MeadowBrook Orchards and Farm

11/01/2025

Before getting into the actual method of making fresh cheeses, let's stop for a minute and consider the "aesthetics." In other words, why are you making cheese and for whom? People rarely make something - a full dinner, cheese, wine, a bouquet, pasta - solely for themselves. They make it to share with others - to provide hospitality, a gracious bit of living, a favorite food, or something beautiful. One of my favorite memories involving cheese, was when my family and I were going through France. It was a length trip that involved soccer tournaments in various countries, family homecomings in various countries, ferries, and long drives. This was one of those long drives during which hunger struck.

We were in a small French town where dining options were limited but looked promising so we stopped. Fortunately Jacques was a native son of France and was completely fluent; we didn't have to depend upon my wholly inadequate command of the language. The restaurant looked very much like a typical French home with a pale pink stucco exterior; a dark, cool interior, and a lovely garden patio shaded by a venerable tree. We asked to be seated there and were escorted to one of the cloth covered tables with chairs. Shortly after we were seated, the waitress - probably a daughter of the proprietor - brought us a carafe of wine, a bowl of fresh cheese; and salt, pepper, and sugar canisters. The cheese was completely fresh and unflavored so that diners could add what they especially enjoyed. A basket of sliced French bread was also provided. The children, to no one's surprise, preferred to sweeten the cheese, while Jacques and I used salt and pepper as a better accompaniment to the crisp wine.

Entrees were ordered from the daily menu - a simple entrecot of beef with pommes frites and a garden salad. Another wine was produced to compliment the heartier entree and we ate and drank contentedly in this lovely garden, shaded by a magnificent oak. It was parfait. So much so that we almost considered spending the night. Besides, the consumption of wine and an abundance of food at mid-day left us in need of a restorative nap before continuing our beau voyage.

The cheese we were served that day was undoubtedly a fresh cream cheese that as part of a more formal meal might be served with fresh strawberries or raspberries. There are two cheeses that generally fit that description: Petit Suisse and Faisselle. Instead of writing out recipes, I'll share links to websites with good, easy-to-follow directions. The New England Cheese Making Supply Company has an excellent recipe that will likely give you a delicious product your first time out. It calls for Buttermilk Culture and Rennet (aka Junket). Both are commonly used in cheesemaking to aid in fermentation and curdling. You can usually find Rennet at grocery stores including Sprouts (I think) and Whole Foods. It can also be ordered from Amazon or the above-mentioned New England Cheese Making Supply. Glass jars can be as simple as glass jelly (Ball or Mason) jars, saved jars, juice-type glasses, or even plastic containers. It you enjoy both making and eating cheese, it's probably worth your while to invest in a good thermometer (a candy thermometer will do) since cheese making is a tad more precise than using the soft ball candy test. Even a so-called "failed" fresh cheese is often very tasty and can be used much like yogurt or kefir.

Petit Suisse is an excellent, beginner cheese and I heartily recommend it. New England Cheesemaking Supply Company; https://cheesemaking.com

Creme fraiche is a sort of fancier, less tart sour cream that is added to everything from soup to fruit. It's ease itself. Again, using the best quality ingredients available is the key to creating a sublime product. Pour 1 cup of heavy cream into a glass container (a mason jar will do), add 2 tablespoons of buttermilk - or - a splash of fresh lemon juice to 2 tablespoons of whole milk. Let that sit at room temperature for about 10 minutes, then add to your heavy cream in the glass jar. Cover jar with a damp paper towel and let it sit for 12-24 hours. Once is reaches the desired consistency - I prefer mine to be thick and creamy; similar to Greek yogurt - refrigerate the mixture. It will keep up to 2 weeks in the fridge.

