so, what ill informed nonsense am i up to today?
well, i bought some smoked salmon (cajun spiced, we shall see if its eddible, i like spicy stuff but even i have my limits) from kroger, kinda like an intermediary between winndixie and publix in quality, wd has crap, publix usually has fairly good stuff...anyway... so, i am ill inclined to have nothing  but a chunk of smoked fish meat for lunch, so, im going to dress it up with cheese...hopefully this wont be like yesterday's rice cooker mac and cheese fiasco (incredibly thick, incredibly gooey, and sharp as a razor blade, made with 1 brick extra sharp white chedar and half a brick of cream cheese, i would have loved it, if only i would eat it, and nobody else here likes cheesy mac and cheese, i honestly think i could pour milk with yellow food color over elbow pasta and these guys would be happy)...so basically i ended up with mac and cheese that i wont eat but would be perfect for me, and nobody else will eat, because you can actually taste the cheese...

ahem, anyway, back from tangent... im making a form of cream cheese to go with my smoked salmon if you failed to glean that from my little rant, which wouldnt surprise me in the least, im rather hard to understand while ranting...how? you ask...well, this is fat free cream cheese...of a sort...there are 3 generally accepted textures of yogurt...of which im using fat free...1 is typical store bought yogurt, to get to number 2, strained, or greek style, yogurt, you take phase 1, and stick it in a cheese cloth, or coffee filter lacking anything better, over a mesh strainer, over a bowl, for about 8 hours, allowing the whey to drain off, leaving the culture extra thick, about the taste and consistancy of sour cream, as i have mentioned...to get to phase 3, you strain if for a further 4 to 8 hours, or simply buy greek yogurt and strain for 4 to 8 hours instead of regular yogurt for 16...i did the latter, using oikos, i blended in some dried lemon zest, salt, lots of salt >.>...a few twists from a garlic and herb grinder, and a pepper grinder, some chopped dried chives...i think thats it, and now im leaving it to strain untill lunch time, by which time most of the whey should have drained off...you can do this in the fridge but as long as you are using it same day, you can just leave it out on the counter...which is what im doing. will let you know if this was at all edible...basically im making smoked salmon dip, without it being a dip, for lunch....this should be interesting...