It’s Thursday… wait, what?!? This week has flown by (again). Why is it that the older I get, the faster time seems to go? I don’t know but it seems like every time I blink lately a day, a week, a year has passed without me noticing.
We had a very brief period of Spring weather over the weekend and I managed to run outside. It was freaking ahh-mazing! I have been having some very successful treadmill runs lately that I chalk up to my increased fitness from Crossfit, but I was a little nervous about running outside. History has taught me that my comfort on the treadmill does not always translate when there are elements to contend with outside – wind, cold, heat, hills, sidewalk cracks, you get the idea. I purposefully chose to wait until the weather was gorgeous before venturing out. That way, at least the weather wouldn’t be crapping on me. Turns out, I didn’t need to worry at all. The run was fantastic. I actually found myself able to do little bursts where I picked up the pace for a minute or two, generally until I got distracted and forgot that I was trying to run faster. Speaking of distraction, I actually managed to zone out and “lose” a few blocks of running, which is completely my favorite way of running. I actually zoned back in and was like “Woah, how did I get to the turn around point already?” Now that is what I call a good run.
On Sunday, Rob and I went to a cheesemaking class. Even though Rob basically has zero interest in learning to cook, he is endlessly interested in producing food items. He wants to learn to make cheese and beer and liquor and things like that. I find his interest confusing but I’m never one to discourage any interest he has in food, so for Christmas, I bought him a cheesemaking kit and then I signed him up for this class at the school where I work. The cheesmakers are literally the sweetest people on earth. They come twice a year from Three Shepherds Farm in Vermont to teach these classes. Every time they come I look forward to it.
We made tons of cheese and we ended up taking home more than most because we were the last ones there (I had to lock up). Our mozzarella balls turned into margherita pizza. That is the thing I crave more than anything else when I am trying to eat grain free. And man, did it hit the spot! 
We also have a cup or so of quark that I’m planning on making into ice cream. There are 5 (!) rounds of soft-ripened cheese rolled in herbs. I plan on giving some of these away because as much as I love it (tastes a lot like chevre but it’s made out of cow’s milk) I know I can’t eat that much before it goes bad. But a little part of me is sad to part with it. My garage is now home to 3 rounds of feta that are brining. They take 1-2 months, so we’ll see how that turns out.
worthyness 