that I’m now 20 years cancer-free.

It can happen.

CG

This blog has never settled down to have a particular, specific theme or tone. It always reflects my thoughts and feelings of the moment, but beyond that, it could focus on anything from the flowers in my garden to my experiences as a mature student, even on world events happening far from my front door. I do have a great interest in the United States, as do most Canadians, quite logically.

I was glad, in a measured way, to read that about 59% of Americans are willing to say that their new healthcare initiative is “a good thing” overall. I even believe that, over the next couple of years, many Americans will benefit from the new rules and come to feel more positively about them. It does not contain some elements that I’d hoped for, but if some Americans who would otherwise have faced financial ruin are helped by the new plans, then that is all to the good.

But when I read about the results of a recent Harris poll showing that 24% of Republicans surveyed (particularly those without college educations) believe that Barack Obama may be “the AntiChrist” . . . I am afraid I have no idea what could be in the future for America.

This article also marks the first time I’ve seen the neologism: hatriotism. I knew exactly what it meant the instant I saw it.

We strolled about, luxuriating in the warm sunshine of early spring. This Victoria Crowned Pigeon enjoyed the sunshine too, calmly spreading wings and tail to catch every ray.

I hope you are getting some sunny days!

CG

If you haven’t yet realized how very simple it is to make your own fresh cheese, then you’ve just got to try this great experience.

You need:

• a pot and wooden spoon
• 4 tbsp white vinegar
• 2 quarts/litres whole (homogenized) milk
• colander
• 4 layers of cheesecloth about 24″ by 24″

What to do:

1. Pour milk into pot.
2. Boil milk while stirring to prevent scorching.
3. Turn heat to low, add 4 tbsp. vinegar.
4. Stir while curds separate from whey.
5. Put 4 layers of cheesecloth in colander in the sink.
6. After maybe three minutes, pour mixture into colander.

Okay, you have done 80% or more of the work. Now you have some options.

If what you want is soft curds, then just wait for the whey to drain out of the curds for maybe 10 minutes, and you’re home free. If you want a patty of cheese that’s firmer (for slicing and frying, or cubing to put in a recipe), then you can gather up the cheesecloth ends, twist them closed, squeeze more whey out of the cheese with your hands, and even put a weight (like a cutting board with some cans on top of it) on the cheesecloth-wrapped cheese in order to drain it further. Then the patty can go in the fridge or right into your recipe.

You can also flavour your new cheese. When it’s still in the soft-curd stage, you can mix flavourings in with your fingers and then either use the curds immediately, or press the cheese as I’ve described. I just made such a flavouring from peppercorns and toasted cumin and sesame seeds. It was perfect for making an Indian-flavoured cheese (paneer) that I could stuff into naan bread. You can also use this cheese wherever you would use cottage cheese, ricotta, bocconcini, that kind of thing.

Just think. Your very own homemade cheese, in less than half an hour, for the cost of two quarts/litres of whole milk. Give it a try and you’ll feel like a kitchen genius.

CG

(I call these two months “Farch” because up here in Canada where I
live, it’s the interminable period between the depths of winter and the
possible beginning of spring.)

Congratulations, everyone!

I’m looking forward to something like this in my backyard: