Cheesemaking today - I started with about 3 litres of milk yesterday. After culturing, renneting, and hanging overnight I have about 800 gm of curds.
Half is in the press, and will go into heavily salted whey later, for a feta style.
The other half got mixed with rosemary and is destined for pizza in the next few days.
You have one month left to grab your copy of The Highwayman, a 100-page adaptation of Alfred Noyes’ poem exploring narrative illustration through a graphic design lens!
Initially drawn in 2020 as part of my Master’s thesis, I came back to this book this year to revise and improve it. Many pages have been redrawn to improve the reading experience.
Want to build a Miserable Little Medieval Man? Let @alpine_thistle tell you how!
"This ended up being an interdisciplinary project that took over a year to complete and is accompanied by a ten-thousand-word document containing citations and commentary. This presentation focuses on one aspect of my process: creating the main character."
See the full list of talks and sign up at https://summerschool.scholar.social/2022/participants-signup/
On the other hand, the apple tree is out of control this year ...
Norfolk style tapas last night.
Courgette, sliced on the bias.Splashed with red wine vinegar,sprinkled with salt and black pepper.Home-cured proscuitto style pork cured for 7 months-ish,chez moi.Home-made hard cheese on top.
Padron peppers and tomatoes,sliced,with cheese,on a tortilla.The tortilla is there to keep from messing up the roasting tray.
Veg from our Riverford organic veg box, pork (uncured) from JW Sergeant up the road in Stow Bridge.
Cheddar and tortilla from Morrisons.
Actor/writer/musician/UNIX guru/cook/medievalist and more. http://www.aspiringluddite.com
Medievalists and Medieval-adjacent. Sort-of.