Here's an interesting article from Slate, about what to make (and not make) at home. I've always had a (possibly overly romantic) picture of producing homemade soup stock, jam and bread. But bagels and yoghurt? Never really crossed my mind.
Now, after reading this article, I'm adding "make yoghurt, bagels and granola" to my list of stuff I want to try this summer. I already wanted to eat more yoghurt, so when the quart in the fridge is getting low, I'll replace it with homemade. (I reserve the right to say "yuck" very loudly and never do it again.)
If I have tons of lovely fresh yoghurt to eat, of course we'll need granola to eat with it. So that's also not too hard to imagine doing. The Alton Brown recipe the article refers to has maple syrup, which is expensive, delightful and not my favorite thing, so I may branch out there. But again, this seems pretty easily attainable, and also healthy.
As for the bagels, that's another story. Homemade bagels seem like a once-in-a-while indulgence. Some time in July or August, I'm going to decide to make bagels on a weekend, treat us to smoked salmon and cream cheese, and see what happens.