The frugal gourmet

[Bit]

The cheese is INSIDE. Where the bacon should be.

You will ruin your hands, eating the sandwich with bacon on the outside! And anything you touch will get ruined too.

Does TOO look like an armadillo.

[Gryph]

Originally Posted by Bit

The cheese is INSIDE. Where the bacon should be.

You will ruin your hands, eating the sandwich with bacon on the outside! And anything you touch will get ruined too.

Does TOO look like an armadillo.

LOL!!! How can someone ruin their hands? Hands are washable and so are clothes!
Love ya, even if it doesn't look like an armadillo to me.

[Bit]

I love you too, you bacony-hands-person.

[Ursy]

If you ask me, it looks like a giant bacon maggot.
Ewwww.

[Bit]

....or a pillbug. well, except it's not black.

I got nuthin' good today except that for dessert, we're gonna have berries and yogurt. I like it sweetened so I mixed honey with the yogurt, and I always sweeten the berries as well.

Oh wait, Ursy, you asked about yogurt, didn't you? Yes, I have made my own. I read a lot of how-to blogs for making it in a crockpot and finally decided to experiment. I scalded 8 cups (half a gallon) of milk on the stove (used a meat thermometer to make sure it hit 180 degrees), then let it cool to 110 (again used the thermometer). I had heated a clean crock from my crockpot by filling it with steaming hot water, and I also preheated my oven to "warm" then turned it off.

Once the milk cooled to 110, I dumped the water out of the crock and poured the milk in. Then I mixed a little of the warm milk into a cup of Greek yogurt (any yogurt with active cultures will work), and stirred the yogurt into the crock of milk, put the lid on, and sat it in the (turned off!!) oven for eight hours.

Voila, yogurt! It was pretty soft, but I fixed that by draining part of it and heck, we just ate the rest.

The trick to yogurt is to keep it at the correct temperature and avoid jostling it for those eight hours that it needs to culture and set.

Hope you feel better, darlin!

[Daryn]

Does anyone have a shortbread recipe? It's strawberry season on Oregon. And I am thinking of a splurge on the long weekend...... (the whipped cream on the shortcake and berries is the splurge).

[Fancy]

That's interesting. Thanks for sharing this, Bit!

I have a tough time eating yogurt. Something about the taste, bleh. However, I've tinkered around until I found a smoothie recipe I like.... It helps me get the right stuff in for breakfast. I'm not so good at measuring. I just go by what tastes good to me, so here it is:

- about a cup of ice
- 1 tablespoon of fat free vanilla pudding mix
- few tablespoons of fat free plain yogurt
- fresh fruit (whatever is on hand) my favorites: mango, peach, strawberry, banana, oranges, tangerines
- orange juice (or I really like a mango-peach-orange juice, too)

Throw it all in the blender, mix, get chilled glass, a straw, and enjoy!

Originally Posted by Bit

....or a pillbug. well, except it's not black.

I got nuthin' good today except that for dessert, we're gonna have berries and yogurt. I like it sweetened so I mixed honey with the yogurt, and I always sweeten the berries as well.

Oh wait, Ursy, you asked about yogurt, didn't you? Yes, I have made my own. I read a lot of how-to blogs for making it in a crockpot and finally decided to experiment. I scalded 8 cups (half a gallon) of milk on the stove (used a meat thermometer to make sure it hit 180 degrees), then let it cool to 110 (again used the thermometer). I had heated a clean crock from my crockpot by filling it with steaming hot water, and I also preheated my oven to "warm" then turned it off.

Once the milk cooled to 110, I dumped the water out of the crock and poured the milk in. Then I mixed a little of the warm milk into a cup of Greek yogurt (any yogurt with active cultures will work), and stirred the yogurt into the crock of milk, put the lid on, and sat it in the (turned off!!) oven for eight hours.

Voila, yogurt! It was pretty soft, but I fixed that by draining part of it and heck, we just ate the rest.

The trick to yogurt is to keep it at the correct temperature and avoid jostling it for those eight hours that it needs to culture and set.

Hope you feel better, darlin!

[Bit]

Daryn, do you mean shortbread or shortcake? *puzzled* Shortbread would be wonderful, I think, but a really different flavor and texture than shortcake.