I’ll stick to glue
Books, Food and Drink, holiday decor, vintage paper/collage artI 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.
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.
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.
$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, dur, it was still old millinery! I love that stuff in any color!
(the wreath is available in my Boutique)
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…


























































































