Kristin Costa

The beautifully vibrant colors of fall are beginning to fade, the air is getting colder, and the insects and animals are starting to nestle in for the winter. To me that only says one thing. It’s officially SOUP SEASON.

Last month I received an email from High Tide Mushroom in Coventry, RI, asking if I would like to create a spice blend with chanterelle mushrooms. I couldn’t respond fast enough, something like, “Ah, yeah!? Is that even a real question? Of course, I want chanterelle mushrooms!”

It is that time of year again, the schools are closing for the summer, the days have gotten longer and there is more time to spend with friends and family. Weekend cookouts are becoming a recurring theme for those looking to spend time with loved ones while still trying to stay on a budget with the rising costs of… Well let’s be honest, everything.

Last month when I was away, part of the experience that I thoroughly enjoyed was food shopping and cooking for myself. I know that might sound crazy but I have never lived on my own. I went from my childhood home to my first apartment with my husband. I have cooked for thousands of people both professionally and for my own friends and family. I have always had to consider someone else’s needs as well as my own, so this was the first time I shopped and cooked solely for myself and it was amazing. 

Last month I had the opportunity to do a week-long intensive treatment in Sedona, Arizona. Watching the sunrise every morning over Munds Mountain, exploring the land, body work, meditation, ceremony, painting, journaling and everything else that happened during that week was exactly what I needed to not only prepare myself for all the changes that are happening this year within Pinch of Fancy, but also to help me process the changes and loss within my own personal life.

This month marks 3 full years in business for Pinch of Fancy. There have been so many changes since the beginning and it has been a rollercoaster of a ride but I wouldn’t change it for anything. The people that I have met and become friends with and the abundance of knowledge that I have gained through all of this is something that I will never take for granted.

I’ve officially been in business a full year, and what a year it’s been! The last twelve months have been a tasty blend of new people, processes and foods, as well as an educational roller coaster ride of ups and downs. Both propelled me forward and I accept it all as a part of my journey toward growth and success. Here are some of my key milestones!

Thanksgiving is for comfort food. I love comfort food and to me, nothing says comfort food like Thanksgiving dinner – the turkey, the potatoes, the stuffing…yum.

But working in the restaurant industry means that most holidays are spent either at work or preparing food for takeout to be picked up.