Birthday Meals

Last week I turned 33.

I have no problem admitting my age. I'm happy to be in my thirties with several years separating me from my wild, crazy, dramatic 20's. Ugh.

The thirties are pretty mellow. I naturally wake up around 5 a.m. I crawl between my ever-so-soft 400 thread count sheets around 10 p.m. I catch a wine buzz pretty quickly.

If given a choice between going out and ironing laundry, I probably would pick ironing. And if you were to tell me in my 20's that by 33 I would pick laundry over going out, I would have probably slapped you. Just for the drama of it.

Of all my birthdays, though, this one was my most mellow, which I assume is a sign of maturity rather than getting old. I didn't expect anything. I didn't anticipate anything. I just went with the flow and kept a positive attitude. I was cool, almost zen-like.

I started the day with 6 a.m. yoga. I went to work where I was surprised with delicious Lemon Rosemary Cupcakes made by a very sweet friend and co-worker.

When I came home for lunch FD made me a cheese quesadilla with Canal Junction's Charloe (MY FAVORITE CHEESE RIGHT NOW! BUY SOME!) and Frontera Grill's Salsa with Roasted Garlic and Tomatillos. I figure if I can't eat at Rick Bayless' Frontera Grill I might as well pay the extra money and buy his stellar salsa at Kroger. The side dish was a small portion of the Santa Fe Quinoa Salad recipe I made from Food Wine. One of the best summer salads I've made it, the quinoa created a nutty flavor while the black beans, peppers and cocktail onions added some crunch and spice. Without a doubt this easy to make recipe is going to be a stand-by for us, especially because of how light and filling it was.

For dinner, FD was in Cleveland to support the prose poem anthology he co-edited. But our friends and neighbors A&J insisted that I not eat alone on my birthday and invited me over for wine, salad, Lettuce Wraps and dessert. It smelled so good and I was so hungry I forgot to take a picture and I didn't use my fork (for the lettuce wraps). Imagine PF Chang's Lettuce Wraps--only way better--with red romaine picked from the garden only an hour earlier. Now imagine a perfectly seasoned filling of ground turkey, peppers, and spices with a homemade peanut sauce with just the right amount of kick. My intention was to eat two. I ate six. Okay, maybe eight. I'm sure A&J think I'm a some champion competitive eater. When something that good is placed in front of me, I don't have any control. Even with the help of Weight Watchers. God help me. A Lost Angel Chardonnay perfectly accompanied the heat of lettuce wraps and the Muscat paired nicely with the mini apple torte and mini carrot cake I bought that afternoon from Bella Cuisine at the BG Farmer's Market.

But out of all my birthday foods possibly the most fun was delivered today by the baker herself. One of my all-time favorite people, SEM, baked me up a fierce chocolate cake with Hello Kitty's picture in icing. I love eating. But I adore eating something cute that is made of chocolate. While SEM was worried her cake wouldn't be all that tasty, after she left I devoured 1/4 of it with a glass of Happy Badger milk. All birthday long I had been craving chocolate cake. For some cosmic reason, I couldn't find it. So when I opened the door to SEM holding out a Hello Kitty chocolate cake, I almost cried. (Okay, maybe I am as dramatic as I was in my 20's...but at least now it's only over food.) What really got me was SEM coupled my two favorite things: food and Hello Kitty.

I've had many good birthday meals prepared by my family, my in-laws, my husband, my friends, and Revolver. And all of them are dear to me. I might not exactly remember every dish, but I always remember the love put into every meal.

Revolver Restaurant: A Benefit for Sister Rita and the Franciscan Earth Literacy Center

For me a good meal is like a good mix tape. There's a wide range of different styles with a calculated pace and subtle threads create connections and an umbrella of thoughtful themes.

The benefit for Sister Rita and the Franciscan Earth Literacy at Revolver this week reminded me of a perfect mix tape. The kind you listen to so much the tape becomes worn and warped with each re-play.

In a sense, though, the event was a culinary mix tape. Revolver's Chef Bulkowski brought in four talented chefs from around the country: Top Chef cheftestant Valerie Bolon from Chicago; Andrew Maykuth, executive chef at The Admiral in Asheville, North Carolina; James Lohse, executive chef at The Watermark in Nashville; and Pastry Chef Erin Mooney from BLT Steak in Atlanta.

