There’s nothing quite like the smell of bacon cooking to get the creative juices flowing. I just got off the phone with Jeff, the host for this evening’s festivities. He’s excited, and so are we. It’s an evening of heavy hors d’oeuvres, wine, and a signature cocktail yet to be decided. We’re going to do this in the spirit of dim sum, so the servers will be passing small bites, small bowls, and small dishes of food, allowing us to show off a greater variety of our cuisine and keep bellies happily content.
As always, we’re still working out the menu today, but there’s no doubt that it will be edible. Bright and early tomorrow morning—actually, it will still be dark, but we’ll be bright-eyed—we’ll hit the road. Since we’re not going for a limited visit, we plan to take our time driving. No marathon thirty-six-hour haul this year. We’re going to enjoy the trip as much as possible with two dogs and a cat in the backseat.
The last week has been a good one for us. We’ve been laughing more, which is always a good thing. We’re remembering all the things we enjoyed during our time out here. Those are the things we’ll take with us when we leave tomorrow. We’re making plans for the new year, and we’re excited about finding a physical home for Ideas in Food and a venue to do the things we love best. The goals are to enjoy each day just a bit more than the one before, to learn something new each day (an oldie but still apropos), and to appreciate each other and respect the partnership that got us here. It’s a short list but an effective one.
We have to get back to work creating a New Year’s Eve to remember. We’re planning on a great party and a joyous new year. We wish the very same for all of you, whether you’re working like us or simply celebrating the holiday. Cheers, everyone!
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