Tuesday, July 23, 2013
Whoops...I Might Do It** (again)
**not that it...dirty you
The title of this post should really be "I Have Impulse Control Issues", but I am determined to make this entry more fun and less like a visit to my therapist's office. I do have news (like trashy InTouch magazine-type news) though. In a burst of overzealousness, I have scheduled three dates this week. Back-to-back. Basically, after 6 months of man-fasting, I've thrown open the flood gates and gone on a bender. This is either going to end with me getting my swing back or the realization that I may be in a year long slump. My friends are decidedly more excited about the possibilities than I am. I'm pretty sure it is because they are all voyeuristic sadists who enjoy the post-date stories. Preferably over cake.
A few months back, just after I'd gone on a string of dates here in San Fran, I was recounting one of the stories for a new friend and an established one. As I was touching upon the man-splaining portion of the date where the guy was teaching me how the surface area of round ice cubes is better for whiskey sipping than square cubes (side note: Don't drink whiskey. Took high school physics. Hate lectures on dates.), new friend cut me off.
New friend: "Oh my gosh. So at that point, you must have been 'I'm outta here', right?"
Established friend (before I can answer): "Please! Don't worry. No matter how bad the dating story gets, it's still going to end with...'and then I made out with him'."
Me: (finish story) "And then I made out with him."
Look, as my childhood Sunday school teacher liked to say, "It's good to try on the shoes before you buy them." (Yes, you should read that sentence again. Yes, she meant it like that. Yes, my parents stopped making me go to Sunday school.)
I'm not trying to get away with anything. I'm not trying to be deceptive. I like kissing. And I figure...hey! We're here! Might as well just see what we're working with because truly, you never know. Have I ever been on a date that was not going so hot and then we kissed and then I totally changed my mind?...well, no. BUT IT COULD STILL HAPPEN.
As far away as the East Coast, friends are waiting to hear, not how the date goes, but how my self-control fares. (From a friend with a hyperactive dog named Happy whom she is trying to get someone--me-- to adopt.)
[Cautionary tale: Be wary about inviting more than one person you've kissed to small parties. You want to vet that situation *real careful like* before you follow through.]
[Also, if you live in DC and want to adopt this dog, I know people.]
To all of this, I say "pffffftttt". I won't be confined by your judgment, friends! Tonight, tomorrow and the next night could all end with a high five or a handshake (it's happened before, yo).
I'm going to take breath mints and lip gloss just in case though.
My self-control in the conserving money by making my own salads department has been a little lacking lately, too. There's a salad joint on my walk home from the gym, and it's so easy to pay for an overpriced box of greens there that I'd almost forgotten how simple prepping your own salad can be. No more! This week, I planned for ingredients, pre-cooked the beets so I wouldn't be deterred and forced myself to walk home without stopping. This tasty, healthy, in-season salad was the result! Today, I think I'll add a little smoked salmon to the mix for some added protein. No onions though...got to keep that breath fresh.
ROASTED BEET SALAD with AVOCADO AND JALAPENO CREMA
1-2 pounds beets (this is just red, but a mix of red and golden beets would be so pretty)
1/3 cup plain yogurt or sour cream
1/4 cup green onions, finely chopped
1/4 tsp salt
1 jalapeno, finely chopped (removing seeds as desired to adjust heat level)
1 avocado, diced
Bibb or Boston lettuce leaves, washed
1. Cut roots and stems off beets, wrap in foil and cook in a 450F degree oven for about 45 minutes or until tender. Cool and then peel beets. Cut into chunks.
2. Combine sour cream/yogurt, onions, salt and jalapeno in a small bowl. Divide lettuce leaves onto plates, top with beets and avocado, drizzle with dressing.