I remember when I was young, and I used to think that each day, especially the crappy and boring days, were so, so long. And now, each year in my adulthood, I keep thinking time passes too quickly. It’s exactly as people say: the older you get, the quicker you think time goes by because so much has already happened in your life. The younger you are, the less that has happened in your life since you’ve lived fewer years, so time feels like it takes forever to pass.

I looked at the calendar late last week and was shocked to see that I have only four more weeks in New York for the remainder of this year. We’ll be in Europe Thanksgiving week. Then, we have barely one week left before we head to Australia for the Christmas season. My immediate thought was: What are all the things I need to get done before we leave for the Southern Hemisphere? And what else do I really want to cook before the end of the year? What do I want to use up in my freezer?!

For the last part, I know I wanted to make bread at least twice before the end of the year, so I started that process on Friday. I started my brioche dough, which I did 60% white flour, 40% whole wheat flour for variety/health (I mean, yeah... you CAN give brioche more nutrition by using whole grains, believe it or not!), on Friday night. I let it rest (and ferment) in the fridge until Sunday afternoon, when I rolled it out, proofed it a second time, then baked it last night. The house, as always, smelled like heaven, and for two weeks, we have fresh, homemade brioche to enjoy. I will likely freeze one loaf to either enjoy the week before we leave for Europe, or our only week here in December.

I also wanted to make shrimp scampi, so I have defrosted my wild gulf shrimp from Butcherbox in the fridge for tomorrow. I want to have some of our Borgatti’s porcini ravioli, and also make the Italian sausage from Calabria Pork Store in a pasta dish (with butternut squash?) before end of year. If I have time, I also want to try out a garlic knots recipe, maybe challah again if I’m feeling super ambitious with time. If I did that, I could freeze a challah loaf so that it’s ready for defrosting in January upon our return. So many possibilities!

Our freezer is stuffed. And I need to un-stuff it before we leave. A full freezer is always a sign of richness to me. So right now, I feel very, very rich. We’re very privileged to have a full freezer and pantry.