The boys are off of school this week. It’s mid semester- or trimester- or something. So, we’ve been here at home, all together in this heat. (It’s 111*F right now in Niamey.)
The heat does funky things to our bodies. This week it’s been an infection that we’ve passed around that (among other things) has been giving us itchy bumps on our tongues, lips, and throats. Aren’t you glad to know that? Just imagine the feeling.
Dave and I have been trying to keep things upbeat with the boys. All four of them are getting big… growing and changing right before our eyes. Yesterday morning Dave took R and S out to run some errands. I let N and C play in the “tub” for a long time. So glad I thought to pull out the camera.
I’ve been preferring natural light to the flash lately. Something very moody about the shadows.
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Yesterday I made yogurt and thought about how to get everyone to eat it.
This morning I mixed 1 1/2 cups of natural yogurt with a sack of frozen strawberries, (please excuse all that dirty grit on my freezer- the sandy breeze covers everything)
some ice and 1/3 cup of sugar. We all stood in the hot kitchen and watched the blender work its magic. Each boy and I ate a little cup and I put the rest in the deep freeze. I don’t know if these strawberry yogurt pops will last until morning, but I’m sure they’ll be gone before dinner tomorrow.
Until moving here, I never knew just how easy making yogurt is. So simple and good (good for you too!) You should try it. I learned from other Missionary Mamas just after we arrived. I like to eat natural yogurt on a baked potato or with some jelly or sometimes even kool-aid (not natural, but here we learn to make do.) The best way, though, is stirred into granola with fruit. Here that is a special treat, but where you live, you may be able to find frozen berries at the grocery store all year long.
Missionary Mama Yogurt
1 cup milk powder
1 cup water
1 cup hot water (but not boiling- about 120*F)
1 tablespoon natural yogurt (you can buy this at the grocery store. sometimes in one small container.)
Mix all ingredients in order. The trick it to let it rest for 6-10 hours at around 110*-110*F. Right now that’s the temp in my kitchen. It’s so easy. In the middle of winter in Virginia, that gets kinda tricky. I’ve found a warm oven can work. Or a cooler with a bunch of towels. Or a heating pad. Figuring that out can be the fun part. Just don’t go getting jealous over my 110*F kitchen! *wink, wink*
If at first you don’t succeed, try, try again!