Cheesy, cheesy
Nov. 14th, 2008 09:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lady_kareliaI made camembert. Premier Cru to boot. It looks good so far.
At one hour old. I expect them to shrink by another third or so by tomorrow morning. This is the yield of just over one gallon.
On Tuesday, it was a gallon of milk, now it's feta ready to be brined. It's pretty tasteless at this stage, not even salty, but the smell is... potent.
The jalapeno and tomato sprouts. We took the domes off yesterday, which is way ahead of schedule apparently. Maybe it's the Bach and Beethoven they get to hear every night ;)
And here is Teh Pretty with all three: two tomato plants and one jalapeno. Well, right now there are about twelve in total, but there'll be only three left I think. I'm supposed to snip the smallest ones...
At one hour old. I expect them to shrink by another third or so by tomorrow morning. This is the yield of just over one gallon.
On Tuesday, it was a gallon of milk, now it's feta ready to be brined. It's pretty tasteless at this stage, not even salty, but the smell is... potent.
The jalapeno and tomato sprouts. We took the domes off yesterday, which is way ahead of schedule apparently. Maybe it's the Bach and Beethoven they get to hear every night ;)
And here is Teh Pretty with all three: two tomato plants and one jalapeno. Well, right now there are about twelve in total, but there'll be only three left I think. I'm supposed to snip the smallest ones...
