When it comes to breakfast, Bossy has this friend who’s all kefir kefir kefir. Kefir with fresh berries and a handful of raw cashews. “Is kefir a grain?” Bossy asked him. “Or is it a yogurt culture? A culture made from grain? A grainy culturey from?”
Bossy can’t remember his answer, but the other day she read something about the benefits of calorie restriction, where read something equals She saw it on Oprah. And this guy on Oprah who has never felt more youthful and hasn’t been sick in seven years was all about eating morning kefir with fresh berries and a handful of raw nuts — because the protein in the nuts help with the absorption of the antioxidants in the berries. Or maybe it was something about carbs. Or maybe the guy on Oprah wasn’t eating kefir, maybe he was throwing his berries and raw nuts into something else, but the point: Bossy is going to try kefir! Come along.
First let’s do a time check:
And now let’s remove the kefir from the refrigerator. Bossy likes pronouncing it Keeeeefer. It’s probably Keh-fer. Kay-fire. Kleleeehhffiir:
Let’s have a look at this close up:
Probiotic. OK, clearly the opposite of antibiotic. Farmer pledged. That’s cute. Bossy doesn’t know what it means, but it’s cute. And Bossy likes the part on the back of the container that explains kefir originated in the Caucasus Mountains where people live well past 100-years-old. Bossy is in with two feet! Two old feet.
Next Bossy busies herself with the fussy preparation of the kefir itself:
And then Bossy empties some kefir into her bowl:
Next Bossy washes and cuts the fresh fruit to put in her kefir:
And then Bossy sprinkles some obsession into her kefir:
And now it’s time to try the concoction, but first a time check:
And now the moment we have been waiting for, where we equals Bossy. And barely.
So? Kefir is refreshing. And tart. And creamy. And Bossy fell head over heels in awe of it. But don’t just take her word for it: