tag:blogger.com,1999:blog-27068972.post1517318727379848496..comments2023-08-21T04:34:49.895-04:00Comments on Fuzzarelly: Enjoy ResponsiblyFUZZARELLYhttp://www.blogger.com/profile/12340378858926874634noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-27068972.post-20145031565284457412009-07-21T21:30:53.310-04:002009-07-21T21:30:53.310-04:00We have just learned that a dairy farmer twelve mi...We have just learned that a dairy farmer twelve miles away has decided to cut out the middleman and sell milk directly to the public. I may sound the spousal unit out on the possibility of butter-making.Shayhttps://www.blogger.com/profile/16527241089629026268noreply@blogger.comtag:blogger.com,1999:blog-27068972.post-79575377901319183472009-07-20T10:07:50.857-04:002009-07-20T10:07:50.857-04:00Nancy,
I'm sorry it took so long to get bac...Nancy, <br /><br /> I'm sorry it took so long to get back to you. I've been sick and dealing with depression myself actually. We have alot in common, truth be told; wich is why I was drawn to your blog. I really am glad that you have found a good husband in your Sweetie. My husband (I refer to him as Himself online) really was the best thing to ever happen to me. <br /><br /> Any way, Yes I would like to aquire some of your yarn, so let me know how much it will cost. It feels good to be back in the land of the living again. I think it hurt more that I didn't want to do any of my beloved needlework or baking even more then it did physically. Weird, huh?<br /><br /> As for the name Scalf, Himself's clan comes from around Knoxville Tennesee and he was born and raised in Leitchfeild Kentucky. My poor brother was more put out by the fact that I was marrying a farm boy from Kentucky named Clyde than anything else! (we are from New York) <br /><br /> <br /><br />Thanks for your patience,<br /><br />Nancy (called Ann by friends) Scalfanniebellehttps://www.blogger.com/profile/18147745236704069141noreply@blogger.comtag:blogger.com,1999:blog-27068972.post-29005689512913351562009-07-19T19:33:02.172-04:002009-07-19T19:33:02.172-04:00Inquiring minds want to know: the video talks abou...Inquiring minds want to know: the video talks about letting the bacteria develop the lactic acid content for the 12 hours that the cream is left out at room temp. But modern heavy cream is ultra-pasteurized, and stable at room temp, so how does this happen? Or is it just part of the lore of butter-making? I'm mystified. Can you smell any slight souring? Should I write to the video guy?<br />Nancy NeverSweptAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27068972.post-73415889800030806672009-07-19T03:01:33.852-04:002009-07-19T03:01:33.852-04:00I used to make cheeses, like cream and yogurt chee...I used to make cheeses, like cream and yogurt cheeses but never butter. That looks like fun!<br /><br />And tomato plants sometimes have to be hand pollinated because of the lack of bees lately.zippiknits...sometimeshttps://www.blogger.com/profile/17385498014336581117noreply@blogger.comtag:blogger.com,1999:blog-27068972.post-44367581487655451372009-07-18T14:37:47.931-04:002009-07-18T14:37:47.931-04:00Ah, yes. Half pint!
What I remember is: A pint...Ah, yes. Half pint!<br /><br />What I remember is: A pint's a pound the whole world round.FUZZARELLYhttps://www.blogger.com/profile/12340378858926874634noreply@blogger.comtag:blogger.com,1999:blog-27068972.post-52907916228251393162009-07-18T09:01:00.612-04:002009-07-18T09:01:00.612-04:00A pint is a pound rolled around,
there's 16 ...A pint is a pound rolled around, <br /><br />there's 16 ounces to a pound. <br /><br />So what you had was a half-pint!(Wow.An actually visually appropriate place to insert that thing from my mom. I've had that stuck in my head for over 50 years - one of the more useful things.)khttp://dottedyellowline.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-27068972.post-76111702305162347432009-07-17T11:19:30.520-04:002009-07-17T11:19:30.520-04:00Isn't it great the way sunflowers do that? An...Isn't it great the way sunflowers do that? And tomatoes are so good this time of year, I keep eating them cut up with just salt and pepper, mmm... Love the butter idea! A few years ago, I got the stuff to make mozzarella, which was so much fun -- we may have to do that again this weekend, to eat with fresh tomatoes. :)Knitting Linguisthttps://www.blogger.com/profile/06289230533275408343noreply@blogger.comtag:blogger.com,1999:blog-27068972.post-48656752990310016762009-07-16T22:00:42.844-04:002009-07-16T22:00:42.844-04:00Really, now, Mouse! A carton of cream is less than...Really, now, Mouse! A carton of cream is less than a dollar!FUZZARELLYhttps://www.blogger.com/profile/12340378858926874634noreply@blogger.comtag:blogger.com,1999:blog-27068972.post-3296634116313009382009-07-16T21:57:07.776-04:002009-07-16T21:57:07.776-04:00Mmmm... I love butter, sadly its SO expensive that...Mmmm... I love butter, sadly its SO expensive that its out of our budget. I have a single tomato plant that has flowers on it but it seems as though it has no intention of producing actual fruit. I do have 2 lovely basil plants that are producing in its stead.. at least I can have pesto.Mousehttps://www.blogger.com/profile/03345829142268909884noreply@blogger.com