Moving house again (this month's adventures)

[aquaplanage]

Hopefully it won't turn out quite as awful experience as last time. Gah.

Tighter planning is going to be part of the trick, and definitely not moving single-rucksack-by-single-rucksack by train this time (!)

I'm moving to a lovely, reasonably-recently-renovated, two-level apartment with high ceilings and a big big big sun-facing terrace, in a nearby

Comments

[msvyvyan]

Congratulations! Bigger than average or not, your last place was really not you. Post pictures?

Hang on to this one for 12 months - I won't be able to make it mid-year hols (especially given the time-extravagant trip to Thailand in the Easter break), but I'm lusting after a European winter...

[aquaplanage]

I owe at least 12 months to my delightful new landlady (you met her when you popped by last year, she was coordinating my domestic situation intervention ;-)

So, yeah.

European winter has been surprisingly resilient - yet another week of snow showers and white gardens. Really above average this time round.

[splanky]

Excellent!

I have promised Bec I will drop by and check some use by dates in your pantry :)

[redbraids]

You go, girl!!

[aquaplanage]

Heh. When'll you be in the neighbourhood?

I've got a housecooling coming up in a couple of weeks, and a housewarming sometime in late April...

[redbraids]

The new place sounds great! Much more up your style by the sounds of it.

I didn't know that you have been making cheese! I have been thinking recently of trying this myself, with either sheep/goat milk or lactose-free cows milk, or maybe with a nice organic version of the above but with the lactose-drops first. I figured that I would try a soft one first.

I hope the move goes well. When you have a chance, please send your new address. We had of course planned on being in Italy for Mar-May for my sabbatical, but that is canceled now (well, technically on-hold). It would have been lovely to see your new place at the same time as splanky is there.

[aquaplanage]

Yeah, cheese making is awesome. Cow-milk mozzarella is super easy and is much nicer than most of the shop-bought ones (doesn't need a cellar though!). I did a fairly nice brie-like number late last year, mmmm.

I wish I could buy buffalo milk here, there are actually herds here, but none of the product is available on the retail market.

When my confidence level is better I'll be doing some soft goats cheeses.

I'm confident that when time and circumstances permit your sabbatical, you guys'll have an awesome time. I'll look forward to catching up for dinner once or twice in Italy :-)

[tearsxintherain]

Hope the move goes well!
Let me know if you need any help.. ;)