The City Mouse in the Country

 **edit - I received some feedback that the links I share are not always visible.  So I am going to try highlighting them for now to see if that helps.** Maybe an actual photo of me?        Spring is coming, there is even a countdown clock for it available on the internet.  So far the winter hasn't been as bad as I had feared.   We have only had a few days where the temperature has dropped below freezing and for the most part the snow has been manageable.   I've managed to only have to shovel my driveway a handful of times this year.  We are currently experiencing the coldest snap of the year but the day is sunny and bright and that helps.     I have to admit that I'm not happy at this moment, being wrapped up in sweaters and wearing thermal pajamas to bed each night.  However, I remind myself that this to shall pass.     I moved South to escape the cold and moved back up north to escape the every increasing heat in the South.  I do believe in Global Warming and remember m

     I don't know what attracts me to "Amish Cheese's."  I came across a few recipes while putting about on the interwebs and was taken by them.  They do seem rather simple to make and they require little in actual work but they do require time.  While not exactly a "set it and forget it" cheese, these cheeses often used milk that has spoiled naturally over time or "Clabbered."       Which, considering the Amish lifestyle, makes perfect sense.  The Amish are not a wasteful people.        One cheese that caught my eye is called Amish Cup Cheese.   It is a soft spread where you heated the milk to room temperature first (about 72 F) then let it cool, letting the curds seperate from the whey.    Then you add a bit ingredients and again...you "rested" the cheese for 12 hours before moving on to the next step.  Then, again add some more ingredients then rest for 5 hours before moving on.  It's not hard, just time consuming.        It's

    Hey everyone!  Did you know that this page now has a companion Facebook page?    It will have articles, memes and such that interest me that relate to this page but don't really apply.  Be sure to check it o ut!     OK...I hate cliche's.  Those terms and expressions that have been so overused that they lost meaning.       As I tried to write this blog entry, I found myself using more and more of them.  That's not creative, that's not even that interesting.  There is absolutely no reason that I should be boring myself...AND I AM THE FREAKING AUTHOR!       The problem is that Susan and I got into a little bit of discussion the other day.   It was over my current hobby of making cheese.   I was planning on making an Amish cheese that required the buttermilk to basically "spoil" before using it.  The correct way to do this is to use uncultured buttermilk and "culture" for 24 hours before making the cheese.     I let me "cultured" buttermi

      I'm slowly but surely moving ahead with my cheese hobby. Recently I found some Facebook groups and other resources that are helpful in how to make cheese and what equipment I need,  including how to build a cheese press and make a cheese "cave."   Although I swear they are all hiring professional photographers to take pictures of their cheese!     I'm still trying to keep it simple, however after the success of the Insta Pot Paneer cheese , I could not help but wonder what other cheeses I could make in an Insta Pot.   I found three different types of cheeses actually.   Cottage Cheese, which frankly I never really liked the taste of and wasn't interested in making.  Mozzarella and Ricotta were the other two.  I picked the recipes that I did simply because they didn't require any rennet or starters like many of the other recipes I found.     I was unsure if I was ready for Mozzarella yet.       Out of all the cheese's this is probably the one that

      We moved into this house back in September 2020, although I don't remember the exact date.  We had been thinking about moving back home for some time and were seriously considering/pursuing  the dream of either owning or running a bed and breakfast.  Susan has the hospitality background and book keeping experience and I've the experience in management, marketing, finance and taxes to make a go at it..         It didn't work out that way due to several reasons, mostly because of Covid 19 but also because the place we found; which was an old 100+ farmhouse with a built on great room addition and an in ground swimming pool, would have required way to much work.  Plus the Small Business Administration didn't like a few things in our business plan - mostly the area where we where, which they didn't believe would generate enough tourist dollars to make the Inn profitable.       Part of our plan included  having gardens or chickens.  Partially to appeal to the crowd