A foodie trip
Today, all the variables aligned: time, tides, wind, sun. We went on an afternoon road trip, secure in the knowledge that the guard dog who stays in the car (with the windows down and a safety harness) could continue to sleep while we did other things.
At the end of the road, a cheese factory. According to their handout, the ONLY cheese factory open to the public, with food services. I’ll have to fact check their story, of course, but the food (small pizzas and root beer) was excellent; we’ll be back, with friends in tow. Pity that it takes so long to make the trek, or we’d forego our local takeout place completely.
While we ate, the “behind the window” show involved someone in rubber boots and a hairnet transferring small wheels of new Gouda from one press mold to another. Cheese is wet work, for those who aren’t familiar with the process. You know, milk into solids. From where I sat, the job had a certain charmed monotony – after several months, the charm would evaporate, etc.
And our day wasn’t done. On the way home, we spotted a sign for a German bakery. The proud owner does tortes and Black Forest cakes laced with schnapps from the old country and a variety of cookies and other dessert-based wares. We sampled and took some home as non-permanent souvenirs.
The BBQ has changed locations. There’s a safety question that goes with hot boxes in a garage (even with the door wide up and open). Rather than take the risk, I did a reverse assembly and got the weight down to a point where two people could lift and shove the whole thing to the new location. A weather cover is ordered, and I can concentrate on other things.
