We've been busy in the kitchen this week. We make a batch of fruit leather almost weekly with whatever fruit is around and needs used up. I often sneak in some vegetables, usually kale, carrots or beets. The fruit leather always has yogurt in it, and sometimes I toss in some fresh ground flax seed. Noah likes to spread the wet concoction on the drying sheets. This batch was mango kale with coconut milk yogurt. The kids love the fruit leather. As long as it isn't just fruit, I don't feel bad about them munching on it throughout the day.
I did make a batch of Feta this week. I usually age it for a while before giving it away or using it. Finding myself low on fridge room, I thought I'd just give it with the recommendation of keeping it around for a few weeks before eating it.
Cutting the curds
Draining the curds
Big ball of cheese
Salted chunks of Feta ready to cure
After a few days of curing, I made a salt brine and packed the chunks into jars. Voila; Feta.
With the kids playing indoors so much, we've been changing it up a bit. I've been bringing in and cleaning up outside toys that the kids haven't played with since fall. Jumping on the couch cushion usually provides a couple hours of entertainment.
Avery and her babies.