curious about a goatherding neophyte?

Hello hello-

In an unexpected development, I've accepted an apprenticeship at a sustainable goat dairy in New Mexico.  I'll be instructed in the craft of cheese making and goatherding from March 15-May 28th.    I've created a new blog, "from the goatherd's throat," for this experience.

http://fromthegoatherdsthroat.blogspot.com/


What an adventure!



-Anne

Hiatus

I suspect I'll do an over-arching analysis update when I return to the States in mid-March, but until then I am way too involved in graduate school admissions and wrapping up my job here in Helsinki to update. There is simply too much to write for me to even start.

This blog is officially on hiatus.  It's been really real!



-Anne

Helsinki Returns

I have just returned to Helsinki after spending 2 weeks at home with my family for the holidays.  This vacation was lovely in itself, but it has also re-opened my eyes to how wonderful Helsinki is.  The winter snow pack has set-in, and I am considering learning to cross country ski.

Jet-lag, ameliorated by a vicious virus (there is a 7 hr difference), meant that I woke at 6 am.  Without The Sickness, I probably would've woken at 3.  I baked bread and watched as the sky lightened and the snow flakes swirled around outside my window.  I can't tell if new snow is falling, or if it is just recirculating.  None of the apartments across the street from me had lights on until after dawn (around 9:30), so I think people adjust their schedules and sleep later in the winter.  Either that, or everyone has moved out and I am the last woman remaining in Helsinki.

This seems to be the case in my suite, where everyone is gone over the holidays.  As people leave, they dump their unused supplies on our communal table.  I snagged far more nuts and beans than I can consume in my two remaining months here.

I used some of these scavenged supplies in the aforementioned bread I baked to cozy-up my empty apartment.  I *basically* followed KAF's recipe for multi-grain sunflower bread, but I subbed 1/2 c of barley flour for reg flour.  I especially liked it smeared with honey.  The toasting seeds make this bread exceptionally fragrant, and my kitchen smells lovely.

http://www.kingarthurflour.com/recipes/multi-grain-sunflower-bread-recipe