My pickles have been fermenting for 24 days now and they are *delicious*..I'll let them ferment for up to 4 weeks and try them every week along the way! A quart of homemade keifer a day + other ferments like this = happy Umbriaco guts!
In addition to my little hobby, classes have started up again. O. Chem and Calc (and Psych) will be kicking my butt this semester, but we all gotta do what we gotta do right?!
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