Today my favorite carnivore will be joining me for a weekend of food and companionship. I can’t wait.
I should probably be cooking lunch for the two of us right now, especially since Matt has a habit of showing up early, ever since we ditched plane tickets in favor of a more local arrangement. That sleek black car of his gets him here awfully fast, which means that he may show up any minute and start sniffing around for lunch, which I promised him. I love cooking for that man.
But I couldn’t resist the chance to say hello and wish you all a very Good Friday. It’s not often that I have the opportunity to do that, but I’m taking a three-day weekend and right now I feel like I’ve got all the time in the world. It’s a nice feeling.
In honor of spring and sunshine, I’ve got a great lunch planned for today. Big bowls of mint-laced split pea soup, spears of fresh asparagus, roasted to savory perfection, and slices of fresh mozzarella, sprinkled with garlic oil and Aleppo pepper. It’s a Matt-inspired lunch: simple, a little decadent, savory, fresh. There’s no dessert because he has the most peculiar sweet tooth I’ve ever encountered—most of the time, it’s absent—so I don’t bother. Between the two of us, I’m the one with the sweet tooth. He’d rather have another slice of cheese than a sweet, so I’m hoping an entire ball of mozzarella is enough!
My table and I are both decked out in pink and green, a pair of spring colors. The clock is ticking and my soup pot is getting antsy to get things simmering. My heart is pounding just a little harder than normal in anticipation of someone’s presence. I am ready for him.
I’ll see you on Sunday, beautiful readers. It’s going to be a good weekend!