At the beginning of every year I jot down some goals. Not resolutions, mind you. Goals. Places I’d like to go, things I’d like to try for the first time, or do more of, or learn. I never accomplish them all (“win lottery” keeps getting moved forward from year to year), and some of them I even forget all about–but lean in close and I’ll let you in on a secret: I don’t really care. I like dreaming big and committing it to paper. Sometimes I’m surprised when I check off an item that felt like a stretch when I wrote it. Other times I forget why I ever wanted to do something in the first place. I find out what matters as I go.
Yesterday I pulled my 2011 list out for a last look. I’d accomplished some good ones, like “Host a really big party” and “Eat more chocolate”, but “Saber top off champagne bottle” was still unchecked. I have Tara from Tea & Cookies to thank for that particular goal. When I read this blog post last January, I instantly recognized that sabering open champagne was a skill I wanted in my repertoire and it went on the list. It looked a little scary and a whole lot of fun. And that, my friends, is the very definition of an excellent goal.
Finally, with the clock running out on 2011, I knew it was go time. I reviewed the how-to video, bought a couple of bottles of very cheap sparkling wine, and got out my second-best knife.
I found the seam on the bottle, lined up my knife, and pictured the knife slicing straight through the top of the bottle. It took a few tries before I hit it just right, but when I did…oh, when I did!
The top of the bottle flew off and I laughed, filled with triumph as fizzy and heady as the champagne bubbling and foaming everywhere.
New Year’s Eve is upon us, and I’m ready to ring out a wonderful 2011 and look forward to 2012. May it be full of big dreams!
If you need a little inspiration in the cocktail department, try this champagne cocktail. It’s fizzy and festive, with just enough of an edge to open your eyes and make your cheeks glow with anticipation for the fresh New Year.
Kir Royale de Crazy
- ½ oz Crème de Cassis
- ½ oz Absinthe
- 4 oz Prosecco or Champagne
- Maraschino Cherry (optional, but highly recommended)