I try to only buy Organic dairy products for my family, which can get pretty pricey so when Stonyfield offered me the chance to sample their new flavors of Greek yogurt I jumped at the chance…even though I’m not generally a fan of anything with 0% fat.
In the last year or two, Greek yogurt has gotten pretty trendy–with almost every yogurt company trying their hand at making this thicker, creamier yogurt. I don’t know of any other company that makes a fully Organic product free of GMOs. But would the taste stand up?
I figured that I’d get to try a container or two…but, as you can see, the folks at Stonyfield wanted to make sure that I could really get my taste on! I got to sample the new flavors: Cafe Latte and Black Cherry, in addition to already established flavors of Blueberry, Super Fruits and Strawberry.
**Disclaimer: This is a sponsored post. All opinions are my own.”
I am one of *those* moms.
The ones who decorate complicated cakes for every birthday. The ones who trot out batches upon batches of freshly baked and decadently iced cupcakes at the first sign of a cupcake-less preschool event. I own not one, but two, of those crazy double decker cupcake carriers which, of course, I use to store the 12 zillion colors of food coloring, icing tips, colored sugar, sprinkles and cupcake wrappers that I keep on hand for a cupcake emergency.
The need to frost consumes me.
I tried once, a couple of years ago, to make a batch of those cutesy Ice Cream Cone Cupcakes that I’ve seen pictures of in various magazines and on other people’s blogs. It was a huge fail of soggy cone and over-baked cupcake.
After posting the picture on Instagram and Facebook, I’ve owed the recipe to a number of people for quite a while. Somehow creating a casserole out of your spaghetti and sauce turns it into a much more exciting and satisfying dinner than just boiling noodles…not much additional work, trust me!
1 lb box spaghetti, linguini or cappellini
2 bunches fresh raw spinach, washed well and chopped coarsely (optional)
2-3 cups grated sharp cheddar cheese
1/2 stick unsalted butter
I 16 oz jar of your favorite sauce (homemade could work too, but I promised little work!)
I can’t say that I’m terribly panicked about Hurricane Sandy. I live in uptown Manhattan, and though there seems to be a good chance that we will lose power and that my husband and I may have to work hard not to completely lose our minds while stuck inside with two stir-crazy kids, we should be relatively safe.
I have an empty cooler and a whole bunch of ice cubes ready, so that if power goes out I can keep perishables cold for a while. I have plenty of food, art projects and games, a fully charged DVD player and iPad, an Eton hand crank radio/flashlight/cellphone charger, candles, matches, flashlights, glow sticks and batteries.
I had some dental work done this afternoon, so I made a big pot of this soup this morning. With a whole grain loaf of bread, some good cheese and a side of roasted asparagus, it made a nice dinner for a gloomy day.
Sweet Potato, Corn and Wild Rice Chowder
1 tbsp vegetable oil
I large or 2 small onions, chopped
3 cloves garlic, minced
12 cups water
1 cup wild rice
2 tsp dried oregano
1 tsp ground cumin
generous pinch salt
4 cups diced sweet potatoes (about 3)
2 1/2-3 cups corn kernels–fresh, frozen or really good canned ones (if using canned, rinse well)