pumping (my heart)
Apr. 4th, 2011 10:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
starfrostingToday after I went to the gym for an hour and a half I came home wanting nothing more than to eat a big bloody piece of meat, so while my clothes were spinning I walked to the meat market near the train and got some rib-eye, a bag of potatoes and some kale. Then I was struck with the ethical dilemma of how I was gonna eat steak and potatoes without butter (or, without butter and cheddar mashed up into twice-baked potatoes), but I called my mom for moral support and went for it. Instead I fried up some onions in the steak juice, poured in some brandy and didn't miss the mother's milk at all.
The air is light and the light is stretching slow and sparkly this spring, the tree-buds coming out so green I wish early spring could just dilate and dilate out for another little while. The whole way I inhabit my body + the earth changes, opens up. Something about it makes it seem like a really good idea to start smoking again, the pleasure of tobacco smoke sucked down yr throat in the frothy air and late slow sun, but I'm not going there just yet.
The other night I went out to Brooklyn to hang out with Matt + Seth. We walked down the river, talking down the line of the railguard, in a row on a bench, in a row at the counter of the most amazing Montreal-Jewish non-kosher 'deli' that was really an open-kitchen restaurant with cooks who clearly love food. Ohhh my g-d the platter of cured/smoked brisket and mustard and rye, plus pickles and sunchokes and little poured glasses of IPA, so good. But mostly we just got high on the amazing crumbly-dry juicy red meat. Then we drank whiskey and then I went home with Seth to talk and drink more whiskey. I am on a roll, spring is here.
The air is light and the light is stretching slow and sparkly this spring, the tree-buds coming out so green I wish early spring could just dilate and dilate out for another little while. The whole way I inhabit my body + the earth changes, opens up. Something about it makes it seem like a really good idea to start smoking again, the pleasure of tobacco smoke sucked down yr throat in the frothy air and late slow sun, but I'm not going there just yet.
The other night I went out to Brooklyn to hang out with Matt + Seth. We walked down the river, talking down the line of the railguard, in a row on a bench, in a row at the counter of the most amazing Montreal-Jewish non-kosher 'deli' that was really an open-kitchen restaurant with cooks who clearly love food. Ohhh my g-d the platter of cured/smoked brisket and mustard and rye, plus pickles and sunchokes and little poured glasses of IPA, so good. But mostly we just got high on the amazing crumbly-dry juicy red meat. Then we drank whiskey and then I went home with Seth to talk and drink more whiskey. I am on a roll, spring is here.
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Date: 2011-04-06 04:57 am (UTC)Add some portobello mushrooms to the onions and steak juice. Makes a nice gravy.