Mothballs and homemade cheese

These should do the trick. They are actually mothballs, not real lavender. Somehow I don't have faith in that Provencal blossom (by the way, does anyone know how to get the cedilla-I'm hoping this word translates from the French-on the 'c' on Blogger's site?). At least not for this job. Maybe for wooing Mr. Tall-Dark-and-Handsome, but not for killing moths.Look at her go! Here we are, one day later. Kristina apparently thinks I'm the world's fastest knitter. She's doing pretty well herself in that area, check out all the hats!! I prefer to approach it as Eunny does--not necessarily fast, but squeezing in a row here and there while the water boils, another while the cheese sets. . .

Yes, this weekend I made homemade cheese! It was delicious and is nearly finished off. I bought Cowgirl Cheese (Red Hawk, holy crap is it good) while in SF and was inspired to read up on it on Wikipedia. Apparently there are 2 basic kinds of cheese (here is where it gets a little gross, don't say I didn't warn you!)--the kind where the milk is curdled by using rennin, which is composed of a number of digestive enzymes found in mammalian stomachs, or the kind where it is curdled using some sort of acid (yogurt, lime juice, lemon juice, vinegar). Feta, queso blanco, and paneer (yum yum and yum!) fall into this last category. This is the kind you can make at home. Unfortunately, it also spoils a lot more quickly. I made paneer. Then I made Palak Paneer, one of my all-time favorite foods (right up there with dolmathes) with it.

Anyway, there is your cheese primer.

The weekend is never long enough. Ay, off to bed so I can FUNCTION at work. . .