I consciously endeavor to have an uncomplicated life. My world is designated as a drama-free zone.
That is not to say that bad things don’t happen. That part of life (cat surgeries, layoffs, sprained ankles) cannot be controlled. Drama can.
I favor minimalism when it comes to home decor. My only fault being I have a few too many books, although with my e-reader I am not buying new ones very often, I still like the feel of a real book and can’t bring myself to donate them all away.
I favor simplicity when it comes to my beauty routine. If it takes more than five minutes to do my make-up, to do my hair, or to get dressed, I am not doing it. I wear a black dress nearly every day, adding variety with a scarf.
So you may be wondering, “Aren’t you a foodie? Don’t you like fancy food?”
Yes, I love food. The exploration of it. The obsession with it. The never-ending desire to enjoy it and discuss it.
But I like uncomplicated food. The range of uncomplicated is endless. Uncomplicated can be very, very simple. Uncomplicated can also strangely (in my opinion) be complex. The simple (yet complex) meals delivered by Blaine Wetzel at The Willows Inn on Lummi Island are the ultimate incarnation of this.
This is a simple Fanny Bay scallop with cream and arugula, nothing complicated about it, but oh is it simply exceptional!
My Yoghurt Story
So what does this have to do with yoghurt? Would you believe that yoghurt was my gateway food into my current food philosophy?
Picture this. I just started dating Mr. Misadventures and for the first time we are cooking a meal in my apartment. Or he cooked a meal and I enjoyed it. (It would be the first of the 6,000 meals that have been cooked in the Misadventures household in the exact same manner!)
After devouring an exquisite ‘papillote de saumon‘ with ginger and lemongrass, which looked very much like this:
Mr. Misadventures then asked me, “Would you like dessert?”
Visions of gateaus and tartes entered my head. Instead, I was served this:
When I asked, “what is this?” My now-hubby, explained very matter-of-factly, “the dessert of the Gods.” He said when it comes to desserts the Greeks are the smartest people in the world. Plain yoghurt with a little bit of honey not only satisfies the desire for something sweet at the end of a meal, but also helps with digestion (since it has although good cultures in there).
My view on yoghurt changed forever.
See for the longest time, and during the time I grew up, Americans have been exposed to really crappy yoghurt. Sugary, chemically enhanced products that shouldn’t even be labeled yoghurt. When I moved to Europe, my yoghurt world was expanded by a million! There is nothing like the taste or European Old World style yoghurt and for three years I enjoyed it in France, in Switzerland, in many countries.
When we moved back to the San Francisco Bay Area, I lamented on what the heck we were going to do for dessert. We eat yoghurt every single night for dessert. Even if we go to a restaurant for dinner, we will have yoghurt, either with fruit or with honey, when we get home.
I was lucky to live in a food-centric region in which many of the grocery stores carried “European-style” yoghurt, including [thankfully] Mountain High Yoghurt. Now, as the years have progressed what was once viewed as specialty yoghurt is now considered mainstream and it is available nearly everywhere!
Mountain High Yoghurt
When asked if I would be interested in writing about Mountain High Yoghurt, the choice was an easy one. Mountain High Yoghurt is quite simply, delicious. It comes in several flavors, but I like buying plain old Plain. I can sweetened it up with fruit or with honey. Right now I am currently eating it with Queen Farina creamed raw honey, but I use it in many ways. Here are just a few:
– I use it as a sour cream substitute whenever I make Mexican food. I add it to tacos, burritos and fajitas.
– I spoon it into soups or chilis. Mr. Misadventures makes big pots of soup on Sunday, which we eat for several days during the week. Adding in a spoonful of Mountain High Yoghurt on the second or third night makes it like a whole new soup.
– I am not a big fan of mayo, so when I am making tuna or egg salad at home, I use yoghurt instead.
I am grateful to that first meal my husband cooked for me and the introduction of yoghurt for dessert. I am grateful for the years I spent in Europe getting a real taste for Old World style yoghurt. I am grateful to Mountain High Yoghurt for making such a delicious American yoghurt. And I am grateful for the simple yoghurt taste and simple ingredients.
Life is already complicated enough, your yoghurt should be one of them!
How about you? Is yoghurt part of your eating life? Have you tried Mountain High Yoghurt? Do you have a unique way of using it?
If you haven’t tried it before, now is your chance! Visit Mountain High Yoghurt where you will be able to download a coupon for $1.00 when you buy 2 tubs after subscribing to the Mountain High Yoghurt monthly newsletter.
The newsletter is chock full of news, recipes, coupons and craft projects (the tubs can be turned into amazing things!) but you can also find much of the same on their Pinterest boards, their Facebook page, and I love the photos on their Instragram feed – check them all out!