One can hope. I know I’ve been woefully absent, I have drafts for three meals, am behind on chronicling our weekly share and to top it all off got in a rut of barely cooking for the last two weeks – which of course means that my fridge is overflowing with kale. (A friend of mine shared this link the other day and I totally felt for the people who have fridge picture #3 on page 1, oh I remember that time). Luckily with fall means winter squash and potatoes and onions which keep much longer than greens and don’t hog precious fridge-space).
But back to breakfast. I’ve been trying to get better about eating breakfast. I’ve always been one of those people who isn’t hungry right when I wake up. On weekdays breakfast must be simple, something that I can make while half-asleep, while I like to wait a bit on the weekends and make your classic breakfast fare like pancakes, french toast, omelets, muffins and such. But today I was excited to try this combination that I thought up a couple weeks ago and finally set in motion on Wednesday with the purchase of some granola. Well, I didn’t really think up this combination, I’m sure someone else did. I know a number of people strain yogurt to get a cheaper version of greek yogurt, and I had a classmate who used to add jam to his plain yogurt; if I googled it I’m sure oodles of people have done this before me. But it was so easy, and am excited to have another jam eating outlet so I have an excuse to make more jam (I have fruit just waiting for me in the freezer, but first I need to free up a few jars).
Wednesday night I put some plain yogurt in a strainer (over a bowl) lined with cheese cloth, covered it with plastic and plopped it in the fridge. This morning I spooned some of the very thickened yogurt into my bowl, added a spoonful of my homemade peach-lavender jamsyrup, stirred it up, tasted, added a smaller spoonful of jam, then topped it with granola (supposedly ginger, but I didn’t notice). Soooo good. The type of breakfast that makes you say, “I’m going to eat this for breakfast everyday for the rest of my life” (which of course you never do, because after a week or two you get tired of eating the same thing everyday; this is the same reason why I don’t make yogurt at home, too often I barely get through my quart of yogurt in time). I now have visions of doing this and pre-prepping this in cute little mason jars (but then I couldn’t use the strained yogurt for things like tzaziki). Must by more cheesecloth.