All we are doing tonight is going up and down the basement stairs. Tornado sirens stop and we come up just to get settled and hear them again. Ridiculous. Nothing is getting done tonight and I have more than enough to do!
Today at work I finished another cable hat. This poor picture is of the back of my head. You’ll just have to take my word for it that it is cute!
This weekend was the IA sheep and wool festival. I had signed up for a class and was all set to go. I intended to pick up hand cards for the lovely angora I received (remember this?) and perhaps some dyes. I’ve been counting down the days.
But earlier this week we got a little heads up to check the website. It could be the case that the fairgrounds would be under water due to all the flooding in IA. We were told to keep checking back. I checked the forecast there and noticed that they were indeed going to receive more rain in the next 3 days. So I remained optimistic that perhaps the forecasts would be incorrect and the rivers would not swell to the point that they did. First I read that the road to the fairgrounds had flooded, but my optimism barely waned. In the end, last evening, I received a call from one of the planners indicating that they would have to cancel as the fairgrounds were under water. And I was so sad. Then I remembered that my silly sheep and wool festival cancellation is nothing compared to the people losing homes and crops to all this water. I am very selfish.
On that note, anyone know how I can get to Estes Park, CO this weekend? 😉
It has been awhile since we have heard from Nick. I figured a bit of background on this post might be wise. When I started dating J, he introduced me to the yogurt making process and to Lebnah, which has become one of my all time favorite comfort foods. Bug is crazy over it too, and gets quite excited when I make yogurt as she knows what is coming. So for the past year, I have been attempting to get Nick to try it, as I know his tastes and I just knew he would love it. But he just wasn’t convinced. A year later he finally gets himself on a little health kick and decides to give it a try. Here we see the results of that. (Oh, and I must add, he is doing a shortened version, using plain yogurt rather than making his own yogurt)
ETA: J would like me to inform you all that this is a traditional Lebanese dish. I cannot figure out how I managed to forget to add that. He very much enjoyed Nick’s post as it showed an American perspective on a traditional dish.
Here’s a play by play on the Lebnah… Or as I jokingly call it Lebahaha…
Get a 2lb container of Stonyfield Farms organic yogurt (low fat) and a package of cheesecloth…
Get a bowl that’s larger than the amount of yogurt you have… Open up the cheese cloth and cut it so you have two layers lining the bowl overhanging by a good amount.
Plop the yogurt into the cheesecloth lined bowl. Rinse out the yogurt container for later.
Bunch up the cheesecloth and tie the top to make a hanging “ball”….
Now tie the other end to a cabinet handle so the ball dangles above the rim of the bowl that is sitting on your counter.
Now let it hang and drain overnight.
The next morning you’ll have a bowl with this lovely yellow liquid (whey, lots of protein, but I’m not sure how it could be used) and the “yogurt” will be about a third of its original size and the consistency of cream cheese.
Cut it out of the cheesecloth “package” and plop it back in the yogurt container with a teaspoon of kosher salt mixed in.
As G. Love and Spacial Sauce once said, Stick it in the fridge…
Toast up some pita triangles in the oven (10 mins at 300 deg should do it).
But 1st brush them with olive oil and crack some pepper on them…
When you are ready to eat spoon some out on a flat plate and spread it out with the back of your spoon. Drizzle with good olive oil…