Muller Yogurt

My very favorite kind of yogurt in the entire world is Muller yogurt. (imagine the umlauts above the u). And it  makes me so sad every time I go to buy yogurt that American yogurt is so not-delicious. In fact, Muller yogurt was one of the wonderful perks of going back to London in 2010. It's just so smooth and creamy. It doesn't have the nasty grainy texture that American yogurt has. And it's not so thick as Greek yogurt. It is such the best. 

A couple of weeks ago I was in Harvard Square and a woman approached me and offered me a pot of yogurt. I didn't even really look at her and said "no, thank you" out of hand. She took the rejection well and moved on to waiting to cross the street. Since she was still standing near me I took a moment to look at what her hat said. It said Muller yogurt! I just turned down the opportunity to eat free Muller Yogurt, in the United States. What was I thinking?! But by then it was a little late for me to be like "actually, I will take your free yogurt..." 

This morning I stopped at the grocery store at the end of my bike ride to pick up a couple things I need for some muffins I want to make this week. I was in the yogurt aisle looking for plain yogurt and guess what I found??

Yes! It is! It's Muller Yogurt! In the US! It's days like this that I especially love living on the East Coast. 

I got my yogurt home (one each of strawberry and choco balls) and it's just as good as I remember. Smooth and creamy and delicious. Now I just have to hope that they bring the toffee yogurt over soon too.

Where the riches of ages are sold

Of late I have been on the hunt for a good bakery where I can buy nice loaves of sandwich suitable bread. Mostly, I've been buying from Panera Bread, because they can slice it for me. But last week I stopped by another bakery near Harvard Ave. They were very busy, which I took to be a good sign. And they had a very nice looking loaf of sourdough bread that I would have liked. But they couldn't slice it for me. Sandwich bread is really only good to me if it's sliced. I can't slice evenly enough to make a good sandwich. But the bakery had one redeeming quality. They also sold rosemary focaccia bread. And for only $4. And their rounds were bigger than the £2 loaves I used to buy at Portobello Road. So I bought one. I mean a bigger loaf of bread for the same price? Yes, please. Sadly, the bread was rather stale. It must have been a day old loaf or something. Nothing like the delightfully fresh soft ones I'd get at market. And it didn't soften up overnight like my £2 ones used to. I may have to try one more time before I write the place off though and go a little earlier in the day; in all fairness I used to go to market first thing in the morning and I went to the bakery here in the afternoon. I do miss my £2 focaccia though.

Brigadeiros

As you may remember (or maybe not) I went to England two summers ago for a couple months (unfortunately I think there was only one post about it, sorry.) Anyways, while I was there I was assigned to attend the Portuguese branch for church. I don't really understand why since I don't actually speak Portuguese, but I'll serve where ever I'm asked to. So one Sunday one of the Brazilian families in the branch invited us (there were 5 of us from my program that attended that branch) over for dinner. Oh man, think traditional Brazilian barbecue, only better. The food was so good. And they made us the best dessert ever.

In Brazil, they have this kind of bon-bon called brigadeiros. They're made from sweetened condensed milk and nesquick, boiled till it's thick enough to make into balls. But before it's that thick it can be used as a sauce. Which is how it was served to me the first time I had it. It was a sauce over ice cream with little bits of kit-kat bars mixed in. Heaven in a glass.

One of the girls assigned to the Portuguese branch actually spoke Portuguese and had served her mission in Brazil. So she taught me how to make these brigadeiros. I've made it as a sauce a couple of times, but I've never had the time and energy to actually form it into little balls, until today.

I've had a can of sweetened condensed milk lying around my cupboard for months and months ear-marked especially for this recipe. And since I'm movingthis weekend it was finally time to use the can up (I hate moving food, it's so much extra work--though I'll move canned goods over things like pancake syrup any day). So while I'm enjoying being unemployed in DC this week I made brigadeiros. So good! I dare you to eat just one.