Milk, cheese, ecosystem

Milk, cheese, ecosystem

It’s quite wonderful to milk our own sheep and make fresh milk cheese—in our animal ecosystem of sheep, chickens, cats. Cheese making in May, fresh sheep milk…below…Lindsay Slevin of Twin Sisters Creamery opening her caves for a Back-2-Bellingham...
Beautiful vegetables

Beautiful vegetables

Taking a little time from research and writing, beautiful vegetables are a must-have. if we all can agree on one thing, it’s eat more veggies! Here, cabbage and beets…other root veggies. Gentle roast, not scorch! True also for the pizza, dough from La...
The best sautéed mushrooms and leek soup

The best sautéed mushrooms and leek soup

Different vegetable dishes, but oh, so good—sautéed mushrooms and my friend’s Leek Soup. There’s umami flavors and strong garlic in each, for sure. The mushrooms were quite special—ordered from Cascadian Mushrooms (highly recommend this) and blooming in...

“Real Brie” and “Real Manchego” cheeses

Brie and Manchego—I’ve started to make soft, mold-ripened cheeses, and I must say they are delicious. You can eat them as soon as the mold has developed, a week after setting the curds, even better, two weeks later. And a month later? Delish! But is this REAL...

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