In which we embrace the plant-base
(Oh hi, it’s been a while, we’re changing things on…
Look at these lovely cookies. Aren’t they amazing? There are “Oreo” cookies and fluffernutters and smoked chocolate cookies and couch potato cookies and “mallowmars”… this is what happens when you plan a big event for chefs and they send you a thank you. Thanks, Rebecca! 🙂
I feel like I’ve been really productive yesterday and today. I’ve gotten a lot of work done, though it seems like there is always new work. Which is good? I think? Sometimes I feel overwhelmed with so many new ideas and opportunities. My first instinct is to curl up into a ball and say that there is just too much to think about! But usually Justin gives me a big hug and says I can do it and then I just do it. Thank goodness for husbands.
I’ve started the process for Indie Chefs Week Austin, January 2015. The last event just ended on October 19, and here we are already going strong for the next event. It’s definitely fun and constantly changing, but it also feels like I can never get ahead, never plan fully, never feel fully prepared for each event. But maybe that’s just how this project is – a constant, daily challenge to keep me on my toes.
Anyway, tonight my brain is full of ideas and worries, and I’d like to clear it out. I think it’s time for some crosswords and silly puns and maybe a re-watching of Game of Thrones. I’ve only watched the first three seasons, and I’m slowly reading the books, so it’s fun to go back and re-watch the first episodes. At some point, we’ll have to subscribe to HBO just so I can see the newest season! So no spoilers, guys. 😉
I hope your Thursday has been lovely. xo