Author Archives: depolorization

Pumpkin Fun!

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Halloween is always a great time of year. If you let your ‘spirits’ run free, you can really get creative – especially when it comes to carving pumpkins.

One year a friend saw a picture in a magazine and said, “You can do this.” So, I gave it a try and this was the result. We were both really pleased at how it looked illuminated. Glad I took this picture before it was snatched off the front porch by goblins.

For many years at work, we used to have pumpkin carving contests. The VW bus was one of my entries. I found this design on line and copied it.

Do you see the image of musician Frank Zappa below? This was a very unusual pumpkin. When it was not illuminated, it looked like, well nothing but holes. When lit up… his eerie image appeared.

Another work pumpkin entry was a Pumpkin Planetarium. This was a foam pumpkin with lenses and a strobe circuit board inside. The pumpkin moved and really projected beams of light. Here it is on display at a local Space and Science center. I know, who would do it?

Probably my most ambitious pumpkin project was this Totem Pole. It began as only four real pumpkins (illuminated on the right side). They looked so good, I bought a bunch of Funkins (foam pumpkins) and made a larger totem pole and stand. I know, who would do it?

You should do it… that’s who. So what are you waiting for… get carving and have fun!

Smoked Cheese Will Certainly Please

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In my previous post Smoked Cheddar Cheese, I showed you my first attempt at smoking cheese. At the end of the post, I said that I’d get back with you after two weeks.

Well, it’s been a bit longer than that, but the cheese is absolutely marvelous!

The picture below is actually from my third attempt. This time I was able to smoke the cheese for a full two hours, without the blocks melting down into domes of cheese.

I don’t know why I didn’t think of this before, but if the inside temperature is too warm, just move the barbecue cover slightly off to the side. A small gap, say one inch is all that is needed.

I guess I figured the smoke had to go out the top vent to smoke the cheese – not so. The smoke can go out the side and the top. Believe me, the cheese will absorb the smoke.

One more tip, I said that you needed to put the cheese block in a baggie after it cools and wait two weeks. I waited three days and then couldn’t wait any longer to try it. You don’t need to wait two weeks. Even after one day it seemed perfect to me.

Here’s an ‘official’ presentation and tasting. A simple plate with the smoked cheese and crackers, but I also added some pickled garlic (a future post), almonds, and Kalamata olives. Oh yes, and wine. Gotta have the vino!

The wine, Bogle Vineyards 2018 Petite Sirah at only $10 dollars, is simply wonderful. It pairs excellently with the smoked cheese. Let me just say that this is a fantastic, bold, dry wine full of flavor! I have not found a better wine at this price!

Try smoking some cheese – you will be pleased!