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| Homemade fat free labneh served with honeycomb and pistachios. |
Homemade labneh has become a salvation. September has come barreling in with its usual madness. The days are whirlwinds of new routines, the sorrow as Summer fades, and the scramble to make sense of the new feel and rhythm of the season.
I am back to graduate school and this semester is packed. I’m only taking 3 classes, but they are all reading and writing heavy. This week alone was approx 400 pages of books and articles. It’s all wonderful stuff, and I am not the least bit unhappy about the subjects- it’s just well… whew! The tomes and pages are lined up at the end of my desk and they just haunt me. Reeeead meeeee. Reaaaad meee nooooooooow!
In another week or so I will get into my groove. I always do. Patterns will develop and a cadence and pace will fall in line and soon all will be in lock step. But for now- it’s more like organized chaos and that just freaks me out. Sometimes a lot, sometimes only a teeeny bit.
Cooking always brings me solace, and though it’s time away from demanding pages- it’s also a break from my thinking mind. There is quiet in my kitchen, and satisfaction in seeing something come to life in my hands as a result of time spent. There is something to that right? This is one of the reasons we like to cook, isn’t it? After putting in time and energy and your own particular flair into your food, there it is. On a plate. Looking all yummy and lovely. Look what I made!
And then, of course, you get to eat it.
Every day is theater. Every go round is a creation. Sure, not every day is award worthy, but hey, that’s okay- but I find it so soul satisfying. Sort of like coasting on a bike after long uphill climbs. What a blessing.
Homemade Labneh is a wonderful snack to have around. Making your own Labneh requires little more than time. Somewhere along the line I acquired a yogurt strainer (which I also use to make homemade ricotta btw). I dumped in a carton of Greek yogurt, covered it, and forgot it over the weekend. After 2 days I had lovely thick “cheese”. A very similar consistency to cream cheese with 0% saturated fat. Awesomeness. Nibble on it for your breakfast, or dress it up, like here, when you want to impress.
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| Rosemary fig seeded crackers |
For now it’s the perfect snack for me to nibble on while I read. The Seeded Fig Rosemary Crackers above are the perfect accompaniment. I made these for a post earlier this year. I keep an unsliced loaf in the freezer and then defrost, slice and bake off when needed. There recipe is here. The beauty of that? I can slice off just as much or little as I need. (just a nice little aside).
The honeycomb I brought back from Thailand. Yes, it did ooze a bit into my luggage. Yes, I did have it wrapped up, but what can I say? It’s worth it. I am a bit excited about honey these days. I’m falling in love with it the way a sommelier can fall in love with Pinot Noirs. They are all so different tasting and aromatic. Sort of like golden jewels of deliciousness. My friend Gail Dosick has a friend who started a bee colony not too long ago (Thank you! the world needs people like you!) and I’m hoping I might get a bit of a taste of her first harvest. I hear it’s floral and divine. {fingers crossed}
Here come the holidays. This is a great go to. Lovely and rich tasting- but healthy and wonderful.
So no real recipe- like I said, strain a container of 0% Greek yogurt through a fine sieve or cheesecloth in the fridge for a day or so and you’re good to go. If you can’t find honeycomb regular honey is just fine.
Happy early Fall my darlings!
