Preparing the pigeons' feed for the day - Peanut Butter and Jelly Pidgin Cheese Sandwiches.

Pidgin Cheese? 

One might wonder...

What does pidgin cheese taste like?

This cheese, which I'd been preparing since late Fall, 2018, is a warming, savory, salty and sweet, all-in-one ad-hoc condiment complimentary to grain and dairy dishes, such as plain corn flakes cereal, yogurt and granola, or something similar. 

I became fascinated with the advent of Whole Foods DTLA offering rennet, for cheese; having been a former "cheesez of Europe" aficionado as a consumer in years prior.

Come to think of it, actually, the discovery came in the summer, when I procured the rennet first of all, and I created a pigeon guano moldy butter cheese that smelled fantastically like Cheez-its. This second go-round with cheese came possibly around Halloween, when Ralph's started offering eggnog. I felt it was a good base to start a cheese on, and months later, after letting the culture sit out warm, sealed(-ish), and raw, I decided to turn it in to a custard cheese, to continue.

I added about a dozen egg yolks, (possibly more), and some fresh rolled red peppercorns, yellow and black mustard seeds. Then I boiled the mixture lightly, not yet solidified, but I added red icing topping for cakes to the mixture, and pink Himalayan salt, 8-10 ounces. It turned out a significantly salty cheese concentrate.

The custatd cheese salty-sweet admixture proved to be an excellent topical skin care product, as well as good for peanut butter and jelly sandwiches soaked in milk.

I gave some to the pigeons, as well.

Try it out! 🦉🐔🏆🍽️

Q

Back at the empty apartment, looking forward to new projects with ionic liquid minerals in agricultural experiments, and a classic iOS User Access debacle from an iPod Touch I purchased [ostensibly I could be less jauntedAF]. {Such way weird AF chanting and trifle about stuff I discoursed about on Twitter@jay_ammonlast night.

Having gotten back home, I've emptied out my bags of collectables and small projects to work on. My main inquiry is how a pine tree sapling would come about to sprout from a pine cone. I found several, yet one green one is of interest; I would guess, above any other notion, that some Concentrace ® from Whole Foods Market

[the app]

A small set of photos 

I feel like I've got not much other purpose beyond blogtastastic girly bum persona trifles around DTLA: done. I did it all beyond most achievers in trekking from 90th to Pasadena, and then I got home and there was some debacle about proper boundaries and attributions going on since it was local newspaper stuff, and there was an event about it. 

I suppose I ought to just check out a different store source of the liquid ionic minerals on a basis of hearing broadcasts about depravities gone down in some rebuke about me developing on agricultural aspirations in miniature in-home composting efforts with liquid ionic minerals and coconut shells. I'll check out a different Whole Foods to see how the quality of their ConcenTrace is, comparatively, and for reports on blog or social media.

Ostensibly, I ought to follow up on this article on some research about what it actually takes to sprout a pine tree from a pine cone.

Update:

After doing some research on Bing search:

I discovered various suggestions that suppose that a pine tree might be capably grown from dried-out pine cones, which are common; yet most interestingly, and to my inspiration for the sake of hopes of this particular green pine cone being something special beyond an old and dry common pine cone, I found this public domain photo of a larch pine cone on Wikipedia.org which shows that a branch had grown from a similar one cone of said species:

Given that, I've made some efforts to see if I might be able to somehow sprout this pine cone by keeping it in some mud that I found; hopefully with some sunlight, it'll see a sprout come out of it and I'll have achieved sprouting a pine tree from out of it.