New Year's

Well, it's almost New Year's, and I'm pretty happy. I had a wonderful time of relaxation to calm myself from the hectic times of the fall. I can't wait for the rest of winter and then the upcoming spring. Life is good for me, at least so far, and I hope that it will be for much longer.

New Video, Etc.

Check out my new Maplestory video on Sniper changes in Ascension at:
http://www.youtube.com/watch?v=UClndMrSOdc&feature=related

What Else...

Oh yea, if you were wondering, my Maplestory character's name is 'hermitkermy', my WoW character is 'Kermyhermit', and my minecraft forum account is 'matthewd0123'.

Game Jumping

I play so many online games right now, it's sad. League of Legends, World of Warcraft, Starcraft, Maplestory, Final Fantasy XIV, I seem to need constant entertainment.

Twitter

Hey, Check Out My Twitter Account At http://twitter.com/#!/matthewd0123

Awesome Maple Pyrope Crow!

I was re-cubing my Maple Pyrope Crow to make it better, and just as I was giving up hope, I got it to unique and... well, just look at the picture.

I'm not sure about what you think, but I think that I am pretty lucky, considering that I got this potential as soon as I got it to unique. :)

New Maplestory Video!

Hey! It's Matthias, I posted a new Maplestory video. You can check it out at http://www.youtube.com/watch?v=lm9uKJxSblM&feature=youtube_gdata, or on my channel at http://www.youtube.com/user/Hermykermit.
:)

Maplestory and other Games

Hey, check out my Youtube channel in the sidebar, I'm going to be posting more videos about video games, check it out if you're interested!

Asiago Cheese

Equipment-

• Thermometer
• Colander
• 10 Quart+ Stainless Steel Pot
• Cheese Cloth
• Cheese Press

Ingredients-

• 1 Gallon of Whole Milk
• 1 Ounce of Thermophilic Starter Culture
• 1/4 Tablet of Vegetable Rennet
• Kosher Salt

Procedure-

1. On a stove, heat the milk to approximately 90 Degrees Fahrenheit over a 15-20 minute period

2. Turn the stove heat off, add the culture, and let the milk sit for 45 minutes

3. Mix in the Rennet and let it sit for an hour; until the curds and whey are separated

4. Cook at 115 Degrees for a half-hour

5. Let sit for 30 minutes until curds float to the bottom

6. Put cheesecloth over colander and put colander in sink. Pour curd and whey mixture into colander and drain

7. Put curds into your cheese press and let cheese press overnight

8. Place in brine for 12 hours

9. Age in area with constant temperature of 50-55 degrees

10. Brine every day for 2 weeks, then whenever it seems to be discoloring

This was a very rough first actual post, but I hope you like it!

Making Cheese

How to Make Asiago Cheese

I have been making cheese for a little while now, and this is my next recipe. I hope it is good! I might be taking pictures of my steps, going along with the How-To.

Edit: I am going to make the cheese tomorrow, and instead of the E-How guide, I am instead going to use a recipe from DeeJaysSmokePit.com

Video Bar

I have placed my youtube channel, Hermykermit, into the video bar, in case I ever get to making videos. I also have placed Chuggaaconroy into the Video Bar, for I think that he is one of the best Let's Players out there, and if you like video games, I implore you to watch all of his video games

Who I Am

Without going into much detail, I am a person living in the United States, I love hobbies such as gardening, using computers, cooking, along with other, miscellaneous activities. I hope to post things related to these topics as time goes on.

What it is

This Is a blog I created just to write about what I do in my daily life. It doesn't matter whether or not I get many followers (though they will not be rejected!), but I just would like to chronicle what I do, whether it may seem like something important or not.