What Are You Buying Right Now? (non-OT version)

Got my butt up early to save a mint on some new Demeyere Atlantis 7 cookware. 

Went grocery shopping with Mrs.C last night at our new Meijers store and  bought these.

I will most likely be grocery shopping with Mrs.C a little more often.

The Man In The Brown Shorts™ delivered this, in the softly-falling snow (brrrr) tonight:
 

 
I posted earlier about making bagels, cream cheese, and novalox from scratch, and will probably update that thread with a bunch of things I've learned since then.  
Making my own cream cheese was particularly interesting, and I did a deep-dive into that on Ewetube.  There's a LOT of conflicting information; if you look up 17 recipes for cream cheese you'll find 17 different recipes.  I also started looking into other homemade cheeses: farmer's, cottage, ricotta, sour cream, mascarponé, etc.  You can start with homogenized milk, whole milk, raw milk, cow's milk, sheep's milk, goat's milk, cream, etc.  You can coagulate it with cider vinegar, white vinegar, lemon juice, lime juice, cultured buttermilk, butter, mesozoic mesothelic cultures, rennett, other molds, etc.  You can use room-temperature milk/cream, heat it to 95º F, 140º F, or 190ºF.  You can let it set for an hour, overnight, or three days.  You can strain it in buttercloth, or not.  Compress it, or not.  Sooo many variables!  
 
After reading many amazoid reviews, it sounded like Gianaclis Caldwell's $32 tome "Mastering Artisan Cheesemaking" was the go-to source for making cheese, she's more recently released the above book, which sounded more like my speed.  After leafing thru it tonight, I'm really glad I bought it, it looks like it covers all the bases, and is structured as a "class", starting out basic and advancing your skills thru the book; just what I was hoping for.  
 
And I'll close with a great, easy recipe I stumbled across on FB (I can't even find the original source anymore), supposedly making Mascarponé:  1 pint of heavy/whipping cream, and the juice of 1/2 a lemon, that's it.  Mix together, no heating, leave at room temp, stir it before going to bed, stir it again in the morning, stir one last time before supper (add any salt/garlic powder/chives at this point) and then into the refrigerator, no straining!  It's not as thick as cream cheese (more like mayo) but it's delicious, and so far has lasted two weeks in my frig without going bad; small puddles of whey form in the low spots after a couple days (as it does in commercial sour creams and chip dips), just pour it off when you see it.  Easy-peasy.