Typically, I don’t make plans for NYE. I tell people it’s just another day for me. Deep down, I don’t anticipate that the new year will be much different. Perhaps I avoid self-reflection in fear of disappointment (remember my birthday?). I am also reluctant to set goals I don’t intend to keep.
Nevertheless, I did celebrate this year and I did make a resolution.
But first, the meal.
My mopey bum did not want to venture far so I kept all festivities within walking distance. Making reservations at Boneta Restaurant in Gastown was a no brainer; it is one of my favourite spots in Vancouver where I’m often found sipping cocktails concocted by a wonderful bartender. They present seasonal, local and organic ingredients in a modern and artistic fashion.
There’s also comfort in dining where the staff knows me by name. I was greeted wholeheartedly by the owner and the headchef. After warm exchanges, I was led to my table with a glass of bubbly in hand. Rodney, the manager assured that I must try Jeremy’s latest creation: a labour intensive pheasant dish.
Here was the evening’s menu:
Amuse Bouche: Butternut Squash Arancini, Mushroom Soup, Leek Fondue
Appetizer: Grilled & Crispy Squid, Warm Curried Lentils, Cilantro, Coconut Froth & Yogurt
Entrée: Pheasant Ballotine, Carrots, Brussel Sprouts, Mitake Mushrooms, Spaetzle, Thyme & Lemon Jus
Entrée: Pork Loin, Cabbage Roll, Apple, Cippolini Onion, Oyster Mushrooms, Cider Sauce
Dessert: Caramel Cake, Coconut Cream, Banana Puree, Peanut Butter Crunch Ice Cream
Mignardises: House-Made Salty & Sweet Soft Caramel, Catalan Cakes
Following a fantastic meal with expertly paired wine, I slipped off to a loft-crawl nearby. Naturally, what happens during NYE stays where it occurred.
The morning after.
Resolutions, goals, and plans bombarded me from all directions; self-improvement promises were all the buzz in the media and my social network. I resisted.
This year, I resolve to improve my relationship with food.
In other words, I resolve not to abuse my food and not let it abuse me. Still a bit vague? I desire to make conscious, relevant, and sustainable goals that will incorporate into a healthier lifestyle.
Here’s what I mean.
I will NOT:
- feel guilty after treating myself or indulging occasionally.
- obsess over fat content, but focus on the type.
- count calories.
- be lured by miracle foods, trends, and fad diets.
- drink too much coffee.
- … ok, and liquor.
Instead, I WILL:
- source local and sustainable ingredients but not obsess or judge others that don’t.
- share the kitchen with other that desire to cook (so I’m a little protective…)
- focus on portion size and break up my meals.
- eat slower and savour every bite.
- drink slower and appreciate every sip.
- find healthier dessert alternatives (I have an untamable sweet-tooth).
- kill my own food more often.
- eat from all food groups, including carbs and meat.
- eat butter… and bacon.
- continue to drink lots of water, eat lots of whole fruits, vegetables, and grains.
- continue to avoid processed or genetically modified foods and soda pop.
That’s all I can think of at the moment.
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