Murray’s Cheese & Yoga

This summer I am interning in the famous caves of Murray’s Cheese shop. It is a great experience to get the known cheese on the inside and out. It is kind of funny because all day I look at the cheeses from the outside and then by the end of the day I am rushing up stairs (to the storefront) because I am so curious how the cheeses look inside! (and how they taste of course!) It is a great internship and I am excited to learn a lot about cheese!

One of benefits of this internship is that I get to take any class that Murray’s offers for free! Wooppee!

I was very fortunate to hear Paul Kindstedt speak twice this week. He has written two books about cheese and also lectures about cheese at UVM. His material was very dense while he focused on the history and culture of the origins of cheese. Rather than summarizing everything he said in the 2.5 hour classes both nights, I will just point you toward his book.

I look forward to taking more classes at Murray’s!

2. Yoga

Since I am new to the big city I am in search of a good AMAZING yoga studio. Today I started my first day at Laughing Lotus which I loved. However, I am torn rather to just join the studio and really get to know the teachers and members or to have some fun jumping around different studios and trying a little bit of everything this summer.

I am welcome to suggestions…..

PS. Federal Donuts fried chicken was worth the wait. However, don’t wait till dinner time to eat it… eat it right away!

Federal Donuts

This morning I ventured over to Federal Donuts to finally try their famous donuts and fried chicken. Yes, you read that right… a shop that specializes in donuts and fried chicken.



Donuts are not something I typically eat nor ever crave, but I decided to give it a try – and gave up after one bite. My mom and I split a chocolate covered banana donut. Considering our options this one sounded the most normal compared to “pomegranate nutella”, “chili mango”, “creamsicle”, “vanilla lavender”, and “mandarin coffee”. However, one bite was all I needed because it was so sweet and just not that good. They do have some normal donuts that I think I would like more.

Now for the chicken. They do not start selling the chicken until 11:45am. The first person there gets their chicken first and so on. We were second in line for the chicken! They only make a certain amount so when they are out for the day that’s it. The chicken comes in various flavors either dry or glazed. We got four chickens and some wings, but we are saving them for dinner tonight!

We tried one wing to make sure it was worth the wait and it was definitely worth it!

I will report back with the results!

Free Corn Bread.

Gluten Free. Dairy Free. Vegan. No excuses corn bread.

2 cups corn meal
1 cup almond milk
1 tablespoon apple cider vinegar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup apple sauce
1/2 can corn
1/4 cup honey
2 tablespoons coconut oil
Preheat oven to 420.
Combine almond milk and apple cider together and set aside. This essential becomes “buttermilk.”
Combine all dry ingredients and all wet ingredients in separate bowls. Add the buttermilk to the wet ingredients.
Add wet ingredients to dry. Stir.
Line 8×8 pan with oil to prevent sticking. Pour mixture into pan. Bake for 25 minutes.

Boulder Farmer’s Market

The Boulder Farmer’s Market started last Saturday and goes until about mid-November. If you are looking for me on Saturday mornings you will know where to find me. I love everything about the market: the people, the vendors, the produce, the prepared food, the samples, the environment… It is a great way to start off a Saturday morning.

Since it is still early in the season the produce is limited to green lettuce, some tomatoes, mushrooms, and few other things. However, there is a lot of really cool local companies that come out to show off their products. Everything from baked goods to fermented kimchi.

What makes this Farmer’s Market so great is the prepared food. However, if you wanted you could fill up on samples from the vendors. In the prepared food section of the Market there are vendors from local restaurants and such. Last year I found myself getting the Vietnamese spring rolls every week. So this year I promised myself to try something new every week. This week I got dumplings, but my other options are pupusas (I also get these frequently), breakfast sandwich, gyro, pizza, Indian food, tamales, and the list goes on.

Here are some pictures from todays market. I left the market today with Jerusalem artichokes, whole wheat tortillas, and raw cow cheese.

Dumpling… mixture of chicken basil and veggie!

Sampling galore




Making Dressing

Check out my new logo thing at the top! Think I can do a handstand or something?

Anyway, since I can remember my mom has never bought salad dressing… except for that really good miso soy one that they used to sell at Costco. When I started to get into cooking and wanted to help out in the kitchen she would always give me the job of making the salad dressing. I quickly mastered it and when it was time for me to live on my own I continued to make her dressings.

Making dressing is really simple, fun, and not to mention a lot healthier!

When I made the salad dressing for my mom there were always two rules.

  1. Never put the dressing on too early (it will become soggy)
  2. Do not put on too much dressing

Okay, now let’s get to it.

The measurements really depend on how big the salad, but if you make too much you can always save it for another night.


  1. lemon
  2. mustard (Dijon)
  3. garlic or shallot (or both!)
  4. extra virgin olive oil
  5. honey
  6. salt and pepper to taste

It is really best to make the dressing ahead and let all of the ingredients soak together.

