cooking fear #3: homemade frozen yogurt (or any ice cream for that matter).  i have never been able to get my ice cream or yogurt base to freeze properly in the past.  but after spending $5 for a cup of frozen yogurt from my local chain, i realized i had to conquer my fear.  $5 for yogurt and sugar is insane.

used this recipe.  a couple of changes: 1) i didn’t have rum so i used whiskey instead.  seemed to work fine (though it probably altered the taste).  2) didn’t think the calories for the full fat greek yogurt were worth it, so swapped it out for non-fat greek yogurt.  i am sure the full fat version is better, but this was delicious nonetheless.

i realized today that my chopped greek salad consisted of almost every color in the rainbow.

red tomatoes, orange bell peppers, yellow banana peppers, green cucumbers, red onions (i feel like it counts for purple), topped with chopped fresh feta.

still trying to work through the abundance of fruit i got from the farmer’s market.

used this recipe.

i use this recipe and skip the lemon glaze.  i also use fresh frozen berries (spread fresh blueberries on a cookie sheet, freeze them, and then bag them until you are ready to use).  the buttermilk takes the muffins to a new level.  even though they are low fat, no one will know the difference.