As far back as I can remember, my family has always had a wedge of that familiar yellow-wax-rinded cheese in the cheese drawer. So when I saw that Jarlsberg USA was looking for bloggers to share their favorite memories about Jarlsberg in order to enter to win a scholarship to Eat, Write, Retreat, an AMAZING food blogger conference taking place in DC in May, it felt like they had designed the contest specifically with me in mind. The hardest part for me is narrowing it down to just one memory! Jarlsberg has been such a fixture in my life, it's contributed a nutty sweetness to fettuccine alfredo, it has filled numerous quesadillas, it has been cubed into salads and been melted into cheesy scrambled eggs.
Anyone who knows me is aware that I can be very particular about what I eat. I have very strong opinions on what is and is not tasty food. What people don't know is that I have actually mellowed a lot over the years. And I do mean A LOT. My parents could tell you stories...but let's not go there. I will tell you one of my own, as a small child I had a number of different food phases, like the time when I only wanted fish sticks or the time when I ate nothing but toasted fluffier-nutter sandwiches for weeks. There was one constant though, one thing my mother knew she could fix and set in front of me and I would eat it. Every time. A big plate of buttered noodles topped with a cloud of finely grated Jarlsberg. Actually, I should probably have my mother writing this post, as she is probably the happiest person thinking back on all of the tantrums averted due to Jarlsberg =). As an adult, with my own refrigerator, Jarlsberg is still a fixture in my cheese drawer and on my table.
It would really mean a lot to me to be the recipient of the scholarship to Eat, Write, Retreat. I am taking baby steps to improve my blogging. I recently bought a new camera to help me improve my picture quality and am slowly but surely figuring out how to use it. I've actually been to a couple of blogging conferences before, but when you only have a point and shoot, it's hard to get a lot out of the photography sessions, so I welcome the opportunity to learn, new camera in hand, from some of the best.
In homage to my 5 year old self, may I present Cheesy Noodles:
1 c cooked spaghetti noodles
1 tsp room temperature butter
1/4 c finely grated Jarlsberg
Toss noodles with butter, top with Jarlsberg, grind oodles of black pepper over it (Yes, I was a strange little kid) and enjoy!