WTF?

I just found out about a mozzarella cheese that you can make in the microwave in about an hour.

Not. Pleased.

It’s Magic

I love to read, so whenever I get into a new project, like cheese, bees, chickens (coming soon), or mushroom farming, I always scope out available books on the subject to get me started.

To fuel the 'shroom idea, my naïve self immediately made a general search for mushroom books, which provided many unexpected titles: The Magic Mushroom Grower’s Guide, anyone? Or perhaps Shroom: A Cultural History of the Magic Mushroom? Not exactly what I had in mind, but hey…maybe a project for another day.

Bee Girl

The day my bee suit arrived, I was so thrilled. As I donned my protective white gear, I endured laughing and finger-pointing. My sister thinks I’m a complete and utter nerd. And that was totally confirmed when I looked at myself in the mirror. I look like I’m getting ready to fly to outer space and fight aliens.

We’ll see who’s laughing when I eat all of my first honey myself.

Parmesan: Round Two

My last recipe for Parmesan mentioned at the very end that this cheese should only be made in four pound increments because of its unique aging time. (I definitely need to start reading instructions all the way through...) So this time, I intended to follow this request and made a huge batch. All well and good, except my mold only barely holds three pounds. I stuffed it full, piled on some weights, and went to bed.

In the middle of the night, I woke to a loud crash in the kitchen. My press had tilted slightly, and the weights had come crashing to the floor, leaving a nice dent in one tile. So my parmesan is a little crooked, but I’m hoping this won’t affect anything. It does seem a bit moister than last time, too, but that might have something to do with the uneven weights.

That was two months ago, and honestly, it's tasting great and really has the texture of parmesan this time. Maybe it likes its funky shape.