DECEMBER MONTHLY DIGEST
2020 was a horrific year, one filled with collective grief from racial injustice, tragedies, a fraught election and the virus that continues to wreak havoc today. But this year was also a formative one for me, teaching me the largest lesson of practicing gratitude. Leaning into the things there are to appreciate in such a pronounced way, when there seemed to be no way out and no hope for change, has fundamentally changed my outlook. Even the simplest things — sun streaming through the windows, a warm cup of coffee, a smile from a stranger, being outdoors — have taken on more weight and warmth. We’re all collectively struggling, suffering, but there have also been many silver linings for me this year, which I recognize comes from a place of privilege. 2020 was the year when I finally moved to the city of my dreams pre-COVID where I feel at home in a way I’ve never experienced before. It was the year when I got to spend a prolonged period of time with family, something I haven’t been able to do since high school. It was the year when lack of travel and emergency brakes on the pace of life forced deeper bonding in friendships, both near and far, making space for real conversations and learning more about the people close. Most importantly, it was the year I stopped looking back and started looking forward. My happiness feels real these days, not forced or contrived or conditional, and I’m finally letting go of nostalgia and “would have, could have been”s and instead focusing on how to amplify this feeling for an even more joyful future. I’m respecting myself, my emotions, my mental space, my physical self, more. As terrible as 2020 has been, I hope a part of me never forgets this newfound appreciation and the way my heart has been made so full by the simplest things in life and the people I love.
A few December-specific highlights, as usual: seeing the holidays lights making the city glow on 5th Ave and on the Rockefeller tree, running across the tree lighting pre-recording and watching a band play live (only concert of 2020 lol), solo walks around the city and in Central Park after the large snowfall, birthday surprises and seeing balloons float by in CVS, geometric patterns of the vessel and eating sundubu that never cooled in 40 degree weather thanks to stone pots, total zen at The Met, secret santa with the germ pod, baking for friends, screaming across tables, playing tennis with dad, making 4 loaves of bread at once.
WEEK 1
Lunch: Chicken, Sweet Potato, Cabbage Quinoa Bowl
After rabokki from last month, I had a ton of cabbage left. Knowing that I would be leaving in a couple weeks, this month was all about clearing the pantry/fridge, which included a bag of sweet potatoes, the last cup of quinoa and some frozen chicken breasts. Preheat oven to 450 degrees F. Prep chicken breast on a baking tray with olive oil, salt, pepper and crushed red pepper flakes. On another baking tray, prep cabbage wedges and sweet potato slices with olive oil, salt and pepper (I added sage to my potatoes). Bake chicken for 15-18 minutes, and cabbage and potatoes for 35-40 minutes. While all of that was roasting, I made quinoa on the stove top. Super simple and easy.
Dinner: Shrimp Tomato White Bean Spinach Soup
Another concoction to clear the fridge/freezer. Sautee garlic, crushed red pepper flakes and diced onions in olive oil in a pot for 5 minutes. Add a can of diced tomatoes, 3-4 cups chicken stock, and a can of white beans and cook, stirring occasionally, for 5 min or until boiling. Add shrimp and simmer until cooked through, then add spinach for the last minute. Season with salt.
WEEK 2
Lunch: Savory Oatmeal with Kimchi & Fried Egg
Had some leftover chicken stock from the soup in Week 1, so I used this to make savory oatmeal. I did the 2:1 ratio (1 cup chicken stock + 1 cup water : 1 cup oatmeal). Bring oatmeal to a boil and simmer until soft. While oatmeal is cooking, sautee kimchi in a pan on medium heat until caramelized and soft. Remove kimchi and fry an egg over easy in the same pan. Once oatmeal is done, stir in salt, pepper and garlic powder to taste. Divide oatmeal and garnish with kimchi, fried egg, and sliced green onions and sesame seeds, if you have them.
Dinner: Sukiyaki
Same recipe and look as what I made in October, Week 4.
Dessert: Chinese Bakery-Style Cake
Honestly was a bit hesitant with how this would turn out given the weird measures and when the custard congealed, but it actually turned out decent. Not my favorite cake recipe ever, but did it’s deed and fulfilled the birthday individual’s wishes!
WEEK 3
Lunch: Chicken with Creamed Spinach
Leftover goat cheese, heavy cream, spinach. Used the linked recipe as reference, but basically winged the whole thing. Pan fry chicken in olive oil on medium heat until cooked through, then remove from pan. In the same pan, sautee garlic and red chili peppers in a bit of butter, before adding heavy cream and water and bringing to a boil. Add (leftover goat) cheese, then add spinach and cook in the cream slurry until reduced. Add cooked chicken back in until warmed through, then serve.
Dinner: Sukiyaki
Did another round of sukiyaki, finishing off the napa cabbage, mushrooms and frozen shaved beef.
Dessert: Mini Pumpkin Sheet Cake with Brown Butter Frosting
I made this cake twice, one with the brown butter frosting as written, and the other with plain whip to get rid of all the extra heavy cream. Loved how simple this was, though for the brown butter frosting, I would play with the ratios a bit, reducing the amount of powdered sugar (was really sweet) and increasing the amount of heavy cream for more of a creamy, whipped texture.