I’ve been away for a while, much longer than the week off that I’d planned on taking. I needed to take a break from the pace of the FCI kitchens and my internship, to travel up north for family time and to reunite with old friends, to cook without pausing to take notes or click the shutter, and to eat some amazing food at this seriously good, seriously charming neighborhood eatery, and this destination restaurant/shrine to local cuisine. We capped it all off by ringing in the New Year with champagne and Brian’s now famous paella, and then, before I knew it, I was right back in the thick of things and feeling very disorganized.
I try to take a realistic approach to making resolutions come January 1, avoiding things that I know are futile, like super-restrictive dieting, or resolving to stop compulsively biting my nails (been there, done that). Instead, I like to make lists comprised of a mix of goals and big moments yet to come in the year ahead. Today’s recipe for creamy, hearty breakfast quinoa parlays beautifully into two lists I’ve made this year: my personal list, and my EVK-specific list.