The final week of 2022 went something like this

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Last Sunday, I woke up in Connecticut to a beautiful sunny morning. We ate tea cakes for breakfast when we got back from mass and set the dining room table with Grandma. This holiday season was the first without my Pop Pop, but we celebrate him every day. Maura and I each took a jacket from his coat closet so that we might wear a piece of his memory with us in the spring. We ate porchetta and stuffed artichokes that his father taught Grandma how to make. Combine equal parts breadcrumbs and parmesan in a small bowl, season with salt and pepper, and then stuff it into a trimmed artichoke. Let them steam on the stove for about two hours. De-lish! Christmas in Connecticut was very special, and I hope we get to do it again next year. 

On Monday I had off from work and spent the entire day with Maura and Bridget. We got breakfast at Starbucks, went on an icy walk through the woods, and did what we do best together — shop. I finally picked up Molly Baz’s Cook This Book at Barnes & Nobles and quickly dove into planning a flavorful wintery dinner. Pastrami Roast Chicken? Say less, Molly. Maura, Bridget, and I planned ourselves a lovely ladies lunch while walking through Trader Joe’s. Maura was in charge of the appetizer and chose spinach and artichoke dip (great pick). Bridget was on snack duty and landed on sour cream and onion corn puffs. I was tasked with picking the main course and decided on a salad. Spring mix, sliced bosc pear, blue cheese, candied pecans, and thinly sliced red onions with a simple dressing. 

Tuesday through Thursday were spent at work, but in the evenings I hung out with Matt. We finished up his family’s Christmas leftovers one night, but leftovers-for-dinner nights in his house are never dull (even during the less celebratory weeks). There was more blue cheese, this time with hot honey and tomato jam. Then, there were filet sandwiches with all the fixings — grainy mustard, béarnaise sauce, cornichons, arugula. Delish again. Matt and I got Blizzards at Dairy Queen for dessert, which always hit the spot. 

With the end of the year comes the end to event season, meaning work has slowed down. Less people come into the kitchen because there’s less food being ordered. We’re taking this time to reflect on the highs and lows of the season and to improve all the boring things that go into turning out galas, cocktail hours, and birthday parties each week. Since starting in July, I can confidently say I’ve learned the ropes — and have met some pretty incredible people while doing it. Work is fun when you work with great people. I consider myself very lucky to enjoy my job. If you told me a year ago that I’d be working in hospitality full-time, I would have said you were crazy (deep down I’d be excited). But it was truly meant to be. The other day I flipped back through my journal to check in on some notes I took on my horoscope for 2022. It said that from September to December that I’d feel inspired to cook for and feed others. Spooky, right?

On Friday, Matt and I took his dog, Fitz, to Jim Thorpe. My love for apple fritters was reignited at breakfast before we boarded the scenic railway. Fitz did a great job aboard the train and received many treats from the people of the town, including the conductor. I got fish and chips for lunch, and Matt got a chicken sandwich with ranch dressing and bacon. Fitz napped the entire drive home, and then Matt’s mom and I teased him about not knowing how special wine is. Yeah, I’m ~getting into wine. 

Saturday was so gray, but the fog inspired me to have a cozy morning — breakfast was cornmeal pancakes I found in the freezer and two eggs, over easy. I journaled about the past year and set goals for 2023. My word for the new year is “intentional.” The second half of my year was much different from the first, and I fell out of my routines while adjusting to my new schedule. I aim to be more present in all areas of my life in 2023, to stop and ask myself why I’m feeling one way or the other, and to do things with intent. Dad and I ran some errands, and he treated us to Pancheros for lunch. (Chipotle is better, and El Limon is far superior to both.) We worked on a puzzle — a wine map of Italy — and then I got ready for a New Years party. And that’s how my week went.