Cheesy Details

We made Ricotta and Mozzarella. Ricotta I have made before a couple times, but the mozzarella was a new level of cheese making. Who knew that kneading was a part of cheese making? Lot of people certainly, but not me.

It was very tasty. And really while it took more time than cutting open a package it wasn't as hard or time consuming as one might think. Although things like - what is the pot I am using made out of? - are significant.

BAC likes it because it is more like chemistry than cooking. I'm just glad the cheese is not as fussy as my chem lab instructor!

cheese making

veggies and cameras

eggplant, originally uploaded by jo ann's eyes.

bac and i got a new camera last week! it has a stronger zoom than our last camera leading us to experiment with lots of close up shots. we took it to clagett farm this past weekend and took some pictures of our veggies.

girls night

I know I am a little behind. about a week in fact.

this is the remains of sushi... we were too hungry to have pictures of the sushi or sushi making.

i have created a tag for "girls night" so there needs to be another one... sooner than the next marriage.

dreaming of strawberries

recently i took advantage of my tax refund and joined clagett farm (a local csa). now despite our wintry weather i can't wait for fresh carrots, broccoli and tomatoes. fortunately clagget has it's own blog and has kept me entertained (and eager). just imagine 6083 row-ft of strawberries...

soul of a carrot

I really like this article in the nyt magazine by Michael Pollan. And while I do tend to eat more vegetables and less meat, sort of by definition, than most people I am susceptible to what he calls nutritionsim. Drinking my Blueberry B Monster Odwalla beverage and taking my multi-vitamin supplements -- He would say this isn't as good as eating food, say a carrot.

The article is quite funny and surprising in pointing out what we don't know about nutrition and what we do know about food.

When William Prout isolated the big three macronutrients, scientists figured they now understood food and what the body needs from it; when the vitamins were isolated a few decades later, scientists thought, O.K., now we really understand food and what the body needs to be healthy; today it’s the polyphenols and carotenoids that seem all-important. But who knows what the hell else is going on deep in the soul of a carrot?

The good news is that, to the carrot eater, it doesn’t matter. That’s the great thing about eating food as compared with nutrients: you don’t need to fathom a carrot’s complexity to reap its benefits.