A Comeback - A Very Slow One
Working on my comeback here on "It's Not You, it's Brie." I just turned in the first draft of my manuscript last Wednesday and, let me tell you, I had a doozy of a time getting this thing together. More than 45 interviews, 1,032 follow-up questions, lots and lots of writing, testing cheese recipes galore (and tending to a sensitive stomach after sampling about five batches of each cheese dessert I created), and.... less sleep than I would wish for.
While it was crazy, but I had a hell of a time. I feel very, very lucky to have been given this opportunity to meet and write about some fantastic people and their cheeses. Like, amazingly lucky.
That said, I need another week off. Expect to see me more here soon. Until then, check out some classes I'll be teaching at the Cheese School of San Francisco. Cremes and Bubbles for VDay, and Southern Cheese & Spirits because they rock. I'd love to see you there.
Southern Cheeses & Spirits Instructor: Kirstin Jackson | Sunday, March 25 (5:30-7:30pm) | $75
Let’s name the great cheesemaking regions of the US: California, Wisconsin, Vermont,… Georgia? The South is indeed rising again. Creameries like Georgia’s Sweet Grass Dairy, Texas’ Mozzarella Company, and Alabama’s Stone Hollow are turning out great cheese and getting national attention for it. Cheese blogger and wine maven Kirstin Jackson will lead and pair her selections with her favorite Southern spirits.