This past weekend was fairly exciting (by Kibondo standards) for a number of reasons. To begin with, I ventured into my backyard for the first time since arriving here (like I said ... exciting by Kibondo standards...) . This led to the discovery of the garbage pit (and musings about whether or not the neighbor's goats have ever fallen in) as well as the discovery of a mystery room! The mystery was solved as soon as I remembered that the house's original occupant was the woman who taught the children of former TCRS expat staff (i.e., the room was the schoolroom), but still, finding out that your house doesn't end where you thought it did is kind of momentarily thrilling. Kind of like realizing that one of the downspouts has been stolen off the side of your house, except in a good way :-P I also made some new friends up at UNHCR, ooohed and ahhhed over the delicious homemade pizza & salad I ate there, and almost adopted a cat (at the last minute he decided he didn't want to be adopted afterall and ran away). Some brownie baking also got thrown into the mix as well as a few hours of Olympics coverage (the power literally cut out right when the men were going into the blocks for the 100m race....argh! luckily we caught a re-run of it later. and Michael Phelps....wow!).
All of this absolutely pales in comparison to the single most exciting part of my weekend though ..... CHEESE!!!!!!!! A big, incredibly tasty hunk of cheddar cheese!!! It survived the long, hot car ride up from Kigoma and was waiting for me in the refrigerator at IRC when I went to bake. :-D Here it is in all it's cheesy-beauty:
(Now I just have to find a way to make it last as long as possible while also somehow prevent it from spoiling in my refrigerator (which only has power for 2/3 of the day)...)
(Now I just have to find a way to make it last as long as possible while also somehow prevent it from spoiling in my refrigerator (which only has power for 2/3 of the day)...)
5 comments:
Found this on the net;
Preserving Cheese
We like to bring cheese with us (quite frankly I can't live without it!) on our trips. My husband taught me a trick that I will never forget. In order to stop the cheese from sweating and getting that "white stuff" all over it; we do this:
Cut cheese into meal size blocks. Wet J-cloths with vinegar (enough to saturate the cloth but not soaking wet).
Wrap cheese blocks individually with the J-clothes wet with the white vinegar.
Dip into melted paraffin wax to seal. Coat the cheese block with the wax enough to have a thick layer when it hardens. Do do have the wax too hot as it will be harder to get a good coat of the paraffin on the
cheese.
When you are out tripping, you just have to open up one of the packages of cheese for your meal. It is like having a fresh block of cheese right out of the package every time! And I swear you cannot taste the vinegar!
Fiona J. A. Westner
or you can just make sure the refrigerator is set at a colder setting and don't open it while the power is off! Do you have ice cubes?
You put nest it in some ice cubes in a plastic bag if you do.
Just eat the whole thing at once. It's a meal in itself. More like a feast really.
I like Jake's philosphy!!
Well, with all due respect, Jake, the Anchor cheese appears to be aptly-named! Perhaps better placed in the garbage-goat-hole than in the bottom of dear Kate's stomach!
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