If any of you live in Australia & want a delicious full-fat yoghurt, Jalna natural is the very best. I hadn’t eaten it for ages because my cholesterol has been high, but I’ll be interested to see what it is the next time I test it. (Mind you, I couldn’t resist the full-fat yoghurt made with sheep’s milk, made by the owner of a little store in Thessaloniki where I was doing research for 2 months last year at the university there – and to think I felt guilty about eating it! It was superb stuff.)
Can any of you help explain a statement that Michael made on Australian TV? That even before you add sugar to a latte, there are already about 4 teaspoons’ sugar in the drink. I make home-style Italian latte for breakfast (hint: surname’s Formiatti) and it is very different to the stuff you get in cafes. About 2 thirds strong good coffee (made with ground beans); one third hot milk. It’s meant to be a breakfast drink, not an anytime snack.
Another real trap is chai. The cafe stuff is generally a processed product full of sugar, chemicals, and – I suspect – trans fats. You can make it in a saucepan. For two: 2-3 cardamon pods, 3 pepper corns, a few thin slices fresh ginger, one inch cinnamon stick, 1-2 teabags/equivalent in loose tea, water. Put all in a saucepan. Bring to boil. Simmer for a few minutes. Add some milk. We have to do without the sugar, but traditionally sugar is added. Adding freshly crushed ginger to coffee is a great taste, too.
I’m putting a net on my small fig trees in the back garden. No parrots or wattlebirds are going to get them! They’ll be ripe soon. You can use fig leaves to make yoghurt (as the ancient Greeks did).
I remember WW when there were no WW products. Think it must have been sold to some corporation which saw the marketing opportunities.
Love reading everyone’s posts!