Today was one of those days that started with no particular purpose. I knew Lonnie wanted to do some canning, and there were a couple of small projects looming.
Breakfast was French Toast with homemade peach spread that Lonnie made while I was back in Texas. He used a combination of fresh and frozen peaches. The frozen peaches were Georgia peaches that we had put up last summer. He added no sugar to the mixture as he cooked it down, just a few spices. It was absolutely fantastic. Creamy, mildly sweet, and intensely peach flavored.
I milked the goat, did some laundry, stirred up a batch of sourdough starter, tidied my room and the living room, and headed outside to spray Round Up on the fence lines and around the trees to make mowing easier. Kathleen washed jars for the canning project, vacuumed the house, and dusted. Lonnie mowed and weed-eated the goat pasture. Goats are not much for grazing, and the grass gets tall if you don't keep it mowed. We need a miniature horse or donkey to eat the vegetation that the goats ignore.
The goat milk had been accumulating, so I started a gallon batch of cheese. It's a rather extended project, requiring slow heating of the milk, innoculation with the culture, addition of the rennet to make the curds, then stirring and heating and draining and salting and pressing. This part of the process takes several hours, and then the cheese curds are placed in the press under certain amounts of weight for varying times. I find the process very interesting and challenging.
Lunch was leftovers. Pork roast, roasted onions, veggie goulash that I had made the other day with home grown veggies and basil from the herb garden.
After lunch, I got the cheese into the press, and Lonnie got the kitchen set up for jelly production. We made cherry jelly, mixed fruit jelly (blackberry, strawberry, gooseberry, peach), and one batch of mixed fruit with jalepeno jelly. The flavor is exquisite!
Supper is going to be homemade from-scratch pepperoni and Italian sausage pizza.
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