Buying Mascarpone leads you to believe it's a precious gift from the cheese gods. It's simplicity itself although there are variations on the theme. Mascarpone is a rich Italian cream cheese that can make a dish sing. If you like regular cream cheese, you'll love Mascarpone. I personally prefer a softer Mascarpone, but if you prefer a firm cream cheese, just cook it a little longer. Your ingredients list couldn't be simpler: 2 cups of heavy cream, 1 tablespoon lemon juice, a little salt if it's to your taste. That's it. And the actual making of it is just as simple. Pour ingredients into a heavy-bottomed saucepan, bring the cream to between 185 and 190 degrees over medium heat, stirring occasionally. Reduce the heat to a simmer and stir in the lemon juice. Cook, stirring, for 3 minutes maintaining the temperature between 185-190 degrees. The mixture should coat the back of a spoon. Whisk well and let cool for 30 minutes. While the mixture is cooling, line a small colander or strainer with a clean tea towel or several layers of cheesecloth. Pour cooled mixture into the strainer, cover with plastic wrap (pressing down gently on the surface of the cream) and cool to room temperature (about 20-30) minutes. Chill cheese mixture (still in the strainer) in the refrigerator for 8 hours or overnight. Remove plastic wrap, spook into a sealed container or use immediately. If stored in a container, it must be refrigerated. Tip: use heavy cream with a 35-40% butterfat. This Mascarpone makes the world's best tiramisu! It is very versatile, making a delicious lemon-dill topping for baked salmon.

In another post we'll review Mozzarella, Ricotta, Feta, and Farmer's Cheese. The last three are very similar; Farmer's Cheese is sometimes called a "dry cottage cheese." Hushallsost aka Swedish Farmers Cheese is considered a "household cheese in Sweden for its versatility and ease of making. It is one of the most popular cheeses in Sweden and is found on nearly every breakfast table. Let's just say they are all delicious variations on a theme.

Find home cheese making supplies, recipes, articles and more. We're here to help you make cheese and have fun along the whey. Learn more about making cheese!

10/25/2025

It's so nice to reconnect with Meadowlarks! I first began this blog 'way back when at the farm where I mused or grumbled about growing conditions, varmints, weather, and other vagaries of country life. I was always something of a country girl, having lived on a farm as a child and then in a farming community until moving with my family to the Florida Keys and the Caribbean. I grew up with a love for nature (except for snakes; I don't do snakes) in all its forms and a healthy respect for the weather. You don't live close to the water without respecting the weather.

I didn't quite appreciate how blase I was about "nature" until my then-fiancé and I were cruising around in his snazzy Charger RT on our way somewhere to meet friends. He suddenly pulled to one side of the road and literally jumped out of the car in a panic. I saw nothing amiss - no snakes anyway - and politely enquired just what in the hell was going on. With trembling finger and from a safe distance, he pointed in the direction of the car dashboard: "There!" I looked and didn't see anything amiss. "What?" "There!!" and then I saw it: a little spider. Bear in mind I'd grown up with those godawful banana spiders that looked positive prehistoric in size and wove huge webs seemingly overnight. They were the stuff of nightmares; this was a cute little fellow more reminiscent of Charlotte's Web than Jurassic Park. That?" I questioned with more than a little scorn. "Yes." I then picked the spider up and put it outside, on the grass. "Can we go now?" He peered carefully inside to make sure there were no more invasions before finally resuming his manly man persona behind the wheel. Little did he know at that early stage of our relationship, that not only was I not the slightest bit afraid of spiders, I was a much better driver. I could flat lay a Darlington patch from a cold start while he, in my estimation, drove like a little old lady. I saved that knowledge for another time; my fearlessness in spider capture would suffice for the time being.

I thought we'd discuss some delightful cheese-making today, given that the prices of everything are going up. Would that we had the means in which to make cured or other cheeses, but, alas, I do not. I have lusted over a couple of things including a brick outdoor oven that can bake breads and pizza in addition to roasting a small pig. In addition to that, a small smokehouse would be such a good thing to have if - and here's the disclaimer - I had a ready supply of seafood and hogs. My father had a smokehouse where he smoked mackerel and other fish in addition to hams and sausages. Every year he would acquire at least two, sometimes three, "weaners" and hand raise them to slaughter weight. Pigs are very sociable, easily tamed, smart animals and my dad spoiled them like pets. This is a mistake and most experienced farmers never name dinner. Daddy, however, did and those pigs would squeal in joy the minute they saw him walk out the back door. They'd run to the fence and wait expectantly for him to come scratch their backs and feed them some delicious concoction of feed, leftovers, and "something else." That "something else" was usually cooked potatoes, oatmeal, or cut up apples and the pigs loved it and Daddy.