And each chef brought with him/her their styles and music selection.

Yes, in the tradition of Revolver, the music of the evening set the tone for the menu. And the music became an actual mix tape. Chef Bulkowski chose Nick Cave and the Bad Seeds. Chef Bolon selected Gomez. To pair with his Halibut, Chef Maykuth picked The Life Aquatic with Steve Zissou soundtrack, and Chef Mooney and Chef Lohse requested Roky Erickson and the Avett Brothers.

As a music lover, I derive much joy from obsessing about the connections between the dishes and music pairings. And as food lover, I delight in obsessing about flavor combinations and wine pairings.

In other words, during this event I was in heaven.

For the first time we choose to eat during the late service (8:30) because we wanted to end the night listening to Revolver co-owner Debi Bulkowski's band, and we wanted an opportunity to chat with the chefs and friends.

What I loved about the late service was I didn't feel alone in my food obsession. After each course was served I could hear the click of camera shutters before the restaurant came alive with flavor dissections and discussions. It was intoxicating to feel part of a culinary community rather than a lone foodie in a room of here-to-be-seen-ers.

Later this week my review of the food will be published in the BG News, so I'm saving the in-depth commentary on each dish for that venue. However, as I obsess about the meal and re-play it again and again in my head, I'm realizing more about it.

(Trust me, with a wine pairing for each dish, it's hard to remember everything. Unless you take notes. Which I did do. Thank God.)

The amuse-bouche: Chef Lohse's creation. English peas with serrano ham puree and lemon confit. Gorgeous and fresh. The initial crunch made the first bite of the meal so special. And when the puree hit, I started doing my orgasmic eye-roll. Pure awesomeness.

1st course: Chicken consomme with goat cheese ravioli, chicken meatballs, fava beans, and chanterelle mushrooms. For me the fava beans with the little itty-bitty mushrooms were the stars. And I fought--hard--not to tip my bowl and slurp down those last few sips.

2nd course: Wild Alaskan halibut with vidalia onion, anson mills farro piccolo, maitake mushrooms, English peas and benton's bacon. I've heard parents say again and again "I love all my kids equally." If anyone were to ask me, I felt that way about this meal; I loved all the dishes equally. That's the diplomatic answer, right? What parents don't want to confess is that they always have a favorite. Always. And I had a favorite course of this meal. It was Chef Maykuth's halibut. This surprises me because I wanted it to be the consomme or the pork belly or the venison. But no it was the halibut. The first hint that this dish was going to be my favorite was when I saw the night's playlist. I knew Chef Maykuth had to have picked the Life Aquatic soundtrack to go with the halibut. Why pick something so dedicated to the sea unless you were cooking fish? Immediately, I found that funny. And I'm a HUGE Wes Anderson fan. To the point I bought three copies of Wes Anderson's brother's book Chuck Dugan is AWOL. One copy to read, one copy to give as a gift, and one copy to cut pictures out with an exacto knife so I could frame and hang them in my office so I could feel like a Tenenbaum. While I wasn't exactly aware of it intentionally or in that moment, I guess I must have known that the halibut would be quirky, playful, and complex--just like a Wes Anderson film. So when Rachel poured the Anne Amie Pinot Blanco, which was provided by Adam Mahler at Ampelography Wines, with its killer notes of cinnamon and a touch of nutmeg, I had a feeling I would love the halibut. And when Chef Bulkowski let me in the kitchen to take pics of the halibut being plated, I think that was yet another hint. But when I sat down, set down the camera, and picked up the fork, I never imagined how much the dish would affect me. I'm a loud person. I'm dramatic. I love to exclaim my feelings. After my first bite, I was still. I sipped the wine. Then I wrote in my notebook. "Halibut: Fucking amazing. Flavor explodes with the wine. Fuck." I didn't say a word to FD or anyone. I stayed in a moment of personal zen, that space that only happens to me during yoga class. I felt divine. I felt like a Tenenbaum. How Chef Maykuth took ingredients that remind me of beef stew and made a perfect spring dish with halibut, I will never know. I'm a writer, not a chef. But I will spend my life thinking about it. In short, never believe a parent (or foodie) who says they don't have a favorite; they are lying.

