How many of you have procrastinated on something this week? Spill! :)

If you can only see me now, my hands and arms couldn’t be any higher! In August, my brain slows down, my discipline goes on vacation and I am stuck with a mid-summer love affair with someone called Procrastination or Cunctation. I call him CunkyPunky. (See? This is beginning to sound more fun than it really is.) I just have to accept that August is CunkyPunky time and I should just breathe and relax. Aside from procrastinating with CP, I’m also trying to balance bank accounts and to keep sane in the midst of paying even more taxes. I don’t even want to think about it, because aside from my already-planned trip to Blogher Food, there’s another event that I would love to attend: Foodbuzz in November. (I call it an injustice that they are both held in San Francisco! Woe is me, who lives across the north border.) Just when I need to “kick ass” in the making-money department, all CP wants to do is drag me to graze in the grass like spoiled cows living in a luscious Hawaiian ranch–that kind of downtime. I have to remind him that traveling involves money, which involves doing something.

Ayayay.

This super simple breakfast post was supposed to be up last week, but CP and I had a week-long rendezvous. I’m sorry. But I hope you’ll forgive me. It is very easy to do anyway:

Just cook berries in simple syrup of 1 sugar :1 water proportion, wait for it to thicken, then set it aside to cool down. Serve generously on top of your favorite yogurt.

In my case, it’s the Fage 2% greek yogurt. That’s it. No theatrics, just plain and simple food. I eat this for breakfast, as a dessert or as a snack. It’s a great way to save berries that might otherwise go bad this summer, especially if you happen to haul big boxes of them from the farmer’s market.

I’m still rallying to have Fage here in Vancouver. I have never seen it here. Hello– Fage?!?!?!

In case you were wondering– No, Fage isn’t a sponsor of this blog. I just happen to love it so much that I milk my parents, who cross the border several times a month, to bring me Fage. It’s that good.

© Gourmeted.com, 2009. | Permalink | 20 comments | Add to del.icio.us
Post tags: berries, blueberries, breakfast, dessert, easy, fage, greek yogurt, simple, yoghurt, yogurt

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To ease my way into the pretzel making world, I picked a recipe that didn’t require ‘cooking’ the dough on the stove. Baby steps, baby steps. Also, the scientist (or OCD?) in me kicked in and wanting to have uniform results, I weighed each pretzel dough at 50g, and I was able to produce 15 mini pretzels. They were delish and lasted us for two days.

Making pretzels

A note on these pretzels:

As I said earlier, I took the no-dough-cooking route. I’m not sure if that’s the reason, but these pretzels did not have that fine dough texture when you eat it. It’s not similar to Wetzel’s Pretzels, nor did it have a crust like Auntie Anne’s. BUT this is a pretty easy pretzel recipe with very decent homemade results — it was soft and chewy. Dan loved them. Consider this note a warning from someone who’s overcritical about her cooking.

Here’s the recipe:

Please visit the site to read the rest of the entry.

© Gourmeted.com, 2008. | Permalink | 12 comments | Add to del.icio.us
Post tags: baking, bread, easy, pretzels

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