Om Nom Nom: Two New Froyo Flavors in the Used Weather Store
My house has thick brick walls so it takes a while to heat up. Of course after a week of ultrahigh temperatures it has bloody well heated up. So I haven't been doing much cooking as such, although I made a vat of minestrone which I've been eating cold--I love cold soups, even ones that aren't officially supposed to be. (Yes, I also love leftover cold pizza.)
Anyway, I have a vast amount of whey for the next time I can stand to bake a batch of bread, because I made two batches of frozen yogurt. Canned pineapple makes quite a good frozen yogurt. Pitted fresh cherries (luckily I didn't have to answer the door with my hands dripping with gore)and a good slug of vanilla extract make GREAT frozen yogurt, although it was even better when I stopped trying to stir it and ate it before it was really ready--the key is letting it really freeze all the way through.
Anyway, I have a vast amount of whey for the next time I can stand to bake a batch of bread, because I made two batches of frozen yogurt. Canned pineapple makes quite a good frozen yogurt. Pitted fresh cherries (luckily I didn't have to answer the door with my hands dripping with gore)and a good slug of vanilla extract make GREAT frozen yogurt, although it was even better when I stopped trying to stir it and ate it before it was really ready--the key is letting it really freeze all the way through.