It’s become a bad joke that something goes wrong right when tax season begins. Usually my back goes out, once I was really ill, and this year I was up against the ice. And I lost.
Temps were hovering round freezing this weekend and it rained. Not a good combination. I tried to get my son to his snowboarding lessons only a couple of miles away. There were detours and accidents and we never got there. We had to turn round and make our way back. We were lucky. We weren’t in the numerous pile ups and we weren’t stuck for hours. Just a miserable day.
The next morning it was sunny and the ice was glaring. We have stone steps off our porch. The top step was clear. As I took the next step I started to say to my husband that it was good when suddenly I found myself flipped up in the air like Charlie Brown when Lucy takes away the football. Two things happen. First time speeds up and there is nothing you can do. Second, time slows down. Enough to think of every curse word ending with the thought “this is really going to hurt” before landing.
I landed on my back hip and arm. On the plus side, nothing broke and I didn’t crack my head. Thank goodness my husband was there. He was able to get the dogs, though Guinness took the opportunity to lick me, a lot. Dog slobber cures all. I was on the right side and I realised how cold it was so I carefully rolled over onto the left to let the ground ice the hip.
It is absolutely fascinating how colourful bruises can be. Ah well, it will heal. Maybe next tax season I’ll have better luck!
The other weekend we were on a cheese making kick. My husband made more camembert and I wanted to make a quick cheese. I chose to make a lemon cheese with thyme. This is super easy to make and a great beginner cheese to try. Again we use raw milk. Flavour is better and the proteins are still in the milk. Ultra pasteurized kills the protein. And we have a local source that is safe.
The recipe I use comes from Home Cheese Making from Ricki Carroll.
In a large heavy bottom saucepan heat the milk to 185-200F/85-93C. Keep stirring so it doesn’t catch on the bottom.
Turn down the heat and add about a 1/4 cup of fresh lemon juice. You should see the separation of the whey and curds starting.
Cover and leave be for 15 minutes. Then check to see how separated it is.
You want the whey as clear as possible but I’ve found that sometimes the whey will stay milky. Add a bit more lemon juice and set a few minute more if it is too milky.
Once you get as much curds as possible spoon the curds into butter muslin and drain.
Wrap up and drain over the sink or large pot until the whey stops.
Break up the cheese and add cheese salt and fresh thyme to the cheese to taste.
Serve over salads or fresh bread like ciabatta.
This will keep in the fridge for 1-2 weeks. And better than store bought. 🙂