We have not yet finished up our school year but already everyone including me, is acting as though summer vacation has begun. Next week will be our final week and it is getting pretty hard to concentrate. I have already extended most bed times and have been letting morning sleepy heads be. For me, I find myself wanting to be in two places, the sewing room and the kitchen, its much too hot outside to be enjoyable. We venture out to work early in the morning and late evening to take care of growing and living things and then I find us back inside where its cool.
With everyone being inside more, I am hearing a lot more I’m hungries from everyone and that is keeping me busy. Our kitchen in this house is small about half the size of our last home. We naturally migrate towards the kitchen which is usually like the rush hour traffic lanes in town. Every corner of it is usually occupied.
On this day, we were roasting brocolli, our favorite way to eat it (recipe here). Also on the menu was a dish from my childhood made by cooking up some small g0reen plantains brought to us straight from a cousins farm in Miami which I boiled and mashed up with lots of butter, olive oil and garlic and topped off with our own home raised pork cracklings from butchering day. I am also facing a daily challenge (fun challenge) to use up the extra milk from our cow. From just one and a half gallons we made 16 ounces of butter, 2 pounds of herbed thyme and lemon farmers cheese (which is divine sliced and fried) a cup of ricotta from the whey and today I plan to bake whey bread to use up the whey, anyone have a good recipe?
Matthew loves to watch me work in the kitchen. I have not yet begun him on solids (more on that later) so he does not connect me working in there with food but he watches my every move and his adoring fans stay close by to make silly faces at him and give him wooden spoons to play with which he throws fully expecting us to retrieve them to keep the game going.
What are you up to these days?
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I also have an abundance of milk from Pippy (my Jersey) and I am now making Greek Yogurt a few times a week and some of that I turn in to the most delicious cream cheese I have ever had! A cheese Danish recipe I have using this cream cheese is incredible! Best of both worlds..then I save the whey for fermenting. This fresh milk also make wonderful ice cream…yum!
I would love the recipe for that lemon farmers cheese! It looks amazing!
Corrabelle, I have had a few requests for it so I will blog it this weekend 🙂
Looks fabulous! I tried your recipe with some of our over-abundant zucchini and it was fabulous!!! Thank you for the inspiration!