odious ads where they filmed 100-year-olds climbing mountains
and milking yaks all under the influence of yogurt.

It was claimed that Bulgarians frequently lived to be 100 because
they ate a lot of yogurt. Actually eating yogurt causes wrinkles and
just makes you look that old! - Harry Weller, circa 1967.

Makes sense to me. Your father?

Why did they bother? They had to live in Bulgaria anyway.

Title: Bibikkan (Coconut Cake)
From "A taste of Sri Lanka" by Indra Jayasekera

Much more elaborate and perhaps interesting than the
version I am familiar with. I wonder which came first.

Bibingkang Malakit
categproes: filipino, dessert
yield: 1 batch

2 c glutinous rice
4 c coconut milk
1 1/2 c brown sugar
1/2 ts salt
3/4 c thick coconut milk

Bring coconut milk to a boil in a big skillet. Add rice and salt.
Cook on medium heat, stir until rice is tender and almost dry.

Stir in 3/4 c brown sugar, lower heat and cook covered 5 min,

Spread cooked rice mixture in a greased foil - lined pan. Combine
the rest of the sugar and thick coconut milk. Pour on rice in
pan, spreading to cover top evenly.

Broil in the oven at 350F for 4 or 5 min or until top is brown.

This is a Filipino dessert. It is made on special occasions. It
is very good and sticky. And it looks like a regular cake.

Submitted by: Sherryl L. to Lunar Greenhouse.

... Frozen yohurt is the celery of desserts; be ice cream or be nothing.

Pretty much, but if you put chocolate on frozen yogurt,
it becomes almost edible. We used to get Danny pops,
which were frosen strawberry yogurt with a chocolate
(not just chocolaty, as in the 21st century) coating.
They were better than okay, worth buying when they
were on sale at a buck for a package of 6.

+

For me, jams are eaten with a spoon, though if Lilli
leaves bits of toast, I may salvage them.

Jams are quite nice on pancakes in lieu of syrup, on ice cream
and in the middle of a layer cake.

I find the first suggestion most acceptable, the others
not so appealing.

Title: Deep Fried Batter Sweets (Jeleibi)
Jelebis are coils of crisply fried batter with a rose-scented
syrup
From: Imran Chaudary To: Eat-L

Those, being fried dough, eould seem to be tastier
than the syrupy milk balls. And not so much dairy
product, which may be good for some of us.

Drumlin Farm Beet Yogurt Dip
categories: vegetarian, dip
yield: 1 batch

2 or 3 md cooked beets
1 c Greek yogurt
1 garlic clove
1 Tb fresh lemon juice
2 Tb olive oil
1 ts maple syrup
1/2 ts salt (or tt)
black pepper tt

Emma's favorite way to cook beets is to wrap each beet
individually in foil and roast on a sheet pan at 400F for
1 hr or until soft. Let the beets cool before peeling.

Combine all ingredients in a food processor and blend
until smooth. This dip is great with kale chips!

Emma Scudder, Mass. Audubon Society
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