Back in the Kitchen

Hey guys. It’s been a hot minute. Life has been a bit crazy. Since my last post, Meg and I celebrated our 10 year wedding anniversary in the Dominican Republic. It was an amazing trip in a beautiful country, and we had an incredible time.

Unfortunately, when we got home, I had to wake up early the next morning and head to Chattanooga to attend the funeral of my wonderful Aunt Lois. My aunt was a special soul who had a huge influence on me, especially when it came to my love of hospitality and food. I’ll talk more about her and her love of food in a later post.

After that, I had to dive deep into a big project at work. The couple of months leading up to it, along with the month when the project finally reached its climax and came to fruition, were extremely busy and consumed most of my time and thoughts. All of that definitely contributed to the blog getting pushed to the back burner.

Then, just to add a little more fuel to the fire, we took a leap of faith, packed up our lives, and moved from Tennessee to Florida in early July.

After a couple of weeks here, we discovered mold in our kitchen, so we had to have it properly taken care of, which ended up being a process that took the better part of three weeks.

When it rains, it pours. I’m definitely learning that firsthand during Florida’s rainy season.

The good news is that room temperature butter is always spreadable, and dough proofs a whole lot faster down here. My houseplants are also loving the change of scenery, and I’m getting to know my new Meyer lemon tree one morning coffee at a time. I had to give my old Meyer lemon and my key lime tree to my brother because Florida’s agricultural laws wouldn’t let me bring them into the state. So far, he and I have spent quite a few mornings together on the patio, and I have to say, he’s a pretty good listener. I’m still working on getting him to contribute to the conversation.

Life has finally started to chill out a little, so I’ll be back to posting soon. I’ve got plenty of things I want to share, and I’m looking forward to getting back in the kitchen and writing about them.

Thanks for your patience, and thanks for sticking around.