Mike and I had our five year anniversary this weekend. We went to Woodstock, stayed at a B&B, and mostly slept, read, and ate delicious food. The B&B was on a stream and there was skipping of rocks. The sun was out and hot, and we sat in Adirondack chairs and read long-overdue library books. We walked into Woodstock and window-shopped, and looked at art. We took a nap. I ate cherry jam with breakfast. It was so great.
I was dealing with a horrible gastrointestinal illness that caused my insides to roar like a dragon in a number of terrible ways, but I didn’t stop eating the delicious foods or from making them spicier than they were delivered to me. Clearly, this was something that was going to need to pass with time. Saltines and clear broth wouldn’t have helped. (I don’t think.) I regret nothing.
On the way home we took the scenic route – seriously, we added an extra 100+ miles onto our trip, and drove all around the Catskills. It was just lovely.
So five years ago today, I met this guy Mike at Ikea. He said he thought it would be a nice place for a date, and, worst case scenario, he needed a new TV stand anyway. We left without a TV stand and a month later he was brave enough to come to my birthday party and meet all my friends en masse. He brought me a pair of pajama pants he’d sewn himself. Nicely played, new boyfriend. Nicely played indeed.
post number three in #35to36
Last night we didn’t have the little dudes, so I was free to make whatever I wanted, aka, weird foods I know they won’t eat. This tortures me, y’all. I wish they were interested in eating the weird foods I like to cook. I even wish they were interested in trying weird foods and then having a peanut butter and jelly sandwich for dinner. For that matter I wish they were interested in JELLY. What kind of kid doesn’t like jam or jelly? It is SO HARD to figure out what these dudes will eat!
Sans children, last night I made Garlic Soba Noodles.
So super good, y’all!
This recipe probably took about 30 min. start to finish, but I say probably because there was a bunch of puttering and interim dishes washing. Also I didn’t have bread crumbs, so I substituted smashed saltine crackers, and I didn’t have fresh greens, so I substituted frozen curly kale from my winter CSA. Also no green onions, so I diced half of an onion that was languishing on the counter and cooked it up before throwing in the frozen kale. We will probably cook tofu like this a lot in the future – it was really super good.
Also, I don’t usually use much (any) salt in the cooking so last night I took a chance and followed the recipe and it had a LOT of salt in it (like, a couple of teaspoons, probably – all pinches and dashes) and darn it if it wasn’t delicious. There is, you know, a strong folk tradition of tales admonishing people to put salt in their food. It involves princesses, and sometimes kings full of needles, and sometimes pomegranates full of diamonds. I think they’re on to something.
This is a #35in36 post, and I’m already a day behind. Darn it! two posts today it is!