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I'm home in Nashville after spending a few days in Atlanta with my lovely friend, Kara.
I don't want to give away too much about our trip because we plan on co-blogging about the details of our fabulous, foodie adventure very soon. Until then, I thought I would catch you up on the happenings of my life inside and outside of the kitchen.

A lot of major decisions have been made since the last time I was here almost three months ago (!!!).

A visit home to Santa Cruz in August helped to confirm in my mind what my heart has been telling me ever since my dad has been sick -- it's time to go home.

I don't feel the need to explain why I am leaving Nashville, however, I do feel the need to explain why leaving is going to be so hard...

I'm going miss my house. It is more than a house, it is my home. It is warm and charming and full of character. The fire engine red paint on the bathroom walls and the washer and dryer in the kitchen are a few of my favorites on a long list of fantastic funkiness.

I'm going to miss the city skyline. I see it everyday and it reminds me that there is a great big world out there just waiting for me to explore it. There is so much that I am going to miss about Nashville, but nothing I am going to miss more than my friends. I have met some truly marvelous people. People whom I can't imagine getting through these past few months without. People whom I am going to make sign an "I promise to visit you in California" contract before we say goodbye.

I'm going to miss Monday Night Supper Club. Two of which have passed during my absence from here.

'Food-on-a-stick' claimed August's theme, hosted by Leslee and John. I wanted to take advantage of summer's bounty and use tomatoes and basil. Aiming to make something less predictable than Caprese salad on a stick, I used mozzarella stuffed ravioli -- boiled then lightly fried in butter to add texture, and crunchy, garlicy homemade croutons. I alternated the ravioli and croutons on a wooden skewer with plump cherry tomatoes and sweet basil and drizzled with them olive oil and balsamic vinegar. Supper clubbers said they tasted like Italy on a stick. 

In honor of Rosh Hashana and her husband's heritage, Kara -- and Amos via Skype, hosted 'Jewish Food' in September. Kara's braised brisket and homemade Challah bread paired perfectly with my Holishkes (stuffed cabbage rolls). Mike's potato latkes were surperb -- crisp on the outside, moist and soft in the center. I had one with sour cream and a second with apple sauce.

It was quite a feast, delicious and educational as we all learned and shared the history behind our respective dishes. The conversation was flowing along with the wine. Before long we had nicknamed the evening "Monday Night Supper Club Presents: World Religion".

I didn't realize it at the time, but that was my last supper club. I hope the party goes on without me. :(