Return from Michigan to Scotland

My flights were from Ontario: Windsor, connecting in Toronto. Windsor is one of these small airports where at the baggage carousel one can see the guy behind putting the baggage onto it and security is sometimes closed and unmanned. It also seems to attract inexperienced travelers: the line ahead of me moved very slowly as people turned up with oversized carry-ons, mismatch of name between ticket and photo ID, etc. The clerk was clearly pleasantly surprised at how easily processed I was. I found myself sharing the airplane with the Toledo Rockets who play college basketball and are generally rather tall. They are now in Rome playing some friendly games with European teams. We once bought a minivan in Toledo but that was far from worth mentioning to them.

In Toronto I discovered an express walkway. These are wonderful: the moving walkway unfolds itself underneath one's feet then one travels rather faster for the bulk of the journey, the reverse happening toward the end. I wondered how far one can push this idea, if some further unfolding is practical for even greater speed. The international departure area I reached for my flight to Glasgow had some Toledo Rockets and I am quite sure that on some previous year my flight to Edinburgh or Heathrow had left from one of the other gates in that same area.

I now find myself somewhat jet lagged; this morning I slept until 11h which is most unlike me.

Dairy ignorance

In Michigan I bought some whipped cream for a pumpkin pie. Whipping had the desired effect. I wondered, what if I had whipped double cream instead or even single cream? What is special about whipping cream? As I thought further, I realized that I could not remember how one turns milk to butter. I recalled that churning it is somehow important but where does all the water go? I clearly have not had enough intercourse with milkmaids. Upon asking mst3kmoxie she reminded me of separating curds from whey so I guess something like that is involved. I am losing touch with some basic aspects of the real world: I couldn't help but be reminded of Robert Webb asking David Mitchell, So then how did they turn the cheese back into milk? They needed kilns! Now that I read more about butter production I further wonder if cultured butter is easily bought but I have not even yet managed to find ewes' milk locally.