Sometimes I blanch my carrots before grilling them because it makes them go a little faster and they’re done at the same time as the other veggies. But I like the idea of putting them in the hot spot too. Great tips! Now I want to make some grilled veggies.

eliza ,
I would definitely factor in hours on your feet into your food intake (extra snack or so) and it counts as activity for sure. I would still aim to get a few “real” workouts in each week to get your heart pumpkin and some strength training too.

susan ,
I have 2-3 of those jars (used to hold store-bought pesto) and just put them in the dishwasher after each use. I normally make one serving of dressing at a time. Not too acidic because we use really good quality thick + sweet balsamic vinegar from Williams Sonoma – worth every penny of it’s overpriced price.

Katy,
We left it open. You only need to close when you’re really trying to cook the interior of something to doneness like meat.

jimmi ,
Thanks!!! My assistant is watching cartoons right now, so maybe your assistant should just contact me

kitamaria ,
Yes, I love NC. I’ve lived here my whole life and couldn’t picture “home” many other places. I love it because of the variety – it’s got the beach, rolling hills and mountains, 4 distinct seasons, a good central location. It’s really pretty and neighborhoody in the cities. Come visit!

Lauren ,
I read it a long time ago and can’t remember the specifics, but I remember the book saying you have to let yourself eat WHATEVER you want all the time and I just don’t think I would be able to maintain my weight that way because there are too many outside cultural + social factors that influence our meals other than hunger.

And I don’t really get sick of cooking. I think because we aim for variety – long meals, easy meals, different flavors + ingredients. I look forward to each one!

Julz,
Thanks for the recipe, but we don’t have an ice cream maker

Working,
Here’s his review of the bike: The bike is a Dahon Speed D7. I was searching around on eBay and found some bike store in NY called Brands Cycle and Fitness who was selling it for $60 less than the company website! They even hooked me up with a warranty so that one year of regular maintenance is covered, and because I don’t live nearby they’ll reimburse me if I take to a store around here. Sweet!

Pretty comfortable ride too – wouldn’t recommend for super long rides, but it’s excellent for leisurely riding, quick errands, and commuting.

Phoebe ,
I was born in Boston!! My parents are both yankees so I don’t have that down south twang that some of my friends do. And going to college with people from all over the country (and world) I lost more of my southern accent, but people tell me it’s still there!

Camille,
Thanks for your comment

Kath

Great video, too! Keep making more. It’s nice to see the live action behind Katheats!

-Camille

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer’s instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart.

Of course you can change the sugar content but I bookmarked this article and thought that you and Matt would totally have a blast with all of the different variations… Mango, Honey, Lemon, Cardamom, I don’t know, Pumpkin, Butternut Squash, Peanut Butter, OATMEAL (haha, joking… Well, maybe not…), Banana, anything!

http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html

Bon Appetite!