Ok. The month-plus hiatus that Craveable took. I didn’t mean it, OK?! I actually just sat down and deleted the few paragraphs of California trip recap that I wrote out a couple of weeks ago because it felt like… We’ve moved on? Now that I put that thought into words on my screen, I hate that my brain even conjured it in the first place. What do you mean we’ve moved on?! I spent months planning the perfect 30th birthday trip for Kevin, we traveled across the country, spent a pretty penny (totally worth it btw) on all of the stunning food, drinks, and accommodations that San Francisco + Wine country have to offer, made memories that we’ll tell our kids about one day (God willing 🤪) and I feel like it’s too late to dedicate a newsletter to it???
Well, honestly, yeah. Not that a big recap wouldn’t be lovely, but this is showbiz baby! Things move pretty quick on the ol internet, and I posted recaps of every day of our trip over on Instagram. I’d be happy to talk more about the trip, but I don’t quite feel qualified to share any sort of travel guide for the area. Need recommendations? Slide into the comments or my DMs!
Something I have to talk about, though, is that this trip really made me feel close to my dad. He and my mom brought my brother and me to California just over ten years ago. My memories of that trip probably get better and better the older I get and the more I romanticize them, but it’s the first time I really remember appreciating a new place. I love adventure, but nothing brings me true comfort like being in my own home and familiar space. Feeling that excitement about seeing a new place was huge for me at 17. My dad was so excited for us to see this part of the country, and throughout our whole trip last month, I found myself wishing I could tell my dad about what we were doing, seeing and eating every day. He would have loved to hear about my newfound wine knowledge and the beef tongue pastrami Kevin and I ate at our first Michelin starred restaurant experience. That’s all I’ll say about our super special week on the west coast for now, but I hope I’ve conveyed just a fraction of how truly magical it all was!
The next big update on my end is that I taught my first, second, and third ever cheese board classes last weekend! I flew home to Nashville to teach classes at my high school, a local boutique, and one at my grandmother’s house. Each class was a little bit different, but I’m really proud to say that the weekend was a success! Throughout the weekend I visited all three of the Trader Joe’s in the middle Tennessee area, both Costcos within 20 minutes of my mom’s house, and taught nearly 40 people how to construct the perfect cheese board!
I’m affectionately referring to my classes as “Maggie’s Guide to the Perfect Cheese Board” for now, and I even have little booklets that each student got to take home alongside their personal cheese boards. I love the connection and camaraderie that came with teaching these classes, and I can confidently say that there will be more to come in the future!
I want to keep this first newsletter back short and sweet. Frankly, I’ve overwhelmed myself over the last month trying to come up with an epic and exciting topic to write about. I haven’t even taken much time to read anything recently, so inspiration is running a little bit dry at the moment! I’ll leave you with a fun & cute & supremely simple “recipe” that you can use to elevate your next cheese board at home. Hopefully next time we talk, I’ll have a little more to say, a few more jokes or witty quips, and a lot more zest for this passion project of mine!
Honey Whipped Goat Cheese w/ Flakey Salt + Edible Flowers
I’ve been putting honey whipped goat cheese on my cheese boards for years, but I added the floral flakey salt sprinkle for the first time last weekend. I think it’s the perfect touch for a sweet springtime spread!
You’ll Need:
8 oz goat cheese log
3 TBSP honey of your choice
Maldon sea salt flakes (I get mine on amazon)
Edible flower petals (Also from amazon but check with local florists, specialty food stores, etc)
How To:
Let the goat cheese soften on the counter for 15-20 minutes
In the meantime, mix together some of the flakey salt and edible flower petals in a smaller bowl
Place the goat cheese and honey into a medium mixing bowl. Using a hand mixer or wooden spoon, vigorously whip the goat cheese and honey together until it’s completely combined and looking smooth + airy
Scoop the cheese into your serving vessel of choice, smooth out the top, and top with the floral salt
Serve alongside your favorite crackers, sliced baguette or halved rainbow carrots! Enjoy!
So glad you’re back! I was getting worried!
Great post! FYI. Your granddad and our college group went to San Francisco in the ‘90s. We had a fabulous trip. Wine country, sightseeing, restaurants the whole deal. It’s so great Walt instilled that in you. Memories sustain us all our lives! 👏❤️