snow and goats

We had a beautiful snow last night about 4 inches covering the branches and pine boughs. Woke up this morning to this and 20 degree weather, but my tonight most of the snow is gone only were the sun doesn't get to is there still snow. we don't get much snow here in SC and in the 9+ years I have lived here this is the best and heaviest snowfall. MY GOATS DON'T LIKE SNOW AT ALL or me wearing a hooded sweatshirt at night. I love taking snow photos at night it is soo neat to see the snowflakes falling show up as white dots.
As you can see they look out but this morning they didn't want to walk in it to come out and eat.

Some more winter scenes and the kittens were not to sure about the snow either only 2 would venture out to walk and the eventually play with it even jumping up onto the ice in my water lilly tank to drink the water.

More on socks, risotto and all things cheese

I finished my third pair and have one sock already finished, when one doesn't like the yarn one knits with it takes forever to finish what one was knitting atleast for me, but I finally finished that pair and just love this yarn from plain and fancy out henderson TX. I love the colors and how it knits. Why in one week I finished one sock the other sock is taking longer since I really let slip a lot of things I shouldn't just to knit that one sock. Pictures will come soon. I have have been dabling in tasting cheese mant sticking with ones made in the U.S. and what I can find local BUT I have also bought some cheeses made in Europe and one especially was out of this word BUT expensive called chaource and comes from the Champagne region of France, It is a cow's molk cheese that is soft ripened with a hwite bloomy rind, what I get must be aged a bit because it is creamy near the rind but still chalky in the center and it so far is one of the best cheese I have tasted. I have also found that here in the Us we can only get the one made Lincet but in France there is Hugerot or Rouzaire brands. Today I have invited a friend who I met thru one of my cheese making classes and we will be atsting all kinds of cheese. 3 o'clock can't wait. I also made my very first risotto that though needed constant attention was so refreshing I can't wait to make more, It was a a recipe from The New American Cheese book Lemon Parmesan Risotto with Asparagus I tried it with out the parmesan and mixed a little in but liked it best with the parmesan. It tastes almost just as good reheated as fresh except the asparagus go soft and turn the olive brown color. Next time I won't blanch all the asparagus and will save some to blanch the next day.