Tomorrow (er, today?) I’ll be doing historic cooking demonstrations for several
groups of students out at the Wyckoff Farmhouse Museum. This will be a first
for me, as I usually conduct my workshops in the evenings or on weekends.
Nevertheless, I’m sure it’ll be fun. After all, open fire cooking is my passion,
and I enjoy sharing it with others. Of course, what may prove to be just
a wee bit difficult about the day is the early morning start!
Now, the children will be participating in various activities, from writing with quill
pens to digging around the gardens. And
in my area, they’ll be churning butter.
In preparation for any butter churning,
I typically make up a batch at home,
just in case our efforts at the stoneware churn prove a tad unsuccessful. So,
that’s what I did earlier this evening. I churned some butter. And good golly,
if I didn’t get butter within less than 15 minutes! In fact, I think this makes
for the fastest time ever!
For whatever reason, this almost always happens. At home, using my own
churn, I’m able to get butter in short order. Usually it takes only twenty
minutes or so. Maybe less. And yet,
when I’m at another location, whether at Wyckoff or a school or wherever,
it can take a long, LONG time. And even then, what I end up with, if anything,
is the equivalent of soupy whipped butter. Why is that?! I tell you, I have no clue.
Wish I did. Then I’d have the secret to simply perfect, and fast, butter, every time.
But tonight…Wow. I was in and out of that kitchen so fast, even I was
amazed. The clean up was pretty easy, too. Maybe it’s just that the more
I do it, the faster it gets? Or maybe I’m just getting better at it?
Nah. That can’t be it! It’s gotta be something else.
Ahh, well…we’ll see how it goes later with the students. Hopefully, we’ll end up
with nice, solid butter AND in record time. Fast butter. Yep, that’s what we want.
With none of that goopy soupy stuff!