The moon is at 49% today and it looks like it was all the way half to me. It is so symetrical to see it so "half" and so halfway bright. New Mexico was nice and sunny and dry as usual, and we did the usual things. New York is nice and we are also still doing the usual things, except spring is now arriving in New York and it had already arrived in New Mexico so we are lucky as we get two springs, not so usual. I had my 21st anniversay of living in New York City and living in the same apartment just the other day mid-April. Wow. If you were me you would have to ask yourself -man what are you thinking- and then you would look at your overhead costs and say - I dont know- and just leave it at that.
I have been making the best and getting better soy milk that this guy has ever tasted and I have tasted all the brands and varieties available here in NYC and pretty much anywhere, I do not shy away from soy or any other vairietal nut or bean milk, and that is including a lot of Chinatown right here in New York City, I have had all kinds of street curd and soy milky things. I have incorporated flax seed oil and agar agar and left it unsweetened and sometimes have tried vanilla and made it sweet. Today I made a super duper one that was basically plain but I did let the beans soak longer and when I ground them up I ground them finer. Plain is simply agar agar and a little flax seed oil and this is just to make it feel silky and creamy. It only lasts a few days so you get to chug it all you want.
The okara left over from making the milk is great for anything requiring more protein. It is a japanese word and it is the pulp left over after making soy milk. This pulp is still over 75% protein and it is perfect for mixing into a thick shake or pancake batter and as long as the okara is cooked it can be put into breads without compromising the rising process.
This "okara" is good stuff. It makes making the soy milk worth it because okara is exactly what goes into a soy burger, because it "is" the the soy burger now all you do is add flavor. I make cajun a lot.
soy ya nar uh