There’s a reason this space has been quiet for nearly two months. At the end of May, the Frenchman and I are getting married. It’s going to be an awesome party, but because I’m a nutso micromanager, I’ve taken on the brunt of the planning myself. In an effort to personalize the occasion, I also ended up creating extra work for us: together, the Frenchman and I self-designed every bit of stationary. (Who knew that weddings require so.much.stationary?) We built a website. Eleven months ago, I bottled vanilla beans into two cases of vodka, the results of which will soon become wedding favors in the form of extract, vanilla sugar, and vanilla bath salts.
This is all to say that, although I’ve loved the process of planning this wedding, it’s also been majorly time consuming. It’s been a pleasure, but sometimes it feels as if planning this wedding has become my second full time job. This is all to say that, while I have boatloads of ideas swirling around my mind grapes, half-recipes or ingredient lists I’ve jotted down and vow to return to, the fruition of these ideas may have to wait until May 31st.
I’m still cooking, but lately this has taken on a quieter form–simple, healthful dinners to fortify the Frenchman and me against the cold. Often, the seeds of one night’s dinner sprout from whatever I have left in the fridge from the last night’s dinner. On and on it goes.
I love and value this space, but I also think it’s time for a change. In the past, I’ve been very strict with myself about the structure of a post, and adamant about only posting original recipes. However, I don’t think this model is sustainable for me in the long run. Even after the wedding, the Frenchman and I both work full time, and we still have plenty of adventures on the horizon. Plus, there are so many stellar recipes I’ve grown to love which aren’t mine. I want the option to share smaller, not limiting myself to a big project every time I hit publish. I hope this is ok with you.
In the meantime, there’s a winter trevisano salad with toasted hazelnuts, parsley, cara cara oranges, hot honey, and pecorino cheese that’s burning a hole in my pocket. I send you all warm, knee sock, hot chocolate kind of wishes.