Earlier today I moved the box to the gray water valves. This afternoon the gray water line was tested and it works great. I do need to make a pipe conversion for proper water disbursement, but at least I know it works.
Month: March 2014
Freckles
Yep Freckles is on the new grass.
Shower
The shower needs grout sealing and the curb I forgot.
Finally close to being complete.
Finally close to being complete.
Accomplished
I feel I was able to get a lot accomplished today.
I started with the last 30 inches of shower tile in the niche.
I then cut our bathroom floor tiles.
I had to do some TPWD work, 6 hours work. Thank goodness I was able to work form home. It was nice finishing at 5:30p and be at home.
I finished off my day with cutting the grass at the entrance encompassing all of Minolia 's area.
I finished off at 8:30p and am now relaxing for bit before bed.
I started with the last 30 inches of shower tile in the niche.
I then cut our bathroom floor tiles.
I had to do some TPWD work, 6 hours work. Thank goodness I was able to work form home. It was nice finishing at 5:30p and be at home.
I finished off my day with cutting the grass at the entrance encompassing all of Minolia 's area.
I finished off at 8:30p and am now relaxing for bit before bed.
Ricotta
Superquick Ricotta
Ricotta is traditionally made by recooking the whey from a previous batch of hard cheese, such as Parmesan, but this recipe is a simpler version. Use fresh ricotta in Italian classics like lasagna, or serve with honey and Italian breads.
1 gallon milk
1 tsp citric acid dissolved in 1/4 cup cool water
1 tsp cheese salt (optional)
Add the milk and the citric acid solution to a stainless steel pot. Stirring occasionally to prevent scorching, slowly heat the mixture to between 185 and 195 degrees. As soon as the curds and whey separate (there should be no milky whey, only clear whey), turn off the heat and let sit undisturbed for 10 minutes.
Line a colander with cheesecloth, and ladle the curds into the colander. Mix in the salt with a spoon. Let the cheese drain for 30 to 45 minutes. For firmer cheese, tie the cheesecloth into a bag and hang it from a hook to drain. Serve immediately or refrigerate. Yield: 1 1⁄2 to 2 pounds