Stone Ridge Creamery Tart Frozen Yogurt

Posted by on
File this under:  my late evolving tastebuds.

The Jewels has recently re-branded their private label ice creams under the Stone Ridge Creamery banner and they're not bad.  We don't eat a lot of ice cream (we eat a ton of Skinny Cows and Weight Watcher bars, but not real ice cream), so I can't tell you where it ranks versus other ice creams premium or not.

But...Nat came home with a quart of their new Tart Frozen Yogurt.  I think it took me all of 4 days to eat the whole thing.  I would have never thought that I would be into lowfat tart frozen yogurt, but I've shared too many a Berry Chill with Nat and I've grown more than accustomed, if not downright ravenous of tart yogurts.

If you're in your local Jewels and are in the frozen aisle, eschew the novelties section and head over to pick up a pint of this stuff.  If you like Pinkberry or Berry Chill, it will NOT disappoint.

Comments

Post a Comment

Be nice to each other here.

Popular posts from this blog

A Multimeter - Workshop Addition

Posted by on
Image
My father-in-law gifted me this Sears Craftsman 8-function Multimeter for Christmas and I've just gotten around to unboxing it and finding it's permanent home in my shop.  I wasn't quite sure what to do with a multimeter (or multi-meter as it is sometimes spelled), but Nat's Dad also sent along with CNET piece that explains all that this tool can do .   Here's the list: 1.  Test batteries 2.  Check extension cords 3.  Determine the life of lightbulbs 4.  Identify the 'hot' wire 5.  Find bad switches So...turns out, it wasn't all bird stuff at Christmas this year, right?!?
Read more

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Posted by on
Image
Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe.  The Tribune reporter called it "prized".  We were set to host a little pizza party over the weekend, so I figured I'd give it a shot.  Here's the article as seen through my mobile phone's camera. I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd.  I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs.  And they were dirt cheap.  The only issue is that needed just 4 ounces.  We ended up with a whole-lotta-wine that Nat won't drink. I've taken the recipe and modified it a bit by eliminating the percentage
Read more

Tom Thayer's Italian Beef Recipe

Posted by on
Image
TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl  and  DAHL.COM Ingredients: One 3 ½ to 4 pound boneless beef chuck pot roast One package of Zesty Italian Salad Dressing and Recipe Mix One 16 oz. jar of hot giardiniera One 16 oz. jar of mild giardiniera One dozen baguettes (French rolls) Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture. ------------------------------------ For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of the food from Maggiano's in
Read more