Greek Yogurt


In “my green and salad days” I went on a European excursion; what seemed like a zillion countries over the course of a month.  Our first stop was Athens and in truth, I know that my parents would not have been impressed had they known that their 19 year old daughter was lodging near Omonia Square which (at that time at least) was the heart of Athen’s red light district.  We didn’t know this our first night and could not figure out why they were traffic snarls on the streets below at 3 and 4 o’clock in the morning.

In those days, Athens was pretty dirty and very hot and sticky and I was relieved when we departed for the breezy Greek Islands.  But in the mean time, there was a food which made Athens worthwhile-the yogurt!  We would make the yogurt shops our destination much like you would go out for gelati in Italy (and now Canada).  

The yogurt itself would be sliced with a cold knife into a perfect square and then the honey would be drizzled from considerable height to ensure an even coating across its waiting face.  The taste?  Oh my goodness, I remember that first taste so vividly: cold and silky and creamy and pungent and sweet all at the same time.

I don’t know why it took me all of this time to discover Greek yogurt again.  I can’t get enough of it with banana slices or blueberries or mango for my breakfast. But this week I also needed a quick and light dessert idea for guests.  I picked up an angel food cake and whipped some alfalfa honey into the yogurt.  With slices of strawberry, it became and alternate to (the sometimes too heavy) strawberry shortcake!

Yesterday, I taught an early morning seminar and missed out on my nutritious breakfast and settled for a muffin instead.  My carb and sugar high and then crash was disconcerting and I will be sure not to repeat that performance any time soon.

Kath’s quote: “Mrs. Beaver stood with her back to the fire, eating her morning yogurt. She held the carton close to her chin and gobbled with a spoon….’Heavens, how nasty this stuff is. I wish you’d take to it, John….I don’t know how I should get through my day without it.”-Evelyn Waugh

Love-that is all.


posted under Food & Travel
2 Comments to

“Greek Yogurt”

  1. Avatar July 20th, 2012 at 10:49 am babylady Says:

    Did you make the alfalfa honey with your fresh alfalfa? I can’t figure out what to do with mine.

  2. Avatar July 20th, 2012 at 11:01 am Kathryne Says:

    Use it like an herb-fresh in omelets,on salads or in juices. Dry it for future use as it has all kinds of medicinal benifits.

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