Playing catch (up)

On Saturday night, I attended a Words & Wine event featuring Ruth Reichl. I wasn’t even 24 hours into the IFBC, but I was already feeling the effects of overeating and undersleeping. In a quiet moment, I commented to The Daily Spud that the hors d’oeuvres plate I was holding was just too damn heavy.

We both stopped as we realized how silly a statement that was. I mean, really? “Oh, my life is so hard. This plate of fabulous hors d’oeuvres – roasted vegetables, amazing cheese, with local wine – is just too heavy.”

Later that evening, as we waited in line to get our books signed: “Le sigh. I can’t believe this lineup to meet Ruth Reichl.”

And the next day, lining up for the conference lunch, featuring caviar, a crazy spread from Herbfarm, and handmade pasta from Spring Hill: “This lineup for amazingly fresh, local food is simply too long!”

Egad, life is hard sometimes.

I’m slowly working my way through an amazing backlog of chocolate. Between my visit to Soma last month and Chocolopolis this weekend, I have nearly 30 artisan bars to taste, and more than a few boxes of chocolate confections in the fridge.

See what I mean? I’ll stop complaining now.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, TravelTags, , , 7 Comments

7 thoughts on “Playing catch (up)”

  1. 30 bars of chocolate!? Are you setting up shop? You know there’s no sympathy coming your way from this chocoholic. ;o)

    Life is good…it’s hard but it’s all good!

  2. Wasn’t it amazing? I was so happy to meet you and the other passionate food bloggers but yes I am a bit tired and over fed/wined myself. I have not made it home yet as I had to go to Oregon for business which includes (you guessed it) more food and wine! Such a hard life 🙂

  3. 8Chocolate – setting up shop…in my stomach! Have a great time in Vegas. I hear they have chocolate there, too.

    Daily Spud & Diana – I agree, those plates were tricky: heavy, slippy, and slidey. And the forks didn’t help.

    Carol, so nice to meet you! I have grand plans to visit Oregon this summer – you’ll have to update me as to where you ate.

  4. It’s Wednesday and I’m finally getting back into the swing of things after the IFBC. It was nice meeting and chatting with you. And nice to know there’s a blog I can read all about the chocolate life! YUM.

  5. Charles, nice to meet you too! I’m looking forward to reading your posts – especially reports from your upcoming trip.

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