Hi everyone!  It’s been a busy week!  I am preparing for our Canadian Korean friend to visit for Thanksgiving.  We are having a mixed Thanksgiving dinner – both Canadian and Korean food. I’ve been busy preparing ahead of time.  I made trips to various Korean grocers today, and serious cooking starts tomorrow.

Aside from that, my greeting  cards have been taking back seat due to an unexpected opportunity falling into my lap.  I will not say much now, but I did spend a lot of time arranging for decent photos of some work.  The photographer was here this week to do the job.  I also rewrote my bio for this opportunity.

Aside from the above, I have been busy cooking and baking this week.  I baked a double batch of Blueberry Oatmeal Muffins, lots of 2-bite Brownies, a couple of Lemon Tea Loaves, a triple batch of whole wheat dinner rolls, Chocolate Chip Cookies and Granola. My freezer is full!

I also caved and learned to make yogurt in my Instant Pot.  I started with a gallon of reconstituted skim milk and ended up with two litres of yogurt and two litres of whey after straining it.  I used half the whey in my dinner roll recipe and, boy, did they turn out light and fluffy!  I’m plotting how to use the rest of the whey. I hear you can freeze it for later use.

Well, if you have been, thanks for reading!

Happy Thanksgiving

to all my fellow Canadians!

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