I’ve been thinking a lot over the last couple days about my hopes for the new year—what I want to achieve, what I want to shed, what I want to continue to pursue. Over the years I’ve made tons of resolutions I can’t keep; lose 20 pounds, exercise everyday, write down every expenditure. I’m too old to make these kinds of promises to myself anymore, I’d like to come up with something I will actually do but as of yet have come up empty handed.
I’ve also been reflecting on 2014, trying to remember all the achievements, big and small, that we’ve made. Louisa has had a big year: she learned to read and ride a bike, she’s a math whiz and is this close to loosing her first tooth. Hiro too has grown into his own. Everyday it seems he is less and less baby and more little boy. Fingers crossed 2015 will be the year we stop buying diapers—forever!!!!!! The Professor and I have had our accomplishments too. We bought our first house, and ran two 5Ks together, and somehow managed to keep this crazy ship afloat.
We have a lot of hopeful dreams for 2015. Ideally we will remodel our house to accommodate our ever-growing children. Talk of an overseas trip next Christmas break has been flying around. Hiro will start preschool in the fall which means a couple days a week both my children will be in school—a thought that is thrilling and heartbreaking at the same time.
I guess only time will tell what 2015 will bring. Until then let’s toast to the year that has passed. You can raise a glass of bubbly if you like. I will be enjoying one of these tequila and cider numbers that is topped off with a touch of creme de cassis and tons of class. What are your greatest achievements of 2014? I would love to toast to you tonight.
Happy New Year Friends!
Recipe slightly adapted from The Rancho de Chimayo
- 4 ounces unfiltered apple cider
- 1 ounce gold tequila
- 1/2 ounce fresh-squeezed lemon juice
- 1/2 ounce créme de cassis
- apple slices, for garnish
- Fill a tall glass with ice. Add cider, tequila, and lemon juice and stir to combine. Top with créme de cassis, garnish with an apple slice and serve.