Yesterday I pulled the milk jug out of the cool box, reserved ½ cup to make sourdough bread, and used what was left to sample my new batch of coffee liqueur. The jug was freshness-dated November 5, but ten days later it was just as sweet as the first sip. The outside temperature hovered around 25°, likely as warm as it would get that day.
We are in the zone that a certain blonde-tressed housebreaker of legend would have dubbed “just right.”
Living without refrigeration, we appreciate these times when our precarious, swiftly-changing weather conditions stabilize within temperature parameters that allow us to use groceries at a leisurely pace without waste. We’re at the time of year when we can actually expect to freeze some leftovers for more extended storage.
Of course, appreciating it isn’t the same as growing complacent. Shortly after noting the long-lived milk, I got busy with other chores that need to be done. There’s a storm a’comin’. Continue reading
