Here, for your edification, are the X-rays of dear Paisley's leg. There is, apparently, no new break (since his Monday siezure) but there is, of course, a great deal of abnormality caused by years of living with a shortened ulna. His pronounced lameness, the vet says, may temporarily improve. Unlike me, Fenway Bartholomule, poor cloud dog can't expect much in the way of a full recovery. Not having the $$$$ for surgery to fuse the joint, we are working on making some sort of rigid splint to support the limb and prevent further degeneration. That is, the humans (with their space-age material inventions and their opposable thumbs) are working on making a splint; I am working on giving cloud dog brayful looks of support and encouragement every time he totters into the yard to relieve himself. As always, he fears me (me?!) and keeps his distance. Ears to you, Fenway
I'd love to hear more about your cheese..
ReplyDeleteReally nice...and the kimchee's got me drooling!
ReplyDeleteNice photos!
ReplyDeleteThanks for the comments! Sian, I asked my husband to make the press after a pattern that we bought for a couple of dollars through New England Cheesemaking Supply Company. It's very clever—you just hang a certain amount of water (a pint's a pound, the world around!) from the end to equal, with leverage, whatever weight you need to press with, using your cheese as the fulcrum. My best success has been with feta, which I make regularly and well—my harder cheeses have not turned out so well, but I ought to practice more. I have friends who have made lovely cheddars.
ReplyDeleteBlue Page, I love kimchi but I'm a bit frightened. It's been fermenting, and now what do I do? Just taste it? I followed a well-recommended recipe, but there's still something intimidating about digging into my first batch.
Matthew, thank you. Always nice to hear from you! ;)
Hey Marnie, I'd say just dig in - my friend, who is Korean, said his Mom kept a big crock of kimchee sitting on the kitchen floor. Avert your eyes though when you open the jar...it's fermented! Mmmm kimchee w/ brown rice...
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