Author: Anna

  • Anna’s New Floor

    I had a new floor installed in my home to give me a chance to fix some water damage I had noticed (I’m pretty sure that’s how the chipmunk got in!).  I needed to pull up the carpet in the dining room to patch the hole, and I decided to put down laminate flooring since…

  • Non-dairy Cheese Part 2: Cheddar

    I want to make cheese for all of my friends.  This is part two in my attempt to accommodate my friends who can’t eat dairy products.   Vegan cheddar begins the same way as vegan yogurt:  lots of cashews!       Oh, and a few extra ingredients:               I…

  • Non-dairy Cheese Part 1: Cashew Yogurt

    My goal as a cheese maker is to make delicious cheese for all of my friends, including those who can’t eat dairy due to severe allergies or chronic veganism.  Let’s start cashew yogurt. Cashew yogurt seems pretty easy.  Just mix together the cashews and almond milk, add heat, culture with existing yogurt and then leave somewhere…

  • One Year Full-Time

    It occurs to me that I’ve been full-time for a little over a year now, so it’s time I shared the story of how I decided to switch over to living as Anna 100% of the time. I had a plan for my transition from the beginning.  I started hormone therapy in April 2013, and…

  • New Project: Gossip Stone

    I’ve spent the last several years using NetworkManager on my laptop, mostly because I needed an easy way to connect to my work’s VPN.  This worked fine at home, but for whatever reason NetworkManager, Workantile’s wireless hardware, and my laptop do not get along.  I put up with this problem for well over a year before…

  • Farmhouse Cheddar

    Farmhouse Cheddar is cheddar with a few shortcuts.  Traditional cheddar is waxed and aged for three to six months before enjoying, but farmhouse cheddar will be ready with just a few days of air drying.   Farmhouse cheddar is good for two weeks when refrigerated, but will last for up to three months if sealed in wax…

  • Caprese Bites

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  • Queso Fresco

    Queso fresco (Spanish for “fresh cheese”) is a Central American cheese, and can be used when making quesadillas.  I started with three gallons of milk, which should give me three pounds of cheese in the end.  I spent the entire afternoon working on this cheese, and it still needs to press for five more hours.…

  • Red Pepper Mozzarella

    I’m getting into home cheese making, and my kitchen is turning into a small creamery!  I made this red pepper mozzarella last week:…

  • New Hosting!

    For the last few months OcarinaProject.Net had been hosted on a Rackspace virtual machine.  It was cheap, and worked well at first.  Unfortunately, I kept adding different services: wordpress, git, my webcomic fetcher, bugzilla… My basic server quickly ran out of memory to run everything! I decided to search out different hosting options and settled on Linode,…