I have a few things to tell you about this week, so let's dive right in. My first topic: FOOD. I have been making Food (most of which I don't have photos of, but that shouldn't shock you).
In the words of Penelope, I have gotten crafty during quarantine, and much of that creative energy has been channeled into kitchen activity. First, I checked out a book on raw milk cheesemaking from the library, and it got my wheels spinning. I started with yogurt cheese, and it was a big hit. But it turns out that yogurt cheese is a gateway cheese.
First of all, it's spreadable, so I clearly needed to start making bread. But if I was going to make bread, why not dust off the old sourdough know-how? So I got a sourdough sponge started with some incredible locally grown whole wheat and whole rye. I have now tried a few different bread recipes, including a no-knead recipe and one that takes literally three days of intermittent but intense home-nursing. Also, have I mentioned I don't eat gluten, so I can only surmise the results by the smell, the texture, the density and the general reception by the peanut gallery? It would seem the hospice-care bread is a much more successful recipe.
First of all, it's spreadable, so I clearly needed to start making bread. But if I was going to make bread, why not dust off the old sourdough know-how? So I got a sourdough sponge started with some incredible locally grown whole wheat and whole rye. I have now tried a few different bread recipes, including a no-knead recipe and one that takes literally three days of intermittent but intense home-nursing. Also, have I mentioned I don't eat gluten, so I can only surmise the results by the smell, the texture, the density and the general reception by the peanut gallery? It would seem the hospice-care bread is a much more successful recipe.
But back to cheesemaking. The book recommended trying some of the recipes with kefir-cultured milk, so I jumped back into making kefir after a long, long hiatus.
But did you know you can make a kind of wine/kombucha with milk kefir grains in juice? Neither did I until I JUST DID IT. It is fantastic, and much easier than kombucha. Juice + kefir grains + sealed container + 3-4 days = bubbly, fizzy, sweet-sour goodness. You just need to feed the grains milk again every so often.
Okay, but then back to sourdough. I had all of this sourdough discard made with pristine flour that I didn't want to just toss in the compost, so I made sourdough crackers. (Not really a hit.)
But then back to cheese. In addition to simple, spreadable cheeses, I've also made cultured whey ricotta, paneer (SO fabulous with breakfast, fried alongside my eggs in bacon grease), and a fresh/slightly aged, firm calf-rennet cheese. I feel so Ma Ingalls, and I love it.
But then back to bread. Now that I have all this delicious cheese, but no gluten-free bread with which to enjoy it, I had to go ahead and try Simple Kneads GF sourdough. (I'm not so Covid Crazy that I want to try my hand at anymore gluten free baking; that's the kind of stuff I still hire out.) It is okay - actually, it's SUPER sour; it almost tastes like beer. But it's much better toasted. (Which then forced me to buy a new toaster last week, when my old-as-my-marriage, $9 Chefmate toaster crapped out. This has all kind of spiraled out of control.) But now that I have sourdough GF bread, I'm experimenting with the cheese recipes using only skim milk, to see if I can make a THM-approved bread-and-cheese meal.
Whew. I told you had some news to share about food.
It also turns out I have some kids I'm having to tend to occasionally, so let's get to those.
First of all, let me just say for those of you who had no idea: Callista has opinions about some things. Like, for instance, hanging on the monkey bars after she asked to hang on the monkey bars.
Or, as another example, her thoughts regarding the placement and overall volume of her first-ever piggy tails.
(The tears came, not as a result of the piggies themselves, but of the fact that one piggy wasn't full enough for her liking. You're free to guess which one.)
Juni also has opinions about things, but they're mainly of the Everlasting Optimist persuasion. Seriously nothing can ruffle this child. At least, "sliding down the slide one million billion times" can't, nor can "handing me Every Last Woodchip on the Face of the Earth". See what I mean?
Penelope sold her first 'not-sold-to-Mom' bouquet of zinnias this week, and could not be more proud. With this bouquet, she actually moved from just recouping her investment costs to making an actual profit, and with that, in addition to her allowance, she has procured all the funds projected for her Christmas gifting needs. She is quite the little economist.
In final news, we celebrated the Quinceanera of my baptism yesterday with a trip to Booneville to eat dinner looking out over the River. It has been a good week!
You're welcome.