The Rip Van Wrinkler, XXIII, Issue 3, August 2019

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"Like a movie star" is the NEW Contest!
Enter stories &/or PHOTOS by Oct 1st.


Leaf as James Dean.

James Dean in Rebel Without a Cause.

Hio as Lady Gaga. (Hio hates bugs.. I got a fly net for him.. Do you think he said thanks ???)

Lady Gaga at a promotion for a Star is Born.

Carrot, Celery Root, Onion and Parmesan Soup
suggested by Andrea Stone

Labna: yogurt cheese
from Luisa Ghetti's blog (il mondo di luvi)

See the big book: "The Cuisine of the Middle East and North Africa, " by Claudia Roden, Ed. Ponte alle Grazie.
The labna is a cheese made from yogurt. It can be used as a snack, appetizer or for breakfast.
5 dl yogurt (Greek) (approx. 17 oz.)
1/2 or 1 teaspoon salt
1 large white gauze or a piece of linen
Fold the linen in half and pour in the yogurt previously mixed with the salt. Close the "bag" with a string and leave to drain in a strainer (or suspended), in a bowl in the refrigerator for 24 hours. You can wait even a few hours or get a maximum of 3 days.
After this time you will get a soft but compact cheese, like philadelphia / ricotta, you can use it like this or form small balls and flavor them with herbs or keep the balls in extra virgin olive oil in an airtight glass jar.
I used 2 whole Greek yogurts for a total of 170 gr x 2 = 340 gr (approx 12 oz.) and I added 1/3 teaspoon of salt.
With the cheese I made 14 small balls and flavored them with chopped: shallots (very little) chives basil thyme sage citronella you can also use salt, pepper and paprika dill and fresh mint celery, sweet or spicy peppers and spring onions or taste it in SWEET version with honey and a sprinkling of cinnamon. We have been literally conquered, I'll try it again soon.
I did it again in the same doses, 2 jars of whole Greek yogurt, I added an extra idea of ​​salt and I let it "drain" for about 16 hours, squeezing the "sacchettino" from time to time.
I got a perfect cheese, just drier and tastier than the first: better for me.
I got about 208 grams of Labna: I divided them into two, half of them flavored with a little smoked salmon and some finely chopped half-moon pistachios and the other half with fresh aromatic herbs.
With these two cheeses I stuffed the savory lady's kisses , remaining a little I kept by covering them with a little extra virgin olive oil.
In my opinion a better product is obtained by mixing the aromas well rather than making them stick to the surface.

Ed. this looks good. I've made Tzatziki by also draining the yogurt using a cheese cloth, and then proceeded. Have also made this using roasted peppers and walnuts.
10 minutes
10 minutes
1/2 of a large cucumber, unpeeled
1 1/2 cups plain full-fat Greek yogurt
2 large garlic cloves, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon salt
1 tablespoon minced fresh dill
Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.

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