I'M ALIVE
I had a really lovely message this morning and realized that I've not been posting here. Sorry! (I'm way more active on Tumblr. I mean, it's mostly images and jokes, but that's about what I have energy for. LISA: I WILL GET BACK TO YOU, PROMISE. <3)
No news with my son - still passing out (and wow, is it frightening to see a 6' 2" kid collapse in the middle of talking) but no one has any idea why, just that he does. Well, that's super helpful, okay! We're waiting for results from a neurologist. Anyway, life continues as it does.
The Mr. and I had our anniversary this past weekend, and I had the dinner of my life, which is saying something. I always enjoy whatever I have at Fearings, but this meal was exceptional.
I turned myself over to the hands of their Master Sommelier and am so grateful I did. I need a copy of their wine list to get the names/years of the wines I was served, but I'll say this much: I tried things that never would have even occurred to me, which is exactly as it should be. Hungarian dessert wine to accompany my Foie Gras? Perfection. A Portuguese dessert wine after my fabulous scallops? I made embarrassing noises, let me tell you. IT WAS LIKE LIQUID FIGS.
Hungarian wine: Royal Tokaji Wine Co., Tokaji Aszu, 5 Puttonyos. Pale pink in color, sweet and fruity, cut through the meaty, buttery-texture of the foie gras perfectly.
Portuguese wine: Don Pedro Ximinex (PX) Gran Reserva Bodegas Toro Albala - 1985. LIQUID FIG. I would drink this again and again.
(We had two others, but while they were delicious, these two stood out as unusual and search/own worthy)
Dean Fearing came over to our table (we make a habit of going on our Big Events) and chatted with us a few different times and even gave us an anniversary card - hand written! I tell you, that's some excellent service. :D
Our dishes: Foie gras on Pistachio butter with Quince jam (and a small salad of shaved endive, asparagus, carrots and kale with a foie gras vinaigrette), Crispy Barbecued Bluepoint Oysters on Jonah Crab, Applewood Smoked Bacon and Spinach ‘Rockefearing.’
For my main course I had the scallops with the black truffle BBQ sauce (it's a thing here. It's Texas. And it's PERFECTION.) It was ridiculous. The Mr. had Pan Roasted ‘BBQ Spiced’ Filet and Chicken Fried Maine Lobster (Tex-version of Surf and Turf) on ‘Loaded’ Whipped Potatoes and Eric’s Soft Spinach Taco with Smoked Tomato Gravy.
Dessert: had to be the Banana Pudding. Bananas Foster sauce, ladyfingers, custard, warm beignets, salted caramel sauce? To die for.
We had an amuse bouche of tomato soup with fennel, which isn't something I would have considered putting into tomato soup, but wow, was it delicious. (I have a love/hate relationship with fennel.)
I'm trying this thing where I'm more organized with my time so that I can devote the majority of my day when kids are in school/hubs at work I get writing done like it's a 9 - 5 job. And wow, it's working. Who knew?
HI GUYS. HI. I'm starting up with True Detective (looks amazing and my wheelhouse) and Looking, which, unf. That's, um, super hot and so far, so good.
/random
No news with my son - still passing out (and wow, is it frightening to see a 6' 2" kid collapse in the middle of talking) but no one has any idea why, just that he does. Well, that's super helpful, okay! We're waiting for results from a neurologist. Anyway, life continues as it does.
The Mr. and I had our anniversary this past weekend, and I had the dinner of my life, which is saying something. I always enjoy whatever I have at Fearings, but this meal was exceptional.
I turned myself over to the hands of their Master Sommelier and am so grateful I did. I need a copy of their wine list to get the names/years of the wines I was served, but I'll say this much: I tried things that never would have even occurred to me, which is exactly as it should be. Hungarian dessert wine to accompany my Foie Gras? Perfection. A Portuguese dessert wine after my fabulous scallops? I made embarrassing noises, let me tell you. IT WAS LIKE LIQUID FIGS.
Hungarian wine: Royal Tokaji Wine Co., Tokaji Aszu, 5 Puttonyos. Pale pink in color, sweet and fruity, cut through the meaty, buttery-texture of the foie gras perfectly.
Portuguese wine: Don Pedro Ximinex (PX) Gran Reserva Bodegas Toro Albala - 1985. LIQUID FIG. I would drink this again and again.
(We had two others, but while they were delicious, these two stood out as unusual and search/own worthy)
Dean Fearing came over to our table (we make a habit of going on our Big Events) and chatted with us a few different times and even gave us an anniversary card - hand written! I tell you, that's some excellent service. :D
Our dishes: Foie gras on Pistachio butter with Quince jam (and a small salad of shaved endive, asparagus, carrots and kale with a foie gras vinaigrette), Crispy Barbecued Bluepoint Oysters on Jonah Crab, Applewood Smoked Bacon and Spinach ‘Rockefearing.’
For my main course I had the scallops with the black truffle BBQ sauce (it's a thing here. It's Texas. And it's PERFECTION.) It was ridiculous. The Mr. had Pan Roasted ‘BBQ Spiced’ Filet and Chicken Fried Maine Lobster (Tex-version of Surf and Turf) on ‘Loaded’ Whipped Potatoes and Eric’s Soft Spinach Taco with Smoked Tomato Gravy.
Dessert: had to be the Banana Pudding. Bananas Foster sauce, ladyfingers, custard, warm beignets, salted caramel sauce? To die for.
We had an amuse bouche of tomato soup with fennel, which isn't something I would have considered putting into tomato soup, but wow, was it delicious. (I have a love/hate relationship with fennel.)
I'm trying this thing where I'm more organized with my time so that I can devote the majority of my day when kids are in school/hubs at work I get writing done like it's a 9 - 5 job. And wow, it's working. Who knew?
HI GUYS. HI. I'm starting up with True Detective (looks amazing and my wheelhouse) and Looking, which, unf. That's, um, super hot and so far, so good.
/random