And in honor of this very special post, I will….um, continue with my weekly theme. Because what better way to celebrate a food blog centennial than with food?
So, welcome to Day 2 of Yogurt Week! I’ve recently tried a couple fun new brands – Wallaby and Ricera.
This was “Australian-style” yogurt, which is verrry similar to European as far as I can tell – in other words, the polar opposite of thick, tangy Greek yogurt. Each has their place in my heart – I had a serious love affair with the vanilla yogurt I found at our grocery store in Florence. Yes, it was thin, but the flavor was amazing. I miss it…*tear* This was a slight letdown – I was really exciting about the pear flavor, but I couldn’t taste it at all. It was pretty much just sweetened, runny yogurt. It wasn’t bad, per se, just not pear-y. And if the flavor is kind of blah, I at least want a nice thick texture. BUT, there was nothing “fake
about the flavor – no odd sweetener aftertastes or anything, and that I liked. Whole Foods has lots of other flavors and I’m all about second chances…so stay tuned
Texture-wise, I’d say it was pretty normal yogurt-y. Not particularly thin or thick, but not freakishly gelatinous like other brands who use a grocery list’s length of various additives and weird, unpronounceable ”edible” things. It was very sweet and rather starchy (in rice yogurt – imagine that The vanilla flavor wasn’t so prominent – a more apt description would be brown/cane sugar. It was basically rice pudding without the added bits of rice in it. I didn’t love it, but I was happy to satisfy my curiosity. There are other flavors, but the high price tag might keep me from trying them again in the very near future.
I tried a food-blog-world fave today:
Dates are pretty cool, that they can turn into this.
I’ve had the peanut butter cookie flavor, and it is my favorite Larabar ever – duh, it has peanut butter in the title. Cashews in general I have a more ambiguous relationship with. Sometimes I can’t get enough, other times they make me gag. I never claimed to be normal. Anyway, I just didn’t like this. Too sweet (dates are SUPER high sugar), I think the fact that cashews are kind of naturally sweet plus the dates just overdid it. That, and the fact that I’m not cashew’s biggest fan led to a semi-disappointment. But, if you adore cashews, you’ll probably enjoy this.
I also celebrated with a big bowl of appleberry oat bran. YUM!
I made it with 1/2 c. almond milk & 1/4 c. water, cinnamon, cardamom (essential ingredient – just a teeny tiny bit makes all the difference!), and vanilla. After the first round in the microwave, I threw in a handful of blueberries to cook and get juicy in the bowl. Unsweetened applesauce (I use Musselman’s, I can’t stand Mott’s version) stirred in at the end, and a couple more bluebs thrown on top for aesthetic appeal. MMMM!
There was an interesting article today in the paper, about how suddenly everyone has become a food critic with the help of sites like Yelp and Chowhound.
I love it when my whims come through. This was fan-freakin-tastic! I was a little wary because I’m not big on coconut, but Lara knows how to wield this fruit. It adds the perfect amount of sweetness to complement the chocolate without making the bar all about the coconut. This was like a rich, dark brownie. I even liked the little chunks of almond and pecan, which surprised me because I am a hardcore anti-nut brownie girl. But here they just added to the flavor and texture. It’s a little crumbly but not obnoxiously so.