rone

Negativity and hope, locked in an eternal struggle featuring titty twisters.

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It's Rancho Gordo time!

In the background: dehydrated sweet potatoes and collards.

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3/22 '21 5 Comments
Looks lovely.
Thomas Boutell 3/23 '21
As in the Rancho Gordo heirloom beans people? I'd love to give them a try sometime. Which variety do you favor?
Michele Grant 3/23 '21
All of them? The above are Buckeye and White Navy. The Ayocote Morado are good, too, but they're out now. Of the ones available now, i recommend the Pinquito, Alubia Blanca, and Flageolet. https://www.ranchogordo.com/collections/heirloom-beans
rone 3/23 '21
Michele Grant 3/24 '21
Eep.
rone 3/24 '21
 

Yesterday was our 25th date-iversary.

Also, for the first time, i made cheese as part of a work social event.

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2/27 '21 11 Comments
Happy Kimsday!
How did it taste?

Today I finally figured out what your avatar picture looks like.
“Adam Driver stats as Kimble’s brother, Fred Kimble, in KINDERGARTEN COP II: SECOND GRADE.”
It tastes like a less salty, tougher mozzarella. Or, if you've ever had queso de hoja in Ecuador, just like that.

The picture is from my daughter Rachel's wedding. I have no memory of what provoked my reaction.
rone 2/28 '21
Oooh, neat! How long does it take? Is it cow milk? Someone got us a little mozzarella-making kit for Christmas nine-zillion years ago and I have yet to try it. Maybe this week, because that looks really cool.
They send you a refrigerated pack of curds. Then you basically just add salt and hot water and stretch it and fold it and squeeze it. If you start with milk, i guess you have to turn it into curds first.
rone 3/3 '21
where does one get this? This looks like an excellent job skills activity for someone I know.
This looks like fun, thanks!
"you're getting married???"
New and improved! The cheese of today!
Brian Rapp 3/1 '21
You are indeed the cheesiest.
Anne Mollo 2/27 '21