Snowville Creamery whipping cream
This is one of those days in the life of a freelancer where I could sure use a deadline.
I need to:
Unpack the suitcase which is still sitting open and messy since returning from Nashville last Sunday. My gorgeous and gracious friend Claudia of cook eat FRET asked me to come down and help her put out a beautiful celebration dinner for her daughter Laurens’ college graduation – 3.94! I could never refuse her charms and hospitality. Ensuing shenanigans about town may or may not have been the prompt for blog linkage in the Nashville Scene Magazine’s BITES section.
Also must:
Knock out a list of recipes for the new project. Which means a day of measuring and weighing and mess-making- SO not in the mood for dough – hey it happens.
Begin writing a post on an exciting new local farmer…
Address a pile of mail amassing on the desk.
Finish my bookshelf project – I’m down to the over it and not fun anymore part.
Pack up returns.
The laundry thing.
A bunch of other stuff so snooze-inducing I fear that if I write it down you will not make it to the end of this post without aid of a triple espresso.
So instead, I will…
Whipping creme fraiche to butter
Consult the class schedule at the yoga studio…numerous times.
Download and listen to cool new tune recs from Kelly and Jose.
Feed my sourdough starter which must be hungry after spending a week hanging out in the fridge.
Play around with picture-taking and fantasize about owning one of these.
Consider placing an order for hog jowls and pork belly to make guanciale and pancetta since tasting the killer stuff my latest partner in food, Chris cured.
And from the bowl of creme fraiche I have cultured, I’ll whip up some fresh butter. The starter cream is of the loveliest 38% butterfat deep-ivory hued whipping cream from the locally produced Snowville Creamery. The Snowville products are pure and honest tasting – my lament is that this wonderful cream has only been available in the 1/2 gallon size. However, a rep from Snowville informed me that new fillers are on order so smaller sizes will be available in the near future – excellent news.
Homemade cultured butter
Now I have fresh butter, which is worthy of homemade bread, so I will get back to the dough and the recipes that need testing. Playing around with the camera gave me enough nice shots to get up a post, which goes to show that on some days a little bit of procrastination can be a good enough thing.
4 Comments
amazing photographs. just beautiful. but boy am i glad that butter and impending sour dough bread aren’t in my house right now…
thanks 100x over for all your care and attention this past weekend. you’re an amazing talent on so many levels. if we could only bottle it…
come back soon!
Ooooh la la! That’s a thing of beauty right there, captured perfectly in your photos :)
[And, I'm the absolute worst about unpacking. . .Love to pack for a vacation but detest putting everything in its right place following one]
That photo of the creme fraiche being mixed into butter is maybe one of my favorite photos ever, oh and the butter a thing of beauty indeed.
I like the beautiful simplicity of your bread and butter posts lately, they are properly charming.
The nashville menu was fabtastic and I love the fact we were nashville bites sisters xx
Claudia – yeah, had big creamy fun messing around with these shots.
Anytime – mean it.
Kelly – I think maybe it’s just because it’s sad to think of putting the suitcases AWAY.
Rachel – the bread and butter pics may be the only thing “properly charming” about me – I’ll take it.
Props on the co-link :)!
One Trackback
[...] gently sweetened, dense and moist quick bread was a perfect vehicle for the cultured butter I made last week. Inspired by a recipe for Date and Walnut Bread found in Patricia Well’s book [...]