Tag: anniversary
July 29
Today is our eighth wedding anniversary. It’s also the 11th birthday of this blog, the first day of our first-ever corporate tax audit, and the day that my mother officially moves to Seattle. It’s a lot of Big Adult Stuff, and I have lots of feelings, including immense gratitude for our accountant. But most of all, I’m glad that these two wide-eyed pups, the ones in this shot circa 2007, decided to take the great leap that is marriage, that they’ve kept at it, showing up, cooking, eating, building, building some more, figuring it out, duking it out, and loving, loving, for eight whole years. And I’m glad that this blog made it all happen. Thanks for being along for the ride, everybody.
P.S. A wonderful, and relevant, episode of On Being.
P.P.S. Pavement’s Crooked Rain, Crooked Rain in the car on a hot, sunny day, with the windows down!
And now, for a properly celebratory cocktail: The world does not need Campari Granita. It is enough, I think, that Campari exists, and that we can mix it with soda water and drink it. But the instant I saw this recipe in Jennifer McLagan’s excellent book Bitter, I knew I had to make it, because the only thing better than straight-up Campari and soda (or a Negroni, or an Americano, or a shandy), is Campari and orange or grapefruit juice and the smallest splash of lemon juice, frozen and forked to the texture of a snow cone and eaten with a spoon on a sticky July evening, while you make dinner. Or more succinctly, in the words of our friend Michael Riha: this stuff is great. Cheers. Stir the juice, Campari, and lemon juice (and sugar, if using grapefruit juice) together. Pour into an 8-inch square metal pan (or another pan of similar volume). Place in the freezer. Stir the mixture with a spoon every hour or so, to break it up into large ice crystals. I used a fork for the last stirring, to make the ice crystals finer and fluffier. It took about three hours for my granita to be fully frozen and to the right texture. If you forget to stir the mixture and it freezes solid, don’t panic: just break it into chunks and pulse briefly in the food processor. To serve, spoon the granita into chilled glasses. Yield: 4 to 6 servings
Campari Granita
From Bitter, by Jennifer McLagan
For the orange version:
Or for the grapefruit version, which is more bitter, and which I prefer:
Three / six
This is my favorite photograph from our wedding. Look at those crazy kids! Taking a romantic stroll in the alley behind someone’s apartment building! Blissing out beside the dumpsters! Oblivious to the wonky dinosaur graffiti! It was July 29, 2007, three years ago today, and we were on our way to get married. We had no idea what we might do with ourselves, or who we might become, but we had decided to do it, and become it, together. We still have no idea, and I like that. I wonder what the future will bring. I hope it involves Brandon making his Serious Face, because I’m quite fond of it. Today is also the sixth birthday of this blog. Six.…
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