End-of-Lent Bread

End of Lent Bread:

Happy Easter readers!  Sorry for my long absence, but - work.  Now that April 15th is past, I can get back to cooking.  And now you have a clue (an Easter egg, if you will) as to what sort of work I do.

Today’s project is bread - for a handful of reasons.  I know there are gallons of goat milk languishing in my freezer while a countdown clock ticks away at their caseins, but this is special Easter bread.  Firstly, consider the whole Passover/unleavened bread thing.  This bread will be so leavened.  And secondly, my mother gave up bread and pasta for Lent.  Now she cracked on the pasta thing after about 16 minutes, but hasn’t had a bite of bread for 40 days and 40 nights.  Nary a pizza crust, cheeseburger bun, nor sandwich has crossed her lips in over a month.  Amazing right?  So I want to make bread - and good bread - for Easter dinner.

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I Don’t Know How To Make Calzones:

Taking a well-deserved cheese break, I decide to cook something cheesy.  Falling back on my co-worker’s advice to make “something with meat and cheese”, I turn my attention to calzones - pizza’s red headed stepbrother.  Also, for some reason the Parks & Recreation episode where Ben wanted to open a health-conscious sports bar called “The Low-Cal Calzone Zone”, has been stuck in my head lately.  With some very exciting basketball on TV this weekend, let’s make calzones!

(Warning:  This will not go well.)

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Goat Cheese - Take Two: Stop The Madness!

Forgive the long absence - it’s busy-busy time at work, and I had to replace my sick computer, which involved a whole weekend of backing up and transferring, then trying to figure out the enigma known as Windows 8.  So.  The reconstituted goat cheese was a failure.  Bowed and humbled, I’m going back to basics this week, and trying chevre again.  My husband happened to be traveling through a state that allows raw milk sales, and was kind enough to pick me up three glorious gallons of raw goat milk, which went promptly into the freezer.  (It can be frozen for up to 30 days with no noticeable problems.)  Yes, I’ve done goat cheese already, but that was my very first blog post and I was just trying to figure this shit out.  Also I’m craving goat cheese, and I need another tick in the win column for my ego.

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Illegally Cheese:

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Earlier this week I casually leaned against the door to my boss’s office and heard myself say, “Actually the history of American Cheese is pretty interesting.” before I saw a moment of panic light in his eyes.  I quickly stopped the conversation so as not to get fired.  He’s politely interested in my cheesemaking, but not THAT interested.  No one wants to hear me talk about American Cheese at length.  So - American Cheese you guys.  I’m going to talk about it at length.

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