- The conversations I've had at the fanciest restaurant in Boston don't hold a candle to the weekly conversations I've had while cooking. Cooking should be a team-building activity for the corporate world. I've learned to trust friends judgement and handiwork - at the end of the day, it's just food. The worst situation (which has yet to happen) would be schlepping over to Wings if dinner was a bust. Furthermore, the conversation is only interrupted by comments such as "MAH THE MEATLOAF" and other cooking-related phrases. Point being, a waiter is not getting up in your grill and adding an "element" - whether it be an element of charm, rudeness, or unappreciated flirtation.
- The Shaws on Commonwealth has become a second home to me, and I've learned that if I can't find an ingredient, it will take an additional half hour and five employees to finally find it. I am now a huge fan of Trader Joe's - their customer service, decent prices, and aisle of candies are hard to beat.
- Perfecting this blog for it's path to stardom has been a small goal of mine that I haven't even touched this past year. A year's worth of entries is minorly impressive, so I'm hoping I can use that as my selling point to convince new subscribers that this blog is to be taken slightly seriously. I think the first step I'll take will be creating a Facebook page and posting to it every time I write an entry. Also, I'm going to hopefully get my butt to some cooking classes at Clover!
- Readers, thank you for putting up with my poor grammar, spelling mistakes, and awkward language. I'm not sure if my writing has improved - it really should have, I don't think I've ever read so many books and written so many journal entries in a year. I hope you've enjoyed at least a few of my entries, and I look forward to mildly entertaining you with more!
-I'm a bit sad I'm only 7 entries shy of 52 entries in a year, but I'm hoping to reach that goal by the end of the year. However, I'm actually kind of impressed I posted 45 times in a year, despite taking a 3 month hiatus when work got tough last summer, as well as taking a month off here and there this year due to tutoring and being sick.
I am open to suggestions for new challenges and cooking sprees for the upcoming year - I've toyed with the idea of cooking with a theme for the year, but I run the risk of having to change my eating habits. I like that my diet has little to no boundaries and I hope to keep it that way until my digestive system insists that I cannot pulverize it any longer.
Welp, that's all I've got. 'Till next time, little chefs!
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