Everyone knew my dad was an old softie. He never hunted and if he'd had to kill and dress out anything himself, he'd have been a vegetarian. So he would hire a local family to come and do the deed while he was gone. He'd come back to wrapped packages of pork and an empty pen. And from what one of his various lady friends told us, he'd cry for days over his beloved pigs... then would crank up the smoker and start making sausage.

Mother always swore she'd wrung her fair share of chickens' necks as a girl, but I have my doubts. Somebody sure did though because from Mother's reminiscences, they ate a whole lot of chicken - usually fried. They ate fried chicken with leftovers from the night before - sometimes beans or sweet potatoes - with sliced tomatoes & cucumbers for breakfast. It was Mother's job even as a young girl to make the biscuits or cornbread for the family breakfast and dinner while her sister made the coffee. He brother brought in the wood for the stove - that had to have been hotter than 400 hells in far South Florida - while they cut up the chicken and started frying it along with thick slabs of bacon and scrambled eggs.

Both families were large although Mother was one of the eldest and Daddy, the baby. The consistent between both families was the prodigious amounts of food that were served at the main meals (breakfast and dinner) and that they all ate at the table together. Once dinner - served at mid-afternoon - was finished, everyone went back to work until suppertime that was usually leftovers with a little soup or stew. Sometimes it was little more than coffee and bread of some sort. No one stayed up late although Mother's family was much more "social" than Daddy's so they sometimes listened to the radio, played games, or just talked for awhile. Everyone was in bed plenty early because days began early in the country. And still do, especially if you have livestock.

Before we get into cheese making, there are a couple of things to note before beginning. Most people who made their own cheese at home, used milk from their own cows. That's a given. If any of you all have ever had a milk cow, especially a Jersey or Guernsey, you understand how much milk they can provide per day. Sometimes there was so much milk, farmers wound up throwing some of it away. That naturally pained them to do so, but you can only use so much even if you're feeding the pigs with it. Thrifty farmers used the milk to make feta-type cheese with the whey to make ricotta. Cottage cheese is obviously very similar. Most of us no longer have a sweet little Jersey in our backyard producing anywhere from 4 - 8 gallons of milk per day with a 5% butterfat. We are talking about the best milk, butter, and ice cream you can imagine from such a docile lady-like cow of manageable size (800+ lbs) and meltingly expressive brown eyes. Yes, I love Jerseys. We had one when I was a child and I dearly loved that sweet cow. I got many a slobbery cow kiss as a child.

You will have to acquire a high-butterfat, whole milk from a farmers market if at all possible. Ordinarily I don't get all picky about organic vs inorganic, but I'll say that the organic whole milk at the DeKalb Farmers Mkt was some of the best I've ever had. No, I don't remember the brand but it was bottled and there was enough cream in it to rise to the top - you had to shake it. It was not ghastly expensive but even so would've been worth the sticker shock. You can also buy high quality goat's milk there is you are interested in making goat's milk cheese.

I don't ordinarily make a big to-do out of ingredients, but there are a few things you should not skimp on: high quality milk for cheese or butter; tomatoes for tomato sauce; and good flour for baked goods. There's no substitute or "masking" for poor quality ingredients. There are also cheese making kits available and they may be easier for some people who don't cook or bake a lot. They will usually have rennet, a thermometer, curd knife, skimmer, cheese cloth, and molds. The basket cheese mold is used primarily for cream cheeses. Feta, ricotta, and Mozzarella don't require a mold. Obviously you can buy these things separately and if you cook or bake a lot, you probably already have them somewhere. These kits can range from a simple (starter-type) kit for $10 all the way up to a deluxe cheesemaker's kit for $140.00. I suggest you start small (and cheap) and see if this is something you enjoy and will continue to do. Rule of thumb is that one gallon of milk will yield approximately one pound of hard cheese or two pounds of soft cheese. The amount of butterfat in the milk will affect it. Do not use "ultrapastuerized" milk for cheese-making. It just doesn't work. Aside from goat's and cow's milk, cheese is also made from Buffalo's and Donkey's milk. The likelihood of me ever having a Buffalo is less than zero and milking a donkey sounds chancy at best, so I'll stick with goats and cows.

