Oliver and I have been working on his science project. I haven't had so much fun in a long time! Did you know you can soak a raw egg in vinegar for 3-4 days, take the egg out, and bounce it? Yup. The vinegar dissolves the shell and sort of "cooks" the white, and voila - a bouncing egg.
But be sure to bounce the egg outside - it's still raw and after a few bounces it bursts. A bouncing egg is cool. A splattered egg isn't.
Family Time
We got to attend my big brother's graduation last week. He got his Ph.D. in something or other (just kidding - I know what it was, just not how to explain it. It has to do with instructional technology).
It was fun to have all the Croasmun side little ones together. The kids sure had fun! (So did we).
Caramel Frosted Yellow Cake
And I haven't posted any food pics for a while. I have to put this on because it was so tasty. A yellow cake w/pudding in the mix, then a butter caramel frosting. I baked two 9x9 square pans and cut each in half, so there are four layers with frosting in between. Then I topped it with truffles and pressed nuts on the side - scrumptious.
Homemade Greek Yogurt
I've also been making my own Greek Yogurt lately. It's fun, it's way cheaper than store-bought, and fresh yogurt tastes so good. Basically you just make yogurt (plenty of recipes online), then strain off the whey (I use coffee filters). Use a store-bought Greek Yogurt for the start.
Heat up 4 qts good quality milk (any %fat will do) to 180F, then let cool to 120F, then stir in about 2 tsp. Plain Greek Yogurt. Place in slightly warm oven (heat it up for a minute or so, then turn it off). Keep the bowl covered with saran wrap and wrapped in a towel. The trick then is to keep the oven between 105-120F (NO HOTTER or it will kill the yogurt bacteria). I just keep my oven light on with a thermometer in the oven, and when it starts getting hot, I turn off the light. Yes, I do have to be around, but it's not hard if I'm home anyway. It takes 10-12 hours. Then pour off the water (whey), and strain in batches in coffee filters. If you over-strain it, it gets almost a cottage cheese consistency, which is fine if you like it that way. I mix in fresh berries (frozen work, too), honey, homemade jam, whatever. It's high protein and just plain good eats.
Ah yes, the eggs in vinegar. I had been reading about it in American Frugal Housewife. That's how they preserved eggs from the spring through the leaner months. Imagine, the things you do when you don't have a fridge.
ReplyDeleteCongrats Jim on being DR. Getting to be too many of those around you (including you).