I mean, who would I be if I didn’t share at least one thanksgiving themed recipe this week? Of course this should have been shared on Monday, but life has been a little busy, as you can expect.
Adjusting to my new job has been both exciting and difficult. I knew going back into the workforce was going to be hard after 3 years at home, but I guess I never really gave myself time to think about how different it would be. You know I’d be lying if I didn’t say I missed wearing yoga pants and baking all day, because I definitely do. But there’s those little things I miss too, the things I never thought about while I worked from home.
I miss my quiet mornings. The hour I had after Elliot left for work, before the pups were really up and out and while the sun was still halfway hanging in the sky. The moments it was just me and my thoughts (and a warm cup of coffee, of course). The time I had to just sit and prepare myself for whatever I had coming at me that day. As you can imagine in an office with hundreds of people, the mornings aren’t quiet. They’re hectic, loud and buzzing. But to switch things the other way, that was something I missed when I started working from home. I missed the brainstorming, the chatter of people and the sounds of new ideas and projects.
I miss Oscar. Even though we had our moments where I wanted to scream at him (like those times he peed on the couch, nearly bit the mailman or cohorted with cinnamon to knock a full slab of burgers on the ground), he became my little partner in crime these past three years. When a recipe failed or I was having just a rough day, he always, always made me feel better, just with a puppy snuggle or kiss.
I miss cooking. Which is exactly what I hoped would happen, so I can’t say I’m remiss about this feeling. For full transparency, I’m still relieved I don’t need to rely on it the way I used to and there are moments I’m definitely glad my merit isn’t weighted on whether or not a souffle rose or frosting whipped. But there are moments, like right now, where I actually miss chopping the onions, peeling the potatoes and whisking the batter.
Now, among those things I miss, there are things that will require a bit of adjusting too. Like finding my new rhythm. As you can imagine, going from having my own schedule to one that is completely reliant on things like buses, metros and meetings is a little taxing, scary and a little confusing. After 3 years, I had my schedule down pat. I woke up, had my “me” time, started cooking, staging and photographing then I’d have my afternoon to write. It’s hard to jump into an entirely new world that differs so vastly from the one I had for 3 years.
But with all of these things that I miss, I have to say, I’m truly loving where I’m at right now. I love waking up and having somewhere to go. I love having meetings where my voice, my experience and my expertise is valued and recognized. Plus it’s nice to have awesome colleagues to talk to. I mean, Oscar was an awesome work from home buddy, but he wasn’t exactly the world’s best conversationalist, ya know?
Roasted Brussel Sprout & Beer Cheese Soup
Serves about 8.
Prep time: 10 minutes
Cook time: 25 minutes
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 3 carrots, chopped
- 1/2 cup Brussels sprouts, chopped
- 1 (12 ounce) bottle beer (I used an amber ale)
- 1-1/2 cups low-sodium vegetable broth
- 1-1/2 cups heavy cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded colby jack cheese
- 1 cup cooked Brussels sprouts, chopped
- Crispy bread
- Salt and pepper, to taste
For the directions on how to make this amazing soup, check out the full recipe on SheKnows.com!
Nutritional information per serving:
Fat: 16.5 grams
Carbohydrates: 11 grams
Fiber: 4.5 grams
Protein: 13.83 grams
Weight Watchers Points: 7