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postcard from home

Dear Emm,

I know you hate walnuts (well you've explained this to me, you just hate walnuts in yogurt), but I happen to love the combination and tonight's dinner was a light one, since mom and I ate rather late.   But, as we know, there is no better yogurt than Fage. My life completely changed when Fage began selling it's yogurt in American supermarkets.  I remember spending my last night of my summer vacation in Greece, eating a Fage yogurt with honey and savoring every last mouthful, because I knew it would be at least a year or two before I had a chance to enjoy a bowl again. 

Oh, and just so you know, I think one of these days I'll have to make a tzatziki, and it's going to blow yours out of the water ;)

Fage Greek yogurt (the imitation brands are just not the same)
Honey (I used a honey brought back from Greece) 

I used the 2% yogurt, since I find the full fat one a bit too heavy & rich sometimes.  Plus, I'm trying to lose some weight as beach season has tendency to just come creeping out of no where, hence the lack of carbs in my dinners thus far.  As much as I would like to try some of my dessert recipes (since desserts are also my favorite to make), desserts will have to wait.  Speaking of desserts, I came across this amazing carrot cake recipe today from one of my favorite food bloggers, Cafe Fernando and I can't wait to try making it (one day).  The shredded coconut is genius! 

Ps. I played around with the settings today on my camera, and I think I finally figured out how to make close up shots! I'm still not where I want to be with these photos, but I think it's an improvement. 
3/26/2010 04:42:12 am

I love the picture.
Maybe it'll make me change my mind about walnuts & yoghurt...

7/16/2012 10:38:31 am

Thanks to share this brilliant matter. I will definitely bookmark your blog!obviously like your web-site,You are welcome to my home page.

7/16/2012 10:42:46 am

I very much to like and agree with your point of view. There are certainly a couple more details to take into consideration, thanks for sharing it and please keep doing this good job.


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     I have been collecting recipes ever since I can remember from magazines, cookbooks, friends, my family and my travels. 

    Now I finally have the space, both physically and mentally, to experiment in the kitchen and chronicle what happens. 

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