Recently in In the Kitchen Category

Today is the Thanksgiving dinner at Friends UCC, where I sing in the choir. I was out of town for most of last week, so my partner signed us up to bring a side dish. Saturday morning, we stopped in at the farmers market and picked up four pounds of carrots and a bottle of olive oil.

Carrots aren’t that different from parsnips, so I like to try parsnip recipes with carrots. Today, I made maple glazed carrots using a recipe from Joy of Cooking (1997 edition, page 394).

I started making my own yogurt a few weeks ago.  I had thought about doing it before, but I figured I’d need an incubator and a lot more time than I could spare.  I also wasn’t sure what to use for starter or what I needed to do regarding sterilization of jars and milk.  Would the yogurt be sour?  Would it be too liquid?  Lots of questions and no answers (though I could have asked Heather over at Simple-Green-Frugal since she’s been making her own yogurt for a year or so).