Still on the lake. And still relaxing.
This morning has been spent boating and reading and sitting in the fort and all around doing not much of anything.
Which reminds me… I’ll post pictures of the very awesome fort (if I do say so myself… particularly for a guy with zero building skills) we constructed last week. It’s mostly done.
For today’s lunch, my inspiration was the sole surviving pork rib left from last night’s grilled dinner. I did them low and slow. They were great, though I think I should have done them even lower and slower. They weren’t quite as fall apart tender as I’d hoped.
So I started by cutting the meat from the rib, then slapping that onto a whole-wheat tortilla with cream cheese and mixed greens. Roll it up and that’s good. Add a yogurt, some grapes and a tiny handful of potato chips (it’s vacation!), and we’re done.
But what you’re really going to want to read today is my post over on Rachael Ray’s blog. Last week, Parker asked me how cheese was made. Rather than just explain it, I decided we should make some.
It’s so easy. And it’s such a fun summer project that takes just minutes. He had a blast. And of course the fun is that you get to eat the results. Parker declared it delicious (particularly after we seasoned it with black pepper, thyme and honey).
My post over at Rachael’s site explains how to do it. So worth it.