Cooking

Posted By on November 12, 2007

I made home made fat free yogurt last night.

Got cheese cloth today and dumped the yogurt in the cheese cloth and strainer in order to make a yogurt cheese that I will later salt and add garlic to to make a lebanese style laban.
Just sliced up eggplant, soaked it in a salt bath, browned two julienned onions and 1 pound of beef (even better with lamb) (Moussaka) to make a Greek lasagna, but used eggplant instead of pasta.

For the harvest gathering tomorrow I made a pesto with 3 different types of basil harvested from my garden and blended with extra virgin olive oil, pine nuts, sea salt, and parmesan cheese.

Ok: now for some wine, and “Ghost Whisperer “

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