The Tiny Light

I recently attended the Cheese School of San Francisco and took a class taught by the owner, Kiri Fisher. The class was called “How to Taste Cheese 101” - and today I will share some of the fun facts I learned:

- A yellow cheese indicates it was made with cow’s milk. The more yellow the cheese the more time the cow spent in the pasture. A white cheese shows it was made with goat’s or sheep’s milk. 

- Buffalo’s milk has the highest fat content, followed by sheep’s milk.

- The more flexible the cheese feels, the better it will melt.

- Once you cut the cheese (still makes me giggle) the cheese is no longer aging, but “dying.”

- Eyes and holes in cheeses are normal, but when cracks and lines appear it shows that the cheese has undergone dramatic temperature changes.

- The part of the cheese immediately under the rind is the “cream rind” and will actually taste different than the cheese under the rind, which is called the “paste.”

I probably should have taken a photo before eating all the cheese, but I was too excited and in the moment.

An impressive dish that is easy! Simply scoop out the center of the zucchini and stuff it with whatever ingredients you have around. For me that was tri-colored quinoa, tomatoes, onion, garlic, cilantro, and cheese. 

George Mallory spoke these words to a New York Times reporter in 1924 - “Because it’s there.”

Why travel to space? Why climb a mountain? Why explore the depths of the ocean?

Its existence is a challenge. 

There is something enchanting and comfortable about libraries - do you feel it too?

They’re usually cramped and crowded, which in any other scenario I would dislike, but in this case you’re surrounded by stories. Precious stories of adventure, heartache, romance, mystery, discoveries and imagination. 

Here are some libraries from around the world that I would love to visit given the chance.

Shakespeare & Company in Paris

This former theater in Buenos Aires

The Oxford Union Library

Professor Richard A. Macksey’s personal library

Image sources.

Making sushi in your own kitchen is not as hard as it seems. This past Sunday I got a group of my friends together and showed them how to roll! 

And here is a picture of me and the boy all dressed up in theme, just for fun.

The past two months have been action packed and unusually productive (maybe my monthly bucket lists are working?). By the looks of my March calendar, this month will be no different! 

Here are a few items from my March bucket list:

- Make homemade corn tortillas

- Boulder outdoors

- Take an online class

- Do an art project

- Give someone a “Thank You” gift

- Attend the abs & core class at my gym

- Learn how to taste cheese (I already signed up for this class! Can you believe there is an entire Cheese School?)

- Go on a hike

Last night I crossed the last item off on my February Bucket List: making Spring Rolls.

Prepping for the meal was so much more fun than I had expected! I sipped on sake and Sapporo Japanese beer while having fun with the mixture of fresh ingredients. 

Inside each roll I included sprouts, carrots, cucumber, rice vermicelli, tofu, cilantro, mint leaves, and lettuce. (I loosely followed this recipe.)

The rice paper was such an interesting texture to work with. Also, it would be great for quick meals - you simply put the rice paper in warm water for 5 seconds and *voila* it is ready to use!

For all my non-vegetarians out there, adding prawns to a roll is the perfect addition.

Serve with a peanut sauce and a side of edamame and you have a beautiful and delicious meal. My eyes kept getting wider with each bite, as I was floored by how amazing these tasted! Will definitely be a new to-go dish for my diet.