Nice – I like this icon! 
Parrano Cheese may be the best cheese ever. It’s a Netherland cheese. But it’s been called Italian Gouda. YUMMY!!! Found some hiding out in the fridge. BAM, wiped it out in one shot.
40 of them made it into my sauce, the rest were canned.
My limoncello. How cool is that color. Only 80 more days to go before I sweeten, then 90 more after that!
I’m out. Just meh flavor and an odd taste afterwards. Go the for original. Kick ass can though.
I am trying to make Limoncello! Here’s the recipe I am following. Cool website too.
Batch #14 – Limoncello with Distilled Water
20090607 16:54
I changed a few things on this batch but only one that I think makes a big difference. In this batch I used distilled water instead of tap water. We have a WaterWise distiller that I used for this experiment but you can get cheap distilled water at any grocery store. And I recommend doing that because this is a VERY good batch.
The aroma is very clean and crisp. The flavor is also very clean and lemony. I noticed some film on the inside of the bottle but much less than in other batches. This is perhaps the purest tasting batch I’ve ever made. There are no detectable off flavors and it’s a batch I imagine the Italians would love. It needs some time to sit, there’s a heavy dose of heat on the finish but this could prove to be my best batch ever. Two other minor changes to help with the film buildup were washing the lemons with Environne fruit wash before zesting and in the final filtration I added an extra filtering.
Liquor: One bottle of 151 Proof Everclear
Liquor filtration: 5x
Lemons: 12 organic lemons scrubbed with Environne fruit wash
Days peels and liquor rested: 84
Simple Syrup – Cups Sugar: 1.75, Cups Water: 2.5
Final filtration: 5x
Well Messina, Sicily takes the prize. We skipped the tour guides recommendation and bailed on the first restaurant and found one that had no English on the menu. We stopped for pizza and had these. Sadie got pizza revena. Mozzarella, parmagiana, ricotta, and corn. I had frutti di mare risotto, and it had everything.
The best sheep cheese is from the actual farm. They gave us an impromtu tour when our guide showed up. It was a friend, and only in Italian. Then we got to sample some. Sadie carried one of their cats around.
It’s finally here, I told you about these over a year ago, you could only get them in London. Dark Cherry Mocha at Starbucks in the US. Go get one now.
So I made a boatload of applesauce last night. Apples (Fujian, honeycrisp, and gala’s) were small and quite time consuming also added cinnamon and nutmeg, best part is no sugar.
I won second place in the Sweet Times in the Rockies cake competition in my division (beginner adult). I’m an award winning cake decorator. 
