A few weeks ago I wrote that I was headed into this busiest of seasons with a new attitude: embrace everything. The ups. The downs. The magical moments and the messy ones. Lucky me, I got to put my improved mindset to the test a week ago when what should have been a routine adjustment on my website shut the whole thing down for eight days. Sigh.
The site is back, for now, though more tinkering awaits. But I am eight days behind where I should be. So my two planned posts for December — on Christmas cookies and Christmas breakfast — have been derailed. Instead, I’ll use today’s post as a quick breath between my Thanksgiving and Christmas breaks to wish you the happiest of holidays and to say that all will be quiet here until January 5, when I’ll show up in your inbox again to talk about eating your vegetables, expanding your palate and stirring up some soul-warming soup.
The upside of all this disruption will hopefully be an updated website. I have some new projects under way to make the site more user-friendly. I’m staying mum on the details, though, till I see how it all comes together. In the meantime, I’m feeling grateful that I haven’t lost a year’s worth of work — and reminded of how hard it is to not to rant when the proverbial milk glass tumbles over.
Around the web: I’ve had one more recipe featured on The Recipe Hunter’s blog since I last posted. This time it’s my Crispy Peanut Butter Cookies. (See? I am sharing a cookie recipe after all!) Click here to take a look. Click here to follow all of that blog’s recipes (a new one is posted daily). And click here to find out how to share your own recipes.
Coming up: I have two cooking classes scheduled in January. If you’re interested and local, I’ll be making soups featuring local winter ingredients at the Roanoke Natural Foods Co-op on Saturday, Jan. 14, and soups made from stored summer veggies (like tomatoes, peppers, zucchini) at the West End Community Market’s kitchen on Saturday, Jan. 21. Hope you can join me at one of these!