3rd course: Local citrus braised pork belly with radish puree and smoked pak choi. I told FD that Chef Lohse's dish made me feel like I was at home. It was soulful, comforting, and rich. It truly melted in my mouth. What I loved during this course was the woman who sat behind me kept repeating over and over, "This is so special." I had a moment where I wanted to turn around and hug her. I restrained myself. But it made me joyful to hear someone who "got it."

4th course: Maple glazed broken arrow ranch axis venison with apple-beet-potato gratin and asparagus-fennel salad. Chef Bolon managed to get almost all of my favorite vegetables and fruit on one plate. If only kale had been there. The textures in this dish were spot on. The crunch of the asparagus with the velvety venison blew my mind. And the sharp cheese topping on the gratin did a lovely job of cutting the sweetness of the apples and beets.

5th course: Red Wine soaked strawberries with honey-almond tuiles. What I love about dessert courses is that they are their own entity. There's no competition when it comes to dessert. How could there be? Both of Chef Mooney's desserts slayed me through and through. The strawberries were those little perfect hearts that are only in season right now. Imagine how sweet and tart and juicy they were. Such a perfect transition between dinner and dessert. I saw them as that song on a mix tape gets you ready for a change in pace. Absolutely perfect. I wasn't crazy about wine pairing with this dish; it was a rose that didn't compliment the berries as much as I hoped it would have. But that's the challenge of cooking, right? You take a risk and sometimes it works and other times it doesn't. In my eyes it was a small hiccup, one that I feel I need to mention in order to show readers I'm not completely biased and just bragging about all the great food I had.

6th: Soft chocolate with tres leches cake and mole crunch. I've never had pure chocolate until I tasted this dish. Come to think of it, this dish was pure. Pure in heart and soul and love. Quite frankly, dear reader, if I could I would find some way to shoot it up, every day. But then again I wouldn't be able to taste it, and that's what made it so much fun. It was hot, salty, rich, smooth, sweet. Ugh, I wish I could be eating it right now. Literally right now. And what made it even better was listening to Debi Bulkowski sing "House of the Rising Sun" while I ate it. Talk about sexy and sultry. Two more adjectives that describe Chef Mooney's dish and the amazing Debi!

To say that FD and I had a great time is the understatement of 2010. We cherished this meal, the music and the company. Yet again Revolver delivered--on so many levels.

Summer Updates and Teasers

My patio herb garden is out of control, and I'm craving the sweet acidic taste of tomatoes.

Summer is here.

And so far it's been a busy one that I haven't had much time to blog about.

I went to Florida on a trip with my Pops. We had fish and chips overlooking the Naples waterfront at M Waterfront Grille. To try to explain how important that meal was to me is for another blog post, which will happen soon.

A few weeks ago, I attended a going-away tea party for a very dear friend. Our ladies lunch at Clara J's at 219 in Maumee was delectable and delightful. I still need to share what a wonderful gem Clara J's is.

My brother and I went to Quarry Hill Winery--another (quite hilarious but slightly unfavorable) post that must be written at another time.

FD and I have made some great late spring/early summer dinners that use as much asparagus as possible.

And this past week I went small lake fishing with FD and Big F, my father-in-law. I figure if I'm a fan of locally caught crappies I should learn how to catch them. I brought the first crappie on the boat at 6:30 in the morning;I was baiting my own hook an hour in and handling--very slimy--live fish by the end. I wouldn't say I'm a natural, but I'm definitely going to go fishing again and learn how to filet a fish. We just didn't have enough time after this outing.

But the most exciting summer news yet is that I'm the Food Columnist for BGNews, our university newspaper. My weekly column is so much fun to research for and write. I only hope my readers enjoy it as much, if not more, than I do.

The June issue of Connotation Press rocks too! The contributors to From Plate to Palate outdid themselves. Read it for yourself. I promise the July and August issues will deliver just as much awesomeness.

The summer event I'm head-over-heels about happens tomorrow night. My all-time favorite restaurant, Revolver in Findlay, is hosting another celebrity chef event with wines of ampelography. Here's the scoop, and I quote from their Facebook page,

Revolver will be hosting a Celebrity Guest Chef Tasting Dinner on Thursday, June 3, 2010. There will be two seatings (5:30 and 8:30). The cost of $120.00 per person includes a five-course tasting as well as a complementary wine tasting. A portion of the proceeds will go to benefit the Franciscan Earth Literacy Center http://www.earthliteracy.org/default.html.

