Sevillisation

SnowCars

Today as the snow started to fall again I decided to make my marmalade. There is nothing like sitting snipping at peels, whilst squirts of acrid juice pop into your eye to aid contemplation. As I peeled each flabby Seville orange, trying to make one continuous piece, for luck, I thought about the french peau d’orange and my current lack of decision on whether or not to enter any big events this year. The two things are not unrelated, cycling and swimming certainly improve the appearance of the skin on the thighs, but do I want to commit to putting in the miles in preparation for another Great East Swim or Dunwich Dynamo?  Basically I’ve calculated that if I don’t kick myself into touch next week there will not be enough weeks to be on form for the events.

Seville Marmalade Making

There is another name for cellulite, ‘cottage cheese thighs’ and therein lies another part of my dilemma I’ve become distracted by cheese. Back in the summer I had the pleasure of visiting a mozzarella shop in Lecce; part of a great day out with Yle of Yltour, I’ll write more about this another day, now I’ve got my blogging mojo back. Later on returning home to Suffolk I discovered that Fi of Calf at Foot Dairy is selling milk for her lovely grass fed Jersey cows in Framlingham Market. The milk is unpasteurised and unhomogonised making it ideal for artisan cheese making. Armed with rennet and some muslin I made my first batch of mozzarella, took it back to the market for people there to try and on seeing how yellow it turned out rechristened it mozzayella! Since then I’ve tried making, feta, quark, ricotta, halloumi and my one real disaster cottage cheese…. So, I’m off to a cheese course later in the year, looking forward to learning how to make hard cheeses. Then all I’ll need is a house cow, a pig to eat the excess whey, a dairy, a cave to store my maturing wheels in and life will be complete…

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Posted on January 20, 2013, in cheese, cycling, Dunwich Dynamo, Great East Swim, Rural Econom and tagged , . Bookmark the permalink. Leave a comment.

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