The bread is what you might call artisanal, or peasant, or something I just call it bread. The flours are white wholewheat, homeground split pea flour and homeground oat flour. Very sturdy!
The yogurt, which you see well, you don't, since it's in this mysterious wrapping, the aluminum coat thing, and it's held in place by the handle of my hand mixer.
Inside there is a saucepan, lidded, with about a quart of milk, scalded, cooled, yogurt starter added, and which will sit quietly fermenting for seven hours before it's ready to fridge and leave to go cold before eating. And I'll make another batch of yogurt cheese. The starter was the very last of the yogurt cheese of last week.
The soup is cabbage, acorn squash and zucchini, with basil pesto, several curry leaves, turmeric, salt, black pepper and the liquid, aside from what was already there in the vegetables, is yogurt whey, from a previous making of yogurt cheese. It does terrific things for flavor in vegetable soups. It's currently in the freezer.
And here is the treasure chest of frozen goods, pesto in bags on the right, soup in bowls all over the place, and in bags slipped down on the left along with spaghetti sauce and tomato paste, various spices and garlic and breadcrumbs in the door, loads of frozen vegetables ready for maintaining me over the winter. This is after I took out several bags of vegetables for the soup!
There's another lot next door in a friend's freezer, too, but I'm too lazy to go out in the rain and organize that area in order to open it and show you. However the state of my freezer shows you the situation which gives rise to the occasional avalanche.
Off for a healthy walk in the rain in a little while, can't stay in the house for long without needing to move a bit.