Visit Norway- Jarlsberg Contest Results Postponed

Today was the day I was to announce via a “live” video drawing the winner for the Jarlsberg Prize Package pictured here. But I have done a little soul searching and in light of the horrific tragedy in Norway I don’t feel comfortable doing that right at the moment.

If you have seen my giveaway videos before then you know that I don a silly red ski hat and clown it up a bit. It’s just my way of personalizing these giveaways. Random​.org is a perfectly fine way to run a blog giveaway. But I don’t do many giveaways, so I like to keep things fun when I do. That’s why I put in some extra effort and draw the name of the winner on video– in real time, with no edits. I may look silly mispronouncing your name, and I am likely to fall all over my words. But doing it live is how I make sure you see for yourself that my process is as fair as one silly blogger can make it. Besides, who doesn’t like bloopers! This way, even if you don’t win, you have a little fun playing along. It’s just the way I choose to do it.

So you can see that this is not the right time for these antics. But don’t worry. There will be a video drawing. We’ll get back to the way we do things around here. Evil can’t stop decent people. Never could.

To be fair to those who already entered, I am closing the entries down as of this post. There are nearly 300 entries, all from people who followed the original rules as I laid them out. Changing the rules at this time doesn’t seem fair. But under the circumstances I don’t think anybody will mind a small delay. We’ll announce the new date soon on Twitter, on the Jarlsberg Facebook page, as well as on the Sippity Sup Facebook page.

Thanks for understanding. Oh, and to tide you over I am reposting my Pasta Jarlsberg recipe after the jump. GREG

Pasta Jarlsberg serves 4 CLICK here for a printable recipe

  • 1 lb fresh angel hair pasta
  • 10 T unsalted butter
  • 1 1/2 c Jarlsberg cheese, grated
  • 2 T fresh chervil, minced
  • salt & white pepper as needed

pasta jarlsbergBring a large pot of salted water to a boil. Add the pasta and stir to ensure that it doesn’t stick. Cook until done to your liking, about 3 minutes.

While the pasta cooks, melt the butter over medium-high, swirling the pan to keep the butter from getting brown. Add about 1/2 cup of the pasta water directly from the pot. Cook stirring until it begins to thicken. About 3–5 minutes.

Drain the pasta (reserving some of the pasta water) and move it to a serving bowl. Toss the pasta with the butter sauce to coat thoroughly. Add the grated Jarlsberg cheese and the minced chervil. Toss well, until the cheese melts and gets creamy. Add some of the reserved pasta water only if necessary. Season with salt and white pepper. Serve warm.


Greg Henry

Sippity Sup