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Yogurt Update

Since we first posted our yogurt recipe (really more of a method), we’ve made a few changes.

First, we no longer let it “yoge” in the oven. After forgetting that it’s in there and baking it once too often, we’ve started culturing it in the microwave. This works great!

Second, we’ve been whisking in the culture once the milk cools to 130 degrees, rather than 120 degrees. This seems to result in a creamier . . . → Read More: Yogurt Update

The Doldrums

If local food folks call winter the “Dark Days”, I’m going to call spring the “Doldrums”. Stagnation, indeed! Watch out, strawberries and lettuce! I’m going to snap you up in a couple of weeks. For now, I’m thankful to have several places to by fresh, quality food, and for the skills and time to cook, so I won’t complain too much.

This meal was not really local at all, but instead of hiding our non-local . . . → Read More: The Doldrums

How to Make a Winter Smoothie with Local Ingredients

In the winter, I usually crave hot breakfasts. Oatmeal with applesauce and peanut butter, eggs of all sorts, or pancakes. Recently, I haven’t been eating particularly well, so I’ve been trying to get a little “insurance” at breakfast to make up for the Pad Thai at lunch and burger, fries, and a shake at dinner. Yep. That was yesterday.

Smoothies are an easy way to cram more veggies into your day. A little fruit covers . . . → Read More: How to Make a Winter Smoothie with Local Ingredients

How to Make Local Oat Waffles

In honor of International Waffle Day (March 25th), Lindsay and I made waffles for breakfast this past weekend (we’ll be out of town on the 25th). It was difficult to choose which recipe to make. I am a bit of a waffle enthusiast, and have made excellent yeast waffles, half whole-wheat waffles, hazelnut waffles, bacon brown sugar, and Liege waffles. That’s before even talking about the toppings. In the end, based on what we . . . → Read More: How to Make Local Oat Waffles

Yogurt Fail!

Well, we’ve finally done it. We’ve been making our own yogurt for almost three years now. You need to let it sit out for eight hours to culture at room temperature. However, during the colder months the ambient air is a bit chilly, so we wrap it in a kitchen towel and put in in the (cold) oven. The yogurt itself is still 120 degrees when it goes in, and it will retain this . . . → Read More: Yogurt Fail!