The Killer Flu of 2012 ran its course, and ever since then, we have been spending a lot more time in the kitchen refueling after the black-hole-of-chicken-soup-and-saltines that was March. We’re talking lots of bread baking, the best cinnamon buns you’ve ever had, and even a reverse wedding catering dinner….where our caterers came over and I cooked them dinner, while we all tasted our various wedding wines that we’ll be pouring. It feels so good to be back. The last few weeks have been getting more adventurous in the kitchen…. Now that our appetites have returned. And it’s about time. I am tired of potatoes/squash/onions. Bring on the asparagus, sweet peas, and tastes of spring! I have even turned the compost pile, aerated the garden beds, and am anxiously awaiting the last of the frost so the garden can get started.
In a somewhat kitchen-related topic, and especially fitting after the *whoomp whoomp* last post where I talked about missing out on the *perfect* job post, things are looking up. Not at all in the direction of where I expected to be heading, but I have learned by now that life throws curve balls, and it is better to play along than to fight it. My own marketing/content writing company, Benchmark Communications is slowly but surely getting off the ground. I have joined the local Chamber of Commerce, attended a full weekend social media marketing event, and am cracking my way into this town. But…at a slower pace than expected. I need more time to get established. A tricky predicament to be in at any time, but especially when trying to organize (ie. pay for!) a wedding just months away! And so, it is with much excitement that I tell you that I’m going back. (as if the photo at the top wasn’t enough of a clue!). Yup – I have decided to don my kitchen clogs for another season, and join the brigade up at Mission Hill for a second summer. In a way, it totally makes sense. Local food, good wines…. Why not? That is why we came here. It is hard only being a seasonal venture, but who knows. All I can tell you is that for now, for the next 6 months, I get to be in my element again.
Season one was pretty exciting. A Top Chef contestant chef to work directly under? An incredible kitchen to work in daily? Learning which plants in the garden pair with which of our wines? It was tough work, but so rewarding….most of which I came to appreciate after the summer ended.
And so, starting on May 1, you know where to find me.
Of course, this summer will be punctuated with dress fittings, hair trials, stagette weekend…a bit different from last year. I can’t wait! (but first, an impromptu trip to Arizona to visit my parents for a week before road-tripping home. May as well take advantage of the calm before the storm….and the cheap seat sales!)