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 evenings festivities. He's excited and so are we. It's an evening of heavy hors d'oeuvre, 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, so that we can show off a greater variety of our food and so that bellies will be 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 back seat.
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 of the things that we enjoyed in our time out here. Those are 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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