'Put simply, the Harris-Walz campaign is crumbling'

'More layers of border wall'

We have a battle brewing in the WNBA

'Today's act is nothing but a declaration of war'

'Congress tried to pass laws eliminating spending by the ultra rich in elections'

Another campaign strategy failure

  When I began making cheese, one of the first types that I made happened to also be one of my absolute favorites…..Feta. It is usually made from either goat or cow milk (goat milk feta is my favorite although I do eat both), and if you have never experienced it has a wonderful salty tang to it. There are a number of recipes out there for making feta, however the one being presented here is a pretty easy one, using rennet tablets (which may be easier for many first time cheese makers to find). Be aware, however, as easy as this recipe is, it will still take a couple days to complete your feta and a few more days for brining. Homemade Feta is Always Bettah! Ingredients: 1 gallon milk- whole is best but may use skim or 2% 1T active, live, plain yogurt. Organic if possible but not necessary ½ of a rennet tablet 5T salt for the brine Directions: To begin the cheese, you will need a gallon of milk, either cow or goat. Fresh is best but store bought may be used as long as it is not ultra pasteurized. Heat to 86 degrees F then remove from heat. Do not let the milk stick and burn to the bottom of the pan. At this point, add 1T live active, plain yogurt. This will act as a inoculate. To be sure that the yogurt thoroughly mixes into the warm milk, it may be combined in a cup with 1T of the warm milk, mixed thoroughly until the yogurt “disappears”, then add to the pot of milk and stir. Cover and let sit for 1 hour at room temperature. After the warm, inoculated milk has sat for 1 hour, dissolve ½ of a rennet tablet in ¼ cup water, allowing the tablet to dissolve. (This part may also be done during the hour that the milk is sitting.) Add the rennet mixture to the milk, stir well, cover and allow to sit, undisturbed at room temperature, overnight. The Next Morning: The milk mixture should have gelled to where if a finger tip is poked in, you see a clean break. With a long knife, cut the curd into small, ½' sized pieces. Next, gently lift and stir the curds, reaching to the bottom of the pot and cutting any down to size that are still too large. This stirring should be done, not with a spoon, but with your impeccably clean hand/arm. Stir gently for about 10 minutes. Place a large strainer over a large bowl (so that the whey can be saves and repurposed!). Line the strainer with either  clean and sterile muslin towels, hankies or a very tight weave cheesecloth. (The towel or hankies usually work best. I keep some just for cheese making.) Carefully and gently begin pouring the whey into the strainer. Pour off as much as possible before you begin to allow the curds to empty into the strainer.  Allow the curd to sit in the strainer and drain, at least a few hours or until no more whey is draining. Once the curds have drained, transfer into a clean bowl break into smaller pieces and add salt. (Sea salt is my choice.) Place the curds into a lined cheese mold (towel, hankies or cheesecloth). Once the mold is full, cover with the ends of the fabric lining the mold and press. Leave overnight. Now, for this step, a real cheese press is helpful, however molds and a pressing method may be rigged up (as in photos). Remember to punch some holes into the bottom of the “mold” to allow the whey to escape as the cheese is being pressed.  Adjust weight accordingly during the pressing process. Day Three: Remove the pressed cheese from the mold and unwrap. At this point, depending on how large of a chunk of feta that you end up with, you can leave it in a chunk, slice it or cut into pieces about 1 ½ “. Now, to obtain the classic salty feta taste, a brine is necessary. In a wide mouth glass or plastic container, mix 5T of salt (I prefer sea salt) into 20oz of water. When the salt is totally dissolved, carefully place the feta into the brine. Let the cheese sit in the brine for at least a few days before removing it from the brine (brine may be discarded) and storing in airtight container. Keep unused portions refrigerated. One thing that I love to do with the fresh feta, is to loosely place it in a jar with homemade sun dried tomatoes, fresh basil and black olives. Pour olive oil or an olive oil blend over the mix until covered. Replace lid and store in the refrigerator.  A tasty snack and delicious in a salad or on a relish tray. Up Next: Gravity Fed Water Systems: A Simple Overview Will you give homemade feat a try? Let us know how it turned out in the comment section below!   

Kamala Has to Explain Her Flip-Flops, Says ...

Race to the Censorship Bottom

You can’t get creepier than a vindictive Leftist. A “journalist” for the rag, Salon wrote an essay congratulating herself for stalking a complete stranger because she overheard her complaining about Kamala Harris.  In a piece entitled, “Trying to dance under the cloud of election anxiety,” Amanda Marcotte whined that her entire outing at a queer music festival was ruined because she and her partner “were subject” to the political ramblings of a “drunk woman.” “We were emersed [sic] in (pop star Dua Lipa’s) curated world for over an hour, dancing and singing with an eclectic crowd of all races and sexual identities,” began Marcotte. (sounds more like an orgy.)  That was until she was “hit with a reality check” by a “fellow concertgoer who loudly denounced her friend for voting for Vice President Kamala Harris.” She reportedly complained how there are other issues to worry about than the right to kill pre-born babies, for example, our failing economy. A high thought crime in Salon’s Commietopia. Marcotte wasn’t even a part of the conversation. Nor did the random lady seem to notice or care about what Marcotte called “unwilling eavesdropping” (quite the oxymoron.)  She, in fact, had the free will to simply walk away. But Marcotte was a victim of overhearing speech she didn’t like in a country that grants her the freedoms she ironically charges the other side with attempting to “snatch” “away.” In the name of “protecting democracy,” her authoritarian ilk wants to police the opinions of others. So instead of scraping this off and moving on, Marcotte kept a giant stick up her tuchus for the rest of the weekend, hopped in her car and proceeded to follow the lady all the way home. “My suspicions about her true levels of economic anxiety were confirmed when she turned off the road into her home, in a neighborhood where houses frequently sell for over a million dollars,” wrote Marcotte, in an obsessive effort to prove some theory about a stranger she had never met before. Apparently, nobody who makes more than the average dollar is allowed to worry about their future. According to Marcotte’s Marxist ideology, nobody should be allowed to own nice things in the first place.  That is unless you’re a Hollywood elitist or billionaire politician flying a private jet to Davos, Switzerland to lecture the rest of us plebs about scaling down our own lives.   “I joked to my partner, whatever actual words came out of this woman's mouth, all I could hear was, "I think complicity will save me,” Marcotte added.  “But as more Republican women find out all the time, it really won't.”  According to her brand of feminism, women having their own opinions means they can’t think for themselves  - of course!