Adventures of a healthy-ish pseudo-foodie

Best cracker topping ever. Also good with a fresh blackberry on the cheese. Like my post about  making mozzarella and ricotta cheeses , I'm not going to go into much detail about methods here. I used a kit from Ricki's, and whatever kit you buy will have instructions. But I guarantee you those instructions will be easy and well worth your time. Goat cheese is made by the same process as ricotta cheese. Heat milk, dump in a tablet of cultures, and strain over cheesecloth for a little while. It's incredibly easy. And it tastes SO much better than store-bought goat cheese. Fresh, creamy, crumbly. Amazing. I bought the goat milk at Trader Joe's (pasteurized is fine, just not "ultra-pasteurized"). In the end, the homemade goat cheese was marginally cheaper than buying Trader Joe's goat cheese, which is already pretty cheap. My next goal is to locate a farm where I can get cheaper goat milk to make this really cost-effective. Highly reco

Are you refreshed just LOOKING at this? It all began with a heat wave, mint taking over the yard, half a bottle of sake in the fridge, and a fateful Facebook post by a friend who had just enjoyed some Watermelon Sake Mint Yogurt Soup at  Soup Nation . The next day, I rushed out to purchase a watermelon. And on day 3, this soup was recreated to the best of my abilities. Obviously, this was going to turn out well. I searched the internet and didn't find a recipe specifically for this concoction, but I found some watermelon gaspacho recipes that included lemon juice, so I decided to include lemon. Sea salt also seemed like a good idea. Beyond that, I just threw the title ingredients in the food processor in unmeasured amounts and it was fabulous. And I think it would be fabulous even with wildly different proportions of each ingredient, too. Blending in batches requires patience. I made a mess instead. I topped with a dollup of yogurt (SO good for variety of