Aaand scene!

Hi, readers, thank you so much for reading and cooking with us this year. Are you savoring all of your minutes here on earth, but also really psyched to move farther away from the things that stunk about 2020? I am!

2021 really can't happen soon enough. That's why I'm celebrating the New Year early. I'm starting with a toast this very evening and going straight through to next weekend. I'm ringing this one in with loud hope and gratitude, and by ruthlessly deciding what to ditch and what to keep. For example, my sourdough starter from back in April needs a new forever home, but I'll hang onto all my new baking skills and yeast substitutions. I won't glance back at dalgona coffee, but I'll maintain a stranglehold on my food delivery services, and life-saving Instant Pot weeknight dinners.

As I reflect in this light-deprived stretch between Christmas and New Year, I'm taking care of my cast iron pans, making so much broth, starting my first batch of sauerkraut, and lighting a pie on fire.

Tomorrow, I'll start a month-long journey deep cleaning and organizing my kitchen, and learning new tricks for keeping food fresh longer, and reducing waste by using up every little bit of food I've purchased.

Keep asking us questions and sending comments to make our site even better. I can't wait to come back in January, when all of The Spruce Eats editors will share our New Years' food-and-cooking resolutions: Victoria will dive into her own Veganuary; Brooke will live Whole30 for the third time; Kristin's serving up some insights into intermittently fasting; Lauryn will try to eat more sustainably; and Kysha plans to be more thoughtful about shopping and consumption.

Cheers,
- Heather Ramsdell
Editorial Director, The Spruce Eats

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