I can’t believe we’re a week into February already! I spent Christmas in Portland for lots of absurd adventures with my crazy family, and that trip seems like forever ago. The new year has delivered plenty of snow and cold out here in Boston, probably as payback for all of the comments about what a mild winter it had been before Christmas. I felt like a kid during our snow day last week, when Juno shut down the trains and forced some of us to make and eat lots of soup, run around in the fluffy snow, and play cards all day. Maybe this snow thing isn’t so bad.
January and the approaching end of my internship also brought lots of brainstorming about what to do next. The freedom is either invigorating or panic-inducing, depending on the day. I’m considering going back to school so that my credentials in food science sound more official, since very few places consider carrying McGee with me at all times equal to, you know, an actual degree. But I’m also looking into a couple of very exciting jobs that might defer those plans. I’ll keep you posted when I know more!
Developing magazine recipes means always working months in advance, so there have been lots of zucchinis and even Thanksgiving turkeys around the test kitchen lately. I’ve been working with the books team for the second half of my internship, which means more cooking and getting to participate in some of the development tastings. Sometimes that involves so many cookies that I reach a point I didn’t think was possible: I actually turn down chocolate. I know, the situation is pretty serious.
Since January brings the season of good intentions and bad follow-through, I wanted to share my kitchen resolutions to keep myself honest. They’re pretty simple: bake bread, make stock, and eat more veggies. I spend a lot of time in the kitchen, but somehow that time skews more toward cookies and pie than basics and dinner. Keep an eye out for recipes!
I hope the new year has started with a bang for all of you! Let’s make it a great one, shall we?