The boys are off of school this week. Â It’s mid semester- or trimester- or something. Â So, we’ve been here at home, all together in this heat. Â (It’s 111*F right now in Niamey.)
The heat does funky things to our bodies. Â 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. Â Aren’t you glad to know that? Â Just imagine the feeling.
Dave and I have been trying to keep things upbeat with the boys. Â 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. Â I let N and C play in the “tub” for a long time. Â So glad I thought to pull out the camera.
I’ve been preferring natural light to the flash lately. Â 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, Â (please excuse all that dirty grit on my freezer- the sandy breeze covers everything)
some ice and 1/3 cup of sugar. Â We all stood in the hot kitchen and watched the blender work its magic. Â Each boy and I ate a little cup and I put the rest in the deep freeze. Â 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. Â So simple and good (good for you too!) You should try it. Â I learned from other Missionary Mamas just after we arrived. Â 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.) Â The best way, though, is stirred into granola with fruit. Â 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. Â sometimes in one small container.)
Mix all ingredients in order. Â The trick it to let it rest for 6-10 hours at around 110*-110*F. Â Right now that’s the temp in my kitchen. Â It’s so easy. Â In the middle of winter in Virginia, that gets kinda tricky. Â I’ve found a warm oven can work. Â Or a cooler with a bunch of towels. Â Or a heating pad. Â Figuring that out can be the fun part. Â Just don’t go getting jealous over my 110*F kitchen! Â *wink, wink*
If at first you don’t succeed, try, try again!