Knock knock Pudding delivery!

Howdy all!

My week usually starts on Sunday- the long part of it anyway. I usually put in about 50 hours between Sunday and Tuesday after the market.
With the twins gone entirely there was a lot more to do. I am so up for it though!
Monday came fast and I was ready I jumped into my rubber boots and went to grab my overalls and realized they were gone….????
A couple weeks ago Chrissie from Kookolan Farm told me about her missing/stolen milk. It appears someone snuck into the changing room/retail room and took my beloved overalls. They are near and dear to me because they protect me from getting wet all day and they also protect me from the heat. When Henry (Cheese Vat) gets up above 160 he’s hot all around and my overalls protect me. The day followed suit with technical difficulties and later on burns on my stomach from leaning on the boiling stainless steel.
It all works out in the end though. I have another pair ordered :) I hope the new owners of my favorite cheese making accessory are happy with them, I would love to meet the person that needs a pair of childrens size 10 marine overalls badly enough to steal them, with cheese still on them! so if you see someone walking around in a small pair of orange overalls think of me.

Have you ever seen a gal put on mascara and seen that she opens her mouth?
I don’t seem to open my mouth when I put mascara on, but I do seem to open up when I am cleaning. Which is how I came to swallow some acid and heavy grade dairy cleaner on Monday. I think I ingested about 3/4 of a cup throughout the day which means that if you were to open me up I would be very clean inside and probably smell like chlorine.
I have a new Ashley/Cinderella of the cheese room now. You will see her gracing the booth of SuDan farms on Saturday while midweek shes flinging pork at NW Heritage at the fair (we all share), but on monday she was scrubbed up and helping me package and clean the CR! She shared funny stories of taking baby animals to school in her pocket to riding her horse to class which kept me utterly amused! Kirsten was a great asset too, especially when I needed a change of cloths after the CR ordeal :)

Saturday at PSU was a buzz as usual. I had a serious craving for some raisin bread so I walked on down and finally met Dave from his Killer Bread. I am a super duper fan of his Sin Dawg. We had a friendly exchange of stories and a very humorous chit chat all along with these MASSIVE cameras held by some camera men who were listening and filming the morning stories we were sharing with one another. We started talking about butter and Dave stuck his arm out to me, not his hand but his arm. I figured that he wanted to compare biceps so I rolled up my sleeve for a flex, which is how I came to be on an OPB segment called Second Chance which is a piece on convicted felons. The camera men came to tell me this on their way out after they thanked me for the humorous content they received. I love being on tele and hope one day to be on a cooking show, but for now you can catch me on the felon piece!
Along with this fab news exposure I will also be mentioned in an upcoming book that Sasha Davies has written on cheese, it does not have a print date quite yet but I will keep you posted.
I am also going to be in MIX magazine. I got interviewed as part of a dream piece, I totally feel like a cheesy celeb now because I was picked for an interview on my opinions/dreams not just to talk cheese! Hopefully Gerard Butler will notice.

We are finished with Eastbank for the season but will still be in Hood River every Thursday till the first week of October.
I like the HR market, its full of the local people I see and talk to. I am right next to Kiyokawa Orchard (home of the yummy pink pearl apple) and get fresh from the tree snacks and good company too!
After unloading for the market this week I got a call for 10lbs of pudding. They wanted it delivered, it was the same guy that yelled out his window that he wanted cheese from me a couple weeks ago. So I slapped on my running shorts and went for my after market run (because I don’t get nearly enough exercise) and then loaded the pudding into the car to drop it off. I thought it was a little odd when they asked me to say “pudding delivery” when I rang the bell, but thought ‘to each his own’ I ended up walking into a bachelor party! There was music playing (you know the type that clubs with velor walls play) and girls and then me with my ten pounds of vanilla pudding and running shorts. It was quite the scene! So I guess I can say that my home delivery route has been launched! Although technically it wont start till October :)

It may be a distant memory for you now. You might have even forgotten how to say it. You may not even know what it is!! But I will tell you that this week in the cheese room I cranked out the very coveted, much enjoyed!

Ricottzarella!!!!!

The same rules apply as the last time I was inspired to make it. If you can’t say it right you cannot buy it, and quantities are limited. Practice makes perfect!
If you are a newbie to the JC product line up I will fill you in on what it is. Its a merger between ricotta which seems to be on everyone’s HOT list lately and my signature cheese, the crumbled mozzarella. It has a soft body but nice firm texture that resembles the mozz but with the flavor of the ricotta! Its quite fun and makes a real splash with whatever you put it into!
We have also cranked out new batches of our sassy butter line since we have depleted our reserves. Back with much love is the Herb Passion and Gremolata Butter with their friend the sassiest of them all Sassy Saffron! Yum yum yum they all have their place in specialty pasta, fish or risotto! Try one today and discover what fun they are :)

Quotes!!!

Me “Where is my culture?” Garry “Its next to the European bull sperm in the freezer”

Yummy in my Tummy Salad

5 lbs heirloom tomatoes (some cherry tomatoes mixed in)
One small sweet onion sliced thin and set aside in some vinegar
three sprigs of basil
three sprigs of flat leaf Italian parsley
I bag of fresh spinach
1 lb ricottzarella!!!!

Vinaigrette
2 tablespoons of champagne vinegar
1 tsp dijon mustard
1 tsp salt
1 tsp sugar
salt and pepper to taste
1/2 cup grape seed oil

Mix the vinaigrette together and let it soak in the Ricottzarella while you mix and chop the other ingredients. Then mix them all together and voila! Summer wonderful!

I hope all of you have a lovely long weekend and come see me at the markets :)
Yours full of love and cheese!

Cheese Czarina!