Week of January 5, 2025 – Big beef stew, roof progress, dual citizenship update, trivia, tasty steaks, and labneh.

(Above: This morning I took a bunch of photos of these steaks for Master Blend Cattle Company’s social media. Esta mañana tomé muchas fotos de estos bistecs para las redes sociales de Master Blend Cattle Company.)

1/5/2025: Today began in the mid-30s and warmed into the 60s. Sunny.

1/6/2025: Today began in the mid 50s and warmed into the 70s. Midday rains were ensued by rapid cooling of the clime.

1/7/2025: Today began in the low 30s and warmed into the high 50s. Sunny.

1/8/2025: Today began in the low 30s and warmed into the 60s. Sunny.

1/9/2025: Today began in the low 30s and warmed into the low 60s. Sunny. Cool. Dry.

1/10/2025: Today began in the high 20s and warmed into the 60s. Sunny.

1/11/2025: Today began in the 50s (cloudy) and warmed into the 60s. Cloudy.

Final note: At the recommendation from a friend named Kelsey, I have initiated the simple process of making labneh, a Lebanese ‘cheese’ made from strained salted yogurt. The steps did/do/will consist of the following:

  1. Mix 4 cups Greek yogurt with 1.25 tsp of Kosher salt. I used Fage 2% Greek yogurt.
  2. Place the salted yogurt in a cheesecloth-lined colander. I put that colander atop a bowl to collect any whey, and I put a plate on top of the colander to prevent exposure to the open air.
  3. Allow the salted yogurt to rest and drain for 8+ hours. I will likely take some out for dinner tonight to mix with Za’atar seasoning and olive oil. The resulting dip will be used with lean Belgian Blue burger-steaks. The remainder of the Labneh will be allowed to strain overnight to produce an even thicker texture.
Beginning the process of making labneh, a type of Lebanese cheese.
Comenzando el proceso de elaboración de labneh, un tipo de queso libanés.

1 thought on “Week of January 5, 2025 – Big beef stew, roof progress, dual citizenship update, trivia, tasty steaks, and labneh.”

Leave a Comment

Your email address will not be published. Required fields are marked *