Tag Archives: new year

2016 New Business – A Look Back & A Look Ahead

January was just a warm up. February is where my new year is really going to start in 2016.

First of all, thank you all for reading and following along. As I look back on that original blog post in 2013, it feels like I’ve done and experienced more in the past two years than in the five years prior.

So thanks for caring as I move around the country, travel, drink wine, bake yummy treats, sell wedding dresses, volunteer and generally explore my surroundings! I’ve appreciated all of the encouragement and comments!

As you know, we recently moved to New York City. I left The Brides Project sadly but have been able to take time to consider all the outlets that bring me joy and figure out how to incorporate them into my life.

My dream job would be to work on food TV, and I’m looking around and applying to various posts on Food Network, etc., but in lieu of finding that dream job on Day 1, I’ve compiled some other activities to keep me on my toes.

I definitely feel like when it rains it pours and somehow I went from zero commitments to filling my schedule with piecemeal projects! Here’s a rundown of how my 2016 is shaping up.

  1. Monday I started a job working the counter at Levain Bakery ~ a women-owned bakery known for their ginormous gooey cookies and freshly made bread. I’ll be working part-time in their Upper West Side and Harlem locations so if you’re in town, come say hi! I’m excited to get some food service experience under my belt (it’s been so long since I waitressed) and hopefully there’ll be opportunity to bake and learn the back office/management side of things as well. I think my Brides Project experience will be quite useful.
  2. Also Monday, I officially became a Contributor to World Tourists Magazine – a travel blog that grew out of a crowd-sourced Instagram account with over 14 THOUSAND followers! What a great way to continue writing and sharing fun tips and travelogues with new friends. The gentlemen that put it all together is in Portugal and he’s gathered bloggers from all over the world to write. [Link to come as the site is still being tested.]
  3. As some of you know, I’ve drawn and painted my whole life, but it was always just a hobby. Thanks to the wonderfully supportive women at The Rising Tide Society’s NYC group, I’m going to have three paintings at a collective gallery exhibit in Brooklyn on Feb 12. If you’re in town, join us at 7pm at Rabbithole Projects in DUMBO.
  4. This has lead me to consider wrapping up all my various interests into a new website, which, with the help of many friends, will hopefully be up and running soon. I’m going to rebrand and launch the site as a place to find this blog, recipes, buy my art and find links to pieces I’ve written for other sites.

Phew, that’s a lot of stuff. It all still seems rather out there in the ether but I hope to make some concrete progress over the next weeks and months and hope you’ll continue to join me on the new site!

Happy 2016!

Happy New Year! Michigan Sparkling Wine

Welp, it’s 2015.  We had a very successful New Year’s Eve, which consisted of a time-consuming disaster of a first-try making gnocchi that culminated in ordering pizza from Pizza Pino, Mark falling asleep on the couch at 8pm, me reading and listening to whatever musical show was on PBS, Mark waking back up at 11:30, us being really confused but somewhat mesmerized by Pitbull’s Miami New Year’s Eve Special, which was a lot of Pitbull speaking Spanish and gazing up at fireworks, and then going to bed by 12:09.

We did, however, manage to open and partially consume a bottle of sparkling wine from Michigan bubbly producer Mawby.

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M. Lawrence’s US was definitely drinkable, and the price was right at Kroger (somewhere around $15).  Not the best of the best but smooth tastes of green apple and maybe some juicy pear.  Here’s what their website has to say about it:

BRUT
Sparkling Wine
‘Pale yellow gold… complex fruit aromas… yeasty accents… fruity… crisp style.’
A blend of Pinot Noir and Chardonnay grapes that are hand picked and carefully whole-cluster pressed. The juice is fermented in stainless steel tanks, then blended with reserve wines and fermented a second time in a closed tank [the cuve close method]. The wine is then filtered, dosaged, and bottled.
I liked this more than a lot of other local sparklers that I’ve tried.  Not sweet at all.  Almost like a crisp sparkling cider….that did make me a little bit thirsty after a glass and a half.  Well anyway, if you’re looking to try something local that isn’t syrupy sweet and won’t break the bank, this is a safe bet.
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Cheers and Happy New Year!
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