Wednesday, January 1, 2014

Happy 2014!

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It's a little weird but lately I've been thinking a lot about turning 30.  Which won't happen for another 2 years so that's what makes it a little weird.  I set goals for myself a long time ago of things I wanted to accomplish in my career and life before then and while it is still 2 years away, I'm finding myself anxious to get where I wanted to be going.  I'm hoping that in 2014 I can treasure the memories we make, rather than becoming anxious to see where they lead.

Last year, I had a good theme for myself knowing a lot of how our year was going to take shape way back on January 1, 2013.  This year, 2014, looks a lot murkier.  My promotion is a new role and the description as well as the expectations are murky; the blog is murky, too.  The longer my hours at work, the less time I can devote to my outlet of creativity. In the face of all this uncertainty, I have been thinking a lot about what I want 2014 to mean for myself. 

I've decided the best way to see myself to my 30-year-old goals is to pick a theme this year that will let me propel myself forward but at the same time, enjoy the ride.

Authenticity.  That's my goal for 2014 in all aspects of my life.  I want to be my authentic self, since it's a self I really enjoy and the one that John loves.  If others don't like it, I think I'll be okay with that.  Presenting myself in my authentic skin will not be extremely new for me, I do this a lot already.  But I also bite my tongue, keep the peace, and do what others expect of me more than I'd like.  I'm hoping to handle myself maturely as I make these changes to my interactions with all the people in my life. 

This year, my blog won't have "specific" dishes I want to make for 2014.  Instead, I'm broadly defining what I'd like us to eat this year.  I recently read "The Last Chinese Chef" and what resonated with me was that the Chinese food we eat, is not Chinese food.  It's been (essentially) dumbed down for American palates.  Even if it means a trip to Chinatown (or two) or a different part of the city to ensure we get quality ingredients, I want to cook and eat authentic foods.  Spanish, Mexican, Italian, German, and yes, Chinese.  All of these foods I'd like to try to make as authentically as possible. 

If John had his say, he'd want to start with Mofongo, the authentic / dish of Puerto Rico.  I'm really into a Chinese one after reading that book but we have a whole year so I am sure we will get to both!

So for 2014, we're going to live true to ourselves, true to our roots, and immersed in ingredients that are different from what we're used to!  Wishing you and yours the very best in 2014.

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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