It is official. I have a job offer from a trucking company. I can start any Tuesday. I say Tuesday because I have been away from trucking so long I have to take a refresher course.

It takes 3 to 6 months of recent experience (in last three years) and I literally can go to work for just about any trucking company in any state. Driving local or long haul. I am going to make this work around boating.

 It changes plans for being in Marathon this fall. I am contemplating working until the end of next June. Finishing up all the previously mentioned projects on Mary Lee during days off. Take Mary Lee back up to  Chesapeke bay for a month or so of exploring. Then take it to Florida for next winter. I could end up driving 3 months and then taking her south this winter or just heading south with her when my six months are up. Decisions,decisions??


Meanwhile. I am waiting on my butter muslin to arrive. The culture and rennet arrived. We also found raw milk.

I am making cheese very soon. I will do cream cheese first to get an idea how that works. Why? Everyone says that once you have tasted the home brew(so to speak) you will never buy store cheese again. It is true about tofu. I think that processed food is changed in the process just enough that once you get away from processed foods you will certainly be eating tastier and healthier foods.

The new things we are trying this week. Morning drinks with mata, cocoa powder and powdered wheat grass in soy milk.

Mata is supposed to be a mild stimulant that gives you the wake up without the caffeine. Amongst other things. Everybody has heard the benefits of cocoa powder by now. This is not sweetened, but the bitter has been removed.

I am sticking with the mostly vegetarian diet. Certainly not eating meat with even every other meal. I am back in the gym. Using powdered protein. Not wanting to burn off muscle.

Almost forgot. Vivian picked up a dehydrator. We are experimenting with that.
We are really eating some yummy foods. Along with the soups (and spatzel, that is now made with soymilk and rice flour) we are trying some new things and reliving some old. I saw these onions on a cooking show.

Sliced about an inch thick. Lightly carmelizedon both sides in a skillet. Then popped in the oven at 350° until done.
Tonight we had eggplant cooked the way my mom did it. The fried picture looks pretty dark but I have given up on the phones camera ever being accurate with colors :-)

Sliced, egged and coated with corn flakes. Seasoned and fried in olive oil. Naturally, we are eating a lot of vegetables and Vivian is the queen of salads.
 Hopefully I am making cream cheese tomorrow!!