Tag Archives: Fresh Market

Breaktheist: Yogurt Taste Test

I’m a breaktheist.

I don’t believe in any one breakfast. I do believe that breakfast exists, though. Perhaps I am breaknogstic.

Yeah…that doesn’t sound as good.

I’ve been on a real yogurt kick lately. This was after a serious granola kick, an avocado toast kick, and a granola bar kick. You’d think I was a Rockette. #dadjoke

But what yogurt to eat? There are so many choices. So, when I was at the Fresh Market last week and decided to buy 5 yogurt brands that I’ve never tried before and test them out for you.

YOU’RE WELCOME.

(One time, I said something silly to a friend and then said, “you’re welcome.” And his reply was “I did not say thank you.” Couldn’t be mad at it.)

I tried some yogurt so you didn’t have to. Say your prayers, people, and forgive me. My stream of consciousness is below.

It was really hard to keep the yogurts from rolling away. #realtalk

It was really hard to keep the yogurts from rolling away during this picture.

OhMyYog! with Gingered Pear

  • Well, “OhMyYog!” is not a thing that people say.
  • Rich and creamy. Has a unique flavor. Better than the basic fruit in your ushe yogurt.
  • 3 layers? I really can’t tell. Just seems like two.
  • This reminds me of the old fruit on the bottom Breyers yogurt but better.
  • Try again? Yeah, I’d try it again. But I shan’t ever say “OhMyYog!”
Seriously, no one says that.

Seriously, no one says that.

So Delicious Dairy Free Yogurt in Vanilla

  • Not at all appealing visually.
  • “Try the gray stuff, it’s delicious. Don’t believe me? Ask the dishes!”
  • Super sweet, with a weird after taste. Nope. Can’t eat this. Nope.
  • Abandoned yogurt-ship after 4 bites. Went to a delicious, delicious Noosa I had in the fridge.
  • Try again? Never say never. But never.
What. Is. This.

What. Is. This.

Blue Hill in Butternut Squash

  • Saw this yogurt on Ana Gasteyer’s Instagram. We’re basically best friends.
  • It smells sort of like Thanksgiving. I’m sort of excited. Sort of scared. I feel like Jessie Spano.
  • It tastes good. A bit tart in the finish. It walks the line between sweet and savory.
  • It’s kind of weird. I sort of gagged on the first spoonful, thus bringing to life the phrase “gag me with a spoon.” It’s so weird to have butternut squash in this super creamy, dairy vehicle. But, it kind of tasted good. I’m conflicted.
  • Try again? Yeah, maybe. Maybe. Maybe in a savory application.

Petite Creme in Cherry

  • It’s low fat yogurt, made with nonfat milk. Is it going to be wimpy?
  • Yeahhhhh. It’s sort of wimpy. It’s light, it’s creamy. But I’m not sated. It feels like snack yogurt. But it’s good.
  • Try again? Sure, why not.

The Epic Seed, Greek Yogurt with Chia Seeds in Peach

  • I am the most apprehensive about this one, but…I really rather like it. WHO KNEW! I’d never had chia seeds before.
  • The texture of these fruity seedy things reminds me of fish roe. Snappy with a bit of a bite, but the flavor is the opposite of fishy. Light and fruity. Great textural and flavor complement to the Greek yogurt.
  • Try again? Chyea. This one has been a revelation.
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Happy Easter! Southern Recipes for 4 Days ago or 361 Days from Now!

Happy Easter, y’all.

Wait, what? It’s not Easter? Well, just like Jesus, this blog post done rose up three days late.*

*I am, in fact, four days late in writing this blog post.

This Easter was great. My Dad came up to visit. Mom stayed home with some other family who was in town. Dad and I had lots of fun with no one to boss us. (“No one to boss us” is what my Dad and I used to say when Mom was at the store or something and we were free to be silly.)

We watched Season 5 of The Wire. Fucking Kennard, right?

We watched Season 2 of Justified. Margo Martindale’s Emmy was Justified, amiright?

We dyed Easter eggs. Adorable!

Egg Dyeing

We also replaced my tires after someone LITERALLY slashed two of them. I am not joking. This actually happened. Someone stabbed two of my tires in the parking lot of my apartment complex. It seemed random…unless I’ve been sleep walking-and-robbing again.

Anyways. On Easter Sunday, I made a big ole Southern Easter lunch to be served at 2 pm. As Southern holiday lunches are.

The menu was as follows:

  • Mom’s Green Beans
  • Tyler Florence’s Ultimate Macaroni and Cheese
  • 10 lbs. of Ham for 2 people 

It was pretty traditional and it was really good. There are some holidays where you want to experiment with things (who really needs the same cranberry sauce recipe each Thanksgiving?) But for Easter, I say tradition wins the day. That’s why I’m 28 and still dyeing Easter eggs with my Dad.

HASHTAG NO ONE TO BOSS US

Easter Sunday

Ham Recipe

Ingredients

  • 1 spiral cut ham

Drive to The Fresh Market. Buy a 10 pound ham for 2 people. Follow the directions on the packaging. Carve up the ham by following the ham directions. Eat all the ham. Make ham sandwiches. Freeze all the leftovers.

tumblr_lpvyf8Nm5Y1qemtx8o1_500

Mom’s Green Beans

Ingredients

  • Green beans, about 1 lb.
  • 1 large onion
  • 4 slices of bacon
  • Chicken broth, enough to cover/about 2 quarts
  • Salt and pepper
  • Garlic cloves, smashed (optional)

Wash and trim ends off the green beans. If you are in movie musical, you will snap the ends off the green beans on the front porch singing Gary, Indiana. If you are not in a movie musical, you can just trim them in your kitchen.

Cut onion into large slices.

Put trimmed green beans, onion, and bacon into a pot. Cover with the chicken broth. Season with salt and pepper. Bring to a boil.

Mmhmm

Mmhmm

Keep on a low boil for about an hour or hour and a half until beans are tender and onions are translucent.

Tyler Florence’s Ultimate Macaroni and Cheese

Macaroni and Cheese Recipe, Pea and Bacon topping to follow

Ingredients

  • Kosher salt
  • 1 pound elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups warm milk | whole milk is best, you want the fat content when making your cheese sauce. MMHMM.
  • 5 ½ cups shredded sharp white cheddar cheese
  • freshly ground black pepper
  • ¼ cup chopped fresh flat leaf parsley

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees.

Melt the butter in a large, deep skillet over medium high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps form forming. Gradually whisk in the milk and, whisking vigorously, cook until the mixture is thick and smooth.

Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.

Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 ½ cups cheese. Bake for 30 minutes, or until hot and bubbly.

Pea and Bacon Topping

Ingredients

  • extra virgin olive oil
  • 4 slices bacon, cut crosswise into thin strips
  • 1 large onion, diced
  • 2 garlic cloves, smashed
  • leaves from ¼ bunch fresh thyme
  • 2 cups frozen peas, thawed in a colander under cool water

While the macaroni and cheese is baking, heat a 2 count of olive oil in a sauté pan. Add the bacon, onion, garlic and thyme and cook for about 5 minutes to soften the onion. Fold in the peas and season with salt and pepper.

To serve, scatter the pea and bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking pea mixture on each spoonful.

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