The New Deli’s closed Thursday and Friday, November 28 & 29, for the long Thanksgiving Weekend. But we’ll be right back on Monday, folks!
The New Deli thanks our faithful fans for a decent year, even as food costs rose pretty astronomically. We can still pay the rent and other expenses!
We’re also so thankful for family. We’ll get to see the rest of the family on Thursday, but meanwhile, son Tyler and his wife were in town before their Thanksgiving trip to visit more family back east. So. We HAD to send them along with a pecan pie. Which meant we also needed a Pre-Thanksgiving meal. Well, and pumpkin pie of course- YUM!
I’ve been meaning to post for months now, but I got a little sidetracked… “A picture is worth a thousand words”, so I guess you can get the idea with the fridge pic. If it tells you, “This lady is seriously into fermenting weird food stuff”, then you get the picture!
Like, earlier this summer, I started adding extra probiotic cultures to my routine after hearing how a healthy gut might address some health issues I was having. (I think some call those issues, “Getting Old”, but nonsense- surely there are some solutions to these problems!)
I heard that dairy kefir might contain more probiotics than yogurt, so I started making my own goat milk kefir (way cheaper than pre-made). I also heard about a “yogurt” that was fermented far longer than regular yogurt, that could contain particular strains/cultures that might also be helpful. So I started doing that. One of this new yogurt’s claims was to help one’s sleep, with extra vivid dreams as a perk. A friend mentioned, “Ah, so it’s the magic mushroom of probiotics then.” Exactly. I had the most vivid dreams ever, and- looks like my sleep’s been better too. Cool.
Oh my goodness- the list could go on. We were inundated with a bumper crop of tomatoes this year, and I heard (slash, saw on google) that fermenting was a quick and easy way to preserve them. Now I also have jars of tomatoes and other fermented veggies on the top shelf of that fridge…
Not to mention the starters for sourdough bread- our pastor gave me some of his 150-year-old starter to add to my collection. Hurray! Should I mention the tempeh and natto? Maybe just to say, “acquired taste” and “economical/healthy/probiotic protein source”? OK, enough on those two cousins of the regular soy bean…
All in all, Tom and I feel really blessed- family and loved ones to share our lives with, a decently healthy business (where Tom still spends much of his time). A hearty garden too- with enough bounty to give some to others as well, and (thank you Lord), health- yay! Hope you and yours have many blessings to count this season as well.