Celebrity Guest Chefs for this event include the following:

Erin Mooney, Pastry Chef, BLT Steak (Atlanta), http://www.bltsteak.com/

Valerie Bolon, Season Four Top Chef Contestant, private chef, http://www.bravotv.com/top-chef/valerie-bolon

Andrew Maykuth, Chef, The Admiral (Asheville, NC), http://www.theadmiralnc.com/

James Lohse, Chef de Cuisine, Rathbun (Atlanta), http://www.rathbunsrestaurant.com/

Please call Revolver at (419) 424-4020 to reserve your seats for what is certain to be a exciting culinary experience. We hope to see you there.

Let's just say, I'm so giddy to attend with FD that I don't think I'll be sleeping much tonight because I'm going to dreaming about the good food and good times we'll be having tomorrow night. I feel like I did when I was a kid trying to the sleep the night before going to Cedar Point.

I promise a long blog post about that event.

In the meantime, happy reading and even happier eating!


*Photograph from Revolver Restaurant's Facebook page

Reverend's: Best Bar Food in Bowling Green, OH

When I'm wrong, I admit it.

And I take great pleasure in admitting when I'm wrong.

And after several recent visits to Reverend's in downtown Bowling Green, I happily admit that--unlike my previous posts about the bar/restaurant--I like it. A lot.

In the past two years, Reverend's has changed their name, style, and menu. A VERY smart move on behalf of the owners.

What once was a Mexican/Latin themed joint has become a hip American-fusion joint.

I'm delighted with the fact that Reverend's kept their open layout and exposed brick walls, but they added a more tavern vibe with the tap-handle-trim and microbrew neon signs. The new decor really reflects one of Reverend's strengths--their keen intelligence for fantastic microbrew beers and creatively tasty mix drinks. Also, I'm thrilled to see that Reverend's is just as clean, if not cleaner than, that day it opened, which speaks volumes about how well maintained it is. If the bathrooms are sparkling clean, I can only assume the kitchen is even cleaner.

Most impressive, to me, is the new menu. Previously the menu focused on Latin flavors that many patrons confused with Mexican food expectations. The owners thoughtfully worked out these kinks and changed the menu to reflect the bar; it showcases American pub classics with a flair for Latin spices.

My husband swears by their wings. But for me, it's all about their burgers.

Constantly, I am searching for the perfect burger, and Reverend's has it. Make that several exceptional burgers. Each burger is hand-pattied and ranges from 1/4lb to 1 lb of local meat.

I was hooked instantaneously by the Royale with Cheese, not only for its reference to Pulp Fiction but also for its perfect juiciness and balance of meat with cheese and condiment flavors. On my next visit, our friendly and knowledgeable server recommended the Fajita Burger, which was outstanding. It was a pure meld of my two favorite comfort foods: a burger and fajitas. The Chipolte Mayo is heavenly.

The Black 'N Blue Burger was terrific as well. And I've heard good things about the Double Wide, if you have that big of a stomach. These are some hearty burgers, which are clearly made in house.

I can only assume if the burgers are this good that the rest of the menu has just as much passion, freshness, and local ingredients, which is reassuring to someone who cares about their food and where it comes from.

As I frequent Reverend's I'm looking forward to trying the Southwestern Menu as well as the Mac and Cheese entree, another one of my all-time favorite comfort foods.

What's key here is that Reverend's menu has kept the Latin spices and heat from its conception, but the owners have modified the menu--smartly--to appeal to more Midwestern palates and the Midwest's desire to eat familiar food with a twist. (Imagine cumin and pepper dusted bacon.)

Additionally, the wittiness of dish names--The Everything But the Kitchen Sink Burrito and Texas Ranger Burger--add a hip, pop-culture vibe that creates an upbeat and fun dining experience. Reverend's is definitely a place that appeals to college students AND community members.

My only request is that I would like to see a short wine list--3 reds and 3 whites, as it is now--that has independent wineries and uniqueness. In other words, I'd like to see a wine list as thoughtful as the beer list. I think a better selection of higher quality wines that rotate like the beers would add another hip-yet-sophisticated dimension to bar menu.

