A few months ago, a representative from Chobani contacted My Life Runs On Food about the amount of yogurt in my recipes. She enjoyed reading about the Orange Cornbread with Greek Yogurt and Blackberry Sauce and offered to ship a large box of any of their 11 flavors. Until her email was read, I was unaware of the amount of yogurt in my recipes. It’s not an ingredient associated with childhood memories. Today, a large container of 2% or whole milk, unsweetened yogurt is in my refrigerator. The unsweetened and plain flavor provides versatility for spontaneous cooking. It’s used in salad dressings, as a simple topping for Mexican-inspired dishes, and biscuits. In my favorite breakfast cereal of late, unsweetened yogurt is mixed with cream honey, chopped pears, granola, and toast pecans. Greek yogurt has unknowingly become a pantry staple. It was missed, especially after the first big and surprise blizzard of the season. Afterwards, I learned to maintain a full pantry of the basics: Flour, butter, dark maple syrup, eggs, both cow and almond milk, vanilla, and bittersweet chocolate. It’s not fun to wake up after a snowstorm to an empty refrigerator. It’s realized, most stores in New York open regardless of the weather, but who wants to walk through snow in the mornings? It’s best to hide under the covers for a few extra hours. Read more →
