I've been studying my cover photo for a while now, and it seems to me that it is more than just a photo of what is there that can be seen, more than just three white rocks stacked on a beach. It contains an important question about the future, about what happens long after the photographer has gone. What will happen to our pile of stones when the tide comes in? Will it topple or has the architect built this structure at a safe distance?
I don't know what will happen to these words that I stack here on the sand. They may prove safely distant, or they may be swallowed up by a rush of self-doubt. They may be here for a season. They may lose their balance and be scattered by the shoreline, or be hidden away under shifting sands. Perhaps someday, the tides of life will reclaim them.
Or maybe that's just a bunch of poetic, romantic nonsense. After all, this is just a blog.
Thank you! And yes, at the same time I was reading your line about saving the whey, I was thinking, "No, I'll dump it", so it cracked me up to read that last line.
Jayne I only trust clocks that are analog, preferably the round ones with white face and black rim like the ones we had in school. Plain and stern, no nonsense timekeeping.
I don't make the involved, difficult but tangy cream cheese that needs to be cultured, but it's easy enough to make a nice, mild cream cheese spread in a short time. Heat milk until it starts to bubble, take it off the heat and add a couple tablespoons of lemon juice. Wait about 10 minutes till curds form. Pour into a strainer lined with cheesecloth or coffee filters to separate the curds and whey. Squeeze the curds a bit to get more liquid out. Then use a food processor or blender to make the curds creamy and spreadable, add salt and any seasonings at this stage. Refrigerate. Put the whey in a glass jar because people say it's so healthy and you can bake with it so it would be a terrible waste to throw it out. Wait a couple of hours until you've become comfortable with the knowledge that you will never use the whey in any way, then pour the jar down the sink. Et voila! Cream cheese, no whey-ting.
Beholden That might work if I can remember to look at the clock only twice a day and only at the right time.If it stopped at 2:00, that could be a challenge,
I don't mind changing my old-school clocks, evn rhiugh my husband insists on having one in every room. They allow me to feel both superior and archaic when any of the youths of the family come by. Like looking up and instantly telling time is witchcraft or something.
How hard is it to make cream cheese? I was just complaining at the high cost of a tiny container of the stuff. Never thought about homemade. Now you got me thinking.
Recently, Beholden wrote about politics and the wisdom of avoiding them here. I agree with that, but not everyone does. Some members often mention politics - not in a piece of writing, but as an informal post in the newsfeed - and with such a casual air that it is obvious they expect universal agreement. I find that amazing.
I expend much effort to avoid responding and disrupting their confidence.
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