Lentils, Barley, Mushrooms…Risotto.

This dish will make you glow on the inside and outside… no doubt.

As I was purchasing barley and lentils I noticed that they took the same about of time to cook and called for the same measurements. Therefore, it was easy to make a dish out of both of these ingredients. My friend Beth recently made me a barley mushroom risotto, so I took her idea and added some lentils.

This whole meal cost me about $10 (and I have enough to feed me for the next week). I bought the lentils and barley in the bulk section and the mushrooms at the farmers market. I made the pesto the night before and decided at the last-minute that it would be a good addition to the meal.. definitely gave it a lot of flavor.


  • 1 1/2 cup barley
  • 1 cup lentils
  • 1/2 lb mixed mushrooms
  • 1/2 onion
  • 4 cups broth
  • 2 carrots
  • 1 clove garlic


  1. Heat oil in a pan (I used sunflower because it is good for cooking with high heat) . Add chopped onion. Once onion is cooked for about 5 minutes add chopped carrot. Add garlic
  2. When carrots and onions become soft, about 5 more minutes add broth. Then add lentils and barley.
  3. Bring to a boil. Cover and lower to a simmer. Cook for about 40 minutes (probably longer), while stirring occasionally. Be careful that it does not stick to the bottom. You may need to add water.
  4. Serve hot, with a scoop of pesto on top!

Cabbage Rolls


May not be too exciting to you, but apparently very exciting for me. I have been wanting to make cabbage rolls for a long time now.. not really sure why considering I don’t think I have ever had them.. but somehow I knew I was going to like them. I was right.

My mom convinced me to make them the “Jewish” way with a sweet and sour sauce, opposed to just a tomato sauce.


  • 1 cabbage
  • 1 onion
  • 1 pound mixed ground meats (I used pork and beef)
  • 1/2 cup rice
  • 2 eggs
  • 1 can crushed tomatoes
  • 1 lemon
  • less than 1/4 cup white sugar
  • less than 1/4 cup brown sugar
  • 1 tablespoon vinegar
1. Bring water to boil and add cabbage. With tongs peel off layers of cabbage as they being to come off. Place on a paper towel to pat dry. 
2. While cabbage is boiling, cook the rice and saute the onion. 
3. When cabbage you have enough cabbage to make rolls, remove the stem of the cabbage. Like so.. 
4. Mix the cooked rice, half of the cooked onion, mixed meat, 2 eggs, and salt & pepper to taste. 
5. Begin the fun.. I mean rolling. Fill each piece of cabbage with meat. It is easiest it fold the outsides in first. 
6. The sauce can be started before you roll or after… it doesn’t take long. For the sauce add a can of crushed tomatoes, lemon juice from one lemon, white and brown sugar, the rest of the cooked onion, and, vinegar. I am very vague about how much sugar I put in for a reason… I did not measure it. However, I think I used about 1/4 cup total of both white and brown sugar. 
Cook sauce in a pot until hot and sugar is melted. 
7. I put a little sauce down on the dish before I placed the rolls down. However, my grandmother recommended next time that instead of throwing away the unused cabbage, to chop it up and put it on the bottom as well. A very sustainable idea! 
Pour the rest of the sauce on top. 
8. Bake covered for about 2 hours. At the end I took of the cover and turned up the heat to give the rolls some color! 
9. ENJOY! 
Happy Passover! 

And more..

I wanted to share the rest of the pictures of food from Sean’s visit. I swear we did more than just eat.

The Kitchen [Next Door]

Grass-Fed Burger for Sean

Beet Slider for myself

Quinoa Salad & Garlic Smasher to share

The Kitchen [Upstairs]

Flat Bread with prosciutto & gioia burrata

This flat bread was simply amazing. The cheese played a major role in this and was the reason we came back to the Kitchen [Upstairs] more than once during Sean’s stay. Gioia  burrata is a mozzarella like cheese but so much more rich and creamy. It is filled with heavy cream and oozes when you cut into the ball it is sold as. I just bought some to try to make my own pizza with… hopefully it will compare to this flat bread!

Cafe Aion

We went here the morning of Sean’s 21st Birthday. Bloody Mary’s were a must.

And topped with Bacon!! I don’t even like bacon and I ate it!

Happy 21st Birthday Sean!

Birthday Boy’s Breakfast: Colorado Short Ribs and Eggs, with Potatoes & Greens. Damn.

(And a side bagel)

He ate everything… but the greens.

Pizzeria Locale, Boulder

We saved Pizzeria Locale, or as Sean calls it: La Pizzeria, for the last night. I talked this restaurant up a lot before Sean came to Colorado, so he had high expectations of what was to come.

