Christmastime post
I hope everyone had a good day yesterday, and has a great year starting next week!
This Christmas was one of the best I've ever had, for a variety of reasons. Our proximity to family and friends just made it so enjoyable to see everyone, minimizing the stress associated with making constant travel plans. Although there were a few sad moments - notably my Grandfather's absence - it was so much fun, so happy-making, that I'd be happy to have Christmases like this forevermore.
And tomorrow, we leave for Ottawa for a few days, to connect with a couple of friends there and celebrate New Year's. Our annual New Year's dinner is themed around Italian food this year, and we have the pasta course; I think we're going to make gnocchi alla romana, and if I can get my hands on a fresh winter truffle, watch out!
As is always the case when I slow down enough to actually post to this journal, I feel bad about how rarely I post here anymore. But I'm not going to offer any hand-wringing analyses of why, or any platitudes about how I'm going to be better about it in the future. For now, all I'm going to say is that I'm glad it's here when I want it. And I appreciate all of my friends who *do* post on here: I read you guys every day.
P.S. I pulled out the daikon icon because, with the New Year approaching, I should soon be going on my annual Japanese food-and-anime kick. It seemed appropriate.
This Christmas was one of the best I've ever had, for a variety of reasons. Our proximity to family and friends just made it so enjoyable to see everyone, minimizing the stress associated with making constant travel plans. Although there were a few sad moments - notably my Grandfather's absence - it was so much fun, so happy-making, that I'd be happy to have Christmases like this forevermore.
And tomorrow, we leave for Ottawa for a few days, to connect with a couple of friends there and celebrate New Year's. Our annual New Year's dinner is themed around Italian food this year, and we have the pasta course; I think we're going to make gnocchi alla romana, and if I can get my hands on a fresh winter truffle, watch out!
As is always the case when I slow down enough to actually post to this journal, I feel bad about how rarely I post here anymore. But I'm not going to offer any hand-wringing analyses of why, or any platitudes about how I'm going to be better about it in the future. For now, all I'm going to say is that I'm glad it's here when I want it. And I appreciate all of my friends who *do* post on here: I read you guys every day.
P.S. I pulled out the daikon icon because, with the New Year approaching, I should soon be going on my annual Japanese food-and-anime kick. It seemed appropriate.