Greecy kid stuff
A stand-up comedian I saw on th' teevee box perhaps a quarter-century ago described one of his male neighbors striding with apparent pride into his yard, if with bloody forehead and a shredded oil-stained T-shirt, caked in sweat, panting from exhaustion, and otherwise suggesting a fearsome ratio of non-monetary costs endured moments ago to whatever might in prospect be thought to be residual benefits. "Just changed mah own oil - saved ten bucks!"
The residual benefits of making mah own Greek-style yogurt tonight, from a quart of 1% milk and a half-cup of Cabot yogurt of extraordinary caloric amplitude (290 per cup) - besides, that is, those entailed in getting my yogurt at milk prices, with the labor required amortized into fun: about a pint of thick newborn yogurt and a another of liquid whey (from which you may make, among other things, your own ricotta).
[Monday morning update after refrigeration: man, is it ever thick! Why did I not do this ages ago? Why does anyone pay the highway robbers' prices for this schtuff (i.e., thicker than mere 'stuff') from the grocers' dairy case? Schtuff it, Schtonyfield - from now on it's my stovetop or the blacktop.]
The costs were rather less forbidding than those endured by Everyman His Own Lube Tech above: a bit of whisking and periodic temperature checks, and a bit of amusement over the fact that, with three jars of milk sitting for five hours in a warm saucepan at c. 110 degrees, I felt for all the world - speaking of the newly born - like a new dad warming baby's formula.
Now it's on to sprouting dried beans - and the thawing, already in progress, of my second ten-pound box of frozen salmon heads.
The residual benefits of making mah own Greek-style yogurt tonight, from a quart of 1% milk and a half-cup of Cabot yogurt of extraordinary caloric amplitude (290 per cup) - besides, that is, those entailed in getting my yogurt at milk prices, with the labor required amortized into fun: about a pint of thick newborn yogurt and a another of liquid whey (from which you may make, among other things, your own ricotta).
[Monday morning update after refrigeration: man, is it ever thick! Why did I not do this ages ago? Why does anyone pay the highway robbers' prices for this schtuff (i.e., thicker than mere 'stuff') from the grocers' dairy case? Schtuff it, Schtonyfield - from now on it's my stovetop or the blacktop.]
The costs were rather less forbidding than those endured by Everyman His Own Lube Tech above: a bit of whisking and periodic temperature checks, and a bit of amusement over the fact that, with three jars of milk sitting for five hours in a warm saucepan at c. 110 degrees, I felt for all the world - speaking of the newly born - like a new dad warming baby's formula.
Now it's on to sprouting dried beans - and the thawing, already in progress, of my second ten-pound box of frozen salmon heads.
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