Tuesday, August 08, 2006

Cheese & Jam

I must say, the hardest thing about this blog (well, any writing) is how to start? I mean, since I don't post very often, a lot does tend to happen in my weeks away. Well, a lot for me anyway. Do I start by talking about the mozzarella cheese I made, and show everyone the yummy pics that I took during production? Or perhaps I can regale everyone with tales of my plum jam and the unfortunate cut that occurred? Or maybe talk about the cool new restaurant Kyle and I found that makes its own sausage?

Well, I guess I'll just start from the top, as I am a list person. About a week ago I made mozzarella cheese again, which is important because...I have pics to prove that it happened.

And of course, the cheese was tasty as always. Next time I really want to try and make feta cheese, so hopefully this coming weekend. What else, what else? Oh yes, I made plum jam as a friend of mine kept raving about her grandma's plum jam everytime I mentioned jam. So I decided to make some, since the stone fruit crop is really good this year, and alas, misfortune happened to me.

That's right, while chopping some plums, I decided to chop my thumb a bit too. Knife went right through the nail and started bleeding something fierce. Of course, my first thought was "no blood on the food!" so I was quickly able to avoid any blood on the food and get my thumb all wrapped up so I could finish the jam. So funny how anymore when I hurt myself, it's more an inconvenience than painful and all I can think of is how annoying cooking with a bandaid will be. The plums did get chopped, albeit slowly, and I managed to make plum jam with a bit of cinnamon in it.

I also just ordered a book by Christine Ferber, all on small batch, interesting jams (or confitures, how French!) and I can't wait to try new and exciting combinations.

Hmmm, what else? Well, Kyle's birthday was yesterday, and to celebrate over the last weekend, we went to a great place in North Park called The Linkery. Why is it called The Linkery? Well, they make their own sausage in house. I mean, how great is that! Plus, they're dedicated to local, sustainable produce with high quality for a reasonable price. And it was all very, very tasty. Someday, when I have more room, I can make my own sausage and truly become a Renaissance woman of the hearth. Most people think I'm crazy, and I can't really tell them I'm not, because I do know how odd it is that I have started making my own cheese and jam and want to make sausage and someday learn how to butcher meat, and all sorts of other stuff. Oh well, maybe I really am "Amish" like my friends tease me :)

No comments: