Okay, well I'm kinda going off course. This is my school journal! I didn't do a whole lot for school today--was planning to do one thing, but couldn't do the info for it, etc. But I did get mostly done.
What I did for school today:
- Started memorizing Proverbs 31:11
- Read in the Bible: Leviticus 18-20, Matthew 19, and Galatians 3.
- Read two chapters in Beautiful Girlhood (available online - click on the link)--it's getting more interesting!
- Read in Josephus' Antiquities of the Jews (available online - click on the link), was interested to note that "Now Isaac was of such a generous disposition as became the son of such a father, and was pleased with this discourse; and said, 'That he was not worthy to be born at first, if he should reject the determination of God and of his father, and should not resign himself up readily to both their pleasures; since it would have been unjust if he had not obeyed, even if his father alone had so resolved.' So he went immediately to the altar to be sacrificed." Isaac was obedient. Josephus noted that Isaac was 25 years old at the time, while his father was in the hundreds somewhere. Isaac could have easily disobeyed his father--he was probably much stronger than Abraham--but he was obedient. Obedient unto death, even! A lesson I need to learn better, that's for sure!
Life Skills:
- Made goat's feta cheese (recipe below)
- Made Ranch (or Hidden Valley) dressing (recipe below)
- Made Italian dressing (recipe below)
- Started on a new dress
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Recipes:
Goat Feta Cheese:
Heat 10 L (2 1/2 U.S. gallons) milk until the pot is warm to the touch (about 30°C or 86°F). Make sure it isn't too hot, or the starter will be killed. Take off heat, and stir in about 1/4 cup starter (e.g. yogurt, buttermilk, piima [you can get the culture for that online perhaps, it makes terribly DELICIOUS yogurt], etc.), and let set for 1 hour for the culture to work in the milk. Once the hour is up, add about 1 tsp. rennet mixed with a little cold water. Stir in, and let set for 45 min.-1 hour, or until whey appears around the edges of pot after a couple of minutes after you've tipped the milk. Cut the curd into about 1 inch blocks, and let set for about 10 minutes. Stir for about 20 minutes. DO NOT HEAT THE MILK WHILE STIRRING. After you've stirred it for about 20 minutes, strain through a thin towel (if you live in the U.S., I suggest you use a flower sack towel available at Walmart) into a bowl , saving 1-1 1/2 liters (1-1 1/2 U.S. quarts) of whey for pouring over cheese cubes after you've cut them, and just hang the cloth from a nail or something and let drain for 1 day. Cut the cheese into 1 inch cubes, place in jar, and put (depending on the amount of cheese you end up with) 1 Tbsp. on top cheese for every 1 liter of feta cubes you end up with. Pour the saved whey over top (so that the salt will dissolve) and let set out for 1-2 days, or until cheese has reached desired taste. Then refrigerate. If you want to have a more detailed recipe, go here.
Hidden Valley Dressing:
1 egg
1 ¾ tsp. salt
½ tsp. dry mustard
¼ tsp. paprika
1 small clove garlic
2 tsp. dry parsley (you could substitute roughly the same amount of fresh if you like)
good shake black pepper
1 T. vinegar
1 T. lemon juice (if you don't have lemon juice, you substitute 2 T. vinegar or vise-versa)
¼ c. oil
Mix all ingredients together, and blend. Slowly pour in 3/4 c. oil (pouring it slow makes it thick) in. After oil is poured in, blend 1 ¼-1 ½ c. buttermilk in.
Italian Dressing:
1 c. oil
1/3 c. vinegar
2 T. lemon juice
1 small clove garlic
3/4 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. oregano
1/4 tsp. basil
black pepper—one good shake
3 tsp. flax seeds, ground (optional--acts as a thickener)
Mix all together. NOTE: in some countries the flax seeds may be called linseed. I know it's that way here in New Zealand.
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I've had a busy day, and am tired. ZZzzzz...
~Esther
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