new year new wishy

soft launching *dinner with friends*

Hi friends! Apologies for being MIA the past few weeks. I’ve been up to something to say the least…

ICYMI

I made a cooking show!

Ok, technically it’s not that serious I’m literally just posting videos on YouTube, BUT it’s a start. I’ve been wanting to launch a YouTube channel for years now, but I’ve held off waiting for the perfect time, the perfect idea, and the perfect team to shoot it.

I am VERY familiar with these feelings of trepidation. I felt this way before starting my @wishbonekitchen IG account back in 2020, before launching my website in 2021, before finally committing to posting on TikTok in 2022, and before launching this very newsletter in 2023. A lot of this anxiety is rooted in self doubt and a fear of failure (I’m guessing). But when I look back on all of those things that once scared me, I realize that going with my gut hasn’t failed me yet. SOOOO I’m doing what I do best: faking it till I make it, throwing spaghetti at the wall and seeing if it sticks, and hoping for the best.

Now, with that said: the show is nowhere near perfect (imo). My intention was to *soft launch* the show this week, but I fear we may have gone full hard launch. That’s ok, just know that I aim to improve with each new episode <3. So, I would love and appreciate your feedback: the good, the bad, and the ugly.

The show is called Dinner with Friends (DWF for short). Similar to my “day in my life as a private chef” vlogs, each episode of Dinner with Friends will take you behind the scenes where I’ll show how to host the dinner party of your dreams in 48 hours or less from start to finish. There will be recipe tutorials, hosting tips, amateur table scapes and floral arrangements, and maybe some surprise guests. I’m filming this all in real time, nothing is staged.

Shop my Sh*t

Linking some recent outfits/table top pieces that made an appearance in this week’s YT video HERE.

What I’m Cooking

Sake Strawberry Patch Cocktail

This is a low-ABV cocktail is just the perfect amount of sweet. I already can’t wait to make this during the spring and summer months with peak-season strawberries.