rone

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

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what time is it, kids? rone 3/22 '21

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
As in the Rancho Gordo heirloom beans people? I'd love to give them a try sometime. Which variety do you favor?
Michele Grant
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
Michele Grant
Eep.
rone
 

i'm the cheesiest rone 2/27 '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!
Thomas Boutell
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.”
Lindsay Harris Friel
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
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.
Jill "xtingu" Knapp
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
where does one get this? This looks like an excellent job skills activity for someone I know.
Lindsay Harris Friel
http://bigmozz.com/classes/
rone
This looks like fun, thanks!
Lindsay Harris Friel
"you're getting married???"
Lindsay Harris Friel
New and improved! The cheese of today!
nerdsholmferret
You are indeed the cheesiest.
Anne Mollo