I spent a good chunk of this morning, nay, afternoon supine on the sofa moaning. Noooo, baaaad. Really, how did I not see this coming? Pink champagne. Two old-fashioneds. Baileys. Wine. Margaritas. Champagne again. Mmmmmeeeeehhhhh. Uch, remember when four or five glasses of water, some greasy eggs and potatoes and two aspirin did the trick? I’m soooooo oooooold. Alex turned on my Stories for me, that would be the hour of the Barefoot Contessa and Michael Chiarello during which I shall not be disturbed or else don’t complain about what happens when your Giants game is on. Nothing worked. Whhhyyyy meeee.
Less than six degree’s separation from my absorption with diminutive baked goods is an almost equally powerful obsession with all forms of stuffed dough, from wontons, gyoza and pot stickers to tortellini, ravioli and turnovers. I am a woman obsessed with eating every type of dumpling this big world has to offer; something about the possibility of biting into something both mysterious and fantastic gets me every time, and forgives the fact that no matter how easy a filling is to whip up, one will inevitably be stuffing, crimping, folding, pressing, deflating and sealing up the little guys up for an hour.
I’m so torn today, people. I’m trying to maintain that whole stiff upper lip thing because complaining that waah, my shoulder hurts more, and boo, the bruises are getting uglier and also, my left foot is mysteriously swollen, isn’t going to solve anything. I mean, bitching and moaning? I hear there’s a real shortage of that on the internet. On the other hand, sometimes just the smallest amount of venting — petty as it may be — is all it takes so simply get over oneself. I mean, I fell down the stairs, did I think the next couple weeks were going to be a cinch? Like, duh.
About five years ago, my best friend decided to host Christmas Eve dinner at her new house, and I came over to help for what seemed like a lovely afternoon, but turned out to be, well, you know how cooking isn’t always fun when you’re all stressed out? We made this mushroom galette and I remember thinking at the time it was one of the most elaborate things I’d ever made, but what I really meant was “pain in the ass.” It has all of these, well, steps, directions you’re not sure are utterly necessary or bettering of the end-product but you follow them because you don’t want to find out the other way that you should have just RTFM-ed.