rid of me

It’s been nearly a year and yet there are still nights when I come home from work late and I expect to find him on the porch smoking a Marlboro and reading or writing on his laptop. All summer long this has happened to me – walking home from work or the bar sometime after midnight with music in my ears and my bag slung across my body, expecting him to be here, expecting to kiss him hello after I lock up my bike to his/my railing. I don’t really expect these things, but the shadows are there, shadows that dance around my body as I pack my things and empty my cupboards and prepare to leave this place – this home that is mine and that was his before. In the last year I have learned to let go of a lot of things that I once burned into my skin, and that letting go has made me more whole than I’ve been in a long time, if ever. And yet – I still miss him and suspect that will never change.


Monkey Stuff

I had this sandwich at Strawberry Fields last summer and have since become obsessed with it. It’s the fanciest damn peanut butter sandwich I’ve had. To make it, you need:
Bread (duh)
Peanut Butter (smooth or creamy, pick your poison)
1/2 Banana, cut up into slices

Spread the peanut butter on the two pieces of bread. Add the sliced banana to one piece of the bread, then top with coconut and drizzle a little honey. Top with the second piece of bread. Best damned sandwich ever.

Porchsitter Sangria

The recipe, as best I can approximate it, for the first batch of sangria made by me:

5L bottle of red wine of your choice – I used cheapo Burgundy
1 C brandy (approx) – I used Christian Brothers
2 C orange juice (approx)
half a bottle soda water
4 oranges, cut into wheels
2 limes, cut into wheels
1 1/2 lemons, cut into wheels
1/2 lb each red and green grapes
1 large can sliced peaches
1 can sliced pears
whatever other fruit you have lying around

Place all the fruit except oranges, lemons, and limes in a large Rubbermaid tub. Add liquid. Let sit at room temperature for a while, then refrigerate overnight. In the morning, taste and adjust liquor/juice as necessary. Add the citrus fruit, reserving some to add at the last minute. Also a good idea would be freezing some of the grapes so as to keep the sangria cool when serving. Allow to come mostly to room temperature before serving. Serve in small punch-type cups – paper cocktail umbrellas optional. Super tasty, and best when served in front of a sign like this one: