Radical change!

awakening to a snowy winter wonderland Saturday morning, what do Vermonters do?  Why go for a ski of course!   Jeff has forged a 1.3 mile track around our property, perfect for a morning workout.

a few hours and one harrowing drive to Boston later, relaxing in our hotel room to begin our holiday with friends Bruce and Laurie.  Cheers!

one of the more satisfying things in life:  stepping off the plane onto the Key West runway, breathing in the hot humid sea air...still dressed in our winter duds from Vermont.  Ahhhhh.

and we're off! sunset at Mallory Square;

riding bikes in the balmy night air;

yellowtail snapper at Blue Heaven;

and next morning....sunny skies! Blue Heaven indeed!

raw milk diaries #2 ~ straight from the cow

Finding our milk jars close to empty after our cheese-making endeavors, we head to the farm down the road to replenish our stores.  In general practice, evening milking is around 7:15, so we wait until 7:30 at the earliest, to ensure the level of the milk is high enough to reach.  Last night they must have milked early; the barn was dark, the machines silent, the tank filled with white, frothy manna.

 Leaving our money on the windowsill (honor system still rules in this neck of the woods), we step on the wooden block the farmers so kindly provide, and open the tank....mmmm the smell is intoxicating.  Jeff scoops the milk and fills our jars in the quiet milk house.

 We close the tank, wash out the scoop, turn out the lights and leave the barn and cows to their peaceful dark night.   What shall we make next with these riches?

Raw Milk Diaries

After several years hiatus, I've decided to revive my blog to journal and log the many and varied aspects of why being we love being "Stuck in Vermont".  This first entry is inspired by our several-year quest to reap the benefits of living in a place where whole, organic, local fresh food is in abundance.  We choose to know exactly what we are putting into our bodies, and to embrace the concept of slow/single ingredient/home grown/organic/local food.

MAKING MOZZERELLA

We began getting our milk straight from the cows last spring, courtesy of our local organic dairy farm. Arriving at 7:30 in the evening (so the tanks will be filled enough for me to reach the mik) with our half-gallon mason jars, the sweet smell of the milk house and the sound of the milking machines fill our senses.  Even in the winter, it is warm and cozy; two cats sit on the windowsill licking their paws, hoping for a taste of the fresh milk.  We scoop the frothy, creamy liquid from the tanks as it gushes in, straight from the cows.  I'll try to remember to post some photos next time I go to the farm.

After skimming off the cream (which I use to make butter or mascarpone, or some other lovely delicacy), the milk is heated to 91 degrees after adding a smidgen of citric acid and buttermilk.

 A few drops of vegetable based rennet, and the curd solidifies.  Cutting the curd with a knife is one of those strangely satisfying things in life.

The curd is drained and salted, and suspended in a tea towel to form a ball.

 A nice ball o' cheese!

The cheese is cut, and plunged into hot water, where it comes together in a lump.  It's very satisfying to stretch the cheese, like pulling taffy, dipping it into the hot water every now and again to keep it stretchable.

And....a beautiful shiny coil of delicious, fresh mozzerella, ready to adorn our pizza tonight!