I must say, though, a restaurant I had sworn off is now my favorite go-to place in BG. That makes me quite ecstatic.

(Photograph from Reverend's website.)

The Downtown Farmers’ Market in Bowling Green: An Ethnography for Dr. Lucy Long’s Culinary Tourism Workshop

I’ve been craving a Farmers’ Market in Downtown Bowling Green ever since FD and I moved here. Having a market where fresh, local vegetables and fruits—in addition to homemade breads, cookies, and fine arts—are available in the center of town signifies our community stands together for good food and that good food is available to almost everyone in the town. (I understand there are some who unfortunately don’t have access to vehicles to get downtown or who are unable to walk downtown, but for the most part, a central location does unite the community.)

With the help of a committed, motivated committee and the support of Downtown Bowling Green Businesses, such as Huntington Bank and Grounds for Thought, and after heavy advertising at the Foodways Convention, in Downtown store windows, and at community workshops, The Downtown Farmers’ Market in Bowling Green is open for business Wednesdays 3-8 p.m. from May 12-October 27 in the SamB’s parking lot on Main Street. Vendors can reserve a spot for $300 the whole season or $150 a half season.

Mid-week seems like a perfect time to have the Market because most community members in our university town are around during the week and ready to buy something they can cook at home. Also, the times—from 3-8 p.m.—are great for those who start work late or who leave work at 5. The hours accommodate almost any work schedule, no matter the job’s hours, which, in my opinion, seems quite inclusive.

Across the street from Grounds for Thought and next to The Flower Basket, the Market is cozy in a small parking lot, but spacious enough to hold about 12 vendors. The mural on The Flower Basket’s outside wall creates a warm ambiance that shows an appreciation for art in the community as well as a nostalgia for “the past” Bowling Green.

Having a Market that supported by local Downtown businesses exemplifies that as a community we want money to stay within our community, which, to me, is smart thinking. If I walk downtown to Farmers’ Market, I’m more apt to stop into Grounds and get a tea, drop by Calico, Sage, and Thyme and pick up Father’s Day cards, or pop by Happy Badger for a quart of skim milk. And if a community member isn’t deliberately going downtown for the Market, I have a hunch that all the signs, traffic cones, vendor tents, and crowds of people by the vendors would make any passer-by curious and want to stop by.

And the fact that we can walk or ride our bikes means we can be eco-friendly, save gas, save gas money, and get even more exercise to be healthy. Clearly, this benefits the earth and us, as community.

Rain drizzled on and off the opening day of the market, which was yesterday. But the puddles and thick raindrops didn’t deter the community. Many folks strolled Downtown in their Wellies and under their colorful golf umbrellas to show their support.

One of my favorite aspects of the Market was seeing friends and neighbors, colleagues, and familiar vendors. My friend DHS waved as she jogged across the crosswalk with her son. I waved at a colleague from my Service-Learning Community as she sniffed the basil at the Calico, Sage, and Thyme table. And I stopped and chatted with gal at the Calico, Sage, and Thyme who I’ve gotten to know during my frequent stops in at the shop to peruse new cards and gifts. She said that even though it was raining the market was clearly a success. She told me that Barbara O'Brien, the Pie (p) Lady, sold out of her pies in the first half hour and Riehm Farms sold out of asparagus in an hour.

I was disappointed about the asparagus being sold out. I had plans for asparagus soup and a salad with asparagus this week. (I go overboard when it’s in-season because its season is so short—about one month. Thank God for Homestead Gardens who delivers fresh, organic produce to our house!) However, I did buy Edamame and a head of Red Leaf Lettuce from Riehm Farms for a total of $4.75, which was to me a steal compared to the prices of the Perrysburg Farmers’ Market where a head of lettuce is $4.75. (I wonder if that has to do with the different populations between Perrysburg and Bowling Green. Bowling Green has many more college students and middle-class folks whereas Perrysburg has many more upper-middle class folks.)

