Happy Monday! I hope everyone had a fantastic weekend. After the first week of the new semester (which is always slightly chaotic & nerve-racking, even for those of us in front of the classroom!), I was really looking forward to a weekend of fun. I spent Friday in a cooking/baking frenzy and then spent the rest of the weekend indulging in some much-needed girl time: a fabulous lunch at Fig and Olive with my blogger crew on Saturday and an equally fantastic brunch with Diana at The Southern on Sunday. I ended the weekend next to Mario on the couch with some our favorite TV shows (which is my favorite way to close out Sunday). :-)
Happy New Year! I hope everyone had a fabulous start to 2015. As per usual, I spent the first two weeks of my winter break pretending as though I don't actually have any work responsibilities (it was all middle of the week brunches, DVR catch-up sessions, day drinking, and pleasure reading); however, the time has come to finish up my plans for the spring semester to officially stop pretending that I don't have a mile-long to-do list (boo!).
Before I dive headfirst into my big plans for the year, I thought I would take a look back at some of the food highlights of 2014; while I'm usually not big on making year-end lists, 2014 really was an epic food year and most definitely deserves a post of its own. It's fair to say that I struggled a bit both personally and professionally during the year (thanks to a series of surprising/challenging events), but the food community was one of those things that kept me sane. I put myself out there and met some fabulous new people who share my love for food writing, took an amazing foodie exploration/girlie trip through southern Wisconsin, said yes to twice as many social events as I did the year before (which led to ever further opportunities and new friends), and had countless restaurant adventures with my best foodie-partner-in-crime.
In no particular order, here are 14 of my favorites from 2014:
Maine Lobster BLT with Nueske’s apple smoked bacon, heirloom tomatoes, and truffle mayo from Coppervine
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