I will provide recipes and instructions in the next post. But this gives you a chance to think it all over, acquire the few things, and mentally prepare yourself. If you especially enjoy flavored cheese, you may want to have finely chopped fresh herbs such as basil, rosemary, and parsley on hand, cracked black pepper, finely minced garlic or shallots. They are all flavorful, popular additions to soft cheeses and feta.

Bon Appetit and Happy Gardening!

10/19/2025

And a very good morning to all Meadowlarks and apologies for being out of touch for awhile. There has been a great deal of work done on the house - not through yet - that included the purchase and installation of several new appliances, plumbing repairs, new insulation, and as the final piece de resistance: the landscaping project. I hardly know where to start in all this.

Many of you know I'm not one to give up on something or someone even if they're showing a little wear. This includes shoes, clothing, vehicles, appliances, and a few people. My beloved stove, that has served me well for some time, was finally showing its age and doing so in a frankly alarming manner. I pampered and cajoled it along as best I could until I was down to 2 useable burners and a single oven. And even those were unreliable and had the frightening tendency so accelerate heat from simmer to scorch without any warning or mechanical programming. I burned a lot of things including myself on more than one occasion. Bruce was frankly afraid of it and it needed caution tape if we had unwitting guests who offered to help. We did ask that they sign a medical waiver and release.

I researched stoves for months including the new, very fancy induction ones. I priced them religiously from brand new to used to scratch & dent; from 4-burner standard to 12 burner commercial behemoths. Delivery fees, installation, haul off, and whatever else might be required was factored in. Eventually I made a decision, presented the conclusion to Bruce, and we went together to purchase The Beast. This done we repaired to a nearby restaurant for sustenance and something to knock the edge of the stick price off.

I'd already researched how much it would likely cost to run a gas line from the furnace to the kitchen, so that had been factored into the budget. What I'd not figured were the other incidentals. The incidentals will kill you. However, the stove was delivered, it fit in the space (barely), and the old stove was hauled off unceremoniously. Then began the arduous, 2-day process of actually getting everything rewired, larger gas lines run, and the Beast hooked up. I was happily surprised that it is a dual-fuel stove - which was what I wanted in the first place but they were out of my budget - which required additional electrical amperage. Then there was the larger gas line to feed the hungry beast - 8 burners of insatiable consumption. Everything is in place and it is in daily use. No, I've not used all 8 burners simultaneously; so far 3 at a time has been the most. However, I will soon begin pressure canning again which will mean large pots filled with various soups, sauces, and stocks ready for the canner. Probably looking at 6 burners then. And I'm sure it can handle that and more.

A new dryer is our latest acquisition and Bruce is thrilled that clothes will dry in 15 minutes instead of 30-40. The gas range also cooks much faster than the electric so we are veritable speed demons now. At least by comparison.

The dogs and cats weren't sure what to make of all this activity. Tiny eyed the new stove carefully to assess its intentions: friend or foe? He has made his peace with it. Angus barked at the new dryer enough to make himself hoarse; apparently, he let the dryer know he was in charge of the laundry room and all is quiet now. Mischa, our elderly cat, and Biscuits went on a grand expedition when the door leading under the house was inadvertently left open. They refused to come to repeated calls of "Here Kitty, kitty, kitty" but did come when the treats bag was shook invitingly.

