30 days into the new year I slipped on my harness and crawled back to work. If it wasn’t for the boundless energy and enthusiasm of the people I was working with it would have been a grim day. Aside from the burning desire to find a quiet corner and take a nap the first day back at work passed off better than I imagined it would. I can’t believe how fast January passed although it felt time well spent getting to grips with chores and ticking off that to do list. Now I’m back to work we’re going to have to re-establish all our day to day routines. That includes the basest who have enjoyed a wonderful spell of lounging around at home being spoiled rotten.
I had grand plans for making progress on some photography and blogging projects over the break but there wasn’t quite enough time to fit it all in. Nevertheless I’m aiming to use the upcoming long weekend to kick start a new series of 30-day challenges. The bread making in January was fun and I know that I’ll build on that more. Cheese making is February’s culinary challenge and already I’ve tested out what I learned at a home cheese making course last weekend. I don’t think I’ll be bothering to buy ricotta cheese any more as it’s so easy to make your own and tastes so much better. The true test will be this Friday when I will be making mozzarella that will of course be centre-stage on our home made stone baked pizza.
Cant wait to see how this turns out. I have one of the Mad Millie kits – but my mozzarella didnt turn out too well Im afraid. It was edible though – so thats a good start. Ive been meaning to make the Marscapone next – perfect for cheesecakes but Im suffering from a really bad case of “when I get round it it”s.
Hxx
Hi Helen – from what the instructor said it takes time to master the mozzarella. Stretching it by folding until it become shiny and smooth. I’ll let you know how it goes!
I’ve dabbled a little bit in making ricotta but aside from that haven’t tried much cheesemaking… this is a great choice for a 30-day challenge!