This past weekend I went to see Sean. For those who don’t know me well, and therefore don’t know exactly who Sean is, Sean is my boyfriend. (It’s the first time I’ve written or even thought the word boyfriend out loud, but it seems most fitting.) For some irrational reason, I thought by writing about him, I would jinx things. But since he’s a huge part of my life, he deserves to be mentioned. And I gush a little when I say he’s wonderful, scary smart, and the best sous chef a girl can have. But with all great things comes a caveat. Alas, as the fates would have it, he lives far, far away in Rochester.
And so because he’s far away, it makes every moment I share with him kind of precious, so I tend to be stingy with sharing him. We spend a lot of time cooking, and talking, and occasionally we venture out for a walk somewhere (usually in search of food). During this trip we visited the farmer’s market and discovered that chickens love zucchini more than Sean!
Well, at least they love it enough to stand on it, and possibly enjoy special intimate moments resulting in the following offspring:
But enough on the farmer’s market, because we also ate here, here, here, here, and here. And we drank here. (All quite delicious, and special.) We also visited Wegman’s grocery store, (a place that, when mentioned, sends me into an excited frenzy), and Century Pittsford Wines, which had the following item:
Ah huh. A 25 year old El Dorado rum, at an unobtainable price point. Like a unicorn, I had heard of the existence of such a thing, I just had never seen it for myself, so I always doubted its existence. (I stand corrected, mythical rum. And I apologize to my uncles, who I chided and doubted.)
At Wegman’s we purchased a beautifully marbled porterhouse, which I used to make steak au poivre (recipe to be posted shortly), and a lot of vegetables which became mixed vegetables with thyme and Dijon mustard. And what did Sean make? He made a fantastic celeriac garlic puree (ignore the ratings. This one was amazing! Thank you, to the brilliant Alton Brown). We both declared the meal a great success. And I’m still glowing from the weekend. I have a habit of doing that lately. Gushing now over.
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