It was a rainy day on the west side here in Woodinville. Overcast, was it “gray” or was it *grey*? Either way, it was fitting as I hugged my Beau goodbye yesterday on the curb of the American Airlines terminal. I always get a case of the doldrums on the day of his departure, like the sunrise has been whisked away along with his boyish smile and the mischievous twinkle in his eye. I am no match for my daily duties without him. He is the pleasant distraction that keeps me balanced.
I managed to dawdle over my coffee in the usual spot we share, in front of the faux fireplace. I curl into the black leather armchair and stare at the matching black leather armchair across from me. It is empty now, yet I can still see him there. I smile faintly, sip and sigh on my coffee, hitting a mental REPLAY button on the morning conversations we have enjoyed over the last couple of weeks.
I rouse myself and get into action, since my Beau is not here to keep me from working on my day off! They worry about me, my Beau and my Mom, about how I throw myself into my work to the neglect of my every other need. Me? I feel focused and productive within this quiet enclave, though I must admit to missing the occasional interruption, like his cute demands for kiss or the way he pats my rear when I walk by. I don’t have much of an appetite, and it was well into the afternoon when I finally wandered into the kitchen again. I remembered he had saved a serving for me, and I heated up leftovers from the dinner we shared on our last evening together.
Bean Burger with banana peppers, served alongside a Quinoa-Veggie Stir-fry
Recipe:
1 cup Quinoa (your favorite variety)
2 cups Pho Broth (ours were leftover from Sunday)
1 bag Frozen Stir-Fry Vegetables
1 tsp Dill Weed
1 tsp Thyme
1 tbl Walnut Oil
Salt and Pepper to taste
Prepare quinoa as the package instructs, substituting the Pho broth for water. (YUMMY!! No butter needed! Believe me, you simply MUST try this.) Meanwhile, heat the walnut oil in a large skillet until glossy. Add the stir-fry vegetables, season with salt, pepper, dill weed and thyme, then saute to your desired consistency. (I like mine to retain a slight crunch.) Serve hot.
It rained all day, and I worked in tempo with it – my fingers steadily tapping on the keyboard, the raindrops steadily splashing outside on the drive. Tap, Tap, Splash. Tap-Tap, Tap, Splash. I am absorbed and content in the world of my work. I don’t even think about coming up for air, let alone getting a bite to eat! I can’t imagine why they worry over me ;) I got SO MUCH accomplished! Who knows how long I would have kept tapping?, had he not called. As long as the rain rains down in Seattle, I suppose.
But he did call, and I closed down my spreadsheets, and we shared a glass of wine over Skype. Back to balance with my Beau.
We said goodnight, and I wound down the evening with our signature red blend and few squares of luscious dark chocolate. I watched “13 Going on 30″ and chucked as I thought about how far we have come since middle school. But that’s a story for another day.
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