Scales & Mirrors (Part 10) ©
Today’s Steve’s birthday and I’m going to eat more than usual, because I’m preparing more than usual – or at least I’m going to try with the food I have on hand. This is one of those times when you have to weigh the price you’re willing to pay fat-wise against the enjoyment value of the occasion, because tomorrow and the next day the scale won’t lie for you.
So if you don’t eat all day the day before and the day after it might work for you. People move their food consumption around like they move money around – for the greatest benefit and convenience. Due to tough times we have no extra money so I get creative with the gift too. I already made him a cuff link container out of a cigar box, stained it and lined it with a scrap of burgundy colored velvety upholstery material that I made my valances out of. I recall the woman at the fabric shop telling me I couldn’t make valances out of upholstery material, but that’s the fabric I liked so, ha! Now, what else?
Oh, I know…I’ll iron all his shirts. He’ll like that. The ribbons are already hanging – for a couple of days now. I like to draw a celebration out, even when I’m broke – Steve too. So, I’m going to do an entire birthday meal with what’s on hand – and we haven’t grocery shopped for a while – trying to conserve, since he unexpectedly lost his job and had to scramble to get another one and we lost two paychecks in the meanwhile.
Not to worry. We’ll work something out. That’s the confidence that comes with living a long time. You gain a history of working things out, so when something catastrophic occurs, you know through past experiences that you’ll find your way around it. Circumventing is what I like to call it.
Since I can’t cook, iron and write at the same time, I’ll get back to you tomorrow and let you know how it all turned out. I think I’ll clean the apartment too and have everything sparkling when he walks through the door. Make it look like he’s walking into a hotel suite with a full-service kitchen and his personal animal-free chef.
My plan is to say ‘no’ to second helpings of anything, while keeping the portions small (for me; Steve can do what he wants; it’s his day). I’ll want to savor the occasion however. A party isn’t a party unless one can indulge somewhat. The mild exercise is working to tone my entire body, so I’m looking trimmer than the scale reads. That’s okay.
I’ve never cried over my weight. Don’t you. It’s fixable.
Whew…I’m done with about a half hour till birthday boy gets home. I cooked the meal, vacuumed, picked up, sanitized what needed it, did the dishes, set the table, walked Rose, set the lighting, and set up the scrabble board for a birthday tournament. The hors d’oeuvres are by the board along with a small jug of cheap Chianti wine. We three will be our own music tonight.
Roasted pepper, tomato and sweet onion antipasto with fresh basil vinaigrette, served with fresh-baked rolls
Creamy sweet pea with garlic, freshly ground black pepper and tarragon
Linguini marinara with fresh basil, garlic and extra virgin olive oil
Giant apple and ginger peach preserve turnover smudged with grapefruit, ginger icing with a hint of maple
Lemonade iced tea, Chianti wine, fresh brewed Columbian coffee
Simple but elegant. I tried not to go overboard with fat. Last year after his birthday dinner he ended up in the emergency room. Everybody jokingly blamed it on the meal. While I’m here I might as well introduce him to you with a short story, since I think he’ll probably be making some kind of contribution to this book. I’ll tell you the story, then you’ll know what kind of guy he is.
…to be continued