We are still doing repairs on the house and sometime in early November, the back ponds will be filled in and the adjoining area tilled. I can no longer take care of the ponds - they require a great deal of regular maintenance - so we've decided to fill them in and plant them. The larger pond will have a mass planting of hydrangeas while the smaller one will have lilies and bananas. There are already ancient ginger lilies that I brought back from my aunt's home in South Florida 35 years ago. Against all odds, they have survived neglect, drought, flood, wind, and everything else. I now have several other gingers, cannas, and bananas to plant in there. I think they'll all be very happy together.

A portion of the other area will be a small "home orchard" primarily of dwarf fruit trees. I already have an apple and peach on order. Am planning to plant a mulberry (I love mulberries!) and possibly a green gage plum. There's not room for too much more. The remainder will be reserved for vegetables. Bruce and I have continued to long for home grown tomatoes, crisp hot peppers, Italian beans, and melons. Nothing too large because neither of us bend as well as we once did. And fall? Forget it. Go ahead and call someone to come heft us up. Maybe I should train Angus to bring us a snack and a drink to fortify us until someone finds us.

Everyone has a favorite tomato and we are no exception. Don't hate me, but I don't care for raw tomatoes. I do not appreciate the great Southern stand-by of a tomato sandwich eaten standing over the sink because the tomato is so ripe and full of juice. I do, however, frankly lust after a luscious tomato sauce; one that is thick and dense with flavors of tomatoes and fresh basil. With that as the ultimate goal - the gold standard - I will probably plant San Marzano, Black Plum, Chocolate Stripes, and Principe Borghese. Over the years at the farm, we tried at least 100 different cultivars of tomatoes and these became our all-purpose stand-byes.

Peppers ranged from very sweet to very, very hot and none could be found in a grocery store or even farmers market. We grew several historic brands (the Ark of Taste varieties) including chocolate bells, Jimmy Nardello (a historic Italian frying pepper), Red Marconi, and a red pimento. We also loved the Bull Nose, Purple Beauty, Buran, Shish*to, Quadrato Giallo; the Shish*to was a very prolific variety that continued to bear throughout a very long season. Hot peppers we especially like and use are Calabrian chile, Fish, Chocolate and Red Habaneros, Fatalli, Lemon Drop, and Bird Peppers. Since our plot is smaller than our dreams, we have to be realistic rather than enthusiastic.

I love a fresh garden bean more than just about anything, so we will have to have at least a row or two of Roma beans. They are meaty and can make a meal with the addition of new potatoes and a chunk of ham. We actually successfully grew beans in one of our window boxes last year: yellow wax, purple pod, and Kentucky wonder. They were delicious and make my mouth water in memory.

We had some success with a very small mixed patch of cucumbers, zucchini, and watermelon once we pointed out to the landscapers not to mow there. It was a small but mighty patch with pickling cukes, cocozelle zucchini, and icebox watermelons. If room permits we will grow other melons including our favorites: honey rock, Charentais, and Amish Melon; I especially liked the white watermelon we grew at the farm - it was almost unbelievably sweet.

These are all heirloom varieties which means you can save the seeds from ripe fruits, plant them next season, and they will come true. It's said that tomato and pepper seeds will only stay viable for 2 years, but I've grown plants from saved seeds that were much older. They generally don't germinate as much, but you may get at least a few seedlings. Bean seeds are the grand old men for seed savers. Ancient bean seeds have been found in caves and successfully germinated.

This leaves me with our potted or 'bag' grown goodies that are usually cottage garden flowers, herbs, potatoes, scallions, and celery. They're actually quite lovely and hardy in containers if the squirrels don't discover them. Generous, regular applications of black pepper will deter the pesky squirrels and chipmunks. I haven't the heart to do more than that to them. And the birds must have a calendar they consult to know exactly, as in to the day, when the figs will be at their very best. We will be in a contest to see who gets to them first and so far the birds have been the winners by far. We plant many pollinators and bird friendly plants so it's partially my own damned fault.

All right, my lovelies, this brings us a bit more current with our comings and goings and why it's been on the chaotic side. There's more news, of course, and I'll try to catch everyone up a bit more as time allows. We have about 3-4 more weeks of projects and work to be done, then we rest. Who am I kidding? It will be the holidays and that's a whole 'nother hustle and bustle again. They are wishful thinking projects on deck for 2026 that I'll share with you as well. In the meantime, everyone enjoy this glorious fall weather.

