Dear mom,

You got your wish: I’ll be home for Rosh Hashanah.

It’s time to start planning the menu.

I’ve already gotten a head start. While you’ve been off on your West Coast adventure, I’ve been holding down the fort in the kitchen. I keep thinking that I should have a crazy house party while you and dad are out of town, but I don’t have enough friends for such debauchery.

The closest thing I came up with was Shabbat dinner last week. I hosted 12 people and served up an elaborate menu: edamame succotash, lemon scented quinoa, herbed squash with whole wheat pasta, wheatberries with tahini, basil and grilled peaches and more. We must repeat the wheatberries for Rosh Hashanah.

You and dad were definitely missed at Shabbat…especially when it was time for martinis and tequila. Should I be embarrassed that my parents are better at drinking alcohol than I am? Freddi had to show me where you keep the martini shaker!

It sounds like you’re having a great time out west. Things here are the same. I’m working down my checklist as I prepare for my next steps and trying to keep things tidy. Mostly, I spend my hours making menus. When I’m not preparing meals for my clients, I’m cooking for friends and for myself.

I love creating new things and experimenting with unfamiliar flours and vegetables. I’ll admit: it is not going to be easy inviting you back into your kitchen–especially because I’ve adopted your “cooking shoes,” the pink Crocs, and don’t think I’ll be able to work on my feet all day without them.

A few days ago, I was playing around and invented a perfect Rosh Hashanah dessert. It’s healthy, easy to make, can be prepped days in advance, fits the holiday theme and smells like Bubbe’s kitchen (which I attribute to the buckwheat). And it’s gluten-free!

Enjoy the rest of your vacation because as soon as you get home, we’ll hit the kitchen hard.