Raw, unrefined, virgin coconut oil is a staple at my house.  As my constant companion in the kitchen, it emerges from my pantry numerous times a day.

Since coconut oil does not produce free radicals when heated or go rancid like olive oil (which is prone to oxidative damage by heat), I use it almost exclusively when cooking, baking, and sauteing. It is my all-purpose oil, and I typically buy it in five-gallon buckets.

If you read about culturing milk earlier this week, then you know what amazing stuff kefir is made of.  High in calcium, phosphorus, K2, and a bunch of other vitamins, it may be termed a superfood.  

What you may not know, however, is that kefir grains have the wonderful reputation of lasting indefinitely if given the proper attention they deserve.  Add to this their special habit of multiplying over time and you've got yourself a lifetime supply of this "cultured gold."

Since feeding my kefir grains with fresh milk has become a regular kitchen routine, I usually have about 1-2 cups of finished kefir each day that stores nicely in the fridge.  The question naturally follows then... what do I do with it?

We were in the middle of hanging blinds and unpacking the last of the boxes from our move a couple weeks ago, and I forgot all about dinner.  It was almost 5 o'clock when I realized there was absolutely nothing on the menu.

No worries.  Soup to the rescue.  I usually keep the freezer stocked with homemade soup or stew for such occasions.  Or at the very least, homemade stock.  (Speaking of, have you tried this chicken nettle soup yet?)

I opened the freezer to pull out a frozen soup I had made the week before.  And now... what to serve with it?  Why, nettle sourdough crackers, of course.