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Oh Mary, too bad!! Take care of yourself girl!

You can make Queso Fresco easily at home, with milk, vinegar and salt - it is one of the easiest and most forgiving of cheeses to make (just make sure you don't try making cheese with ULTRA pasteurized milk)

http://www.thekitchn.com/make-queso-fresco-the-cheesemo-99011
 
The Sheriff said:
I am out of commission today. I tripped on a tie-down strap used to keep the hay bin from falling apart. I didn't realize it was too long so the extra part of the strap was on the ground covered with hay. It got caught around my foot, and I kept walking not knowing it. When I got to the end of the line I took a hard face plant onto the ground. Wracked up my knee, my back and an elbow. Sutures didn't rip out thank goodness. I'll be laying down in recovery mode today. I was looking forward to meeting Kelly at Tractor Supply today! OH good grief, if I had imagined those words coming out of my mouth a few years ago I would have laughed. Now going to tractor Supply is entertainment!

Off to shower the dirt and blood off me. Tylenol, the couch, a blanket, a pillow and Tucker closely thereafter.

I'd make egg salad too but I am out of eggs.  :th
Click to expand...

Ow ow ow! That sucks.
As for the food list I bet you have had a fair few of those things and not known it.

Tilapia is everywhere and if you have had an unnamed white fish you have had it. Even a named fish in the last 5-10 years they often use it instead of something else and don't mention it. If you have ever had Indian food you have had basmati rice. It seperates well and has a nice fragrance and is fluffy when cooked. Same for jasmine rice and Thai food.

My mother in law is Japanese from Japan so my husband is a stickler about rice. We use the appropriate rice for any dish and I have about 9 types on hand usually.
Jasmine
Basmati ( both brown and white)
Sushi rice ( brown and white)
Forbidden rice ( black rice that is the most tasty type but dyes everything purple)
Another black rice that's used for sticky rice
Wild rice ( I don't use that much however)
And California long and short grain.

We have been married 14 years and together longer and he is just now approving of the way I use the rice cooker...
 
Oh ouch Mary, that sounds miserable!

But...

how on earth are you out of eggs?
hu.gif
Haha I'll bet it's all those broodies!
 
lonnyandrinda said:
Oh ouch Mary, that sounds miserable!

But...

how on earth are you out of eggs?
hu.gif
Haha I'll bet it's all those broodies!
Click to expand...

Ditto Mary! Take it Easy today.

We are further North than you are in Oklahoma and the low light levels are causing the hens to slow down.

And of course some of us have a compulsion to toss all fertile eggs into the incubator....Laura asked for Isbar Hatching eggs too.
 
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While making cheddar I found out that Ricotta just means "recooked" in Italian, as it is made from leftover whey - so I made some up when making cheddar batch # 2 last week.

Going to try Mozzarella soon! Now if I could just get hold of a buffalo I could make Buffalo Mozzarella
big_smile.png
 

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