These days are rich in a constant state of inconsistency. I’m not so sure that’s a bad thing, overall. there is no such thing as autopilot, that’s for sure. each morning I have a very strong sense of autonomy over what direction I will go and really, can you ask for much more than that?
last week I had one of the best of these pre-matrimonial days. with the day off, I spent the morning playing with organic makeup finds at a too-hip-for-me salon. My goodness, what an indulgence! But at the ripe age of 27 1/2, I’m finally realizing that the care I put into the food I consume should be applied to what I put on my body as well. I had a coffee at my favorite shop (which has turned surprisingly corporate but is still unabashedly “cool”) and walked across the street to my new favorite butcher, Kensington Quarters.
If you haven’t been here, you must go. It’s about as good as it gets; passionate craftsmen and women offering the best in local, grass-fed meat, offal not withstanding. It’s a 2 1/2 mile walk but I do it gladly. I love talking to them about ways to cook the least expensive types of meat and how crazy it is that our preferences are so limited. Most recently, at her urging, I purchased a neck chop that just blew us both away. Two words: pressure cooker.
Later that afternoon, I had a long-avoided meeting with the restaurant at which we’re having a little post-wedding fête . Avoided because I hate words like “terms of the contract” and “can I get that in writing?” I just want to have a party, for pete’s sake! Anyway, the meeting went so smoothly; I got my questions answered, papers signed with minimal awkwardness, and left feeling very happy about the whole thing.
The pièce de rèsistance was my date with a dear friend who insisted on spoiling me in the name of my impending nuptials. We met at her work-the same as L, so I got to say a quick hello to him, too,- and we were off! We settled in at a byob in town called Matyson. This was my first experience with dining out after having severe digestive and immune reactions to foods. The wine helped, but it really wasn’t as awkward as I thought. I spoke softly to the waiter and asked what oils they used. He responded that it was a blend and I let him know that I could only have x, y, and z. He took note and returned with recommendations from the chef for what I could select from. Success. They even adjusted my friend S’s dish so we could share. The food was amazing. It’s BYOB. Go there. (ETA 3/13/16- It has since closed 😦 )
The night ended with a very special spectacle in the form of a burlesque show! Have you been?! My god, am I in awe of those women. How confident! How bare! The theme was an anime director that neither of us knew, but that didn’t stop our enjoyment of the whole thing.
Things are good over here.
I have a lot of recipes for you that I’m testing and refining. The second batch of Buckwheat-Millet muffins are in the oven as we speak. The first was gone long ago, despite being a little too dry for my taste, though. See, I haven’t forgotten my promise to make gluten-free and dairy-free something beautiful. All in due time.