elspethdawitch's Profile

I can't find Fage or Chobani here...I love Liberté, Oikos is good too, and I like the Astro Balkan-style too, very short ingredient list. My Greek father tried the President's Choice (Loblaws/Superstore own brand) 0% Greek stuff and he says it tastes chalky to him, so I haven't tried it for myself.

I recently got a new cherry-coloured nightstand and am trying to decide on what to put in the corner between it and the dresser - I was going to get a bookcase or wardrobe of some sort to put sweaters in, but I might have to get a comfy reading chair...

Oh, and I'd love to have a real flokati rug. I have a picture of my yiayia (grandmother) sitting on one back in the 50s/60s...

I'm in Canada, and I've had it shatter. I had a pan of Greek lemony roast potatoes on top of the stove to check them, and, silly me, added some liquid (water or lemon juice) because it had dried out, not thinking about the fact that I was using glass this time, not metal. It exploded all over the stovetop and my counter. Fortunately I didn't get hurt - last time I knocked a water glass over on the counter, I found shards of glass in the back of my hands (!)

Not available for my city - oh well!

I remember reading "The Good Earth" in middle school and really enjoying it. I found a Pearl S. Buck book about Korea at a used book sale that I'll have to read sometime. Right now I'm reading:

"A Gladiator Only Dies Once" - Steven Saylor (a collection of short stories, part of the "Roma Sub Rosa" series of Roman mysteries staring Gordianus the Finder)

and

"War and Peace" by Leo Tolstoy, on my Kindle.

I'm sure there'll be others - probably some Christopher Moore novels, or some more Roma Sub Rosa.

I've been using it in any phyllo-based recipe that calls for "clarified butter" - baklava, spanakopita, hortopita, etc.

If it tastes too avocado-y, up the other ingredients, and make sure it's blended really, really well. If there are still little flakes of green in it, you'll taste the avocado. I made mine with maple syrup, unsweetened cocoa powder and vanilla extract, and it was super chocolatey and rich, but I did have to tinker with it a bit.

Emma: My mother foraged for fiddleheads as a child, but since I'm too lazy to call her, and thanks to the magic of the internet, here's a page on the topic with a video: http://umaine.edu/publications/4198e/

It should be pointed out that you've got to descale them, and wash these babies till the water runs clear. Even when you're boiling them, if the water starts to get murky, dump it, rinse them, and add more fresh water.

Fiddleheads are a huge deal here in New Brunswick (the province, not the city in NJ). We can get them at the grocery store fresh or frozen, at the farmer's market, or the more traditional "out of the back of some guy's truck on the side of the road". That's how you know they're fresh.

My parents argue over the better way to eat them - my mother's traditional butter and vinegar (she's a local), versus my dad's Greek-style lemon and olive oil. I think they're both delicious so I just alternate between the two!

3M hooks? Yeah, there certainly isn't a white patch on my kitchen wall where I tried to remove one that I'd hung a picture on. Nope, not at all. Of course even that stupid blue sticky tac you use to put posters up with makes the paint flake off my walls, so I'm sure it's not the hook's fault...

Behind/under the bed, behind the dresser, under the couch (and its cushions), behind the entertainment centre...behind anything, really.

I'm going to have to try swishing the shower curtain around in the tub! Thanks!