My plan to make Blackberry Frozen Yogurt was not intentionally for Easter. However, looking at the photos, I think they scream what the holiday represents to me: Spring, berries, vibrant color, and of course chocolate. When we were younger, my sister and I would go on traditional easter egg hunts, but the eggs we hunted were plastic, and the contents of those eggs were chocolate and candy. Maybe it’s an American thing, or maybe it’s just something we did in my house, but as a child it seems that the excitement level is much higher when chocolate is involved (what kid wants to hunt for hard-boiled eggs anyway?). So when I set out to make frozen yogurt a week before Easter, I knew chocolate must be included. Continue reading
So I am on kick to make everything from scratch apparently. First marmalade. Then english muffins. And now yogurt. Next thing you know I’ll be churning my own butter. I wish I could make everything from scratch, but there are just not enough hours in the day. Sometimes you just have to give in and buy pre-made items at the store. Every week I drop a quart of European yogurt into my cart, and don’t even look back. Thanks to my Pinterest addiction though, and all the beautiful photos people have posted of their homemade yogurt, I was inspired this week to make my own yogurt. I have read that the process is super simple and produces a yogurt that is so creamy, tangy, and delicious that you’ll give up on store-bought forever. So I thought “why not?” What’s the worse that could happen? Well, I’ll tell you: everything they say about homemade yogurt is true, and now I am stuck making yogurt at home for the rest of my life! Continue reading
That’s right. In case you missed the title of this post, today is the first day of spring. It may not feel warm, but there are signs of seasonal change all around. Even though there was a dusting of snow this past week at my house, the tulips in the yard are starting to sprout and I found one lone pansy in my garden box (where did that come from?). Hopefully this is a hint of sunnier days to come.
Yep, that’s right. Pistachio nuts have their very own day of celebration. Every year on February 26th we are supposed to rejoice in the pistachio (and my mother-in-law – she is lucky enough to share her birthday with the pistachio – Happy Birthday Susan!). For some reason I don’t find many reasons to use pistachios on a daily basis, and I rarely have them in my kitchen. To honor this 9000 year old nut, I bought a pound last time I was at the store. I wasn’t sure what I was going to use them for right away, but I knew I wanted to use them with these awesome Tahoe Gold Mandarin Oranges. I thought it would be a great flavor combination since pistachios and mandarins are both prolific in the Mediterranean. Continue reading