Cheese and the Art of Waiting

Just some pictures of cheese I've just made, some I made recently, and some that are fully ripened and ready to eat.  Cheese has a lifecycle that can't be rushed, and also can't be delayed very successfully.  Like so many things.

These little Camemberts will be fabulous in a few weeks; rich and full of character.  You'd never know it to look at them.   You just have to wait.  

You have to wait if you want the best bread.  It has to rise, enough, not too much.  If you time it right, and do a couple of other things right, you get wonderful bread.   Well of course, it's a chemical reaction.  Maybe everything is like, or actually is, a chemical reaction?

If you put in the effort, you're watchful, and you wait, life has lots of extra rewards.    It's more work than not, but it's worth it. 

There's a right time to do things.   Not too early and not too late.  I just planted peas, spinach, lettuce, radishes, and little purple potatoes.   Those were the right things to plant; it's gotten cold again, and other plants either wouldn't sprout or wouldn't make it in this weather.  Better to wait on those.

Or, as we would say at work, we'll have to circle back on those beans.

Eventually, time's up!   It's payback time.

It's Wednesday, time to make a list.