So I guess…I’m thirty now? The birthday that I’ve been dreading for the latter part of my twenties came and went and it stings less than it thought it would. Maybe I’m even a little excited?
Sure, I’m looking at the wrinkles near my eyes more scrupulously now. But while 29 felt old – like I was at the end of an era – 30 feels young again!
I celebrated with all my friends and family, with the Bond famous birthday cake, and with a weekend of brewery hopping in Fort Collins. It was happy and delicious and a little bit drunk.
Rhubarb and I meandered down to San Antonio to celebrate our favorite person’s birthday, which also happens to be in March. It was our second time making the 14 hour drive, and this time we banged it out in one day. Rhubarb, usually a bundle of puppy energy, settled in for the ride and kept quiet the whole time (probably just as hooked to the Pretty Things audio book as I was).
We rewarded her with what (we now know) is one of her least favorite activities…kayaking! But when the choice is between having to swim or sitting dry in the boat, her choice was clear.
We also showed her all of our favorite spots in San Antonio, like the Riverwalk and Station Cafe and The Pearl and The Friendly Spot!
No Day Like A Snow Day
Back up in Colorado, the weather does whatever it wants this time of year. Which is fine with me, because we still have ski days to fit in! Neither Rhubarb nor I are warm weather gals, so we’ve been sneaking in the outdoor snow days whenever we can (to include Rhu’s first time at a ski hill, and a hike near Red Rocks with her girl gang).
In the Headquarters
Back in the Live Eat Learn headquarters, the theme recently can only be described as GO BIG. As in…I accidentally bought 2 pounds of ginger in my grocery order instead of 2 pieces.
Then inadvertently bought 10 lbs of passion fruit on Etsy, not understanding just how many passion fruits that actually is (and yea, Etsy is apparently the place to find exotic fruits at an affordable price – who knew?).
And then (more intentionally) bought all of the tofu and tempeh in the store to create a MEGA marinade recipe that I’m so excited to share with you soon.
And then cooked zucchini noodles to feed an army – thank goodness dad was in town to help eat them all (Rhubarb did her part in helping too).
I have some VERY exciting news coming your way in 11 days (but who’s counting). Until then, have a delicious start to spring! We’re so happy you’re here.