Curd Nerd Adventures

Wednesday, May 30, 2012

New new NEW

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It's time for a change. Since that's the way my life has been going for the last several months (ie quiting my job to move to a goat...
Tuesday, May 1, 2012

Begin, Again

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They say that imitation is the highest form of flattery. But what if it's unintentional? So apparently there is another more seasoned,...
1 comment:
Friday, April 20, 2012

A series of photos intended to make you jealous of me

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 Pyrrate - wild, mystical forest-dweller  Super pregers!  Sophie  Door to cheese  Hillis Peak pre ...
Thursday, April 12, 2012

Gianaclis's Goat Whey Ricotta

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What would you do with all that whey? Whey is the liquid that remains after the coagulation of milk in the  cheesemaking process. It is...
Thursday, April 5, 2012

It's Fun Being New!

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Baby Nigerian Dwarf goats romp in their pen.
Sunday, April 1, 2012

Knee deep in goat placenta and elbow deep in curds

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My life is about to change. This scares me. Borrowed from Pholia Farm's Facebook page - hope they don't mind... For the nex...
1 comment:
Monday, March 26, 2012

Would You Like Some Fat With Your Fat?

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Let's pretend we're French. It's an unusually warm March Sunday that we've spent leisurely brunching with friends, per...
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About Me

Devon
fermented food fan
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