Week of November 12, 2023 – True Mozzarella & Ghost-Cow Pizza

(Above: The result: almost two pounds of homemade mozzarella in a simple brine of water and sea salt. El resultado: casi dos libras de mozzarella casera en una salmuera simple de agua y sal de mar. )

11/12/2023: Today began in the 60s and remained within the 60s and 70s for much of the day due to cloud cover.

11/13/2023: Today began in the low 60s and remained in the 60s and 70s for the whole day. Cloudy.

11/14/2023: Today began in the low 60s and warmed into the mid 70s. Cloudy and drizzly throughout.

11/15/2023:

11/16/2023: . Today began in the high 60s and warmed into the high 70s. Drizzly throughout.

11/17/2023: Today began in the low 60s and warmed into the low 70s.

11/18/2023:

Final Note: This week I made two batches of mozzarella from fresh cow’s milk. Now that cow is dead due to an infection in the udder which produced that milk. More, I got to see the bovine die in front of me while Padre, Wag, and I gave her an IV. If that’s not all a lesson in life’s “impermanence” and life’s “being what you make of it” , I don’t know what is.

Tonight, I’m going to put together a ghost-cow pizza with the remainder of her leftover mozzarella. RIP Holstein #596.

1 thought on “Week of November 12, 2023 – True Mozzarella & Ghost-Cow Pizza”

  1. The experience of impermanence like we had this week offers a context that’s indiscribable… certainly prompts one to appreciate the moment. Thanks for sharing.

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