I’m not afraid of cooking. Give me a recipe and I’ll try anything. The kitchen is my favorite room. But Thanksgiving, well, that’s not just cooking. That’s the meal – the meal that nearly everyone claims as their favorite. The one that they wait all year for, and if it stinks, you have to wait another year to erase the memory.

Yesterday we hosted our first Thanksgiving with my in-laws. So everyone can be together, they typically celebrate on a different day. This year, I offered to host and truthfully, couldn’t have been more excited to do so.

The sides, which have always been my favorite part, didn’t scare me – the 12 lb bird did. It’s the size and timing that made me nervous, and deciding the best way to prepare it. I settled on Michael Symon’s recipe via Food & Wine but ultimately decided it may have been too much, so instead tried a more traditional route with his turkey 101 recipe from his cookbook. As for the rest, I made: cauliflower cakes, manchego and olive oil mashed potatoes, butternut squash and roasted garlic cassoulet, pancetta and fennel stuffing with challah (from On The Rise), braised carrots with thyme, sage and shallots and the best gravy ever with homemade turkey stock via an old Gourmet recipe.

I was prepped with my recipe, dry-brined bird stuffed with aromatics and herbs, roasting pan and digital thermometer (love this tool). I was ready… but not for the timer to go off an hour before anticipated. Yep, the thermometer said 165 so out it came. But the juices in the cavity still looked pink. I panicked. My gut said it was done given that the thermometer was in the right place and that’s the sure test. But the juice! I had visions of my first holiday wrapping up in the ER. This was a turkey emergency. I called my friend Heidi, who was actually my guide throughout all the prep and such an amazing help. I even sent a text to Symon. Turns out the bird was indeed done. Apparently, it’s perfectly normal for fresh birds to be a little pink like that. In the end, the turkey was cooked beautifully and all else came out great, too.

Besides a house full of food, family and a winning Browns’ game, the best part of this holiday was the two full days of cooking before hand. My oldest daughter “helped” me get everything ready. We had our aprons on, Christmas music blasting in the background and took several “dance party” breaks. It was awesome. And that’s what I am thankful for this holiday, and always. My husband, our two beautiful girls and memories like this.

Mild panic attack aside, I think our first Thanksgiving was a success – and I’m looking forward to many more. Can’t think of anything better than a house full of those you love, drinking wine and breaking bread. Together.

Happy Thanksgiving!

My first job was cleaning women’s golf shoes. Yeah, you can imagine how satisfying that was. I was 15.

From there I graduated onto greener pastures – retail at Alexander’s Flowers where I worked at the old Solon shop then the headquarters on and off for five years. This job is the reason why even today I dislike red roses. You would too if you spent days removing thorns from countless roses for Valentine’s Day and Mother’s Day.

From there, I started serving and bartending and held these roles throughout college and beyond. It was here where I’d learn many life-long skills and why I believe firmly that everyone should work as a server at least once. It’s also why I believe we’re smart diners when eating out with our kids.

Post bar, I went onto a series of jobs within my profession. I’ve been let go (not quite ready for the working world), laid off (company closed after 9/11) and quit (for the company that eventually folded). But with nearly each job and experience, I have to say I genuinely liked what I was doing at the time and learned a great deal along the way – about my field and myself. Ok, maybe not at the country club with the golf shoes. No one should have to put their hands in sweaty women’s shoes.

And for the past 10 years, I’ve been fortunate enough to work for an amazing company with people and clients I simply believe to be fabulous. I enjoyed going there daily and consider myself very fortunate to have been part of the culture for so long. I am one of the few that can actually say I like what I do for a living and have a great deal of passion for my field.

But every so often, usually when we’re not looking or least expect it, someone or something happens that can make us stop and evaluate. Which can lend itself to becoming open to change. Open to an opportunity you’d be foolish to pass on.

And while I wasn’t looking to make any changes because I was genuinely happy, I now find myself about to start a new chapter with a new company. I am ridiculously excited and completely terrified. But hey, they say change is good. Right?

So this is my new beginning. It’s a really good move for me career-wise as well as for my family. And while it’s not always easy to shake things up, especially when you’re comfortable, I do believe firmly that life is too short not to take risks. Especially intelligent ones.

So what does this mean for you and the blog? Well, nothing really. Except that I felt compelled to share since I’ve shared other big events through the years. Oh, and after a 10-year hiatus, I’ll once again be working downtown near E 4th. So here’s to the lunch crowd!

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“Remembering that I’ll be dead soon is the most important tool I’ve ever encountered to help me make the big choices in life. No one wants to die. Even people who want to go to heaven don’t want to die to get there. And yet, death is the destination we all share. Your time is limited, so don’t waste it living someone else’s life… Don’t let the noise of others’ opinions drown out your own inner voice.” –Steve Jobs