Babies...

 So Big Lane!

 The D man is so smiley.

 He never stops!

 Open wide!

 Lane discovered the piano yesterday and really likes it!

I couldn't resist taking a picture of my counter this morning. Kitchen Stewardship had a "try a new cultured food on Monday" and it was so funny to read that email because I had just started sourdough starter the day before.  I haven't done sourdough before.  Monday I also got my kombucha mothers working again (far left) and today I got two jars of water kefir going (with limes added).  Water kefir is still the favorite of everyone here but Kevin drinks up the kombucha for us.  I know it is chock full of good things!!!  Here is what I found on one website:
Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis. Finished kombucha may contain any of the following components:

• Acetic acid, which is mildly antibacterial
• Butyric acid
• B-vitamins^[4]
• Alcohol
• Gluconic acid
• Lactic acid
• Malic acid
• Oxalic acid
• Usnic acid

Normally kombucha contains less than 0.5% alcohol, which classifies kombucha as a non-alcoholic beverage.Older, more acidic, kombucha might contain 1.0% or 1.5% alcohol, depending on more anaerobic brewing time and higher proportions of sugar and yeast

I don't actually do as many fermented foods as I should, as I know how to do.  It seems so time consuming.