As of now, I've another batch of frommage blanc working. This means, first of all, that there will be fresh cheese in house by tomorrow evening. It also means that I'm out of that particular culture. Since I'm getting paid this week, I'm taking this as a sign that I should look into getting the necessaries to expand my repertoire when I reorder. I'm pretty convinced that I'll be getting a couple of heart-shaped molds (let's face it, Coeur à la Crème is damnably pretty.) This surely isn't the time to contemplate a press or one of the various classes available within striking distance, but I can easily see myself picking up a hard-cheese mold and some cultures.
All is not well in this kitchen, though. The maple-spruce beer may be foxed. This wouldn't surprise me since I made it in weather that was too hot, not to mention that I was approaching the end of the utility of my siphon hosing. Honestly, because it's a weird brew I can't tell, but getting a lemony flavor in secondary isn't usually a good sign unless you were shooting for that sort of thing.
Thankfully, the proper brewing season has begun again. The next project will be the attempt to make the mini-fridge usable. More on that as it happens.