My friend Brenda suggested that on my last day of work I cook a yummy dinner and surround myself with family. Coincidentally, that’s exactly how things played out on the day I learned I’d lost my job as a reporter at The Canadian Jewish News. It was about a month ago, on a Friday, and I’d already invited my mom, my sister, and her family for Shabbat dinner. It turned out to be just what I needed.
Long story short, the president of The CJN had announced in mid-April that the paper would cease publication on June 20 – an apparent casualty of digital competition. But after a public outcry, the paper was saved in June. As part of a plan to ensure financial viability, the staff has been downsized. (The online edition can be seen at www.cjnews.com, and the print edition will resume August 1.)
I’m starting this blog as a way to keep writing, bring some structure to my day, and figure out – or evolve into – what’s next in my life.
I intend to blog about food as well as writing/journalism and career paths. Cooking, like writing, brings me pleasure and fulfils my need to be creative. Brenda’s prescription was therapeutic and enjoyable, and I want to indulge more often.
At the same time, I’ve started to network, look at work opportunities, and consider what it would be like to be self-employed as an alternative to a conventional full-time job. I’m also thinking seriously about writing a book.
But for now – to end, and begin, on a sweet note – I’m returning to the food theme. Our friends Sheldon and Marlene (who, like me, has a taste for chocolate) gave us the Baker’s Best Chocolate Cookbook many years ago as a gift. They were coming over for dinner on Saturday, so I pulled out the cookbook when I was planning our meal. I opted for something simple: Baker’s Classic Brownies. I also found an easy-to-prepare chocolate glaze online at http://www.food.com/recipe/lee-lees-famous-chocolate-sauce-for-ice-cream-19678.
With a small serving of vanilla ice cream, the rich, chewy brownie and warm chocolate glaze hit the spot.