1. The first rain came, and with it, joy. There's nothing like that first downpour to make me feel that going-back-to-school fall feeling, that crisp exhileration, that feeling that THIS is what I've been waiting for. It almost makes up for the fact that it only rained for like twenty minutes, and the whole time it was as muggy as Hawaii with none of the beach time. Fall is coming, though. I can feel it. Soon I'll wear tights and sweaters and mittens and be WAY too hot but, hopefully, adorably clad.
2. I made Greek yogurt! I'm WAY TOO EXCITED ABOUT THIS. I'm all out of my first batch (except for starter reserve), and last night I literally dreamed about eating it. See, my mom always made it. Once a month or more, the oven was full of jars keeping warm and she was yelling at us not to run through the house or we'd ruin it (I researched — this is true! Too much jostling can destroy the bonds being formed in the souring process!). Bless her. It was pretty gross. She liked things runnier than most people do. Scrambled eggs? Soft as pudding. Yogurt? Thin and kinda watery. I was pretty sure I'd never make it myself.
But then I read an amazing thing: Greek yogurt is just yogurt, strained. That's it. The water (a lot of it whey) has been drained out, and you're left with the delicious firm byproduct. People, I was IN. Since New Zealand, I've been fiending for fresh, amazing yogurt, and I wasn't finding it in the stores. Fage came close with their Greek honey yogurt, but not close enough.
So I made it. I'm going to tell you how because I had a hard time cobbling together recipes from online. You don't need a pressure cooker to do this, but if you have one, it's nice. Two ingredients! That's all!
Rachael's Super Easy Greek Yogurt
Bring half a gallon of milk (whole is nice! but not necessary) just to the boil. Turn off heat, let it rest, uncovered, for about 45 minutes or until you can hold your finger to the side of the metal comfortably for 10 seconds. Add 4 tbs of plain yogurt with live cultures that you've bought at the store (later you'll use your own, but you have to start somewhere) and whisk away for a little while, till mixed. Cover and keep warm* for about 6-8 hours. (Start checking after about 5 hours. Stop when you feel like it. This isn't rocket science.) Line a big colander with a very clean tea towel or cheesecloth or paper filters, put that into a bigger bowl, and dump the yogurt in. Let drain for 2-12 hours in the fridge (dump the whey or reserve it for smoothies/soups, etc, if you feel like it).
* To keep warm, I used the yogurt setting on my pressure cooker. My mother would preheat the oven to warm, turn it off, and put the yogurt inside with the light on. Some people like to wrap the pot/container in towels to preserve the heat. You're keeping it at warm (not hot) bathtub temperature. You could survive in it, think about it that way. It shouldn't burn you to touch the metal inside the stove.
SEE? SO EASY. Could not be easier. Add a little homemade granola and a dribble of honey and you're IN HEAVEN.
3. I finished the revisions on Splinters of Light, due out in March, and I'm so proud of it. I've also worked about a millionty hours at the day job in the last four weeks since we got back from vacation (more than 90 hours/week on average) so when I'm off-shift and not writing I'm basically lying on the floor acting like the yogurt in the pot. Staying warm. Gurgling a little.
4. Honestly, I've maintained vacation brain, and I think it's due to the fact that I really am ignoring the internet when I'm not at work. Email can wait. Twitter can be put off. I'm reading a ton. It's really nice. What are YOU up to as fall approaches? (Or spring, for those of you standing on your heads?)
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