Grumpy Girl's Profile

The reason it's bitter is because fresh mango (and pineapple, papaya, kiwi, figs,...) contain an enzyme that break down proteins (in this case the ones in your youghurt, but they will also 'tenderize' meat, or give you numb'tongue if you eat too much of the fresh fruit).

If you cook the mango (to denature the enzymes) before adding it to the frozen yoghurt, you won't get the bitterness (I had the same experience with a batch of kiwi frozen yoghurt).

If the bitterness in your mango frozen yoghurt is anything like what my kiwi stuff was, there is no way to fix/disguise it. Call it a learning experience and try again with cooked fruit.

Is there a good reason why none of those jars have rings?

wait.....you mean this isn't how most people wash their greens??? Seriously?

to get really creamy hummus, you can try the Cook's Illustrated/America's Test Kitchen approach:

Combine and blend all ingredients EXCEPT the tahini and oil first (make sure you have added enough liquid to make a smooth paste) - let the food processor run for a bit to make sure everything is well pureed. THEN slowly add the oil and tahini (combined). This creates an emulsion (you will see the hummus turn a lighter color as this happens.

I think CI calls it "Restaurant Style Hummus" - a Google search should turn up the recipe with complete instructions. I usually decrease the amount of oil they call for and add a bit extra other liquid to make up the difference, and it still comes out nice and creamy.

So good!

@ mrhenry:

Here's a blogpost about brewing cider that I bookmarked earlier this summer as something to try:

http://www.savvyhousekeeping.com/?p=680

I still haven't got around to trying it, but it looks easy enough, and might be a good starting point for you.

thanks bepsf.

my vintage lamp came with a too small shade (as you say, it's pretty evident). I'll try your formula and see where that gets me....it probably won't be worse than what I'm starting with :o)

also great for energy conservation....assuming you organize your cold items efficiently, you won't be letting all of the cold air pour out of the entire fridge when you open the door to get the milk (or whatever).

If it were just a little more sleek in its design...

I don't know about getting already purchased granola to clump (I would probably just call it a loss and use it to make a fruit crumble or cookies), but the best recipe I have found for nice clumping granola is this one from The Traveler's Lunchbox blog:

http://www.travelerslunchbox.com/journal/2007/6/9/the-lip-ladys-secret-granola.html

It's different than any recipe I have seen and oh so good.

@ThatGrrl,

you're right. Looks like it's a Vika Amon top ($45), with the Vika Fintorp legs ($30).

I second the suggestion to look at Duravit. Their Vero Handrinse basin is a much nicer version of this concept - and comes out only 8' from the wall.