January Blues
life updates, winter reflections and holiday plate reminiscing
The start of January has been…something, to say the least. After a jam-packed holiday in and around Whidbey Island (PNW), a quick weekend getaway to Victoria, BC, and a week and a half in New York City, I landed back in Rome – jet-lagged, emotionally over-stimulated, and ready to re-enter my routine – only to be let go from my job the following Monday…
An interesting start to 2026, indeed.
I think I’ve mentioned this before, but I’m a Libra. And if you’re a Libra, too, or even remotely astrology-curious, you’ll know that we’ve been promised emotional and financial glow-ups at the beginning of the year. So tell me, Universe, is this some sort of sick joke?
At this point, all I can really do is convince myself that this is for the best. That I can’t see the bigger picture because I’m standing too close to it. That my unwavering trust in me, myself, and I isn’t delusion — but intuition.
For now, I’m calling in every personality I have hiding in the back of my head, just waiting their turn to puppeteer.
Buckle up, buttercup.
Anyways, things are about to get really interesting.
For me, obviously. And for you, if you care to follow along for the emotional spiraling (I mean, life updates).
But before we get too far ahead of ourselves, let’s talk about the good things. The grounding things. The things that made the last few weeks feel tethered to something warm and real.
Let’s talk about what I cooked when I was home with my parents…
Sweet Crab and Leek Pasta with Lemon Zest and Parsley, served with the Charlie Bird Salad
My parents moved to a tiny island in the PNW last year, a true oasis outside of Seattle that you have to take a ferry to get to. One of the best parts of their new home is the permit that they get to go crabbing.
Crabbing season had already ended by the time I arrived, but they’d tucked away some sweet, succulent crab meat that became the centerpiece of this dish.
We folded it into a buttery, lemony spaghetti with softened leeks, fresh parsley, and just enough richness to feel indulgent without tipping into heavy. Simple, bright, and exactly what you want when you’re cooking with something special and don’t want to overthink it.
Pan-fried Chicken with a Lemon-Caper-Shallot-Butter sauce, Roasted Potatoes, Creamy Celery-Fennel-Apple Slaw, Homemade Focaccia with Whipped Ricotta and Herb-Oil, and Lemon Olive Oil Cake with Whipped Cream and Huckleberry Liquor
My uncle and his wife live an hour or two away from my parents’ house, but were willing to make the drive on one condition: I would cook lunch.
The pan-fried chicken is something of a staple for me, but the lemon–caper–shallot butter sauce was a last-minute improvisation — the best kind. Everything goes into one pan and caramelizes into something rich but not heavy, lifted by lemon, with depth from the capers and shallots.
The slaw was creamy and crunchy, packed with celery, fennel, apple, almonds, and herbs — fresh and herbaceous, and the perfect foil to the richness of the chicken. The focaccia was a first attempt (I only wish it had been a touch fluffier), but it was still an excellent vehicle for whipped ricotta and herb oil — mine spiked with chili flakes, parmesan, and a splash of balsamic for sweetness.
For dessert, a lemon olive oil cake — because some things are staples for a reason —finished with whipped cream and a drizzle of huckleberry liquor, a local island favorite my parents introduced me to.
Greek Meatballs with Spanakopita and a Greek Salad
Major shout-out to my parents here, who did most of the prep while I dictated and assembled like a slightly unhinged conductor.
We made this on Christmas Eve — not traditional, but neither was this Christmas. With just the three of us, it felt right to cook something that carried a bit of history. These are the flavors I grew up with, and later learned more deeply when I studied abroad in Athens.
The meatballs — ground lamb, heavily seasoned — were pan-fried until deeply browned at the edges. We served them with homemade spanakopita (a labor of love, time-wise, but not technically difficult), a classic Greek salad, tzatziki, and mint jelly. Comforting, nostalgic, and deeply satisfying.
Crêpes Suzette and Country Ham Scrambled Eggs
Because this wasn’t a typical Christmas, we leaned into that.
Usually, Christmas morning means crêpes and bratwurst. We had no bratwurst, so we pivoted to my dad’s famous scrambled eggs — made exceptional by herbed cream cheese and the patience to cook them low and slow — topped with crispy country ham.
The crêpes Suzette used a classic base, drenched in an orange-zest, cognac-and-brandy sauce, then lit on fire. Dessert, booze, and fire felt like the most celebratory combination we could manage.
The season doesn’t make sense yet, but the food I make does. And that’s the thing I’m holding onto right now — especially in a moment where I don’t have a solid plan.
So I’m going to keep cooking, writing, and sharing what I can. Maybe, for now, that’s enough of a plan.
I’ll be posting some of the recipes from these meals over the next few weeks. Follow along for step-by-steps, and I’ll even tell you which wines I drank with them — and why.
That food sounds incredible but, cripes, so sorry about your job! Sending you all of the encouraging, optimistic thoughts. 💪
I love that part of the PNW. Did you see any orcas?