Hello, blog. It’s been a long time since I’ve checked in with you, hasn’t it? I’ve been much too busy lately, but it hasn’t all been dreary work keeping me occupied. I’ve been having a lot fun, too. And it’s really more the fun stuff that is keeping me away.
I actually took 3 whole days off of work recently, and spent most of that time engaged in fun, fun, fun right here in my hometown. I spent a morning having breakfast with G and his mother at Manny’s [his idea; yeah, he wanted me to meet his mother, OK?]; a day with Adrienne; and another day going to the movies and having lunch with G. And the nights…well…let’s just leave that to the imagination. [Oh, yeah!!]
The weather has continued to be very springlike: cool and wet. We’re not used to having a real spring in Chicago, though, where we typically have lingering winter weather and launch into summer humidity and heat. So we wring our hands with worry about this strange phenomemon and try to make predictions about how the rest of the summer will turn out. Meanwhile, I’m very happy to not be heating OR cooling the house so far, and that I have an incredibly lush garden with no watering duty to fit into my busy social calendar.
Look at the evidence of this bounteous spring.
I turned 42 last week. It was OK. My friends did special things for me like cooking me a lucious, dry-aged ribeye to perfection and giving me adorable gifts. G took me out and gave me a nice bottle of wine, too. I got a card from my ex-mother-in-law and my ex-husband. Interesting.
The next few days will be filled with prep work for the kitchen remodel, which is starting next Monday. I need to vacate the kitchen AND my bedroom, as the bedroom floor will be sanded and varnished, too. So, I get to live in the basement like a hermit. At least I have another bathroom with a shower, a cooktop, and the laundry sink for washing up down there. It will be like living in a poorly laid out open loft apartment. Except it’s more of an underground loft, if such a thing can exist.
I’m hoping this kitchen thing will be over in 6 weeks and then I can start cooking on a REAL stove for a change. [A decade-plus-old electric range with only 3 working burners and a wonky oven does NOT constitute a REAL stove, OK?] I will be enamored of my new kitchen and never want to leave it.
Maybe not. Well, at least I will appreciate it and all the labor and expense it will take to bring a 1950’s kitchen into the 21st century where people routinely use things like dishwashers to clean up after a meal.
And until then, I’ll just eat a lot of sandwiches.