Cool experience, weird warmth apparently soon to pass

Friends, I was, for a short time today, able to comfortably wear just a tank top (and pants of course, good grief). I felt warmth on my arms, basked in the experience of a warm versus bone-chilling breeze. Apparently, it was a complete fluke that is soon to give way to Arctic temperatures but I enjoyed every single minute of it. Aah! You may recall how enthusiastic I am about Ripple, the restaurant here in D.C. which I frequent as often as I can and by which I'm always left inspired and wanting just one more bite. Today I got to interview Ripple's chef, Logan Cox, who is the nicest guy. It was really interesting to learn more about him, his career and influential experiences along the way. MOST unfortunately, he's moving West in March so Ripple co-fans, get your reservations for February now. I know I have mine. He did seem positive that his replacement will be excellent, and as he's integrally involved in the hiring process, I'm going to take that as word. Too, once I've completed my post-interview article, I'll share it with you!

I have an enormous amount of cooking to do before Saturday so bear with me if I lose a bit of blogging steam in the next couple days. I will do my best, and as always, thank you for reading!

Terrific->Tired Tuesday

Y'all, my sons can really talk. They could win any sort of narrative award. They would make any Republican want to veto the filibuster option. Their stories often head into inane land, and I think to myself or simply say aloud, "what are you talking about? why? and can you please stop soon?" I love those buddies more than anything, but good grief, people, sometimes enough is enough. It's both better and worse that they regularly mind-meld in pretend world. Oliver will say, "Jack, heretoba beebee" and Jack will immediately respond, "right, Oliver, but not now." WTF? I'm left scratching my head while they laugh like hyenas (and probably scratch their butts). I'm so happy they have each other, and I am beyond grateful that they get along so well, but sometimes, I'm like, "wow, what is going on and why must you have me as an active ear during all this nonsensical banter?" It does make my head spin at times. I'm glad for wine. We took full advantage of today's warmth and played outside for much of the afternoon. They were filthy when we came in and so I sent them to wash their hands with soap and water. They came back with shiny palms and dirt-encrusted hand-tops. Really? Isn't it more work to wash just the bottoms of your hands than washing each in its entirety? Good god, people, I sent them back, and Oliver returned naked. At this point, I simply sighed. Until I found him mashing cheese pops into his private areas. Seriously.

Fast forward an hour or two and it appears dinnertime is nigh. I'd bought some lovely chicken today so decided to throw those in a cast-iron pan with white wine, prunes, cinnamon, marjoram and nicoise olives. Couscous and sauteed spinach rounded things out swimmingly. And for a final touch, strawberry cheesecake. Aah!

Terrific Tuesday

Hark- what is that in the sky? That blindingly bright light? What are those wisps of white blowing across a blue palette? Dare I say it's the sun set against a blue sky studded with clouds? Good lord, people, it's stunning! The reports seem to suggest that the temp will rise steadily through tomorrow and then plummet us back into a wintry lull by the weekend, but it is still January, and I am simply grateful for a beautiful day, once again pleased by all the windows our home has. Deep and happy exhale. The kids are at school, and I'm on hour four of blissful, productive solitude. I made more blood orange Prosecco jelly as well as a cheesecake for a test run I'm doing. I've crossed four things off my list of six- egads- one of which was to watch the first lecture for an online course I'm auditing on The U.S. Food System. I know, I know, I have added another major To-Do to my life, but I simply couldn't pass up this opportunity. Have you heard of Coursera? I don't have the slightest idea how it'll make money, but in the meantime, three cheers. Hundreds of courses offered FOR FREE by a huge range of colleges and universities. Mine's taught by two incredibly accomplished professors at the Johns Hopkins Center for a Liveable Future, and so far I've really enjoyed the readings and lecture.

Oh, and I posted the chili recipe from last night because it was so darn good: Cinnamon-Spiked Red Chili, in Soups.