I had a rather self-gratifying dream last night. It involved people telling me that the piano was the hardest instrument to learn, which is convenient since it is the only instrument I ever learned how to play (don't ask me to do miracles on it now -- my 8 years of lessons occurred long, long ago).
Two foods I "discovered" recently that you must try: cherrums and Greek-style yogurt. Cherrums are, I'm assuming, some weird cherry-plum hybrid, which means they look and taste mostly like small plums, but with a bit of extra sweetness. They get wrinkly as they ripen, but like cherries you can eat them even when they're collapsing into themselves. Chief advantage: I don't think any of them overripened before being eaten, and I bought 2 lbs. of the stuff. On the other hand, I tended to eat more than one in a sitting.
Greek yogurt, as you may have heard, is yogurt made from ewe's milk, then strained so only the impossibly thick stuff remains. Unlike your typical commercial yogurt, it isn't sweetened half to death so you really get the savory flavor of proper yogurt, besides that incredible texture. People often use it for making homemade frozen yogurt (which is why I bought it), but I would recommend keeping your hands off of it as much as possible. It's perfect as is.
Reality check. As a sidenote, however, I found the thought of Greek yogurt to be very distracting when I was trying to work -- in that sense it's best to just finish it off as soon as you bring it home from the store.
Reality check. As a sidenote, however, I found the thought of Greek yogurt to be very distracting when I was trying to work -- in that sense it's best to just finish it off as soon as you bring it home from the store.
