Edam cheese was never really on my radar. I mean I’ve eaten it, and it was perfectly acceptable, but those encounters were not those superlative laden events, that I’ve had say, with a good Epoisse. However, my interest was piqued, first when my Filipino sister-in-law mentioned her father requested that she specifically bring some...
Everyone must have a favorite type of cheese, for my niece its feta, for my nephew its string cheese (huh?), and for me its Époisses. If you’ve had it, you know what I am talking about; if not, you are in for a treat. Epoisses is a wash rind cheese made in the village Époisses...
On our final day in Florence – a Sunday, we decided to explore the portions of the city situated across the river and away from the main attractions. We meandered down the streets drawn by steeples in the distance. As we turned the corner, in the courtyard behind the Santo Spirito Church we found...
Last week, we spent the weekend exploring parts of Sonoma County, that we had left undiscovered, not by any deliberate design, but a somewhat happy consequence that we just had not made it there just yet. My husband found us a wonderful bed and breakfast just outside of Santa Rosa that proved to be...
I’ve never been to Syria, and I can’t say I’ve always wanted to visit. For years, I’ve heard of the political situation, and understood this was not a place for me . However recently, I’ve come to view Syria as a culinary Shangri-La. I’ll give you the three signs that caused me to revaluate...
Given the name of this blog and the assumptions and expectations that some readers have regardings its content, I am keenly aware that its been lacking in coverage of certain areas – ahem, namely of its namesake. I will attempt to correct this oversight in time, and the first step towards closing the content...
I had no plans to write about my experience at the Fancy Food Show that recently took place in San Francisco; I intended to incorporate what I discovered in future posts, but after receiving many requests to identify what I tried, I reconsidered. After all, is not food something of an ambassador of a...
If you’ve read my previous post on Ireland, you know one of my complaints about Rick Steves is that he omitted the City of Cork from his Ireland travel guide. I thought that was an incredible oversight, although he was quick to offer Kinsale and Cobh as alternatives, and I agree that both are...
Jean-Antheleme Brillat-Savarin called cheese “milk’s leap toward immortality” and I couldn’t agree more. If cheese is something you like sandwiched between two sheets of plastic, than you will not appreciate this post. But if you’ve had the real live thing – you are passionate about what cheese is and can appreciate its diversity and...
I learned my lesson about being hesitant about trying sheep cheese, and eagerly jumped in with both feet to try goat cheese. I was ready to be impressed, and was not disappointed. Goat cheese, with the fresh kind also known as chevre, is made from goat milk. Goat cheese comes in a wide variety of...
