Since ya'll were so adamant that you're okay with these "what I did today"-posts, here comes another one...Honestly I'd love to write some of the cultural commentary/ things I'm totally obsessed with-posts, but I just don't have the freakin' time right now. There's about a million and one things going on in my little world these past few weeks, and coming few weeks are just as happenin'.
The upside is that when you're pressed for time, dressing becomes a lot faster. It seems that the sailor/soldier jacket is the one that is becoming the uniform. Very fitting.
I scored these mocs on ebay for 5 bucks. Pretty good. I have another moc pair coming along shortly and then it's broke town for me. Which means I gotta get on that etsy-thing, 'cos our camera is about to kick the proverbial bucket.
At least, our furnishings are cheap and easy. Check out this new coffee table/chopping block. At first I was horrified, but in our clutter-tastic house another surface to rest things on is always a good thing. Can you tell we need more bookshelves too? There are books everywhere. Everywhere. I'm really into fullstops. Fullstops.
As I mentioned yesterday I've started milking again, and quickly remembered how bad I suck at it. Hopefully next time we can actually get all the milk out ourselves without aggravating the poor cow. Anne asked if I had a cow of my own, and the short answer is no, I wish, or better yet some goats, but living in the park sets serious limitations to one's ambitions in farming. Three chickens is about the limit of our menagerie.
While I think that in general our society is a little too addicted to the juice and meat of the teat-animal, and its dire environmental consequences, and am not a big consumer of milk products at all, there are a few milky things that I'm finding I can't do without.
This winter I tried to ease dairy out of my diet and go vegan, but the stumbling block proved to be butter. Cheese, I found, was easy to drop. Straight cream and milk, no second thoughts. Yogurt, pretty difficult, since as a Finn, fermented milk (piimä), cultured yogurt (viili) are very much part of good eatin', though I would not have those everyday. Still, it was all doable, until we came down to the nitty-gritty of abandoning butter. Could not. Do it.
I figure this milking thing might work out, in that maybe fresh cheese could replace butter on top of my bread. That way, at least my conspicuous dairy consumption would be local. (I'm not gonna churn my own butter out of 1/2 gallon 'o milk.) Bread, is another Finnish staple food. Can't. Live. Without. Bread.
Speaking of bread. I've been making a version of rieska, which is fermented milk-based, yeastless bread. I used yogurt and fried mine in a pan.
Milla's Modified Rieskaleipä:
1 cup of rye flour
2 cups of barley flour
1 tsp of baking powder
2 cups of yogurt and water mix (equal parts) (you can do all yogurt but mine was too thick)
mix dry stuff first, then add liquid until you have an even mixture. Divide into 8-10 balls and roll round and thin. Use plenty of flour on the rolling surface. Fry on dry, hot pan, or stick in the oven on 350 *F for about 10 minutes. Let the bread sit under a cloth for a while.
Yummy with afore-mentioned butter.
In other news, and things happening: money situation providing, I'm going to Portland next week to visit Talu! Woohoo! I hope the camera makes it there, because I plan to take many pictures of our adventures. Riding the train down will be a big adventure too.