Von Trapp Mad River Blue Cheese, A Love Letter

Dear Von Trapp Farmstead Mad River Blue Cheese,

Trying to write a love letter to cheese makes me feel a little bit like Forrest Gump. I may not be an educated smarty pants who knows how to adequately describe how cheese tastes, but I know what love is.

I know I like blue cheese in general. I get the store brand crumbles and throw it on my salads and into my buffalo chicken dip. I thoroughly enjoy pizzas with blue cheese on them – the more gorgonzola, the better! But the whole point of this blog post is you, Mad River Blue. The best blue cheese I’ve ever had.

I was browsing the cheese section of Roche Brothers, as always, and picked you up with a few other cheeses to try. I was drawn to you because I was craving blue cheese, and I’m a sucker for cheese from Vermont. Thank god I did because to me, you are perfect. Mad River Blue, you’ve got the perfect amount of salty blue cheese bite with a smooth texture that almost melts in my mouth. You’re not too intense but not boring either. It’s going to be a while before I get sick of you.

Please go on sale sometime so that I can stock up.


Pizza Blonde.

Rao’s Homemade Roasted Garlic Sauce, A Love Letter

Dear Rao’s Roasted Garlic Sauce,

Every now and then, when I’m browsing the aisles of my local grocery store, an item I’ve never had before is on sale and catches my eye. I don’t remember exactly when it was that I first tasted you, but I do know that it changed my life for the better. I read the ingredients list and was sold by its simplicity and most importantly, its inclusion of roasted garlic. Usually you’re too expensive for my budget at almost $10 per jar, but when I saw you on sale for half of that, I made the fateful decision to make an exception.

Rao’s, you taste amazing.  I prefer you poured over spaghetti, but any other pasta works because you are the star of the show. You’re made up of delicious tomatoes (with some soft larger pieces that remind me of Frank Pepe’s pizza sauce), whole pieces of basil, and those classic chunks of perfect roasted garlic. I make pasta at home so that I have an excuse to eat you. I’ve never been to your namesake restaurants, but I don’t think I’m really missing out that much. Thank you for giving the world access to what I’m convinced is your secret ingredient. The crazy girl buying 4 jars of pasta sauce at a time? That’s me, every few months when you go on sale. Never change.


Pizza Blonde

Lawry’s Garlic Salt, A Love Letter


Dear Lawry’s Garlic Salt,

I love you. You’ve got everything I need to make bad pizza taste good – salt, garlic, and paprika. You are the seasoning that makes cheesy bread taste extra cheesy. You pair well with red pepper flakes and above all else, parmesan cheese. You can go all over pizza, or just on the crust, but either way, you just make things better. You are a hero when it comes to making frozen pizza taste like real pizza. You’re the key to making garlic bread garlicky. You allow people who don’t know how to cook to make food that’s edible. Besides pizza, garlic bread, and cheesy bread, you even light up the lives of people eating steaks, burgers, chicken, and all sorts of meat. You help make vegetables not taste like garbage. I don’t think that there’s any food that you don’t taste good on – you are the little black dress of seasonings. Thank you for being you. To close, I’ll just quote an inspired Amazon review: “LAWRYS? MORE LIKE GOOD LAWDYS! THIS THE SPICE OF LIFE. GREAT ON EVERYTHING. THE HOLY SPIRIT OF SPICES, SPRINKLE SOME ON YOUR DISHES AND BAM! SALVATION! AMEN.” Amen indeed.


Pizza Blonde