We interrupt this regularly scheduled post about gluten-free foods and various baked goods to inform you of this fact: it’s snowing!
The news reports said it would only be freezing rain. We girded ourselves for the return to drizzly grey, incessantly. Instead, about 8 pm, the snow started swirling under the street lights. I called the Chef. He slipped outside. They closed the restaurant early, and I drove to pick him up, slowly.
On the drive home, he guided me. I had never driven in real snow before. But with him by my side, I feel like I could do anything.
At home, we danced in the snow, stuck our fingers in the street to see how much snow had accumulated (about two inches, or up to our middle knuckles), and threw snowballs at each other. He made the mistake of saying I threw like a girl. He got it in the chest. We giggled.
We can’t help it. We’re so giddy hopelessy in love, little kids and fully adults.
I’m convinced of it living a life of food, where we dwell in our senses instead of the theoretical part of our brains makes us feel more alive. Everything tastes good.
Now, we are inside, after taking these goofy photos of each other. There is chicken roasting in the oven, sizzling in its own juices behind me. Red quinoa bubbles in chicken stock, with mustard and red wine. Baby bok choy, pumpkin seed oil, and a good bottle of wine.
See what the snow brings?