august cheese tray: goat trio

My favorite cheese? Now you know I can’t really decide that. But goat cheese is certainly up there on the list for me. So for my August Cheese Tray, in honor of August being Goat Cheese Month, I have decided to do a Goat Cheese Trio.

Snofrisk: A new one for me – it is 80% goat, 20% cow and is a spreadable cheese. Kind of reminds me of cream cheese but far tastier. It was SO good on a Hemp Bagel.

Aged Goat Gouda: How did I not know this existed until now? I mean, I honestly do not know how I’ve lived without this  – this is like combining my two favorites into one fabulous cheese! Life begins after you try this cheese.

Belgian Goat Cheese with Honey: Always a great treat, I want to find a way to make this dessert. Served with fresh strawberries perhaps? So creamy with the perfect hint of sweetness!

Do you have a favorite cheese?


I have been dying to make mussels for months now so I finally just got some! I have a recipe for Coconut Curry Mussels but I also wanted to try a wine-based broth. I sauteed leeks in some olive oil with salt and pepper. Add in the mussels, wine, garlic, lemon juice and parsley.  Cover and steam for 8 minutes. Serve in bowls with nice, crusty whole grain bread and gremolata. So lovely. And surprisingly easy. Maybe I can bribe my parents to visit with mussels???

1/2 cup parsley, chopped
zest from 1 lemon
1 clove garlic, minced
1 lb. mussels
2 leeks, sliced thin
2 Tbsp olive oil
1 1/2 cups white wine (I used the tasters chard, sorry!)
1 Tbsp garlic, minced
3/4 cup parsley, rough chopped
Juice from 1 lemon

in the news: julia child

In honor of The Julia herself (it is her birthday after all), I wanted to dabble in a little cuisine de Francais. My choice cuisine? What better than a tart? I found a recipe in the August issue of Bon Appetit and when there is baking involved I’ve learned an important lesson: Always, ALWAYS follow the directions. Exactly. And since that doesn’t really work for me and not to mention that I don’t have a tart pan, I thought I would use puff pastry instead. (I’m just being realistic with myself folks) I did have an issue with puff pastry in the past (my friend Marie’s Shower) so I will admit, I was hoping that with proper prep and knowledge I could make a tart that would maybe, just maybe turn out.

Here is the Onion, Anchovy & Kalamata olive tart. (With a corner without olives for the taster) I kind of decided after trying this that I don’t like anchovies (which was a total bummer because the flavor was all over)

With a side of balsamic portobella mushrooms.

A Tomato Tart with Asiago shavings – my favorite for the night!
Happy Birthday Julia Child!!!!!

friday nights & frozen pizzas

Sometimes a girl’s just got to have frozen pizza. A Nutritionist eating frozen pizza? I think so!
This however, was not your average frozen pizza. This was a Mushroom & Truffle Pizza from Trader Joe’s – oh so enjoyable with some wine and a Friday night at home. Does it get any better than pizza and wine?

What is your idea of the perfect night at home? Mine always seems to change depending on mood – sometimes cooking a fabulous meal, sometimes as easy as putting a pizza in the oven!