Sometimes I find the week after Christmas to be even more magical than the holiday itself. Lots of people are still off work, and it's kind of the calm between two storms. Christmas has come and gone and we're in the few days before the new year that always make me look back on the past year with some reflection while simultaneously looking forward to the year ahead with determination.

This week I will be taking down our Christmas decorations, cleaning our apartment, finally throwing away the last of the clothes I never wear, and sitting down to make some resolutions for 2016. There will also be burgers and cocktails and cozy breakfasts at home, despite the 70+ degree days we've been having lately.

Between the weather and my family and the move, it didn't really feel like Christmas to me this year. But it definitely feels like time for a new year.

Merry Christmas, darling.

Christmas is this week, which means New Year's Eve is just around the corner! This year I wanted to post some ideas for an easy at-home New Year's Eve celebration, complete with small plates (so you don't have to cook) and a super simple photo booth backdrop, because it's not a party without a photo booth! 

Rob and I tested it all out last weekend because I just love you guys so much, and I wanted to be sure everything went according to plan.

We poured La Crema's Sonoma Coast Chardonnay and Pinot Noir, as well as their Monterey Pinot Gris, which paired really well with a wide variety of small bites like smoked salmon and charcuterie. I personally love a meal composed of tapas, so this is perfect--and since New Year's Eve parties tend to be later in the evening, I think you can get away with serving less food since most people will just be snacking. 

You can very easily make your own photo booth backdrop with a poster board and some tissue paper--check out the full tutorial over on the La Crema blog! I used some festive metallic tissue paper that I think feels very New Years-y.

This was my first time using a selfie stick and it's my new favorite thing. Rob and I were totally cracking up! And I don't know about you, but I'm not usually one to print out photos, so I just popped the photo booth shots into a collage maker so we could still get that quintessential photo booth strip. Don't forget the props! It's not a photo booth without a big fake mustache.

What are your New Year's Eve plans this year? If you make a photo booth for your party, let me know--I want to see pictures! (And don't forget to visit the La Crema blog for my full New Year's Eve menu and photo booth DIY tutorial.

This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

Photos by Rémy Thurston for Freckled Italian.

One of my favorite restaurants in the entire world is conveniently located in Charlottesville, Virginia. Mas Tapas has awesome sangria, fun margaritas, and some of the best food I've ever eaten; and because it's a Spanish place, it's mostly Paleo without even trying.

It's been some time since I called Charlottesville "home," which has given me the opportunity to attempt to re-create some of my favorite dishes from Mas' menu. I'm almost there with a goat cheese and artichoke dip, but it still needs work. The bacon-wrapped dates, however, I hit out of the park on my first attempt (if I do say so myself).

This is one of the easier and still most delicious things you could probably ever make. You don't have to do anything to either of the ingredients, because both ingredients are inherently perfect. I do like to stuff them with goat cheese before wrapping them in bacon, though, because I'm wild like that.

Ingredients:

• As many dates as you want. (I would make 3-4 per person, though.)
• As much bacon as you want. (Each date gets half a slice.)
• Several tablespoons of softened goat cheese. 

Instructions: 

1. Split open each date with a small paring knife and stuff with goat cheese--I like to take a little spoon, get some cheese, and roll it into an oblong ball before just popping it right in.
2. Wrap each stuffed date in about half a piece of bacon. Place on a baking sheet.
3. Bake at 400 degrees for 20-25 minutes, until bacon is cooked through and the whole bite is caramelized. They're going to be really super hot, so give them a second to cool if you can. If not--I understand--just enjoy with caution! They're best when still quite warm. 

This post was originally published in June of 2012, but I've since updated the recipe and wanted to include a new photo. Old comments are kind of wonky since I switched from Blogger to Squarespace, but I now reply to everything right there in the thread.

Photo by Courtney of Sweet C's Designs, when we were in California together this summer.