Home Sweet HomePosted on Jun 30, 2011 | 12 comments
In about 12 hours I will board a plane home to New York. In a little over 24 hours (yes, it is a long flight with a brief layover in Vienna to boot) I will be home. Home sweet home. I tell you this to explain why I may be a bit out of touch for the next few days, why my posts may be a tad sporadic, why maybe I haven’t stopped by your blog to drool and leave a comment as usual.
I do intend to post as much as possible, and have a long list of yummy recipes saved up to share. Plus I will be eating my way through New York, visiting old favorites and checking out new spots. And, to top it all off, I have a few exciting activities planned. I’m calling this the summer of professional development, and I’m going to be a busy little bee with a week long cooking class at the Institute of Culinary Education and a four-day food photography class at the International Center for Photography. I know! I’m so excited I can barely contain it. So I will have lots and lots to share, amazing tidbits and recipes and techniques and all around goodness.
In August we’ve got a trip to Vermont planned that will round out my amazing summer. That, too, will be packed with culinary delights. Besides all the typical Vermont treats of Ben and Jerry’s, great micro brews, and maple syrup we’re also staying at a “culinary resort” and – get this – the Trapp Family Lodge. That’s right, as in the Trapp family from the Sound of Music. The real Sound of Music family owns this lodge, they have Austrian style food and recently started making their own beer. (Both of these fancy sounding places, by the way, were made possible by unbeatable Groupon-style deals).
So, that’s just a little preview of some of the things you can expect to hear about in the next two months. Then, it’s back to Be’er Sheva, just in time for the hottest part of the year! What are your summer plans?