Step one-boil all the whey left from making the mozzerella. The only thing hard about this is getting it to 220 degrees. That takes a while.
Figure out what to make with it.
I teased DH about gourmet living at his house. Saturday night's supper was smoked salmon, fresh rolls, with capered mayonnaise. Sounds a lot fancier than it was-it was just cold cuts, at the end of the day.
Our big strides in food exploration this weekend came in the form of fruits-namely cooked fruits. But that's another post.
The shrug moves on. I am almost done brioching. Yay!