Passionate kisses. Cooking. Eating. Now that the garden has wound down these three things have moved up a spot on the priority list. Always been in the top few, just behind family and running, now more fully embraced. Like me some kisses, still getting used to and marvelling at the fact there is someone in the world for me. Lucky boy and wouldn’t be here if all the other good and rotten things hadn’t come first. B’rer Rabbit ain’t got nothing on me.
Passionate kitchens. Carnivore. I have rarely deigned others to cook a steak for me. I’m that good with meat. I know what I like, how I like it, and how to do it. My experience from another lifetime as a meatcutter making me a kabob snob. Open flame or cast iron griddle, I’ve the answer to your medium rare riddle.
But hey now! Linda and I had a celebratory dinner at Farmer Brown’s in Waterloo. One of the classic Steakhouses in the Omaha metro. I’d heard of it when first moving here in ’01 but hadn’t been there until Tuesday. Damned fine job on my filet I must admit, exceeding my expectations and perhaps my own skills. Salad, soup, bread, potato and vegetable all included. That’s what I’m talking about. Very reasonable lunch menu and they grind their own meat daily for the hamburgers.
Meat and potatoes. That’s what competition is vis a vis running. Social aspect a side dressing, nothing more. The Loneliness of the Long Distance Runner still my guiding beacon. I’ll run all my days with or without group hugs.
Hoping for a veritable feast on Sunday. The GLH (I’m loathe to even say or type the word “halfsy”, too cute a bastardization, so far out of my realm of understanding of something so painful when done correctly) is loaded. B&J once again solving the riddle of how to combine elite running with costumed lemmings.
Iowa Run Ablaze is coming. So is LRC Racing. And Team Nebraska. And Nebraska Run Guru Elite. Might end up being the second fastest half marathon of the year behind the Freedom Run. I’m hoping NRGE serves notice up top and takes home the men’s crown (Get some Craig!). That would be so much gravy. And I like me some gravy!
Chicken fried steak. No way to describe the perfection of crunchy batter, juicy steak, and the ambrosia of peppered gravy. I was thrilled to see it on the menu at Farmer Brown’s and can’t wait to weigh in on the Texas classic.
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