Fromagerie

We took a trip into the mountains today to seek out a fromagerie. We got our raw milk, yogurt and racelette plus a fabulous bonus. We got to watch them start the preparation of gruyere cheese. We only saw the beginning of the four month process. See the pictures of the ladies mixing the cheese and squishing it into the molds below. They told us it takes 100 liters to make 6 kilos of cheese.

I didn't get pictures of the cheese going into the presses. The wheels sit in the press for over 12 hours before they are scrubbed down with bacteria. They are continuously wiped down over the 4 months and sit a temperature controlled room before they are ready to be eaten.

Onigiri Lunch

 
Checking out the art gallery is a lot of work so we knew we would need to bring lunch. Heather had the brilliant idea of making Onigiri. Onigiri is rice wrapped seaweed with a special center.

The ones we made were triangular in shape with a miso and green onion center. We bought fancy wrappers at a Korean market on the south side of Edmonton. These wrappers keep the seaweed from touching the wet rice. This way the seaweed is nice and crunchy when you go to eat it.

Here is a picture of Madeline eating her Onigiri.

Chutney Spoon

"I don't want to take the fun out of her childhood by not allowing her to lick the chutney spoon" Heather Ball

Saturday morning pancakes

Most every Saturday morning the girls and I make pancakes from scratch.

Here is the recipe for Basic Eggless Pancakes
1 1/2 cups soymilk
1 1/2 tbsp cider vinegar
1 1/2 cups freshly ground whole wheat flour
3/4  tsp baking soda
1 tbsp oil
1 tbsp maple syrup

Peanut butter yogurt

One of Madeline's many food creations.