Mmmmm.  Bubbly.

by oskay on flickr.com

I hope everyone’s year is off to a food-filled start!  It’s a few days late, but I wanted to share this article from Tasting Tables on what you can do with all that leftover champagne (hint: make more cocktails!).  Hopefully, your hangover has worn away and you can stomach such a concept.  However, I’m sure you will have no issue putting these fabulous concoctions to use, whether or not you still have a stash in the fridge.

As I am wont to do on New Years Day, I have made several significant resolutions.  Beyond the self-improvement variety (spend more hours at the gym, read the classics,  travel, give blonde-haired boys a chance), I have made an even more significant (and economic) resolution: no more dining out (unless, of course, someone else is paying).  Therefore, I will be forced to cook for myself each and every night.  Frequently, I hope to share my culinary adventures with you, readers, as well as my culinary blunders (which, I am predicting, will be many).  Here’s to starting the new year off right!  Now, back to my quest for the perfect paella…