It's my birthday. That pulls together a bunch of different threads for me. On the one hand, it is a day like any other day. 'nough said... but it is good to set time aside to be aware of the passage of time, of people and places and experiences that are important to us and to celebrate and commemorate. It doesn't have to be expensive or elaborate. It just needs to be.
So we're celebrating. And it won't be expensive or elaborate. We blew way more money than we could afford on our recent trip to Kauai so it can't be either. I'll be thankful for family and friends, for technology that kept me alive way beyond most of the men in my family, and for blessings too numerous to even remember let alone list.
Cheryl and I started last night by stopping by a wine bar in Lompoc called D'vine. It was our first time there. We'll be sure to go back. We had some nice local wine and heard some great music by Owen Plant (who we have coming back to the Cambridge Drive Concert Series in January). We weren't planning to eat anything but they had this desert that wouldn't let us not try it. It was a dark chocolate chili tart with candied apple smoked bacon. It was soooo good and was just perfect with red wine.
Today... I'm beginning by trying to put off finishing my sermon. It is not an easy passage (Matthew 21:33-46) and I've never preached on it before so I can't even cheat and pull out an old sermon. So, I blog first and then I'll get back to it.
For dinner, like many folk, the birthday person gets to pick either a favorite restaurant or a favorite meal. Cheryl is an amazing cook. She can do sophisticated and fancy and she can also do peasant food. I like both. We can get sophisticated pretty easily in Santa Barbara and some kinds of peasant food, especially Mexican, but other peasant foods are just not available. Good pizza is very difficult to get on the west coast period and the people's Italian food is almost as difficult to find. Back in Philly and Pittsburgh, every few blocks there was a knock you off the bar stool neighborhood Italian restaurant. Here... there just aren't. Cheryl makes a red sauce, called gravy in Philly, that is as good as any I've ever had anywhere and a killer meatball. So that is what I requested. We'll have a nice super Tuscan, the Tocata Riserva from Mandolina and some store bought deserts. Cheryl also makes some amazing deserts but if she made an entire flour less chocolate torte I'd eat it. So we bought deserts from a local bakery. They won't be as good as hers, but I'll be finished with it this evening and won't have all of those evil calories calling me.
Now... back to the sermon. Thanks for the diversion.