Cashew (Nondairy) Yogurt

I’m a big fan of yogurt, in recent years tending towards greek yogurt and Icelandic skyr. So imagine my dismay when I was told some issues I was having were a result of lactose intolerance. Grrr! There are plenty of alternative “milks” available these days (so lattes are still on the breakfast menu), but I wasn’t finding the yogurt options too appealing. Luckily making it from scratch is pretty simple. If you don’t want to soak/blend the cashews you can just buy cashew milk (or some other nondairy milk), but it’s more cost effective this way. Updated 5/24/2021 to add microwave instructions.

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Beach Day Mezcal and Seafood Cocktails

I had the pleasure today of attending another (online) class with Susana Trilling of Seasons of My Heart, during which she was joined by Max Monroe of Del Maguey Single Village Mezcal. I’ve taken well over 20 classes with Susana during these pandemic times, and have at least five more on my calendar! I’ve written about them here on my blog and highly encourage folks to take a class or two and see what it’s all about. They’re a bargain and you get to eat some wonderful food! Today was another great example.

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La Promesa de Persephone

La Promesa de Persephone – Persephone’s Promise – is a mezcal cocktail created by Misty Kalkofen of Del Maguey Single Village Mezcal. She is a long-time friend and collaborator of Susana Trilling of Seasons of My Heart. I made this cocktail recently during one of Susana’s online classes. Misty used a mixing mezcal called Del Maguey Vida (which I actually found in Tucson!), made in San Luis del Rio, Oaxaca by Paciano Cruz Nolasco (follow the link above to read more about it). The drink itself is influenced by the Moscow Mule, but focusing on the seductive pomegranate and the connection with Greek myth. The color is marvelously festive.

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Seasons of My Heart

Class in 2008

Back in 2008, on a birding tour in Oaxaca, Mexico with Mark Pretti Nature Tours, we had a wonderful time at a Seasons of My Heart cooking class with Susana Trilling at her Rancho Aurora. For the most part we watched and ate, but we did get to try our hand at making tetelas, bean-stuffed tortillas cooked on a comal. I bought her small cookbook there, My Search for the Seventh Mole, resolving to work on making mole (specifically negro and coloradito) when we got home, as well as other Oaxacan delights. Click here to see my review (in progress)!