A quick look homeward as I start my next adventure
I’ve just arrived in Lasarte-Oria, Guipuzkoa, a small townoutside San Sebastian in the Basque Country. I traveled for twenty-six hours throughDallas, Frankfurt, and Bilbao. Now I’m so tired, I can’t sleep.
Yes, I’m tired, but mostly I’m excited. I’m thrilled for my new job, which I’ll start on Wednesday. I’m itching to go for a run through my newtown. I’m dying to go grocery shopping and fill my refrigerator withvegetables, cheeses and txakoli wine.
I’m anxious too, because this level of cooking- threeMichelin stars, in Europe, at a gorgeous, respected restaurant– is the highestlevel I’ve experienced in my career thus far. So how does this young cook deal withnerves? I’m telling myself that I can do it, and I’m thinking about all mywonderful experiences and supportive friends and family who have helped me gethere.
So before I start this next adventure in earnest, I’ll share some of the beautiful food moments from the past couple weeks. I’m so fortunate that myfamily embraces and celebrates food. I am fortunate to have friends who value food, and tocome from a region that produces some of the best food in the world.
Here’s a quick snapshot of my holiday meals.
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| My Ninong Tom carves the lechon for Noche Buena. Roast pig…mmmmm |
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| My father and my uncle, making our traditional Swedish pancake breakfast on Christmas morning |
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| The gorgeous fruits of their labor with the mandatory Lingonberry sauce |
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| Christmas dinner is my grandfather’s recipe: garlic-studded, bacon-wrapped rib roast. |
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| Mise en place often involves champagne right up in there with the brussel sprouts. |
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| The Selby men attend to the festive colors of the dining table |
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| Carving the roast, which was a little overdone this year. Chickie wouldn’t have been pleased! |
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| With Mama and my friend Caroline at my send-off dinner last week |
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| Just before opening the buffet with Pantesca salad, kale Caesar, risotto, veal breast and lasagne. |
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That’s the last collection of photos from home. For the next six months, it’s going to be all new surroundings, all new faces, and all newchallenges.
Stay tuned! Good night…
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eat. write. smile. 
me omenez duzu :)zure padrino
yahoo!!! have so much fun…can't wait to read more!!
Thanks for reading Jen! Ninong- what does that mean? I have to go ask someone who speaks Basque because I sure don't (yet…) maybe it has to do with champagne? 🙂