Bon Appetit and Happy Gardening!

09/27/2025

It's been a minute since I've been able to post something on MeadowBrook's page. Things in every possible direction have been urgent, complicated, and demanding of time and thought. On top of that, my laptop gave me quite a fright when it failed to do much of anything one morning. Since I often share that same lack of energy and inspiration, you'd think I'd be sympathetic. I was not. I tried the usual coaxing methods and when they all failed, tried a "hard start" that brought it back to its senses. The apprehension, however, still lingers every morning when I gingerly wake it from its slumber. So far, so good though.

I thought we might venture into other arenas this morning. We've covered gardening, farming, food preservation, conservation, community organisation, and education. About all that remains would be self-defense and car repair, neither of which is my forte. Instead, I'll share a couple of anecdotes about Mother who was nearly always entertaining and often had far-reaching knowledge. Where she acquired this information is a mystery since, despite being a voracious reader, her literary tastes leaned heavily towards mysteries. She occasionally dabbled in science fiction and biographies, but murder mysteries and comedies were her preferred genre.

Music was important in our family. I possessed talent that hovered around zero and Mother, despite early piano lessons, largely "played by ear." Daddy was choir director for Wednesday night church services which was flattering since he couldn't carry a tune if his life depended upon it and he had a bucket. My sister, however, was gifted with a beautiful contralto singing voice. I greatly envied her. Other family members were likewise musically talented either playing an instrument or singing.

My aunt and uncle were possessed of a large Magnavox stereo system that was reported to produce "symphonic" clarity. Mother and Daddy had no such luxury. Instead, we all shared a simple record player that could be adapted to play my treasured 45s, old 78s, and the more popular 33 1/3 speed records. My aunt and uncle had a large collection of records ranging from instrumentals to comedy albums; Brother Dave and the Smothers Brothers are two memorable ones. Mother and Daddy had far fewer but did have several classical albums of Mozart, Shubert, and Beethoven in particular. Mother did not care for Bach and Daddy much admired Patsy Cline. Obviously there was a variance.

One record they had enthralled me from the very first time I heard it. It was a compilation of "great voices" that included Caruso, John McCormick, Nellie Melba, Jeanette MacDonald, Paul Robeson, Marian Anderson, Maria Callas, and Mario Lanza among others. I loved this recording to the point that Mother told me I was "wearing it out." There was one piece in particular that made my heart break: Vesti la Giubba from the opera Pagliacci. The piece is written that Canio, who is a clown, has just learned that his wife was unfaithful and this knowledge has broken his heart. Despite his heartache, he must go on stage and make people laugh because he is a "Pagliacci" - the famous clown who can always make everyone laugh. The first time I heard this aria, I burst into tears - Mother, alarmed since I very rarely cried, ran in to see what was wrong. I told her it was because the "man" singing was crying because he was so sad and it made me cry too.

Mother consoled me that, yes, it was very sad but was part of a much longer opera that had happy music too. That particular piece remained in my mind ever since and long after that record tragically disappeared, I tried to find that particular singer, singing that particular aria. I knew it had to be a very old live recording, because many of the earliest recordings had been re-recorded from the early 78, including arias sung by Caruso and Nellie Melba. For more than 60 years, I periodically searched for that memorable piece and only recently found it: 1926 NY Met production starring the Italian tenor Giovanni Martinelli. And, yes, it still brings me to tears.

Now, it needs be said that Caruso and Pavarotti are considered "better" tenors but Martinelli's voice was consistent and identifiable in every piece he sang. It is said that he never "strained" or "screamed" to hit the highest notes - he did them effortlessly and with "fullness." The gentleman didn't pass away until 1969, which seems remarkable given how long his operatic career lasted.

