Blessed are the cheesemakers...

...which now includes me!

(First attempt at making goat cheese. Here, they are on day one of two days of draining before they can be unmolded.)

This is not Cheddar... it's tofu!

This is fresh tofu the color of summer. I juiced orange bell peppers and carrots, and used that as the liquid to make soy milk, and then tofu.

From This to That: Cinnamon-Apple Walnut Bran Muffins

Crispin apples just picked from my apple tree, whole wheat, cinnamon chips, walnuts in the shell. I shelled the walnuts, milled the wheat, ground the chips into cinnamon powder, made the apples into apple sauce. Then, with a little sugar, melted butter, eggs, salt, baking powder and soda, and some bran sifted out of the last batch of home-milled whole-wheat flour, I made cinnamon-apple walnut bran muffins.

The muffin top is cracked like a good gingersnap, with crisp edges that remind one of spiced oatmeal cookies. The texture of the home-milled whole-wheat muffin is astonishingly soft and tender. You've never had a more delicate, velvety bran muffin in your life. I used the finest setting on the grain mill, and the bran I sifted out of the last batch is made up of much smaller particles than store-bought bran. I used about 1/2 cup of extra bran, stirred in a few tablespoons of water and let it soften for 15 minutes before I mixed and baked the muffins.

If anyone is interested, I'll put together a full description and recipe.