Sunday, January 10, 2010

Craigslist Rocks

Here's the new seed starting shelves next to my wood-toting hand truck for comparison.  All in the room I'm thinking of converting to a workroom.  Last summer I slept in this room.  These shelves are huge, they must be 4 feet long and on wheels.  And, it all works!  The fixtures have spaces for fluorescent bulbs and incandescent bulbs, the trays have drain plugs and, and, ...  all for 50 bucks!  Craigslist rocks!

Oh, and I just got the seeds that I will be starting in them!  You can see them leaning up on one of the fluorescent fixtures.  Good point Mama Pea - I need to go through these seeds and calculate when to start them by backing off from when I want to put them in the ground.  Shouldn't just start everything in March like I did last year.  Hm. 

I had a nice afternoon.  Since I was going into the city to get the plant stand, I stopped and bought a few baskets to make up for the fact that I don't have any closets, and then met someone for a couple beers in town.  Now I'm back home and I think I'm going to make my second attempt at mozzarella cheese.  The first attempt looked good at the beginning, but slumped overnight into flatness.  This time I'm going to try more rennet.  Wish me cheesy luck!


  1. Here's wishing you some good cheesy luck!

    And congrats on the great Craigslist score!

    Have fun!

  2. Good deal! It won't be long until it's time to start some of those seeds.

  3. Jordan-

    I printed one of these last year and found it very helpful.
    I made one for me and then for a friend. You may find it to be just what you need.
    Good luck with the cheese. Would you make extra and freeze it, or how long will it keep in the frig?? of course, right now, it would keep FOREVER outside!!

  4. This is great, Karen Sue! I'll have to go home to download the pdf, since the domain is blocked from work.

  5. About the cheese. I also made what I thought was a successful mozzarella cheese (on my 3rd attempt!). It tasted like mozz when it was still fresh and warm, but the next day "slumped" into this flat, cream cheese without enough salt-tasting mass. AND I had to cook the curds way, way longer than what the recipe called for. What is the deal? Hope your second try is a good one!

  6. Sarah Rachelle - I'm so glad it wasn't just me! The second batch is harder cheese because of the rennet, but it slumped too. And I had to let the curds form for over an hour, even though the recipe says 5 minutes. I tried wrapping this cheese in saran wrap which helped a little, but not much. I'm not sure what I'm doing wrong. I don't know how all the balls I see are so smooth. Mine aren't like that!