A storm looked like it was going to creep up on us from the south with 60mph winds, but instead it stayed down by the river, never crossing over and into town. I had already stepped outside to save these five roses — all on one stem, in different stages of bloom. They sat in my kitchen window for a few days before sacrificing themselves for a rose petal bath.
I said goodbye to my workplace (and the bit of string on the blinds behind my desk that was my little hanging man). Isn’t it funny how little time it takes to pack up three years of your life? It really does feel like the end of something. Good things are around the bend.
I harvested my first Cherokee Purple of the season and it was delicious. Fruit is beginning to set on the rest of my plants and it won’t be long before I have many more ripe tomatoes. So exciting! (And as I type this, I’m listening to BBC Radio 4 where they just said something interesting — “the modern British tomato, has flavor made a return?” so I guess my friends across the pond have that to look forward to.)
Our third anniversary was last week and we celebrated with dinner in downtown Oklahoma City at Red Prime, one of our favorite restaurants.
I had my usual — a filet with their black truffle butter. It’s divine. This time I tried their horseradish gratin and that’s something I could eat every day. RP’s tomatoes were a hit as always and for dessert I had a macerated strawberry and peach pavlova. It was my first time trying that and I was impressed.
I dressed up and did my hair.
The next day I made the Pioneer Woman’s Macaroni & Cheese and some baked loaded mashed potatoes for a funeral dinner some of the ladies from work put together for the family of one of our co-workers. It came together nicely and I was very happy to help in any way that I could. Food and funerals and the south are sort of a Thing of their own, aren’t they?
We took my mom with us to see Barry Manilow — fulfilling a lifelong dream for her and, let me be honest, me too. It was so much fun. How can you not love Barry?
This is my first full week off work and as of right now there are no obligations in it. Meaning I get to try out my writing schedule however I’d like it! I’ll let you know how that goes once I find something that works for me. My goal is to write at least one hour each day. I’m not sure if the morning, afternoon, or night is going to work best. Some of the best things that I’ve written (in my opinion) have happened at 2am. Which would work GREAT if I lived in the UK where it would be 8am. Oh well. Something will work.
This is also the week (probably no more than 3 days) that I have chosen to do a juice fast. This is for health reasons, not weight loss. Trying to iron out some kinks in the system before I go hardcore back on my WOE. Wish me luck!
Oklahoma girl through-and-through. Writer, aspiring domestic goddess and totalitarian dictator. Taking on the world one carb-induced coma at a time. Co-host of Picture Shows & Petticoats. 
Elizabeth, your hair fell perfectly along the neckline of your dress — stunning on both accounts — your hubby must have been delighted to escort you. Happy Anniversary!
Years and years ago, my Mom & I went to a Barry Manilow concert — what an entertainer. Glad to hear he still puts on a show and that you & your Mom enjoyed it!
Last, but certainly not least, your writing schedule sounds accommodating. (I don’t do well with a “set” time either, but devoting an “amount” of time within 24 hours seems to work — so far.) Enjoy your transition to “home!”
Thank you, Kimby!
The concert was so much fun. I was really glad to have the chance to experience that with my mom
Telling myself I am going to do something at a certain time is a sure way to make sure that I am either a) late or b) I won’t do it at all! I have lots of research to do tonight into Prohibition.
Happy Anniversary! Anything under 5 years is considered newlyweds, right?
That pavlova looks delicious, too.
So I’ve been told
The pavlova was delicious and totally different from anything I’ve ever tasted before. The texture was surprising — crunchy/chewy on the outside and soft like a marshmallow inside.