A Tale of Two Cheeses...How Yoga Enables Me

I've been a yoga guide (teacher) here in Italy for the past three years. Jokingly in the class I tell all of the students I only practice yoga so I can eat more Italian food. This past month, we've been working on a sequence I call "Twist and Flow." A detoxifying vinyasa sequence, which I tell the class not only brings fresh blood and oxygen to our internal organs...but it also whittles away inches from our mid-section thus allowing us to eat more Mozzarella di Bufala. Three weeks ago a couple of my Italian students pulled me aside and began to rave about a cheese they claim is MUCH BETTER than my beloved Bufala.(Above) It's called Burrata. The expression on their face while describing this Italian delight from the Puglia region of Italy, was one of overwhelming delight. My class ends at 6:30pm and I was already hungry before they started talking of this creamy cheese from the heavens. They kept repeating..."It's just like Bufala, but better!" As the name would suggest, this cheese is made with butter. Well...I like Bufala...and I like butter...so this immediately became a "must find, must have" Italian food. I asked several of my Italian friends. They'd never seen the cheese in the Vento. Well...I found it! At the Camisano market, where I have been buying my cheese for the past three years. There it sat right next to the Bufula. The price was much higher than my beloved milk of buffalo cheese. As I stood in line, my mouth began to water. Were the two ladies in my class right...could there be a cheese that is better than what I have been coveting for the past three years?

When I cut into the Burrato, I could easily see the difference between the two cheeses. Burrato has a more pronounced crust than Bufula does. Also, you can quickly tell this cheese uses "butter." It almost looks as if someone stuffed bufula with even more delicious cheese. While cutting this wonderful piece of cheese, I noticed it was "sticky." What I mean is, it stuck to my fingers. Quickly, I began to smell the butter. I was ready to get this stuff in my belly and quick! I prepared a couple of plates, each with both Burrata and Bufula on them. I dressed them like I always do and then of course poured some wine. The Burrata lived up to it's "butter" taste. Although it was very creamy, it had a ton of texture too. It looked fantastic, smelled fantastic....BUT, I'm not converted. Not by a long shot! Don't get me wrong, the Burrata was very good, but no where close to as good as Bufula. I might have to put some of this cheese on a pizza to see how it tastes there. Here is a pic of my lunch.

Traditional Ethiopian Eats

This is what a typical Ethiopian dinner looks like. There are several types of spicy meats, or wat served on injera, a spongy bread. The bread also serves as your fork. In the middle of this meat lovers dish, there was also some spicy bean dish.





As you can see, I wasted little time before going all in. The food was perfectly seasoned and as you can tell by the video, the restaurant had incredible atmosphere. Combine those with some good beer (blog coming) and good company...and well....TIA!
(This Is Africa)

(Randy, Guy, and Randy diggin' in too!)

Welcome To The Home Of Coffee....Italy...err...I mean Ethiopia

It is thought that the energizing effect of the coffee bean plant was first recognized in Yemen in Arabia and the south west of Ethiopia, and the cultivation of coffee expanded in the Arab world. So I think it is appropriate to start my Ethiopian Eat This! tour with the wonderful elixir of life...COFFEE!

For many, coffee is more than a daily drink, it's a; must have before this lazy ass rolls out of bed, or right of passage, or as is the case in Italy...meeting place. Well, I'm sure that is all true in Ethiopia too, however, since this is the "birthplace" it has a little more tradition than just the 37 years of history Mr. Coffee has in the states.

I had coffee at three different places during my stay in Ethiopia. I took the above video in the lobby of the Hilton, Addis Ababa. This lady roasts the bean right before you and then grounds it and prepares a ceremonial cup of coffee for you. The taste is a little bitter, but the smells of freshly roasted coffee makes up for that...plus it only costs roughly 30-cents.

The next place I went to was in the city...I mean...in the city. Addis Ababa has everything you would expect to see in a thriving African country; paved roads, western-looking buildings, banks, and shanty-towns. However, Ethiopia has something most African countries do not:
THEY'RE HOOKED ON THE BEAN OF LIFE YA'LL!

The first place I went to was Alem Buna. It was just a few minutes away from the hotel. As you can tell, at 6'2"...I was a giant in Ethiopia.

This is what Alem Buna is famous for...The Darko. It is much like the Italian Machiato, but with more coffee...and btw, the coffee is very intense and rich. To date this is the BEST CUP OF COFFEE I'VE EVER HAD!

This is Mohammed...one of the drivers!
This is Guy "Woody" Wood

The coffee bean transportation system has not changed much over the years. What has changed is just how much we pay for it. Now prepare yourselves...To the right you see a man sending coffee on donkeys. Clearly a very expensive mode of transportation. Above you see three men enjoying "Organic, Ethiopian Plantation coffee." Cost for all 3 coffees: $0.50
If you're a coffee drinker like me, then you MUST demand that all coffee be brought in on the back of an ass!



The last place Mohammed and I went to was called Tamoka. This place is also where the UNICEF friend I met on the plane and all of the tourists in the hotel suggested I go to buy coffee to bring home. Tamoka was little more gritty on the inside, but the smell of their beans was incredible. I was ready to once again be WOWED! Both places "hand-pumped" their espresso makers. The sounds and smells of this joint had my senses working overtime. The coffee was very good. Bold, dynamic and full. However, I prefered Alem Buna. I did buy my full-alloted amounts of whole bean and ground bean from both places.

Roasted Turkey Stock

This is what I make every Thanksgiving. It is sooo super yummy. I use it for my turkey and stuffing. Then with the left over turkey I make a killer soup. You'll just have to make your way to Italy if you want to taste. If youplan to stop by, please call or e-mail first. Feel free to drool. Just clean up your mess.