Pick While the Pickin’s Good

Pick While the Pickin’s Good

As you may know, Jeff and I finally took some time off to spend with family who came in from out of state. In preparation for their visit, I did quite a bit of research to create a fun – but not too grueling – itinerary. I always work diligently to ensure my guests have a very good time when they come. In fact, I like to refer to myself as the Julie McCoy of the family. (Do you remember Julie, the Love Boat’s cruise director?)

On Sunday we went strawberry picking. I had never done that before. And, I must say, it has been a very, very long time since I’ve so enjoyed run-down-your arm juicy fruit. It seems the only fruit to be found these days is the kind that may look real, but tastes like Styrofoam.

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Learn About Cheese

Learn About Cheese

Almost everything tastes better with cheese. And, it’s good for you, too.

Today, I thought I’d put together some fun cheese history and facts.

Cheese has been around a long time. History shows about 4,000 years. Its beginning coincides with when people started to breed animals and process their milk. Usually, cheese is made from the cows’ milk but can also be made from sheep, goats, buffalo, reindeer, camels and yaks.  It is very nutritious and is made from the curd of the milk, coagulated by rennet, separated from the whey, and pressed in a vat, hoop or mold.

It is said the first type of cheese to arrive in the America was goat cheese, with first mass production of cheese in 1851 in New York. Demands for cheese have risen steadily ever since.

The variety of cheeses include: fresh soft, fresh firm, soft, semi-soft, semi-hard, hard, semi-firm and firm.

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