The cool thing about Riehm Farms is they offer organic produce at the Farmers’ Market AND they have Community Supported Agriculture (CSA) in which members can buy a “share” of the farm and get a bag of 10-12 different kinds of produce each week that they can pick up at the Downtown Farmers’ Market in Bowling Green. What’s unique about Riehm is that they have a vegetable and fruit share where most CSA’s only have a vegetable share. Also, I appreciated how Mr. Riehm answered questions about his produce without any hesitation and clearly cared about his product and how consumers received it.

(The lettuce from Riehm Farms I had today was exceptional: crisp, flavorful, and completely free of any risk of E.Coli.)

FD and I also really enjoyed talking with the English Gardner who has exceptional fresh herbs and AWESOME eggplants later in the season as well as Forshee Farms who bought a non-working farm and are working to make it an operational farm again. Wanda Forshee’s baked goods—peanut clusters, chocolate bars, and cookies—are affordable and tasty. A cookie and chocolate bar were $1.25 total. I’m excited to get to know them better and find out more about their local meats.

Bella Cuisine, which is owned and operated by Chefs Tom and Linda Lambert who were classically trained at The Culinary Institute of America and Istiuto Sueriore di Gastronomia in Italy, is another treasure at the Market. They offer homemade breads, ranging from wheat to foccia to baguettes to gluten-free, as well as muffins, scones, and cakes. The couple offers catering services and private cooking classes. Their focus is on Mediterranean cooking but also baking and pastry.

Linda Lambert is most excited about Bella Cuisine’s cooking classes: “We do cooking classes from our home [between Sandusky and Fremont]. We call it the Mediterranean Kitchen. We go to our gardens, we get fresh food, and we prepare it. And we all eat together European style.” I’m definitely going to sign up for one of these classes this summer!

The Market also hosted magician Brendan Coleman and local quartet The Root Cellar String Band (a band my Culinary Tourism instructor, Dr. Lucy Long performs with. Go, Lucy!) Both drew families and passer-bys to the market, which was positive, and created a welcoming, friendly, and artsy atmosphere.

Overall, based on the turnout, despite the rain, the Downtown Farmers’ Market in Bowling Green was a HUGE success, and it’s only going to get stronger. This is a market that cares about the products—everything was produced in Ohio, without any of the bulk products that are now seen at Farmers’ Markets. Having a Farmers’ Market means citizens of Bowling Green can cut down on Food Miles and begin to participate in a 100-mile diet. Finally, the Market brings together diverse peoples, which only strengthens community bonds and renegotiates constructed ideas of class, race, and culture.

I’m ecstatic about the Market, and will continue to support it, weekly. And my hope is that many other community members will too.

Food as Homage

Quite frankly I'm not good with good-byes.

I think it has to do with an unresolved issue from my childhood. (But that's another story for another blog.)

We've lived in BG for seven years collectively, and damn me, every year I become close to someone who leaves. My last heartbreak was RR.

And as much as I love RR, Babs leaving kills me.

~

brrrrringggg.brinnnggggg.

"Hello?"

"Babs, you want some kale with chicken and mashed potatoes? I don't think I got the consistency right on the taters. You need to let me know.”

“I’ll be there in 5.”

Babs lives one street over from us. Not only is she one of my best friends, she's my neighbor.

~

My all-time favorite movie is The Royal Tenanbaums.

It’s slogan is “Family is a sentence.”

What’s funny is when I think of Royal Tenanbaum I think of my Pops, who’s a very charming, go-getter, family guy.

And when I think of Royal, I think of Babs who is always ready to help, without question or hesitation.

And if anybody can make family a sentence, it’s her.

For crying out loud, she’s leaving a full-time teaching job to get her PhD in Non-Fiction.

This is a woman who knows a sentence.

~

I used to eat a lot of frozen, processed food. As a kid, I swore I would hate brussels sprouts and spinach for all my life.

I never even heard of kale until three years ago.

Most times I think I’m a foodie fraud. I just learned how to cook—pretty well. I just happen to have a good personality that let’s be “cool” with chefs, farmers, and marketers. (Thank God.) But basically, I think with my stomach. Does that make me foodie?

I wondered that until I started bringing samples to Babs. She’s the one who made me believe my cooking was worthy to blog about. When I’d take her something and the next day get an email/review that was 10 paragraphs long describing what was great and what it could use, I was inspired, motivated, and, more important, confident. I owe my decision to dedicate a blog about food to Babs.

