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Tags
acting, Farmers' Market, life in theatre, Snow, spring, theatre
Opening weekend is over, and it went very well. I’m learning lots of stuff about performing in small, intimate spaces. Mostly, it scares the crap out of me, but in a good way. In a “I’m still learning, and I’m so alive” kind of way.
We’ve been neglecting the homestead a bit because theatre tends to be a black hole that sucks all your life energy. Seriously.
But we have a few homestead-y things to report:
- Took home all the leftover veggies from opening night catering and made a lovely, yummy vegetable stock.
- First time in months that we haven’t bought eggs at the Farmers’ Market because Scruffy is producing so well. Way to go, Scruff! More money to spend on wild boar bacon.
- Bought some more wild boar bacon at the Market. Plus carrots, and (happy dance) cucumbers! The green stuff is starting to return. The end of the root vegetables is in sight.
- Attended Seedy Saturday last weekend. Bought some seeds. Planted some shit. The grow-op in the basement keeps getting larger and larger . . .
- Made yogurt. This is now a weekly occurrence. Love that stuff.
I’m going crazy for Spring. More snow and -20C make Jamie very unhappy. I hope next week warms up and the melting starts.
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Yogurt! I’ve been meaning to tell you – I made my second batch of yogurt last weekend following your recipe, and I am hooked. Totally and completely. I’m assuming when I make the next batch, I can use my current batch as the yogurt “starter.” Is that right? Anyway, it’s freaking awesome.
Yup. I just make sure I have a couple tablespoons leftover to start the next batch. So much better than store-bought, right?
SOOO much better! I did a little more research, and if I keep the milk at 185 for five or ten minutes before cooling, it gets nice and thick. The only problem I’ve run into is falling asleep on the couch at night and forgetting you’ve got yogurt that needs to get out of the microwave and into the fridge. Because that is how we party over here.
Oooh, good tip! I’ll try that next time. I forget sometimes, too. Once I left it out at room temperature for 20 hours. I still ate it though. It was a little more tangy than usual, but it didn’t harm me. A friend of mine is giving me some kefir grains today – can’t wait to try that!