunny, beautiful summer weather. And when you’re a [...]

]]> Comment on Making Hay While The… by susan clabby http://www.clabbermouth.com/2012/09/22/making-hay-while-the/#comment-667 susan clabby Sat, 22 Sep 2012 16:20:01 +0000 http://www.clabbermouth.com/?p=666#comment-667 Kate, the last time I alerted you to a typo you posted it as a comment. No need for that this time, I don't want to come across as your would be editor, just add 'since' before namibia. XOXO Kate, the last time I alerted you to a typo you posted it as a comment. No need for that this time, I don’t want to come across as your would be editor, just add ‘since’ before namibia.
XOXO

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