Mozzarella making

Wil making mozzarella

Aspargus/Boccini antipasto

  roasted asparagus

   small mozzarella boccini rounds

   drizzle of olive oil

  good balsamic, optional

   salt and pepper

Hi Winnie and Steve,

Our friend Wil, The Artisan Food School, and L. came by last night for a cooperative dinner -- at least in theory.  Wil did almost all the cooking, but we provided helping hands.  He wanted to show me how to make mozzarella cheese which I had asked about.  He knows I appreciate watching the process of something being handmade.  After the mozzarella cheese had been prepared, Wil rolled it into little boccini-sized rounds.  Traditionally these little cheese rounds would be used with tomatoes and basil.  But in the spirit of being seasonal, last night the boccini were mixed with roasted asparagus spears and drizzled with olive oil. Gosh, nothing beats eating those really fresh foods.

I know how fond you are of nature and the opportunities to see a bit of wildlife. That was one of the great things about your kitchen window in the farmhouse. We could look out onto the fields and meadows and see so many birds.  Steve, you in particular are such an avid bird watcher, I thought you might like to know we saw a Great Horned Owl on the hike yesterday. Just as we started down the single track trail, the owl flew from a big branch on one of the Douglas fir trees and glided down into the canyon to alight on another tree -- but we could still see him. The bluejays seemed to be taunting him -- I think that is why he took flight.  What a large magnificent bird -- large wing span -- always a thrill for us.

I'll stay in touch.  Love, Donna