In my quest for achieving a respectable level of domesticity, I have recently made my first batch of delicious mozzarella cheese (quest currently limited to making delicious things I can eat). I will probably never rival the creative craftiness and stellar sewing ability of the amazing Gardner sisters (sisters-in-law included. See example here), which makes it a good thing it's not a contest.
Making cheese is so much fun; each time it's a revelation that I can make something that often comes in plastic pods that have been sitting under winking fluorescent-lights for days, weeks, or months. For example, this
used to be MILK - just minutes before this picture was taken - and I made it into yummy CHEESE with some assistance from my friend Jessica. I love that you can trace the short line of where this milk/cheese has been - cow's udder to jug (with some pasteurizing step in between), jug to stock pot, stock pot to my mouth. Incidentally, I also made this bread and nourished the Basil leaves. Many of the best meals are so simple and hand/home made; Y. U. M.
Thank you, Jess, Barbara Kingsolver, and Ricky Carrol. And thank you, Reed's dairy cows, for your locally-produced, artificial hormone-free, creamy goodness.