We started off the night with:

Vialone di nano-saffron mozzarella di bufala (aka mozzarella balls, but really good mozzarella balls)


Pork meatballs with walnut pesto

Then we each had our own pizza….

mozzarella di bufala-pecorino-eggplant-peppers

Margherita plus house made ricotta

Not sure how this happened… but it did.

Full, but very happy!

Whole Grain Bagels

Ever since I met Sean I have been throwing around the idea of making bagels. He has a minor obsession with bagels so I was excited to take a stab at making them myself. Sean came out to Colorado this past week for his Spring Break so we had plenty of time to eat all of Boulder, plus more. I have a few posts about his visit so stay tuned.

We made the bagels at my Aunt and Uncles house! They were a great help making and eating the bagels! However, our plan of having the bagels for breakfast quickly turned into lunch.

The recipe is very easy and the results are out of this world. It is time-consuming because you have to let the dough rest a few times before it is ready to be cooked. But the wait is worth it.

Whole Grain Bagels: Recipe Adapted from The Kitchen Goddess Cookbook


  • 1 packet dry yeast
  • 2 3/4 cup warm water
  • 1/4 cup honey
  • 1 cup whole wheat flour
  • 4 cups unbleached enriched white flour
  • 1 cup spelt flour
  • 2 teaspoons salt
  • 1 egg, beaten with 1 teaspoon water
  • toppings of your choice


  1. In bowl, combine yeast, warm water, and honey. Whisk then let sit for 10 minutes, until foamy on top.
  2. Combine yeast mixture, whole wheat flour, white flour, and spelt flour and salt.
  3. With an electric mixer with a dough hook attached, mix on low speed for 3 minutes. Then medium speed for 3-5 minutes. Stop when dough is smooth and elastic.
  4. On a floured board, knead dough for 10 minutes by hand.
  5. Cover dough in warm place and let sit for 45 minutes.
  6. Form round balls, about 3 inches in diameter, with the dough. Poke a hole inside the center of each ball and stretch the dough to slightly widen the hole. Let the bagels rise for 25-30 minutes
  7. Preheat oven to 425. On stove, fill a large pot with water, and add salt, and bring to a boil.
  8. Drop bagels into the boiling water and boil for 2 minutes on each side.
  9. Transfer bagels onto an oiled cookie sheet. Brush with egg white and sprinkle with toppings or leave plain!
  10. Bake bagels for 25-35 minutes. Until golden brown on the outside.

Finalizing the kneading after the kitchen aid did all of the work!

45 minutes of waiting and the dough is ready to be made into bagels!

free form bagels

Finally into the boiling water!

A quick egg wash and toppings galore!


Between the four of us we ate 9 bagels!

It also happened to be Saint Patrick’s Day, so we added some green pesto to the bagel (on top of the cream cheese). It is a must try!

Pasta From Scratch

My wonderful boyfriend, Sean, bought me a cooking class at Augeste Escoffier School of Culinary Arts for Valentines Day. I am really convinced that he bought me this class as a hint that he wants me to make him pasta, which happens to be one of his favorite foods. Whatever his thought process was… it was great gift and I had a great time!

The class was about 10 people in size with 1 chef and 2 helpers. The two helpers were key components to the class. They took care of all of the cleaning and really made cooking fun (as did the chef). I wish I had two people following me at home cleaning up my mess! We began by going over the recipes while also receiving some great tips from the chef.

  • Never add salt to mushrooms until they release their water… or they will be very chewy
  • When you cook pasta or blanch vegetables you want the water to taste like the sea…. very salty, therefore you will not feel the need to salt your food
  • Also had pasta to rapidly boiling water
  • When making a tomato sauce never add sugar, if you feel the need for sugar add carrots
  • Always warm a pan before adding fat (olive oil or butter), and then add product, or else the product will just soak up all of the fat

On the menu for the night:

  1. Fresh Egg Pasta
  2. Tomato Sauce
  3. Spinach and Pine Nut Ravioli with Goat Cheese
  4. Wild Mushroom and Garlic Sauce
  5. Red Pepper and Pancetta Sauce

We began by all making dough which turned out to be a slight work out also… kneading isn’t as easy as the chef made it look. But I ended up with a nice piece of smooth dough!

While the dough rested we brought into groups to make the sauce and fillings. I picked the filling for the spinach and pine nut ravioli. Two others were also on this job with me. We ended up with a great filling!

Then it was rolling time… good thing it wasn’t by hand! The handy-dandy machines rolled out the dough for us and even cut it… I might have to invest in one of these.

The teacher explained how to fill the ravioli and seal them with egg wash… making sure of no air bubbles!

Finally time to cook the pasta!!! It only took about 3 minutes..

A glass of wine was served with dinner which was a pleasant surprise! I think I got my carbs in for the week…

Thanks again Sean!! I might just have to make you some pasta!