I decided it was time to try making a different kind of cheese. I chose Feta. This is after it was drained and before I cut and salted it. It won't really be ready to eat until Friday. Right now it tastes like mild goat cheese.
I also made farm cheese with the last of the milk I had. This recipe for ricotta is a great place to start if anyone is interested in making cheese.
Made a yummy lunch with pesto, tomatoes, and walnuts. The basil and tomatoes are from the garden. The last of the basil and the tomatoes are winding down.
This experiment had mixed results. It's gluten free foccacia. One of my favorite uses for the grapes from the garden is to use them as a topping on bread. I'm not sure if the moisture from the grapes made the bread gummy or something else (since I've never made this recipe before), but the middle is still a bit raw. It did, however, taste really good and I'm hoping it will toast well.
As for the tale of two pots:
My sample fabrics are the same color.