We’ve been experimenting with fresh milk cheeses — cultures form France, cultures form the barn. Some, aged in the cooler, others in a converted refrigerator. Peeking around some of the cheeses are barely-dried plums.
- Venice 1558
- San Miguel de Allende, Gigi’s Global Learning Program—one year ago today
- Fermenting sheep milk from frozen—cheeses, whey lacto-fermentation, ricotta cheesecakes
- Copland Dance Episodes at Saratoga Springs
- NYCB Saratoga 2023 performances, July 18-22 at the Saratoga Performing Arts Center: Swan Lake, Fancy Free, and Firebird