Tuesday, January 20, 2009

David's new Website

Hello everyone, David started his own website to share his work with everyone. Check it out, DavidShannon-Lier.com

Monday, January 19, 2009

Vantage Point

Despite a rough start waking up to heavy snow fall, and then some relief when we found that the Heritage state Park was opened and then frustration because when we showed up at 115 to set up the building was locked, the whole event ended up going wonderfully and was very successful. Thank you all so much for those of you who helped with catering, music, carrying food, organizing, and even purchasing David's work. Here are some photos from yesterdays event:

I would like to specifically point out and thank:
Celeste for finding the space and thinking of David
Cafe Verde (coming to Lawrence in Spring '09) and the owners Priscilla and Missy for catering
Nathan and Austin for lending helping hands, shuffling platters, running errands, and shoveling

Sunday, January 18, 2009

The beginnings of great things

Today, David will be celebrating with family and friends his first solo gallery opening and despite the snow storm we hope and pray that people will arrive safely and sounds. Soon there will be pictures and a blog of how the whole event went

Sunday, January 4, 2009

Curds and Whey

One of our housemates recently read "Animal, Vegetable, Miracle" by Barbara Kingsolver and has now gotten a bunch of us all excited about eating locally and making our own cheese along with the other things that we already make. We've only made mozzarella so far but it is much easier than we thought and tastes so good. We hope to try ricotta at some point and maybe Cheddar, however it takes over a year to age properly which means we'd need to be very patient.

Missy bought a cheese kit that includes all the necessary ingredients except for the milk, making the process much easier on the cheese maker. I would suggest getting a cheese kit and trying it yourself, you'll be quite impressed with yourself.

Separating the whey from the curd and slicing the curd

Stretching the cheese and tasting the final product, sooo good