further culinary adventures

well, i have now crossed the realm into serious culinary adventures (can you tell I have too much free time on my hands?)

learned to make Mozzerella cheese. it is EASY and fun. tastes best eaten warm/fresh with tomatoes, olive oil and vinigar and basil. like heaven.

once you put it in the frig, it is just like store bought and I think I'll grate it up for pizza. so, it is my new potluck special dish at the moment.

look for reicpe at animalvegetablemiracle.com

got the rennet from new england cheesemaking supply (part of a kit I got from my birthday.)need a thermometer too, the candy one doesn't go low enough.

substitute 2/3 cup lemon juice for the citric acid.

update, the house is still under contract to close next week!

karen