| this is the sixth in a series of letters to baby sparklet about how mommy and daddy met and woo-ed each other. |
today is mommy and daddy’s second wedding anniversary, but (as you you’ve probably noticed by the time you are old enough to read) we’re not very good at celebrating these things.
on our very first anniversary, we were supposed to go camping in Delaware, but bailed at the last minute and instead had dinner at a roadside mexican restaurant somewhere out route 50.
this year, we were going to go to our favorite restaurant (Acadiana) but it turns out the whole place was rented out for some kind of event. so instead, tonight i put on my “date shirt,” took mommy out for BBQ at the site of one of our earliest dates, and we’ll save Acadiana for next week.
(which is kinda funny, because that’s exactly what happened to mommy and daddy last year, too.)
which reminds me …
a long, long time ago, your mommy and daddy were just two nervous people who were trying to figure out how to talk to each other. which, i’m sure, must seem *really* strange to you by now.
before we were dating, your mommy asked me to come over to a dinner party she was having at the house she shared with Auntie Melissa.
it turns out that one of her previously invited friends couldn’t make it (thank you, Gannon!) and since mommy was looking for an excuse to ask daddy out, it seemed like a good idea at the time to invite me in his place.
unfortunately, i looked like a mess. i hadn’t cut my hair in about two years (so i guess i didn’t look all that different then i do now) and hadn’t bought any “impress a girl” clothes in in that time either.
naturally, i did what any boy in my situation would do — i turned to a female friend to bail me out.
Emmy and i setup a time to get my hair cut (by about 9 inches) and she even tagged along for moral support. in fact, your mommy ended up coming, too … i think mainly because mommy wanted to make sure that daddy and Emmy didn’t develop a “thing” before she could have her dinner party.
the following weekend, right before the party, Emmy and I took an emergency trip to Friendship Heights (the Gap) and she helped me find something that looked nice, but not *too* nice.
the shirt we bought? it’s daddy’s “date shirt” (which you can see in the photo above).
dinner was great. Uncle Cole and Aunt Skye were there, and the four of us talked for hours, and then I stayed behind to help mommy with the dishes.
By the time we were done eating, talking, cleaning and talking, it was 6 am the next morning. Not wanting to end the the “evening” quite yet, we walked down to the Alexandria waterfront, and then had breakfast at Table Talk (which is still one of our favorite’s).
At that point, I knew your mommy was something special … and had a feeling that your mommy and i had a nice future ahead of us. i didn’t know quite how long it would take, but I knew she would be worth the wait.
love,
daddy (& mommy)
UPDATE: no Acadiana for us quite yet…! the restaurant called to confirm our reservation as we were sitting in the labor and delivery room, waiting for you to be born.
so, instead, we “formally” celebrated our anniversary with you in our laps, eating mommy’s favorite pizza (goat cheese and bacon) from our long-time favorite pizza place (Listrani’s).
and while it certainly wasn’t what we were expecting, it was a perfect way to celebrate none-the-less.




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The Lady Sparkler has wanted to learn how to waltz since we met. I haven’t waltzed since April 1997, but something happened to my senses and I gave dance lessons to The Lady Sparkler for her birthday in May. Needless to say, she just “cashed” them.


i’ve read several of his books (including his best known, Kitchen Confidential), his travel channel show “no reservations” is the only food show that i watch with any regularity, and we’ve just gotten hooked on his new show, “the layover”.
not sure exactly where the allure has come from, but he’s my kind of chef — his food is relatively simple fare, and he is a chef from a time before Martha Stewart and Williams Sonoma conspired to ruin the public’s notion of the equipment required to cook and consume food “properly.”
and he doesn’t say the word “bam!” after adding each ingredient.
so, it was with GREAT trepidation that i booked a table for two at his Park Avenue eatery, Brasserie Les Halles. i was scared to death that it would suck, that it would be as charming as a Las Vegas themed mega-restaurant, and that i would be outed as a fan-boy to boot.
i had no reason for the fear or the loathing — the food was outstanding, down to the smallest touches.
we had to push the bread to the opposite side of the table, so we wouldn’t ruin dinner. the mussels had a sauce (Portuguese) that quickly caused us to break out the bread again in reckless disregard for the swelling of our stomachs. we had so many “okay, this is the last frite and i mean it” that we lost count.
and all that was before dinner arrived.
i had a plate of pork big enough to make a man weep — smoked pork loin, veal sausage, frankfurter, smoked bacon, boiled potatoes and sauerkraut. i don’t even like pork loin, and it was easily the best thing i’ve eaten in 10 years.
it was legitimately outstanding, regardless of the reality television flashbacks.
don’t get me wrong, we had our bits of celebrity worship — we were waited on by veteran waiter tim, we saw the back of long-time owner Philippe Lajaunie’s head, and executive chef Carlos Llaguno was behind the glass when we peaked through the kitchen window.
the best bit was the restaurant itself was as unassuming as any you’ll find. if it seats 120 people, it’s not by much. decor doesn’t look like its been updated in 50 years. the floor was stuffed mostly by locals, or at least tourists who knew how to blend in. when we asked for a quiet table to celebrate our anniversary, we got (easily) the best table in the restaurant.
and, the whole thing — two glasses of wine, one double sized appetizer, two entrees, two deserts, two coffees — was $120. i’ve paid twice as much in D.C., for half the meal.
my existence as an anthony bourdain fan-boy continues on, unabated. a simple, dirty pleasure in a complex world of food and reality television.
and i feel great.