I Made All Of This.  I.  Made all of this.  I made.  All of this.  I made all.  Of this. 

 I Made All Of This.

No, I didn’t grow the wheat or the sugar cane.  But I made all the rest.

I ground the wheat.  Or, I grinded the wheat?  Will consult spell check on that one.  I’m pretty sure it’s:  I ground the wheat.

I made the bread.

I picked the apricots in my First Annual Apricot Finding and Picking competition with my friend, Mike.  I never knew I could be so competitive about who could find the best apricot tree loaded with the most apricots.  One learns things about one’s self as one gets older.  And one learns things about one’s friend Mike too.

Mike Won.

These apricots in this jam are from the mother load of all apricot trees that Mike found.  We didn’t actually trespass either.  We had permission from the owner to climb her tree and pick 5 five gallon buckets of apricots.  No, that’s not a typo.  We did pick 5 five gallon buckets.  That’s 25 gallons of apricots.  That’s 25 milk jugs full of apricots.  That’s a lot of apricots.  Especially when you clean them. 

That’s a lot of fruit flies too, especially when you forget to finish cleaning them.

Anyway, I made the apricot jam.

And that white stuff is…you guessed it…Goat Cheese. 

Made by Your’s Truly.  Me.  The Goat Cheese Lady. 

I’ve got Mike beat on that one.

So, I’ve learned in my 1 1/2 years on our “farm” that one of the most satisfying things is eating something you did all yourself:  You ground it, you milked it, you picked it, you cooked it, you canned it, you kneaded it.

You ate it.

No.  I seven a skunk.  YOU eight a skunk.  (oops, I slipped back to my childhood)

And then I decided it would be better with wine.

It was. 

–  The Goat Cheese Lady

About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Then I was an urban farmgirl, attempting to balance city and farm life. Now, after moving to the country, I have embarked on life as a rural farmgirl, complete with my husband, the Animal Whisperer, man of exceptional knowledge and patience, two boys who are louder than my sister and I ever were, a herd of milking goats, and a flock of egg-laying chickens. Coyotes, mice, country dogs and prairie dogs are frequent visitors. Just 45 minutes north is Colorado Springs, the setting for our first six years in the goat world. Our family. Our city friends. Our introduction to cheesemaking. But we...and our growing farm and soon-to-be creamery...have set up shop down off of Highway 115 in Penrose, Colorado.
This entry was posted in Cheese Making, Farm Life, Milking. Bookmark the permalink.

4 Responses to Satisfaction

  1. Rachel says:

    you are AWESOME!!

  2. Nicole says:

    Next year, make the wine, too! Very easy to do, especially with all the fruit you can find for free.

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