Wendy & I went back to Wal-Mart to get a baby gate for Buster since he’s now more mobile (see yesterday’s story). We’ll put the baby gate at the top of the steps when we’re upstairs and at the top of the basement steps when we’re downstairs. That way, Buster can have free run of the floor we’re on, though it seems that he likes two places best (maybe not in this order): a> by us in his cuddle cup or b> by food. We worry a bit for anyone observing our trash — this week it features the boxes for a playpen and a baby gate!
Tonight, for the first time, he ventured off the carpet runner we’ve got in our family room and onto the hardwood floor and then into the tiled kitchen. He did pretty well on the smooth surfaces. I’d estimate that he’s moving at about 60% on carpet, about 55% on grass, and about 50% on tiles or the hardwood.
We stopped by Penn Station for dinner on the way home from Wal-Mart.
Wendy & I had a nice ‘date night’ tonight. We decided to go to the IRON HORSE INN in Glendale for dinner and some wine.
We sat downstairs, in the red room, and had a nice quiet dinner. Wendy had lobster bisque and a salad with grilled shrimp. I had New Zeland Sea Bass atop Poblano Potatoes with a red sauce around. We had a couple glasses of wine, then with dessert (bread pudding for me, molten chocolate cake for Wendy), we drank a bottle of Moscato d’Asti that they keep on hand for us.
A nice, relaxing, quiet evening. Very much appreciated!
We went to Tracy’s house tonight to participate in a Project Linus blanket-making that Holly organized for us.
Everyone brought something to eat in addition to their blanket-making materials, so we had fried chicken, mac & cheese, a couple different salads, cookies, and desserts. I made a “Frosty Strawberry Pie” that was pretty good.
It was fun sitting with everyone and making fleece blankets for kids. The gallery of pictures is here, and below are a few shots from the evening.
We had aÂ fairly busy but pleasant day today. The weather was perfect with beautiful blue skies and very low humidity. We went to the book release party of our friend Rose who just released SO YOU WANT TO BE A MEDIUM?. The party was very nice and Rose was more than happy to sign books for us.
WeÂ ducked out of the party early, though, toÂ relieve Ted who was staffingÂ the Falcon TheaterÂ booth at Summerfair at Coney Island so that he could drop by Rose’s party. As stated, the weather was perfect for hanging around the park and talking to people about what’s going on at Falcon. Interest in our theater was pretty high — pages and pages of names are going to be added to our mailing list. Wendy & I enjoyed some nice roasted corn and a funnel cake while we were there. A little after 5:00, we closed down the booth, packed up, and headed north to our neck of the woods.Â Â
Some more shopping this evening. It seems like we live at Wal-Mart, where we stopped to get another bath mat to line Buster’s playpen in our bedroom. He’s a bit of a restless sleeper and his little claws make enough noise to wake us up when he shuffles them on the vinyl ofÂ his playpen during the night. The bath mat stops that noise enough that we can sleep with him in the same room with us.
After our shopping was done, we headed home and had LaRosa’s delivered. I had a steak hoagie and Wendy had a deli hibatta. We watched the movie CLOSER and really enjoyed it. Though the characters were each despicable, they were expertly written and portrayed, and we cared about each of them (exactly unlike the characters in RENT about whom we didn’t give a damn).
I decided it was time to take a break from the excellent Repairman Jack series and to read something else. I decided to read The Perfectionist by Rudolph Chelminski about the life and death of French chef Bernard Loiseau. This is a real insider’s look at the world of haute cuisine and the sacrifices that people in pursuit of the highest honors — that 3rd Michelin star — will make.
Another Monday, another evening of GARDE MANGER at Cincinnati State. We’re in week 8 out of 10 of the class. We worked hard this evening to prepare our proteins for our final, which occurs in 10 days time. Tonight, I worked on Roasted Asian Duck Galantine and a Duck and Smoked Foie Gras Terrine. I got most of the prep work done on them, as I anticipated. Had the class stayed until the scheduled ending time (instead of leaving an hour-and-a-half early, as usual), I could have cooked them off and been totally done with them. As it stands, I’m happy with where I am in my prep; the hardest prep for the final, it seems, may be behind me.
Wendy & I ate at Bahama Breeze this evening. We started our meal with some of their sweet, fresh Cuban Bread. Wendy had paella and I had a pizza with portobellos and goat cheese. Everything was very good!
After the meal, we stopped by Wendy’s hospital to check on a dog that was recouperating (he’s doing well). I also got to look at Buster’s X-Rays to see the injury he suffered. The films aren’t clear enough to be immediately comprehensible (edit: at least by me!), but you can certainly see where the injury was.