We also had a really nice Thanksgiving. We got invited over to a friends house last minute, which turned out to be a great time! I bought all of the GAPS food that I made to his house and we all shared a huge meal. I made turkey, faux-tatoes, gravy, coconut bread stuffing, and biscuts made with walnuts.
I decided to do the intro diet this week and have it done by Christmas. I'm on day 3 and really starting to feel like crap, so I guess it's working! I plan on doing the whole thing in about 2 weeks. I also cut WAY back on my probiotics, as I was constantly bloated and I think I increased things too fast. I'm now having 3 tbs of kraut juice and 2 bio-kult caps per day. Before I was having 9 bio-kult caps and all the fermented foods that I desired. I'm going to ease into it slower this time, like the book suggests! It really is easy to jump into in and go over-board with fermented foods.
Joanie: Yes, you can use less salt, but then you run the risk of mold. It's a fine balance and some people do it without salt entirely, but like I said, it's much more likely to mold. You should try small batches and see what happens.
An interesting comparison between commercial organic butter and raw grass-fed butter... I've been making ghee now for months, I LOVE it and tend to use it in a lot of my cooking. Anyway, I had been making it from raw grassfed butter, but this week my lady ran out, so I used organic store butter. The color difference is amazing! The grassfed ghee is bright and golden and the store ghee is dingy and almost brownish. I hope she makes more butter next week, I want those vitamins!! :)