~

“I’ll be over in 5 minutes.”

~

As many know I have a crazy black Lab named Bleu. But if you really knew him, he has his mellow moments. I swear. Even though most don’t believe me.

But Babs does.

She always has.

And no matter how high Bleu jumps on her or how inappropriate his sniffing gets, she always laughs and gives him a calm command.

As a dog owner who thinks her dog is a child, I can’t thank her enough for being so patient and calm. Most people find Bleu obnoxious, but not Babs. If anything, Babs sees how Bleu takes after his Mama, and I think she recognizes that sometimes the affection that Bleu and I express is awkward, enthusiastic, inappropriate, and just plain crazy.

I could go into detail but it’s just not necessary.

But every time I’ve called Babs to see if she wanted to go for a walk with me and Bleu at Wintergarden or Oak Openings, she’s always said, “I’ll be over in 5 minutes.”

And every time during our walks we get so wrapped up in our talks about food or family or just “stuff,” I think we’ve both forgotten that Bleu was with us, and unexpectedly Babs witnessed the craziest of black labs heeling and sniffing without any misbehaving or horrible misbehaving.

In other words, our walks have made me and Bleu better a better person/dog.

~

Quite frankly, I only like to go to Revolver Restaurant with FD. Alone.

When I tell people I think about food every minute of every day, I’m not lying. When I’m teaching, I’m thinking about food. When I’m grading, I’m thinking about food. When my boss is asking me to do something in the office, I’m thinking about food. When I’m doing yoga, I’m thinking about food. When I’m on Facebook, I’m thinking about food. When I’m writing about food, I’m thinking about food.

FD knows this. He lives it. For crying out loud, I cook for him. And I know he appreciates it. So when I have that moment of awe as I sip Butternut Squash and Apple soup at Revolver, most on-lookers think “orgasm” and FD just grins.

But it’s not sexual. It’s just foodie appreciation.

Babs gets that.

I texted her that a dish I made with chicken, wild mushrooms and kale would bring her tears. She wasn’t lying when she texted me back—after picking up the dish in 5 minutes and eating it for breakfast—“I wept.”

That’s Revolver.

If you sit there with this “yummo” glazed over-stare, you’re not getting it—the experience.

If you orgasm, obsess, try to break down ingredients and cooking methods, and sigh countless times, you get it.

That’s Babs.

No pretense. No “I’m smarter than all chefs.” No “I have to prove I’m an awesome cook.” Just “I love food and I want to try to make that.”

There’s no other way to put it: Babs and I have a food love affair.

Her blog gets into the juicy details of dishes, and quite frankly I normally would. I love Revolver, and any chance to review them lightens my heart.

But…

That is meal I can’t review objectively.

I’ve had many perfect meals there with FD, or with FD and his in-laws, or with friends, but the meal I had there with FD, Babs, and me probably could bring me to tears if mentioned randomly to me at any moment in my life.

Babs’ go-getter/I’m-only-here-once mentality was divine. Her joy from the morels was the only factor in my food-envy of our first dish. Her portion-control restraint is mesmerizing and her ability to indulge without alcohol is mind-blowing (at least to me).

In other words, Revolver is on their game and using the FRESHEST of ingredients; they rock—as always. But last night, Babs made it rock. Her humor, her family stories, and her passion about food made it one of our most memorable Revolver times.

Well, I have to admit, Dan’s goat dish really helped.

And the fact that you’d only take reallyreallyreallreallyreally special people who love food, are adventurous, and care about where food came from to Revolver.

Babs is one of those people.

~

Babs is only moving to Nebraska, but in our four-year friendship, I’ve told her secrets I only tell my sister.

Who happens to be non-verbal.

I bet both will never spill the beans.

That’s how trustworthy Babs is.

~

I’ve always been horrible with conclusions.

How do you say good-bye to someone who is such an important part of your life?

I don’t know.

All I know is I’ll make her that “good luck” mix of songs, hug her, help her load the truck, and, that night, sob in FD’s arms.

I will miss her. Horribly.

But I plan visit ASAP.

Countdown

Only three more days until summer.

Which means more time to cook and eat.

Until then, it's all about quick, simple, and satisfying recipes like this one from Bon Appetit.