I was looking forward to seeing the supermoon over the weekend. I love the moon. I fall in love with it over and over again. Earlier in the week, I had set an alert on my iPhone, to remind myself that “the moon will be super” on the 23rd.
The moon was indeed super on the 23rd. That is, from the 22nd to the first hours of the 23rd. I had in mind the evening of the 23rd. I spent the actual night of the supermoon eating roast duck at the tiny Chinese BBQ restaurant down my street. I ate a terrific amount of it, along with its wonderfully crispy, fatty, duck skin. I was cholesterolically fearless and happy, and I drank lots of Jasmine tea. Then I went home and passed out on the couch.
The month of June has been like the faintest color of lilac purple. So faint, you’d sometimes think you’re seeing white. I floated along the lightest breeze of June, and it’s bringing me to its end. When I pause now and reflect back on the month, the actualized, and concrete forms, changes, events, and ideas materialize as memory, and it makes me believe that June makes living in the moment so natural and easy.
Grapes are so sweet right now, and I’m consuming gigantic watermelons each week. I’ve also discovered how awesome juicing is. I’ll be sharing my favorite juice concoctions soon.
For now, here are a couple things I made over the weekend. The first- a batch of lowfat yogurt.
I had nearly two full gallons of milk in the fridge, a day past its printed expiration date, yet, it was still good. Milk can’t see outside of its carton. Milk doesn’t know when it’s supposed to die. The milk will spoil when it naturally will, so sniff, inspect, taste, before throwing out perfectly fine milk that has passed- within reason- its printed expiration date.
Have you made yogurt at home before? It’s simple. Heat your milk in a large saucepan and set it over medium heat, stirring periodically to make sure it doesn’t burn. Turn off the heat once bubbles just begin to break at the edge- right before it gets to boil. Let the milk cool until you can dip your clean finger in and is warm to the touch. In that meantime, preheat your oven to 110 degrees, and then turn the oven off.
When the milk has cooled, stir in a few spoonfuls of good yogurt with active cultures. You can use supermarket yogurts like Fage for this, and it’ll still be great, but if you can get your hands on fresh yogurt from a local dairy farmer at your farmers’ markets, even better.
After everything is stirred together, cover the saucepan with its lid, wrap it with a towel, and let it sit in the warm oven overnight. I keep the oven light on for warmth. Incubation.
By morning, you’ll have fresh, homemade yogurt. It’s different from anything else. It’s like the smoothest custard.
And then I made Heidi’s baked oatmeal. I was motivated to make it after making these blueberry bars that I had mentioned last week, because I spent the following days eating warmed up leftover blueberry bars for breakfast with coffee. Blueberry bars for breakfast made me happy, but I figured I ought to have something a bit more wholesome as a morning meal, so I turned to Heidi, and her baked oatmeal recipe is it. It’s easy to put together, it’s wholesome, delicious, sweet, but not too sweet. It’s wonderful with a dollop of fresh yogurt on top.
The recipe is from Heidi’s latest cookbook Super Natural Every Day, and you can also find the recipe online here.