|follow a trail|
|follow a trail|
|Laguna Beach at low tide|
|sandcastle block from A Day at the Beach|
|pelicans on La Jolla bluff|
"How wonderful are islands! Islands in space, like this one I have come to, ringed about by miles of water, linked by no bridges, no cables no telephones....The past and the future are cut off: only the present remains...One lives like a child or a saint in the immediacy of here and now....I feel we are all islands ----in a common sea."
Anne Morrow Lindbergh, "Gift from the sea"
|Sea lions on the beach|
|girl on Santa Barbara pier|
|gifts from the sea|
"One should lie empty, open, choiceless as a beach---waiting for a gift from the sea..""But it must not be sought for- or heaven forbid! dug for. No no dredging of the sea bottom here. That would defeat one's purpose. The sea does not reward those who are too anxious, too greedy or too impatient. To dig for treasures shows not only impatience and greed but lack of faith. Patience, patience, patience is what the sea teaches. Patience and faith."
Anne Morrow Lindbergh from "Gift from the Sea" written 1955
|Kim at Caramel Apple Farm at sunset Christmas Eve|
|Ryan and Ella|
|Flourless dairy free chocolate hazelnut cake|
|Kim and Ella crafting llamas|
Dinner was delish: Prime rib, roasted and mashed potatoes, steamed asparagus, watermelon radishes and the dessert: your choice caramel or berry sauce.
|milk products in a week - well a long week|
This weeks work in the kitchen with fresh goat milk. Each day at 7 am and again at 7 pm Sunflower and I go to the milking parlor to do our farm thing. Each trip I am given about 3 cups of delicious milk. This summer I have been drinking it straight or in an iced coffee but at the end of each week I take my milk collected from the week and start making cheese. I started with cheddar. I'll wax it and place it in the basement to age. It takes 2 gallons of milk to make 2 1/4 pounds of cheddar cheese. Then I took 1/2 gallon and made chèvre which is shaped and dried in tube cheese molds - about 1 pound. Flavor it with anything but today it was an herb blend from Penzey's Spice called Sunny Paris. Today I made mozzarella from a gallon of milk-makes 1 1/2 pounds. These leaves a lot of whey which I hate to pour down the drain so I bring the whey to 200 deg and add 1/4 cup apple cider vinegar and the remainder of milk in the whey will become ricotta- really squeezing the last bit of cheese out of the process. Now what to do with the whey? Take it back out to the barnyard and feed it to the chickens - oh Sunny and CoCo like it too.
This is the main reason I started raising goats 3 years ago. I adore these animals but I love it when I can make their milk into wonderful good. Now I will go out to find some eggplant to make into eggplant Parmesan
Whey to go!
|Whey to go Sunny!!!!|