A friend in Sebastopol makes goat cheese from her two goats’ milk. The type she makes is Valençay – shaped somewhat like a pyramid and cured in ash which keeps the bacteria out while the mold on the outside forms. My favorite part is the oozing, soft portion between the ash and the crumbly, firm body. The fresh goat milk (milked that morning) is also very delicious – full-bodied, without being heavy or rich. One of the baby Nubian goats named Ginger, was so adorable. She is 12 weeks old and follows my friend around the garden nibbling the plants to find the ones that agree with her. Though getting a little heavy at 25 pounds, Ginger still loves to be picked up and cuddled.
Sandy’s year long journey – going from being a right-hander to left-hander, and Kelly’s parallel trip as a left-hander doing things as a right-hander.