“Joy is not made to be a crumb”

If you suddenly and unexpectedly feel joy, don’t hesitate. Give in to it. There are plenty of lives and whole towns destroyed or about to be. We are not wise, and not very often kind. And much can never be redeemed. Still life has some possibility left. Perhaps this is its way of fighting back, that sometimes something happened better than all the riches or power in the world. It could be anything, but very likely you notice it in the instant when love begins. Anyway, that’s often the case. Anyway, whatever it is, don’t be afraid of its plenty. Joy is not made to be a crumb.

Mary Oliver as quoted by Barbara Cecil in the latest essay about elders in Truthout’s series “How Then Shall We Live?”

Making Feta Cheese

We started with 2 gallons of sheep’s milk and 1 gallon of goat’s milk. The recipe we used was from David Asher’s “The Art of Natural Cheesemaking”. The images below are from various steps along the way from turning milk into curds. Many thanks to our friend, Jess G., master cheesemaker, for her patient and wise assistance today … and for letting David use the milk he milked from her sheep over the last few days while Jess had to be away.

Our First, Sour Cherries Meet Mom’s Sour Cherry Cream Cheese Pie Recipe!

You can use a graham cracker crust or a reg. baked crust. However, with the
graham one it isn’t as easy to put the cream cheese filling in it.
Pastry: use reg. pie crust (baked)
Filling: 8 oz. cream cheese (softened)
1/4 cup lemon juice (optional)
1/2 cup powdered sugar
1 teas. vanilla extract
Mix all together, if y0u don’t use the lemon juice use about 2 TBS. milk,
and spread in a cooled shell.
Cherry topping
2 cups pitted cherries
1/2 to 1 cup sugar (depends on tartness of cherries)
Let this set for a little while until it draws it’s own juice, and then put
in 1 TBS. cornstarch
1/2 teas. almond extract (optional)
.Cook , stirring carefully, until mixture has thickened. Cool ,and spread over
cream cheese filling, and enjoy.
PS Some of the recipes say to cook about 2/3 cup cherry juice plus the
sugar and cornstarch until thick. Then add the cherries plus a little red
food coloring to preserve the prettiness of the cherries (optional).
Love Mom
PS If you have huge pie pans you may double this recipe 🙂

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