Last Monday, at about 12:30 in the afternoon, I pressed the print button on my laptop. I walked down the hall, down a flight of stairs, down another hall, and dropped off a packet of papers in a small office in the law school. These may seem like mundane details, especially for a food blog, but really, they were pretty significant. What I just described is the last work I ever did in law school; as of Monday, May 2, I am completely finished with law school classes and exams!
This is particularly relevant for a food blog, because food is the festive vehicle in our lives to celebrate the good times and milestone achievements. The next night, we sat out on our porch and had a delicious, spring-time/early-summer meal, and I enjoyed the sweet feeling of release and freedom. Over the three courses, we had fun talking about the last three years, all the happy memories and the challenges, and began to reflect on what it all means.
Processing three years of life is a challenge, but we were well aided by a delicious dinner. As we tend to do on special occasions, this one had several courses. We started with canapes, then had a fresh salad, followed by Bourdain’s rack of lamb recipe (to be posted here soon!) and then finished with chocolate chess pie.
The salad was a meld of two salad ideas we’ve been wanting to try recently. When we were out at the farm in Blacksburg a few weeks ago, we really wanted to pick some fresh watercress for a salad, but the weather spoiled our plans. Then, the most recent copy of Bon Appetit featured a different shaved asparagus salad. We decided to combine the two ideas to get the salad we’re posting today:
Recipe: Shaved Asparagus Salad