Friday, July 15, 2011
Thursday, July 14, 2011
Wednesday, July 13, 2011
I have been racking my brain about what I could make that I could still enjoy some food but my guests would be happy too. I am also hosting a jewelry party on Friday night and need to supply some appetizers. I am trying to at least make one appetizer I can eat. :)
Plan for tomorrow...Meat, vegetable, potato, salad and homemade french bread. I can't eat the potato or bread but I can fill up on meat, veggies and salad. I am thinking about making meatloaf with extra lean ground beef. My recipe is tasty and low in carbohydrates. I think this will be good with everyone. I'll post recipes and more details tomorrow. Not sure about dessert either. Maybe I'll just do coffee and pull something out of my freezer. I know if I go to the effort to make it, I will want to sample it. Then again, my Kitchen Aid mixer just got here today and I am dying to give it a try.
Any ideas for appetizers? Maybe a veggie tray? So boring. Suggestions please!
Greek yogurt is not better for the environment than American-style yogurt, for one simple reason: It requires much more milk to make. For American-style yogurt, the ratio of milk to final yogurt product is about 1:1 (sometimes more like 1.3:1, since many manufacturers add in a little bit of condensed skim milk to improve the texture and protein content), while for Greek yogurt it's often as high as 4:1. Considering that dairy farms take quite a toll on the environment and produce a large amount of greenhouse gases (a recent United Nations study found that 3 percent of the world's greenhouse gas emissions come from milk production, including shipping) the environmental difference between Greek and American yogurt is fairly significant.
There's another problem, too: What to do with the whey that's left over from the Greek yogurt straining process? Rolf Carlson, vice president of sourcing and development at the yogurt manufacturer Stonyfield Farm explained that there are two kinds of whey: Sweet whey can be used as a food additive, but acid whey isn't as useful. Many major yogurt manufacturers give their acid whey to farmers to be used as animal feed or fertilizer, but according to Carlson, farmers must be careful when applying it to cropland, since whey runoff can pollute waterways (PDF). "It can affect the microbiology of the water," says Carlson. Some good news: Both Stonyfield Farm and the Greek yogurt company Chobani told me they are in the process building pricey anaerobic digesters to convert their waste whey into energy to power the factories.