Winter Blues Biscuits

07. 01. 12

As stated in my earlier post, I had the flu last week.  Therefore I was obligated to make “sick people food” for three days.  Of the mix, chicken noodle soup and saltines prevailed but while watching “Lark Rise to Candleford” online, I started to crave biscuits.  I already spoke of my love for breakfast and southern breakfast foods so it’s no surprise that I love biscuits.  I googled “biscuits” and here’s the link to the website I found:

This website provides step-by-step instructions on how to make these delicious biscuits, which really take no time at all to make.

For the sick and healthy alike.




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You’ve Made Your Yogurt… Now What?

07. 01. 12

You may be thinking “where the heck did Katie go?”  In fact, I’ve just had a severe case of the summer flu and I’ve been M I A from real life for a few days.  I have kept up with my reading and cooking, though, maybe with less eating.  I made a lovely breakfast with my homemade yogurt which I will share with you today.

Mireille Guiliano’s book “French Women Don’t Get Fat” comes with an amazing recipe for Magical Breakfast Cream, one that is healthy, delicious, and uses homemade yogurt.  Here’s what you will need:

A jar of homemade plain yogurt

POST Shredded Wheat, finely ground in a food processor

Walnuts, finely ground in a food processor

Flaxseed Oil (Whichever brand you prefer)


Orange Juice

1.  Dump the yogurt into a large bowl.  Stir in one tablespoon of flaxseed oil until the mixture is homogenous.

2.  Stir in one tablespoon of honey until the mixture is homogenous.

3.  Stir in two large tablespoons of orange juice until the mixture is homogenous.

4.  Stir in one large tablespoon of walnuts (or more, to taste) until the mixture is homogenous.

5.  Stir in two very large tablespoons of the shredded wheat until the mixture is homogenous.

You may be skeptical about the consistency, taste, and smell but don’t be.  It’s delicious!



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Breakfast Delights

06. 22. 12

Do you love breakfast?  Some of my best friends don’t, in fact, they abhor breakfast.  I’m guessing that my love for breakfast stems from my generally southern upbringing and my father’s ability to cook a mean breakfast but really it supposed to be the best meal of the day!  My father always says “eat breakfast like a king, lunch like a prince, and dinner like a pauper.”  Breakfast is where you get your fuel for the day and often means the difference between a good day and a bad day.  If you don’t like breakfast… well, you’re missing out on a magical meal.  Here’s what I had for breakfast this morning:

Eggs, toast, coffee, orange juice, and water.


I usually have a glass of orange juice first thing in the morning because my blood sugar gets really low and I’ve been known to pass out from time to time.  Then I scramble two eggs with milk and plain fresh goat cheese while I’m toasting a couple small slices of a french baguette (store bought this time but I will attempt to make one soon).  I drink black coffee usually but today I had some leftover whole milk from my yogurt making process so I added some of that.  Everyone has their own opinion on the benefit/harm of coffee but I’m asthmatic and drinking coffee usually makes it easier to breathe – the milk makes it worse but I wasn’t feeling particular.  Once the bread is toasted, I butter the slices a bit and add some homemade strawberry jam (I don’t make this jam but another lovely local woman does during the Kentucky Derby) et voilà!  A hearty, filling, and delicious breakfast awaits you…

If you would like something healthier, wait until I get to the breakfast smoothies and oatmeal dishes! More to come soon,





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Tonight We Dine On Yogurt

06. 22. 12

Tonight I decided to make homemade yogurt in my Euro Cuisine yogurt maker.  It’s relatively easy, cost-effective, and tastes so much better than store-bought yogurt.  I bought the yogurt maker from (pictured below)Easy Homemade Yogurt Amazon in 2008 and it’s priced at $30, available here at  It comes with seven glass jars with lids and the incubator which is very simple.  According to Mireille Guiliano, the author of French Women Don’t Get Fat, you should use 1 quart of whole milk or 2% milk to make this yogurt but I’ve found that whole milk tastes, smells, and forms better than 2%.  You will also need either a commercial starter culture (available at a health food store or online) or 1 tablespoon plain yogurt as a starter and remember, THIS RECIPE IS FOR A YOGURT MAKER I’ll post one soon for those who don’t have a yogurt maker.

This is her recipe from French Women Don’t Get Fat


1 quart whole or 2 percent milk

1 tablespoon plain yogurt as a starter or 1 tablespoon of a commercial starter culture

Yogurt maker

Cooking thermometer

1.  Warm up the milk in a saucepan over medium-low heat until bubbles appear around the edge and steam rises from the surface” to about 180 ° F, stirring frequently.  You must stir frequently or else a film will form on top of the milk and you can lose up to about a cup of milk from this film.  It also doesn’t taste or smell as good.  If you have a meat thermometer, an easy way to keep track of the heat is to attach it to your saucepan by way of a clothespin; the clothespin will not get hot enough to be damaged and you will not have to repeatedly manually check the temperature.  “Remove the saucepan from heat and insert a thermometer stirrer.”  An easy way to quickly cool the milk is to put it in a large metal bowl then sit it on top of larger bowl filled with ice and cold water.  This speeds up the cool time by 15- 20 minutes. “When the temperature reaches between 108 ° F – 115 ° F, add the starter to one of the jars.  Add some of the heated milk and stir until well blended.”  I usually whisk in the starter in a large bowl using a small whisk, that way you can see if there are clumps or areas you didn’t blend well enough.  “Pour the mixture back into the saucepan, a little at a time, stirring well.”  Again, you can whisk and it will blend well and save time.

2.  “Fill all [7] jars, cover securely with lids, and place them the jars into the “machine,” (which is really a temperature-controlled warmer) and follow the cooking instructions.”  My yogurt maker says that you should incubate the jars WITHOUT their lids so that’s what I do.  “It will take 6 to 10 hours (easy to do overnight), depending on the tartness and firmness desired.”  I usually incubate my yogurt for 10 hours because I like my yogurt more firm and less tart.

3.  “When done, chill the jars in the refrigerator for a few hours before serving.  You can keep the yogurt for up to 2 weeks in the fridge.”  And believe me, it stays fresh for much longer.  I had to clean out some jars of yogurt from when I made some on my Winter Break that I had forgotten about and the unopened jar smelled fresh and had zero mold!  The other opened one, well… let’s not go there.  Anyways, voilà!  There you have delicious home-made yogurt.

**The information in the recipe that is not quoted are pieces that I have added.  All rights belong to Mireille Guillano, I claim no rights to the recipe.

Guiliano, Mireille. French Women Don’t Get Fat. New York: Knopf, 2005. Print.

Bon soir, tous!  I look forward to my yogurt tomorrow morning.



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