There is a legend that the great Caruso, also known for his "Pagliacci" and was in San Francisco when the earthquake struck, gave an impromptu performance in Union Square to cheer the people ravaged by the quake and resulting fire. I read Caruso's first person account of his experience provided to the Sketch, London, on July 1st, 1906 and he does not mention personally singing nor that any of his opera compatriots - all gathered at the Station hoping to escape the destruction - sang either. It sounded as if they were escaping with their lives and what few belongings they could retrieve from their hotel rooms. A biographical sketch of Caruso provided for the Mission Opera House program for his appearance of the Conreid Opera Company, San Franciso, 1906 fairly gushes: 'In the fall of 1903 he (Caruso) made his debut at the Metropolitan Opera House, New York. Caruso is the most charming and lovable of characters, never shirking rehearsal duties, and by this very adaptability and amiableness. When he is not singing, his chief delight lies in sketching caricatures of himself and his acquaintances.' It was said that once Caruso escaped the San Francisco quake, he never returned to the city by the bay.

As some of you Lavender Readers know, Bruce and I have once again begun attending a close friend's Friday afternoon Opera "Group." This was largely instituted some years back by her husband, a gifted tenor who was renown among the Atlanta opera lovers. He sang with the Atlanta Opera and was often called "The Voice of Christmas" for his many recital during the holiday season. Over the years, he compiled a "library" of performances that his widow screens on Friday afternoons. Most of the performances are modern, within the past 10 years, so there are no historic or "legendary" singers. If any of you are interested in hearing some of these incredible, now lost, voices, they are usually available on Youtube or Tik Tok through various groups including the Dead Tenors Society. Apparently there is a multitude of groups of aficionados of specific singers, opera genres, composers, and production companies. I had no idea. My schooling is still in its infancy.

This coming Friday's opera is Lucia di Lammermoor that is loosely based upon a Sir Walter Scott story. And true to his name, Sir Walter was a Scotsman. It is the Opera Group's custom to bring refreshments to provide cultural strength during the Opera "interval" or "intermission" as it is sometimes called. Most people bring wine - certainly a most welcome treat since attentive listening can be thirsty work - while I try to bring something to compliment both wine and the anticipated opera. Since "Lucia" is based upon a Scotsman's story, I was faced with what might salute Scotland and the opera. I drew the line at haggis or black pudding, but will likely bring at least a shortbread of some sort. That leaves me with something else that will easily transport, doesn't require constant refrigeration or heating, and can be eaten out of hand. I'm leaning towards something salmon-y - a dip or even mousse. And possibly some little meat pies? Scones? Thoughts? Let's face it: Scotland isn't particularly noted for its gourmet cuisine. It's hearty and hardy because Scotland can cold, damp, and overcast much of the year and ye need all the warmth and strength ye can find, lassie.

We're coming into fall ourselves, so enjoy the cooler weather and keep an eye out for Gulf hurricanes that can dump a great deal of water in a very short period of time even if you are far inland. There are some beautiful drives if you are a "peeper" although I think you'd have to head further north or east to see them at their peak. I don't think there's anything nicer than a fall evening spent with friends and family toasting marshmallows and making smores. Alas, we are still in the throes of mosquito "season" in my backyard, so we're postponing those simple joys a little longer. The greenhouse has been thoroughly cleaned and is almost ready "to receive." I have to patch a small break in the roof where the plastic was damaged during a storm last year. I have begun re-arranging things inside the house to better accommodate the plants who will over-winter indoors. A few of them are massive (nicknamed "Audrey" after Little Shop of Horrors) and practically need a room to themselves. Others are more polite. I positioned a lovely Corinthian plaster plinth in front of the kitchen window and tenderly placed a large Pothos, grown from a cutting on it. I left it for the briefest of minutes only to return and find it upside down on the floor with Biscuits perched on the plinth watching the chipmunks taunt her from outside. My operatic High C scream brough Bruce running who wisely did not say 'I told you so' but produced a broom and large dust pan while I fussed at Biscuits - who completely ignored me - and put the plant back in its pot. We replaced the dirt, plant no worse for the wear (I think Pothos's are indestructible) and I brought in a different plant stand, allowing Biscuits the one she has claimed.

Bon Appetit and Happy Gardening to you all!