Well, hi there everybody!
I’m back. Another year older and with a new prefix: Mrs. It feels amazing! Can I say “Best Spring ever?” Yeah, I think I can.
I have no idea how much you want to hear about this whole wedding thing, so I’ll try to keep it to one thought: Getting married is awesome! I know you’re going to think I’m crazy, but I was really dreading it. I have no idea why. I saw it as an ordeal that needed to be survived. I was dreading our parents meeting. I was dreading the emotional bomb that the ceremony was going to be. I was dreading the reception and dinner. Turns out, I’m a freak.
Our parents seem to genuinely like each other, and while I did find the whole thing incredibly emotional (I was so busy crying during the ceremony I have no idea if it was emotional for everyone else, but I think it was) I felt so light and bright and buoyant afterward. And then it was time to eat, drink and be merry. And eat and drink and laugh we did.
There was champagne and beautiful Burgundy. A pretty little salad, a perfect pea soup, lamb with ramps, mint pistou, spring vegetables and roasted potatoes and raspberry cake with lemon curd and buttercream frosting. There were stories and tales and even a few toasts. My bouquet was full of tulips, anemones, hydrangeas and sweet peas. It was as springy as Spring can be. It was the perfect way to start a new life.
And now, finally, we can get back to just that: living. Back to digging in the dirt and grilling and hanging out and chatting with friends and making potato salad. (Yep, potato salad. Again.) But this is a potato salad with a twist. For my birthday Isaac grilled us oysters, asparagus and steaks (N.B. mignonette is good on oysters, but it is outstanding on grilled hanger steak). And then, after dinner, washed down with a fancy bottle of Spanish wine, we tossed a few foil-wrapped potatoes on the still-glowing coals and left them there while we watched the sun set and lounged about, blissfully not thinking about getting married. And then, before bed, we grabbed the potatoes, unwrapped them and tossed them in the fridge.
On Sunday night when we got back to the city I chopped the sweet, smoky potatoes and tossed them with thinly sliced celery, a finely minced onion, chopped olives, a handful of slivered basil, a spoonful of a blood orange and fennel tapenade that was lingering in the fridge and an aggressively sharp vinaigrette with a pinch of pimenton de la vera (to enhance the smokiness) and served it next to broiled fillets of mackerel. And boy oh boy was that good! The salad is great and unusual, but even more than that I loved the mackerel. Me, a fish-hater, loving mackerel! It really is a whole new world!