Fun St. Pat's night out with Fergal and Jenny at Pete's Tavern - NYC

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Fun St. Pat's night out with Fergal and Jenny at Pete's Tavern - NYC
Shamrock Rye for St. Patrick's Day!
I felt very old when I saw my youngest nephew behind the wheel of a car tonight!
Old school bakery in Norwalk, CT.
Swimming at Windwing. A relatively new activity for Miss Blue. She doesn't really like the water, but seems to be getting into it a bit more now.
Looking for the nocturnal carnivores also known as "spring peepers" on our Monday walk. They are small, very vocal frogs. We heard them first and then found lots of them in this marshy area of Windwing.
A walk at Topstone today. A beautiful (and warm) winter's day.
The homemade mozzarella has been perfected. Using raw milk from a local farm made a huge difference. I could tell about 5 minutes into the cooking process that it was going to work so much better.
We live pretty far from NYC and New Jersey but these two cars have been parked at our neighbors house for at least a month now...a NY taxicab and police car with New Jersey plates. I am thinking they must be movie props.
Been a long time since I have had one of these
Awesome pizza party for Linda's Birthday. Featured Pizza's: Brussels Sprouts & Lemon (way better then it sounds!); Buffalo Chicken; Mexican (with Salsa for the sauce); Mushrooms, Onions and Smoked Mozzarella; Meat Lovers; Margherita Lawn Pizza (with homemade Mozzarella). Topped off with a Zetland Plantation Cake. We all rolled home!
Trivia Night at O'Neill's with former colleagues Sarah and Sheila. Moira and Michelle were there too! We lived up to the name of our team..."The Last Train to Clarksville!" Fun night out.
Old stone wall in the woods.
Making Mozzarella - it worked this time. Using homogenized farm milk worked great. The Mozzarella was very tasty on its own as well as on the pizza we made for dinner. And, now I understand the difference between curds and whey (the blocks pictured here are the curd and the liquid they are in are the whey. With what was left over after the Mozzarella was complete I made a small amount of Ricotta. The entire process took about an hour. We've also ordered raw milk, so another batch will be made later in the week.
You rarely see public phones anymore, let alone public phone humor. In the waiting room of Grand Central Terminal.
What turned out to be a poor attempt to make Mozzarella cheese this evening. Thinking that using organic milk would be the right milk to use, I found out how bad organic milk is, in general, and especially for making cheese or yogurt. Most organic milk is "ultra-pasteurized," which basically decimates the proteins in the milk. After reading about what gets done in the manufacture of organic milk, I was horrified. We are now going to visit some local CT farms and health food stores to find a better alternative. I am going to make the Mozzarella again in the near future and will post the result!
Aki, the Sushi Chef!