The City Mouse in the Country

     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!        I have to be honest, at no time did I ever think I would want to make cheese.   My first effort , done more as an experiment than anything else, turned out very well.  So well in fact, that I wondered what else I could make.   I wanted to keep it simple. My first Cheese, misshapen and all      Keeping it simple means different things to different people of course.   I was hooked when I started to look up exactly what rennet was.  Which brings up the whole question of what the hell primitive man was thinking when they decided to put the milk back into the intestines of a dead animal or what lead to that discovery...and moving on.     The earliest cheeses are probably similar to the Farmer's cheese that I made earlier (see link above) and that got me looki

        I have to be honest, I wasn't sure if or when I would get back to this blog.   It is easy to make excuses but honestly, I've not done much of anything to improve the "homestead" in over a week or two; and that honestly bothers me. An old Caboose in Stoneboro     I do tend to be a lazy man and I just feel that I should be doing more to help prepare this home for the coming winter, but so far the temperatures have not dropped below the mid 40's and the last  two days have been a pretty consistent rain, which makes doing anything outside unpleasant at best and down right near impossible at worst.      What this has allowed the lovely Sue and I to do however is spend a little time traveling, exploring and finally getting our new pellet stove installed.  Well Sue grew up in this particular part of Western Pennsylvania, I did not.  We decided to go sight seeing, take in the wonders of Autumn and just relax for a bit.       Now generally speaking I would get all

We are at the supermarket yesterday and manged to buy nearly $150 dollars worth of goods.  Including some ground lamb that I intend to turn into a late 16th Century dish o nce I find some powered nutmeg and cloves.   Interestingly enough, the same market had cloves but I've no way to make them into a powder.  So, if anyone wants to get me a pestle and mortar for the holiday's that be great.  But I regress.   Sue and I have a refrigerator and two freezers, both of which are stuffed to the gills.   Our basement has become an ad hoc pantry as food takes over one corner.  My wine fridge has 3 local wines in it and I'm planning on adding a few more to it in the coming months. I've got a few beers stored away as well. I could not help but laugh and tell Sue that the "City Mouse" was storing away food for winter. Which, she reminded me, is exactly what we are doing.   We moved into our home in September.  Basically living here for only two months and missing out on

 First off, I'm a fan of history and food.  So when I found Tasting History on YouTube I was a fan right off the bat. In fact, I tried this dish below.  Although I was disappointed in it at the end of the day.  I didn't have two of the ingredients; lovage and caraway seeds (which Sue swore she had), so I ended up replacing them with celery leaf and cumin.  The chicken ended up being very moist and peppery but there was no "wow" flavor.  Nothing that unusual about it, even though it used several ingredients that I was unfamiliar with.  I don't mind being pushed out of my comfort zone in the name of good food. It did bring up an interesting question for me however.  If I'm serious about learning how to garden, preserving my food and other things...would I be willing to try and raise "forgotten" foods? This interest actually goes all the way back to collage, when I learned that Spirulina was used by the Aztecs in a type of dried cake.   Of course, th