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My re-visiting of the B’fast Burrito is the best thing to come out of non-dairy life. In the last four months (4!), I haven’t had any dairy products. My last post about giving up cheese was a hard realization, my body and my skin could no longer hang with dairy. And although I literally miss cheese every single day, I am seeing some alternatives that I can live with.

The B’fast Burrito can be eaten anytime of day. It starts with a whole wheat tortilla, guacamole, eggs, re-purposed peppers and onions, a spoonful of salsa and my longtime friend, sriracha.

“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” ~ Cesar Chavez


A few weeks ago, over Memorial Day weekend, my dear friend Noel and I cooked up a storm for a local music video shoot. You remember Noel from our City Mouse Country Mouse cooking demo last year.

Local ingredients and meeting multiple needs (gluten-free, vegetarian, vegan, etc.) was quite the challenge. And at the same time, awesome and creative.



When amazing things happen right in front of your eyes, your imagination starts to work on overdrive.

“Logic will get you from A to Z; imagination will get you everywhere.” ~ Albert Einstein

It’s a Hudson Valley treat making a guest appearance on a Long Island dinner table.


Anyone that comes in contact with me, my kitchen or my ordering habits knows I heart cheese.  I love the texture, the smell, the styles, the history, the purity of it all. I like that the smooth just has much as the hard and the stinky just as much as the faint odors. On my list of things to do in the cheeseworthy category:

Visit Murray’s cheese caves

Make homemade mozzarella

And finally one I can cross off the list:
Make homemade ricotta
[Insert proud and large beaming smile here]

I came across a recipe from Smitten Kitchen on how to make homemade ricotta and thought it would be a nice intro to the cheese-making-world. I am still looking for the right citric acid for the mozzarella anyway, so I had some time for another challenge.

The ingredients were easy to collect…

3 cups of whole milk, 1 cup heavy cream, 1/2 teaspoon of salt, 3 tablespoons of fresh squeezed lemon juice, candy thermometer, cheesecloth and a strainer

I combined the milk, cream and salt into a saucepan, attached the thermometer and turned the heat on low. There is a warning about the bottom of the pot scorching. It’s funny how the first time you make something I follow directions and then by the third or fourth time around I tend to wing it. I carefully monitored the mixture, stirring it occasionally, until it reached 190 degrees F.

I turned the heat off, added the lemon juice and stirred it a few times to incorporate. I left the pot alone for 5 minutes.

I prepped the cheesecloth, strainer and bowl while I waited. I also used this time to clean up the counter. I can’t help myself.

I then poured the curds and whey into the strainer lined with cheesecloth and let the curds strain away from the whey. Can we discuss how happy I am to really know what ‘curds and whey’ are? I mean all of these years of  “eating her curds and whey” and now I know and can attest to what that actually is. It really is the little things. Who knew Little Miss Muffet had this going for her.

The original directions said to leave the mixture for at least an hour. At one hour it is supposed to be tender, spreadable ricotta. At two hours, it is supposed to be spreadable but a bit firmer,  like cream cheese.

I left my curds hanging out for about 3 hours, since the whey kept separating from the curd, I figured it was safe to leave it alone for longer. You can’t judge the texture based on this point anyway as the ricotta will firm up more when it is refrigerated.

Here is the finished product! The most amazing ricotta you have ever put in your face. I served it on a spoon to my mouth when it was just me and then on amazing garlic bread with salt, pepper and truffle oil to my dinner guests. One you go homemade, you’ll never go back.

“Cooking is like love. It should be entered into with abandon or not at all.” ~ Harriet Van Horne

I am ready.

I am ready for it to stop raining. I am ready for sundresses and flip-flops.

I am ready to fall in love.

I am ready to change my hair color.

I am ready to create.

I am ready to let go.

I am ready to move on.

I am ready to forgive, but not forget.

I am ready to manifest change on a higher level and help the people around me to do the same.

I am ready to bake. And cook. And make homemade mozzarella.

I am ready for the rest of my life to get started.

I am ready to change my bedspread.

I am ready to say goodbye to my insecurities.

I am ready to accept help.

I am ready to clean out my closets, material and intangible.

I am ready to make a difference.

I am ready to dance.

I am ready.

“It just goes to show you that you don’t really know how impactful you are on someone’s life.  It’s really important to be the best person you can be because you don’t know what kind of an impact your actions are having on the other person. ” ~ Thea Linscott on July 1, 2009

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