As I write this my husband is downstairs putting away Christmas decorations, my kids are playing with their Christmas presents, and I’m still in bed enjoying a morning of sleeping in and reading in bed. It’s hard to believe it was exactly one year ago we were saying our final goodbyes to my dad as he lay at peace in a funeral home. Boy, what a year it has been.
For the last two weeks we’ve been hosting family, parties, and lounging. Christmas Eve with fifty extended family members, Christmas Day with my immediate family, and with no plans for New Year’s Eve other than to enjoy the presence of each other, I’m looking forward for this year of transitions and major life changes to close.
When my dad died I decided to re-prioritize how I spent and devoted my time. Spending quality time with friends and family were the only things that seemed to matter. I particularly enjoyed frequent spontaneous play dates with my son’s friends and their moms, catching up with good friends (old and new) at coffee shops or frozen yogurt, and the occasional self-indulging Sephora therapy sessions which always seemed to make any dreary day, bright. These changes also meant willingly stepping down my level of involvement on Savory Sweet Life so I could figure some things out which I would describe as soul searching. Then there was the issue of maintaining my site. I feared little if Savory Sweet Life would disappear into a black hole of obscurity if I didn’t maintain it on a regular and consistent basis. Truthfully, it didn’t seem very important anymore in light of everything happening at home. A food blogger’s rule of thumb is to post at least 2-3 a week. For most months all I could get out was one post, sometimes two for the entire month. I lost my motivation to post. Surprisingly, I wasn’t sad about it at all.
Tempted by several media trips to far off exotic places around the world, I would end up politely declining all but two trips because I committed to not travel throughout this year. With the exception of speaking at a conference and a quick one night trip to San Francisco, I am glad to have stayed home to cheer my girls on during their soccer, basketball, and swim meet matches. With a Starbucks latte to keep me warm, I relished in watching my girls thrive in their favorite activities in my “soccer mom” uniform consisting of my favorite front zip black yoga jacket and pants, sneakers, and the occasional baseball cap.
But yet, here we are in the last few days of the year and I can honestly tell you Savory Sweet Life is finishing the year strong. With more visitors this year than the last couple years combined, I credit all this to listening to the still quiet voice in my heart which prompted me to step away from the site so I could serve those around me. The motto I’ve lived by all year is God’s grace is sufficient for me.
Surrounded by good friends who loved on us all throughout this year, I cannot help but feel an overwhelming sense of gratitude for loyal Savory Sweet Life readers who also encouraged me with emails and comments on blog posts and on Facebook. Thank you for your support. Really. Truly. From the bottom of my heart, my family and I thank you.
Here is one last recipe of the year my sister Joyce suggested I post for you. Made with vodka, coffee liqueur, Irish cream liqueur, and half and half (or vanilla ice cream), a Mudslide is a cold, boozy, and sweet coffee flavored cocktail. Perfect as an after dinner dessert drink; this is the cocktail my husband and I will be enjoying quietly at home as we step into the New Year.
Wishing you a Happy New Year.
Ingredients: Vodka, Kahlua, Bailey’s Irish Cream, Half and Half, and Ice
Pour the mudslide into a glass and if you want to be fancy, top with whipped cream. Want to get fancier? Drizzle chocolate syrup or add a pinch of cocoa powder or cinnamon. Coffee beans work great as a finishing garnish.
- 1 ounce vodka
- 1 ounce coffee flavored liqueur (like Kahlua)
- 1 ounce Irish Cream liqueur (like Baileys)
- 1 ounce half and half
- ½ cup ice
- Optional garnish: whipped cream, chocolate syrup drizzle, coffee beans, pinch of cinnamon or cocoa powder
- Pour the alcohol and half and half into a cocktail shaker.
- Add the ice and shake for 10 seconds.
- Pour the drink into a martini glass.
- Garnish with whipped cream, chocolate syrup drizzle, coffee beans, pinch of cinnamon or cocoa powder.
- ****half and half can be substitued with ice cream for a mudslide shake. Omit ice cubes and pour all the ingredients in a blender. Blend until smooth and serve.