Yours cheesily, Johanne
If I wasn’t blogging about fashion, I’d be gabbing about food and there would be a lot of cheese talk.
Sometimes people tell me that they’ve never met anyone who likes cheese as much as I do. Or oysters. I say, ha!- you haven’t met my sister! She and I are peas in that happy foodie pod.
And then I found Sue Riedl- cheese gal extraordinaire- via her article about Oka cheese in the regular column she pens for the Globe and Mail. Sue’s column, “The Spread”, is about cheese, but her exploits span the kitchen list: Sue is a trained chef, a Canadian Grand Prix Cheese competition judge, and a solid resource via the Globe and Mail’s instructional how-to articles and web cooking series, Chef Basics. She’s funny and charming, takes her blog on the dining road, and has damn good taste. She has a cheese fridge in her house.
And so after more than a year of being an obsessive commentator on Cheese and Toast, I casually pitched that I’d love to be a contributor of hers. Sue went for it (thanks, Sue!) and look at me now:
You already know me from my contributor gig on award-winning design blog White Cabana under the helm of Jordana, our Monday columnist here. So now I’m letting the foodie loose on the digiworld starting with cooking Saag Paneer for the office Valentine’s Day potluck last month. I recorded every detail- it was as if I knew I’d be doing this.
Check out my post and see how it all turned out.