Doug's Project 365

This is my sous vide setup. It currently has lamb shanks in it, which we shall eat Friday night, 48 hours hence.

A warm cat is helpful on a chilly evening.

Why yes, I would like some dessert to go with this evening’s TV watching.  We’ll save the bananas for breakfast.

I think we’re set for the time being.

The remains from today’s New Years brunch

Given today’s cold and snow, this cardinal is happy that I filled the bird feeder yesterday.

This brussels sprout/kale salad, based on a recipe from Bon Appétit, was both healthy and delicious.

I’m making a triple batch of waffles today for Saturday’s brunch. They’ll go in the freezer once cooled and get reheated in the oven.

Ehh, we’re going to bed.

Lis’s mom got me a cheesemaking kit for the holidays. I made my first batch today, mozzarella. You can then go on to make ricotta from the whey, which I did. From 1/2 gallon of milk I got 8 oz of mozzarella balls, about 6 1/2 cups of whey, and a tiny little bit of ricotta — I must have done something wrong for that part. Even I can tell that the whey is a little greenish from the cows’ diet.