Bye Bye, Manuscript
Hello, world. It’s been a lazy couple days chez Fromage. No waking early to recipe-test goat cheese terrine. No staying up late to finish a sidebar on Camembert. The manuscript that has been my every waking thought the last few months is done. And it feels glorious.
Thank you for sticking around. Many of you have cheered me on, offered adjectives when I ran aground, mailed care packages full of cheese and mostarda. Thank you, thank you. Next May, when the Di Bruno Bros. Cheese Guide (Running Press, 2013) makes its debut, hopefully you’ll benefit. You’ll have recipes and pairing ideas at your fingertips.
And you’ll have 170 cheeses to explore. Maybe we can taste some of them together. You know how I love to put together a wee cheese board. I feel certain that once you join me — and I really do mean “come under my spell” a la Bewitched — you will never look at dairy the same way.
Then I will know I have done my job well. Until then, I’ll be fretting a bit, wondering if you’ll like rhubarb jam with goat cheese as much as I think you will.
So what’s next? Now that 30 recipes have been tested, now that 170 cheese have been sampled and studied and rendered into alluring prose?
Next week, the photo shoot begins with Jason Varney. I’m looking forward to lurking in the background. I’m excited to watch a stylist prep wheels of Brie for their close-ups. And for once, I won’t be carrying a notepad or camera, except to document the process here on the ol’ blog. And so life resumes. How are you?