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One of the things about it just being Tom and I (besides quiet) is that we get to have dinner …or not… without a whole lot of complaining or confusion. For instance, last night, this was dinner:

We had a couple types of block cheese, some homemade herbed goat cheese (thanks Kara and Ryan!), fresh snap peas, baby carrots, fresh strawberries and homemade bread. The bulk of this came from the farmer’s market yesterday morning. I love summer for the ease of all different and yummy things to pick and eat.

It was yummy and light and good — all the best parts of dinner. The company….wasn’t bad either. 🙂

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Well, last night we almost had a night kid-free without them being away —which would have been a nice treat. That didn’t work out but dinner (or what we called dinner) was delicious…shared by candlelight and the fire.

Storage containers, bottles and cups for expre...
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I recently read about a New York City chef who began crafting cheese from his wife’s breast milk following the birth of their child. Where to begin? First, what a publicity stunt for his restaurant. In the past few days, the news has been replete with coverage of this from local foodie blogs to the BBC. There is some talk that he has been serving this cheese at his restaurant which is clearly not possible, at least legally, since breast milk would not be approved by the health department – I know that we are talking about New York City, but still, I seriously doubt that the powers that be would permit such a thing. He claimed that he made it for he and his wife’s own consumption and then made it for some family members and friends at their request.

Second, having made cheese (not from breast milk, mind you) I know that it requires a whole lot of milk to produce a small amount of cheese. Delicious, homemade cheese, but still a lot of milk. Also having nursed my own children I am familiar with the amount of breast milk output from the average person. Yes, you can pump and store, which is where he claims to have gotten his milk (excess breast milk) but still, that is a whole lot of breast milk to be producing cheese for yourself, your family and friends. Does this poor chef have a wife or a milk producing machine? The poor child, is the poor thing’s milk supply being squeezed out for 15 minutes of fame for chef dad?

The whole thing doesn’t sit well with me, not even going into the whole contention of people who would go “ewwww, breast milk?” and have issues with it because the milk comes from a human as opposed to a cow, ewe or goat. I think it is an up and coming chef’s attempt to gain his 15 minutes of fame and promote his own restaurant. Knowing the way that people are, I just bet that the phone is ringing off the hook there right now.

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Lindsey Vonn after winning the Downhill World ...
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When you think about it, we all have folk remedies that we might use when we have a cold, a bug bite, a bee sting and the like. We all have heard of castor oil, witch hazel and mustard plasters. We continue to use them because we are convinced that they work. Whether that faith comes from the opinion of a much loved relative – such as a grandmother – or medical science, we do it because we have faith that it will help us.

Such is the case with Olympic skier Lindsey Vonn and cheese. According to an article in CNN Health, Vonn has been wrapping her injured shin in cheese. Austrian cheese to be exact, Topfen. According to Vonn her trainer began doing this and she believes that it helps.

The article explains that sometimes it is not the method utilized for these home remedies that work, but rather the faith that the person receiving the remedy places in the remedy itself. Basically, the power of positive thinking.

The internet is replete with various home remedies and reasons why they work. The most important reason why they seem to work is that the recipient believes that it will work. The power  of faith – even if it is faith in cheese.

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Okay, so after reading about everyone and their brother making cheese, I decided that it’s my turn. Well, our turn. A group of friends have been talking about doing it and I think that this is the perfect time of the year, assuming of course that I can stop my frequent visits to Rutland Regional Medical Center’s emergency room (but then I am running out of children who can get injured so that might be possible). I am also going to pick a couple cabbages and start sauerkraut. I made some two years ago and as long as you remember to rinse the salt out, it tastes really good.

Evilwife on the move

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