You may have noticed things have been quiet here these past couple of weeks. We went on vacation and just got back from San Jose CA, where I attended the BlogHer 2014 anniversary blogging conference. We had a great time and a lot of fun, and now it’s going to take us a few days to get back to our normal routine. I’ll post new recipes and stories as soon as possible. In the meantime, I hope you all have a great weekend 🙂
UPDATE: Relished has recently been rebranded as Home Chef.
I’ll be the first to admit it: I love to cook, yet cooking fresh meals every night is not always possible. I wish I had more time to go to the local fresh markets and to find culinary joy and inspiration in the fruit and veggie aisles, or lean sources of protein over in the meat aisles. Sadly, more often than not, my job and my school get in the way. So when Relished contacted me and wanted to send me some fresh ingredients to prepare a few of their dishes, I jumped at the chance.
These past couple of weeks have been really crazy at work. We are approaching the end of the semester, and demand for tutoring is increasing. Students have lots of assignments to turn in, lots of questions in preparation for the final exams, lots of extra credits to think about. There’s so much to do, and so little time. I’ve been dragging my feet (figuratively speaking) from one day to the next, hoping to catch a break and to get a few hours of extra sleep. All of my co-workers are exhausted, and we all look forward to the winter break.
Sadly, I haven’t been around much lately. I’ve been a slacker in the kitchen, living off cold sandwiches and late night store-bought pizza. At the moment Thanksgiving still seems very far away, and I haven’t even thought about the menu. But I promise you, my readers, that I’ll be back soon. I’ve even planned a little surprise for you. So stay tuned! 🙂