Jamin & Peat in NY, part II

I know that when i first posted "Jamin & Peat in NY, part I," that sort of implied that there would be a part II.  There is a part II; let's just say i'd rather not talk about it, and i'm just glad to be home again. 

I'm even glad it's time for finals.


Jamin & Peat in NY, part I

So on Friday, Peat and I set out on our annual spring migration to the farm. It's a little later this year than last, because the maple syrup season was more or less pointless, and we decided to come the week that spring really starts - that is, when Mom's new order of exotic breed chicks were ready to be released outside, when all the baby goats were due, and most importantly, when my sister was due to give birth to "Spooties," the name my niece Aubrey decided she wanted her baby brother or sister to have.

We got off to a fairly quiet start, spending a nice weekend on the farm (and I'll have to talk about Peat's exciting conversation with Twink about politics later on…), then on Monday we went into town, had lunch with Grandma at the Cheese Barrel, which was fabulous as always, and then wandered through the Commons for a bit, where we bought a set of barware from that leaf pattern - gold, so this one goes to Greer.

Tuesday, however, the quiet ended.

We spent the morning fortifying the chick pen, moving the chicks into it (from the box in the house they'd been in for the last week or two), moving two broody hens into more suitable nestboxes, going "nest-busting" and rounding up eggs from nests in outbuildings… and all sort of things.

In the evening I made cheese from some of the milk we'd collected from Cocoa, the goat who had only one kid last week. I used a very over-simplified recipe, and I can't really tell you how it came out, because it's still hanging above the sink, but here's the recipe:

goat's milk
mesophilic starter (I could probably have just used 1/2 of it, but I wasn't sure how long it had been in the fridge.)
rennet (in 2 T cold water)

Warm the milk to 75 degrees. (I think I hit 80 by accident.) In a small bowl, mix culture, rennet, and 4T of the warm milk, then add back to the warm milk, then leave overnight at room temperature. (Here I decided it wouldn't be a bad idea to pour it into sealable containers that would repel cat hair, so I put it into two shallow square Tupperware containers.) In the morning, cut the curd into 1" cubes (a task made easier by having put the milk into 1" deep containers last night!) and put into a colander lined with 2 layers of cheese cloth. The recipe says leave it overnight again, but that seems weird to me, so I decided to hang the cheese cloth above the sink and I'll call it good somewhere around noon.

Anyway, back to yesterday's excitement, Adina called around 5:30 to say she was headed to Cooperstown, and called back just after 9:00 to announce the birth of a baby girl, Teagan Sierra Enck, 7lb 10oz, 19.75", born at 8:28pm. I did a quick work-up of her chart, though I'm not quite sure of the ascendant until I get back to the internetz:

So, er, stubborn, clumsey, and over-emotional, with control issues about putting things back in the right order? Nope, I don't know of anyone in our family like that...

There are also lots and lots of baby goats, the cheese came out great (especially the stuff I blended with maple syrup), it's Peat's 25th birthday (for which i brought him into town to use the internet!), and various other things going on, like meeting up with Michael at some point soon to talk about getting grants to start cheese-making businesses.  Speaking of which, i should get out of the library now and head off to get some pizza.  Not my most cohesive blog entry to date, but this isn't the most cohesive sort of place, and that's just what happens to be going on.  I'll upload some pictures of various sorts of babies soon.


Gothic for Goths Lesson Six Online Now!

I just put the finishing touches on and uploaded Gothic for Goths Lesson Six: Raþjan.

Check it out on YouTube at: http://www.youtube.com/watch?v=wmdqggY40_Y

Or check out the companion site with script and new vocab at: http://ling.everywitchway.net/germanic/east/gothic/gothic-for-goths/lesson-06

Not the most exciting work i've ever posted, but necessary when we start reading recipes in the next lesson.



Gothic for Goths: Lesson 6 takes another turn!

So recently i had promised Gothic for Goths: Lesson 6, which would involve making yoghurt.  Then i got distracted and decided that it would be better to start with the more "gothy" making of beer.  And most recently, this weekend, i realized that no one is going to be able to follow a decent recipe without knowing some basic things like ...numbers.

So this weekend i wrote the script for "Gutiska Razda faúr Gutans: Raþjan" (Counting).  I haven't recorded any of the sound yet, but I have made most of the slides and double- and triple-checked the grammar.  I have a vague fear that it's going to be way too long.  I might add in some information about using the alphabet for counting à la greek and hebrew, and just split it up into a two-parter like that horribly long and boring alphabet lesson.  But you can't skimp on these important subjects.

So once counting is done, perhaps while i'm in NY in a couple of weeks (where it all began!), i'll work on the recipes.  I think i also need someone who is good with photography or film to come and get the live-action shots for me, because, as i discovered during a practice run last week, do you have any idea how hard it is to take video of yourself with a webcam built into your laptop while you're bottling beer?


The Jamin & Karen Supper Club: Moto-I, and a new neighbor!

Well, this wasn't truly a Jamin & Karen Supper Club event.  It was going to be, but instead it turned out to be Jamin & Peat and Matt & Maus, later joined by Andy for an excursion to Moto-I.  There was a bit of discussion about whether it is pronounced ['mo.to.i:] or ['mo.to.ai], and we still have not found out the answer, but for me, the former seems much more reasonable.

We got reservations online, which is always helpful, but the latest time available was 5:30, so we rushed about and headed down there post haste.  Upon our arrival, i discovered (and apparently everyone else already knew) that they had a rooftop patio, so we headed up the elevator and perched ourselves in the late afternoon sun.

Originally i wanted to go there because i had a Groupon to use up (actually i have several), but they apparently don't accept them during happy hour.  Not a problem, though, considering that we were there for quite a while, and they did take them for non-happy hour fare.

I can't even tell you what i ate.  Moto-I is like that.  There was a lot of sake.  I think i got the hamachi sashimi platter, which was awesome, of course, and lots of various little buns filled with... stuff.  I vaguely remember sweet potato fries.  And, oh, the sake!  While i mainly stuck to the junmai nama genshu, i thought it was a good idea (and i recommend this to everyone who goes there) to get a flight just to remind myself of the possibilities: I always forget how much i like the tokubetsu.

Look, i'm not going to lie.  Moto-I is not cheap.  It seems cheap, because it's a lot of little $3 - $6 items.  But with enough sake, you don't realize that you've ordered 30 of them.  Still, it's totally worth it once in a while.  For the five of us, the bill came to just about $250.  I had a $50 Groupon, but somehow I ended up paying an additional $110... hey, wait a minute!  Oh well. "Those telemarketers always get me!"

"Grandma, you have to stop answering the telephone."

"But it rings!"

Anyway...  After dinner Andy followed us back to the Island, where we introduced him to Lauren & Maryn, since we just discovered that their downstairs neighbor will be moving at the end of his lease, and Andy is currently looking for a place.  We were also happily surprised the next day to hear through the Island Grapevine that he'd signed a lease!  Wow, they sure process those credit and background checks quickly here on the Island.  On Sunday.  Easter... hey, wait a minute!  Got me again!

That's okay, i'll vouch for Andy.