When the clock struck midnight on January 1, 2008, I had expected to feel a tidal wave of relief that 2007 was finally behind me. On paper, 2007 seemed to bring nothing but trouble to my life. When the champagne corks popped, shouldn't I have been dancing with glee that it was finally over? Shouldn't I have been crying "good riddance"? I was confused when those feelings never surfaced.
It's taken a few days to process (and catch up on my sleep), but I now realize why that relief never hit me the way I had expected. Believe it or not, I loved 2007. I feel enormous gratitude for all that took place last year — for the lessons I've learned, for the ways I've been forced to grow, for the friends I've made. I will remember '07 as a year that was as rewarding as it was challenging, a year of unparalleled richness and fullness. Every month was more wonderful than the one that preceded it (which explains the lack of blog posts in December, which was positively blissful).
In 2007 I also gained extra appreciation for this little blog. How much more difficult would the year's events have been if I didn't have a small but loyal readership to offer support and encouragement when I needed it most? How much less delicious would my life now be without all the new friendships I've formed since starting IPOS? How much less fun would renaming my restaurant have been if I didn't have all of you to play with me in our virtual sandbox? Finally, could we have ended 2007 on a more positive note than Pim's Menu for Hope, which raised $91,188 for the UN World Food Programme's efforts in Africa?
Everything that took place in 2007 laid the foundation for 2008. It's appropriate, then, to start the new year off with photos of my construction crew pouring the concrete that will form the foundation of my restaurant, Contigo .
Thank you all for helping to make 2007 a great year! Guess what. I suspect 2008 is going to be even more thrilling. I am excited to continue to celebrate Contigo, both on In Praise of Sardines and at my restaurant, which is on track to open in the middle of the year.