a much more reasonable size cake. Been working on some variations for flavors and crusts; but I hope people experiment with their own flavors.
Started the year off with the trip of a lifetime-- singing with the Milwaukee Choristers in Cuba!
This was a rare chance to see the country before it is changed forever as the relationships between the US and Cuba thaw after a 50 year freeze. You still can't legally go as a tourist there, but you can as an ambassador of culture. We saw a good part of the island-- the weather was beautiful, the people are friendly and at the food and rum were amazing.
If I get a chance to go back, I hope things have changed for the better economically. The architectural remnants of the deco era are literally collapsing. 3 houses a day crumble out of sheer neglect. An influx of cash might help some homeowners to turn their homes into B&Bs and help restore Havana to its former glory days. But i also would not want to see the rampant commercialism of the US overtake the wonderful little shops and restaurants that serve up what is special about Cuban cuisine and culture.
February- my least liked month is over and now I can look forward to March and warmer weather.
Going for my pasteurization license in a couple weeks- -one of the hurdles to becoming a real cheese maker here in Wisconsin. If things work out, I will go finish the coursework at UW-Madison or UW-River Falls during the summer.
Then I will have 240 hours of apprenticeship- if John will take me on! In the mean time, I am giving up my retail hours to spend more time in the make room doing production alongside our cheese makers Mark and John.