Where in the Cheese World is Kirstin Jackson?
Have I been so busy pitching a cheese reality show that I’ve had no time to rest?
Have I been so obsessed with the new Taylor Swift and Megan the Stallion releases I’ve locked myself in my bedroom for months? Rewatching What we do in the Shadows nonstop? Excellent guesses, but nope. But I’d love to tell you what I’ve been doing and what’s to come!
🧪 For the past two semesters I’ve been knee-deep—gut-deep?—in nutrition classes.
I’m going back to school to become a dietician! One that vouches for cheese and wine and chocolate and… fill in the blank… as part of a healthy diet and who thinks that how you feel and being healthy, not what you weigh, is importanto.
(Btw, let me tell you, I’ve just finished my second semester and going back to school at 40 has been interesting. Also interesting—trying to pass chemistry classes during a pandemic.)
📚 I’ve also been editing a book I’ve been working on about a cheesemaking trip I took to the British Isles.
During my school break I’ve been testing a few recipes (apple and Wensleydale hand-pies, anyone), and I’ll soon be pitching the book out into the world. Scary? A little. But wow it’ll feel good to do it, too.
🐶 As a side note, I also got a puppy! A maltese-shih tsu mix that we named Walter. After hiring a trainer and re-learning everything we thought we knew about dogs, we now have a very fun puppy that only bites us on accident and at nearly five months, is requiring a lot less clean up. He likes eating leaves, belly scratches, hates leaf blowers, and is so cute.
What to expect this year from It’s Not You, It’s Brie:
First off, becoming a nutritionist will take a while! Like a few years. Because I was a liberal arts major, not science , I have to take lots of pre-med and chemistry courses, then, earn another degree. You’re not loosing me, don’t worry! I’ll be here, friends.
But I’ll be mixing it up more. I’ll share more recipes. Such as, next up—a recipe for wild mushroom and ricotta crostini, for example. One of the things I love most about health and cheese is that they can go hand in hand. Plus, cheese, right?? Who doesn’t love cheese recipes?
More consistency. I just hired a wonderful person to help me keep up with things so you’ll hear more from me here—I’ll be sending out a newsletter once a week, and be updating my social media platforms more.
More, and different content—I’ll be talking more about the basics, as in how to pick out wine at various price points, easy cheese recipes and how-to-cook-with-cheese guidelines. I’ve also been listening to your feedback and really appreciate you telling me more what you want to hear. Thank you. I’ll incorporate all of it.
Whatever else you want to hear. I’m always happy to hear more of what you want! Let me know.
That’s it, cheese lovers. I wanted to write a quick note to tell you that I’ve been thinking about you and am excited for what’s to come. Thank you so much for reading and for your support.