People! So many things happened since last I rapped at you!

Can you even believe that I haven’t blogged in almost a week? WTF?!? After all, what was I even doing last week that could tear me away from blogging?

Well, for starters, there was this:




And this:

This will soon be cheese!

Finished Chevre



And this:

Brine for the chicken

Fancy brine for my chicken.


And this:

Sage white wine mustard ingredients The Ginger Garlic Mustard ingredients ginger, garlic & peppercorns Mustard seeds Little jars of mustard

Mustard (two kinds – oooh, fancy!)


And then, there was this:

Seattle Sunset Seattle skyline Troll! Gasworks Park View from our hotel room

Trip to Seattle! Good food, good friends, good times.


And now? Back at the office. *sigh*

Oh – and back to school *double sigh*

But this week we’ll also be back to shoesday, and book review Wednesday, and DIY-day (do you want mustard, bacon, or cheese for your DIY-day this week?).

And this weekend, there will be sausage making!  And naturescaping! And likely lots of homework!

Recent Comments

  • Eliza
    March 28, 2011 - 5:17 pm ·

    Hooray for a break! Hope you enjoyed it 🙂 I want chevre for DIY, because whenever I try it with Meyenberg it does not work and I get all frustrated. I am seriously considering buying the unpasturized goats milk from the pet store, which the employees there say I would not be the first to do….

    • gazelle
      March 28, 2011 - 8:35 pm ·

      I will not lie – although I achieved Chevre with the Meyenberg, it took longer to set & didn’t achieve the same consistency as when I’ve made it with unpasteurized goat milk. Also, although this Chevre is superior to anything I purchased in the store, it is inferior to the other. So – go get the unpasteurized pet milk & go for it! (The only reason I bought the UP goat milk is because when I went to purchase my usual milk, I found that my store no longer carried it, and all they had was random sizes of the Meyenberg. I’d heard that the UP milk will still work, so I gave it a shot. It was cheaper, but not as good, so in the long run, I totally recommend the raw.)

    • gazelle
      March 29, 2011 - 10:33 am ·

      Of course! Especially if you pay enough rent so that I can quit my job & make declicious creations full-time! (win/win, right?)

      PLUS – I have about 6 bottles of gin that need some drinking…and some whiskey, some infused vodkas (some non-infused vodka) and, of course, the beer.