Today is craft day, some friends are coming over for a day of cutting and gluing. I can't imagine a prettier day, the weather is ideal. But most of this summer has been that way. I guess it isn't summer any more, but typically, September in Kansas is still muggy and hot, I guess that is called the "Dog Days" of summer. But not today, it is a glorious fall day. So, we are lunching out doors and taking advantage of the sunshine.
My garden is bursting with tomatoes, and they are the heavy, meaty kind, the ones that are just right for slicing into a salad, so I chopped up 3 kinds of basil and layered them with an olive oil, garlic, sea salt and balsamic vinegar dressing. Since all that was sounding so fresh and wonderful, I thought I'd go all out and make fresh mozzarella to go with it.
I read up about it online and it seemed pretty easy. The tips I gleaned were to use un-chlorinated water (and I have well water, so that was no problem) and to use local milk, as fresh as possible.
Sugarwing's Daddy and I spend a lot of time in the kitchen together, and he was excited about trying to make some cheese too. He's one of those all organic, all the time type of hippy guys and won't even eat anything that goes into the microwave or gets stored in plastic. So homemade cheese was right up his alley. He's hard to cook for, but since he loves cooking so much and is so great at it, he can be as quirky as he wants. Because that means he does most of the cooking and it is always fantastic.
The trouble is, he and I are both the type that cook without recipes. We throw it all together and guesstimate amounts. But for cheese, you have to pretend to care about temperatures and timing and measurements.
So I bought a digital thermometer (which brought my total for expenses up to almost 40 bucks). After studying and printing off lots of recipes, we saw that 55 degrees and 105 degrees were both very important numbers in the art of cheese.
Well, we aren't chemists or scientists or even semi good at following recipes. This is the mass that I salvaged from the batch. It was supposed to be kneaded like bread dough, and I thought I did, but I guess, not so much.
Adam is a massage therapist, so he worked his healing magic on the lump I couldn't repair and actually turned it into a series of little cheese balls.
4 hours into making what was called a 30 minute recipe we had a very small series of very little, very rubbery, cheese balls.
$40 worth?
Well, the olive oil with fresh herbs they are marinating in is tasty at least. I poured some over pasta last night. But I've not been brave enough to eat the cheese yet. They were so expensive to make I feel like keeping the little lumps of gold in a lock box.
But I'd probably be better off using them as toys and bouncing them around with Sugarwings.
Somehow, I don't think that I'll be serving today with the tomatoes and basil….
Well, my pot of cheese didn't do so well, but this little witch's cooking pot filled with pretties is much better. Its the giveaway for September and I added a fall colored enameled butterfly pin to go along with the leaf and rhinestone brooches.
Why am I feeling so fallish? I'm a warm weather person and hate the thought of winter approaching. I also love soft, sweet colors, and am not usually so attracted to the fall tones. Maybe its that perfect weather that is winning me over. Any way, I whipped up this
Raven's Wreath and enjoyed working with the old millinery in the rich, Halloween colors.
Well, dur, it was still old millinery! I love that stuff in any color!
(the wreath is available in my Boutique)
I kept on using the deep, rich, colors on these book covers from
Mary. Each is filled with water color and other art or journal pages, cut to fit. And they are tied up with hand dyed silk ribbons that I tinted to match each cover.
On some, I used inks and markers to embellish the existing pattern on the covers. I'm always happy when I get to play with markers.
Now, I'd better go shove the crap off my craft tables and make room for guests to join me today. But first, I need to run to the grocery store for some fresh mozzarella…