Let the celebrating begin.
I’m officially Self Employed! AHHHH!!!!!!
Never in a million years did I dream this day would come. Or if it did I assumed it would be 10 to 20 years down the road. Not now. Not at 25.
But, here I am.
Meghann Anderson, blogger and entrepreneur. I like the ring to that.
I’ve jumped in, now it’s time to see if I’ll sink or swim. I’m already paddling like a mad woman, so hopefully I’ll swim!
The last day was oddly a busy one. My time was spent cleaning up my desk, deleting personal files from my computer and doing last minute odds and ends for my boss.
My boss did take me for one final lunch before I turned in my badge.
When she asked where I wanted to eat, I found it only fitting to suggest we dine at the very same place we ate at my very first day thirty months prior – The Cheesecake Factory.
I’m slightly superstitious and believe it’s good luck when things in life come full circle (like dining at the same restaurant I said hello at when I’m saying good bye). Hopefully, since that ‘hello’ led to such a great chapter in my life, that this ‘good-bye’ will be equally as successful.
Besides, it’s hard to think of anything better than The Cheesecake Factory for a celebratory lunch.
There’s the yummy bread.
And ‘small’ salads that are the size of your head.
This was the Everything Salad minus the salami. Truthfully I should have done minus the shrimp too – the flavors didn’t exactly meld together.
There’s also dessert.
(Carrot Cake – my fave)
And plenty of leftovers to enjoy for a lifetime over.
After lunch I came back to the office to back up my desk and say good bye to the best boss a recent college grad could ever ask for.
I’m going to miss you Shelley!!!
One final photo
I’m not sure it’s really sunk in yet that I won’t be returning. Maybe it will Monday morning when my alarm isn’t going off at 5:30am?
Derek and I celebrated with champagne.
And I made killer homemade turkey meatballs for dinner.
The meatballs were simple – ground turkey mixed with various seasonings and garlic then baked with pasta sauce at 420 for 30 minutes – but my secret ingredient was the fennel seed inside.
The fennel gave the turkey a lovely sausage flavor that worked really well with the red sauce.
I had a plate of meatballs with ricotta cheese, roasted broccoli, and the leftover Cheesecake Factory bread from earlier.
I’ve been eating out A LOT lately – a home cooked meal was exactly what this girl needed.
Too much excitement for one day. This girl also needs some sleep. I promise the celebrating will continue tomorrow.