13.1.13

Thirteen

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i've always loved the number 13, perhaps it was a lifelong foreshadowing of my love for the potentially fantastic year ahead...
I could use a really good year!

I've rang it in with the flu and solitude. honestly, I'm ok. Its been a perfect excuse to hibernate and enjoy the stillness I prefer in winter. No pressure stillness. It's important sometimes.

Anyway. Now that we're in the first new moon time of the year, I finally feel in the New Year spirit. I have a few intentions, and one of them is to write more, and another is to get back into the action part of the love i have for amazing food. I am excited to be moving back to Baltimore this year, and excited to get into the big, blue, bright, beautiful kitchen I'll be sharing with some wild women. 

I've been sort of "in transit" for the past couple of years. Well, I've been in transit for longer than that, but I literally haven't had space to myself for 2 years since I left Chicago. Often, I spend only 3 or so days in one place, moving on quickly, rotating between the same places and different ones. I'm not sure how I made my life this way, but it sure makes preparing food difficult. My kitchen appliances have been in storage. I'm excited to break them out of confinement!

Shaman's death prayerI've had the flu since the New Year started, and so I've put off my move. Now that I'm finally feeling up to the task, I'm packing and getting happy, thinking about the things I've been wanting to do for so long but haven't had the space to do them in. This year is a year where I prioritize stability. For me, novelty is normal, and routine is the wild frontier. I'm different, and I always will be, but I would like to conform in the ways that I believe will serve me. Stability, stability, stability. Whatever that can mean... Anyway. I'm imagining champagne truffles, vanilla cardamom truffles, pretty pretty chocolates with flower petals pressed in. Wild new ferments, perhaps something boozy, since I'll have a place to rest it for awhile! I remember reading a recipe for ginger champagne I'd really like to try. Vinegar would be great, since I use it in sauces so often, I'd love to make my own. Plus the regulars, kombucha, kimchi... And I'd love to experiment with health and beauty products, soaps, lotions, scrubs. things i love. teas and tinctures, maybe. Maybe I'll be in one place long enough to HAVE A GARDEN again! I would really love that, but let's not get ahead of ourselves....

What are your plans? Much love and light in this new year <3 <3 <3