So it's been about 1 1/2 weeks since we last posted. Meanwhile, we've been to New Zealand, and haven't even written about it! I guess that's what happens when the university semester really gets into full swing. Micah's just finished his first month of grad school, and I'm in the middle of writing up several of my research projects for (hopeful!) publication - so these meals have become a welcome respite from our work.
When we started this blog/food adventure a few weeks ago, we weren't even sure that we would make it through the first weekend. I mean, the blogosphere wont fall to pieces without us, and the motivation behind this blog is purely ours. Fortunately, we've found that we really enjoy the experience and we are surprising ourselves with every meal.
An exciting moment in my life: homemade whipped cream. Take that, overpriced supermarket variety!
Just a few days ago we made our first home-made whipped cream. Did you know that whipped cream is literally just that? Just cream whipped a bunch? We don't have a mixer, so it took a while of combined upper-arm strength to get our runny heavy cream to start having "peaks" and showing "definition" (the recipe's description: not mine!). Either way, we couldn't believe that we had actually been paying for a bad version of our fresh cream...for years!
A real man knows how to make whipped cream. In a pink-orange bowl too!
Anyway, tonight we've declared a sorely needed night off, and I'm going to catch up on the blogging while Micah makes fish pie.
Tomorrow it's back to the "real world" where Micah reads hundreds of pages from the "Fort Myers Comprehensive Plan" and I look up whether alkalinity may have played a roll in my CO2 fertilization experiment. I am so excited, I can hardly take it.
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