2010, the year of the sheep(?s milk)

Bonne année tout le monde ! I hope you enjoyed your New Year?s as much as Antonin and I did.

In fact, we might have enjoyed it a little too much. Which is why things will be simple and sweet on the cooking front today. I went out early this morning to buy some fruit and baguette (all the shopkeepers wished me a happy new year, which never happens at home : Paris 1, USA 0), and plan to spend the day watching Twin Peaks. Maybe not the most ambitious start to a new decade, but a pleasant one.

Breakfast was sheep?s milk yogurt mixed with apples, bananas, and cinnamon, and a cup of Earl Grey tea. I say yogurt, but since the milk hasn?t been fermented (just pressed), the correct name is technically caillé. Whatever you want to call the stuff, it?s delicious?thick, like Greek yogurt, but sweeter and milder. The packaging is pretty too!

I?ve never seen sheep?s milk yogurt in the states, but a quick Google search shows me it can be purchased from some farms on the west coast, notably Bellwether Farms. The American caillé looks delicious–especially the blackberry flavor.