Tawn’s First Fashion Show – Full Entry

After a year of studying fashion design at Accademia Italiana, Tawn had his first fashion show Saturday night.  Here’s a look at this exciting evening.

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Some of our friends who made it to the show.  (From left: Per, Ko, Linda, Tawn, Fluck, and Bim)  We were blessed to have more than a dozen friends show up to lend their support, with many others who sent their regards and best wishes.

Here’s a 3-minute video summarizing the evening.

The Collection

The assignment for the students was to take their inspiration from Italy, a fitting assignment given the Italian roots of the school.  Tawn thought about his last visit to Italy and a trip he took to Siena.  Inspired by the city and the Piazza del Campo, the fan-shaped public plaza at the heart of Siena, Tawn interpreted this shape into the skirt and the pleats which appear throughout his collection.

He used body suits with all the outfits, interpreted for women and covered in different ways to transform the looks while maintaining a cohesive theme.  This being a spring/summer collection, Tawn chose lighter fabrics, primarily grey, black, and nude color silk chiffon for the outer garments with black crepe for the body suits. There is significant bead work on many pieces which give the appearance of a subtle pattern.

The story behind Tawn’s collection is of women gardening.  Each model carries props that convey this story.

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Look #1: Tawn’s first look is a one-shoulder body suit covered with a gauzy silk chiffon long skirt.  The hem of the skirt is cut in a train with the back longer than the front.

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Look #2: The body suit from the first look evolves into short pants evocative of 1950s swim wear.  The blouse features a sophisticated bow and detailed hand-sewn bead work as well as black piping on the cuffs and the bow.  All four models wore these custom-designed pleated ankle cuffs with black velvet ribbon.

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Look #3: An elegant hybrid of evening gown and night gown featuring pleated multi-tier skirt with black piping worn with a simple black corset body suit.

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Look #4: This final look (which the picture does not do justice to) is a sleeveless nude color body suit with a rear black chiffon bow and an accompanying pencil skirt.  The detailed hand-sewn bead work subtly decorates the skirt.

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Tawn, fellow students, and their models pose with the director of the school for a group photo.

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After the show, Tawn with his proud husband.

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We returned home to a low key evening, letting all our friends head their own way and declining invitations to celebrate.  Dinner was Homemade chicken and garbanzo bean enchiladas with a mole poblano sauce and a bottle of Moet Chandon champagne.

After a very long past few weeks as The Annex (as we call the adjacent condo unit which we use as an office and work room) has turned into a whirlwind of fabric, thread, accessories, and needles, the post-show stillness is eerie.  The sudden lack of adrenaline coursing through our veins is like going over a cliff.  Nice to have a calm and quiet Sunday afterwards with nothing to worry about.

Oh, and in case you are interested, here are some of the outfits shown by Tawn’s classmates:

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Behind the Scenes – Tawn’s First Fashion Show

It’s Saturday afternoon here in Bangkok and Tawn’s first fashion show, in which he’s participating after only two semesters of studying fashion design – begins in less than three hours.  I’ve spent a good portion of the day at Paragon mall, helping him get everything loaded in and documenting the process in the hopes that years from now where he’s a famous designer and they need to do a retrospective of his work, I’ll have some pictures they can use.

Just returned home to freshen up a bit before heading back to take pictures and video of the show.  Here are some sneak peak behind the scenes photos:

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Tawn organizes outfits as models (mostly Russian) chat.

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Lots of “hurry up and wait” during the rehearsals.

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After final dress rehearsal there is chaos backstage as designers make adjustments.  Here, Tawn, assisted by another student, adds padding to the model’s shoes so they fit better.

 Pictures and video in the next day or so.  Stay tuned!

 

Cooking with Friends

The past few weeks we’ve had the opportunity to cook at other people’s houses, which is always a fun change of pace.  I find cooking outside my own kitchen to sometimes be a challenge – What do you mean you don’t have a potato ricer!? – but also fun because many friends have kitchens larger and more geared to socializing than mine.

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Over Songkran we went to Ko and Per’s house.  Ko was Tawn’s university classmate and her husband, Per, is from Sweden and moved here late last year.  We decided it would be fun to try and make Swedish meatballs although we didn’t have a specific recipe and I’m not sure any of us knew what we were doing. 

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Nonetheless, we intuited our way through it, and wound up with something that despite looking kind of gloppy, tasted good and seemed close to the real deal.  At least that’s what Per said.  Maybe he was just being polite.

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Ko takes pictures of the meal: Swedish meatballs, roast potatoes, mixed green salad, and I think we made spaghetti with meat sauce, too.  It was tasty and, more importantly, the company was wonderful.

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Tawn and me after a dinner of Swedish meatballs.  Compare that to our picture on the beach after the rough 30-minute ride on an unpaved road on Kauai!

 

The following week I went to cook at another friend’s house.  Chow, who is the author of the must-buy and use guide Bangkok’s Top 50 Street Food Stalls, invited friends over to cook Mexican food in honor (kind of) of the upcoming Cinco de Mayo holiday.  Never mind that we were a bit early.  Unfortunately, Tawn was not able to make it.  That didn’t stop us from having fun, though, and making too much good food.

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Enchiladas stuffed with avocado and smothered in red sauce and cheese sauce.  Tasty!

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Chicken enchiladas baked in a homemade mole poblano sauce.  Pronounced “mo-lay”, this sauce has cocoa powder in it, lending an unexpected flavor to its spiciness.

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For my contribution, I resurrected a recipe for fish tacos from Michael’s blog, using his avocado cilantro lime sauce.  This sauce just goes perfectly on fish tacos!

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And finally, a random picture not related to cooking with friends.  We had a visit from Ty, someone who was a very active member of the Xanga community under the username Just2Tyght when I first started almost six years ago.  We met in person several years back in SF and while Ty has gone AWOL from Xanga, we’ve stayed in touch through other channels.  Glad we had the opportunity to meet here in Bangkok.

Coming up soon… caramel rice flan.

 

Saturday Cooking Part 1

Saturday a week ago, the one before Valentine’s Day, was a full day spent cooking.  There were two separate events, both of which will get their own blog entry.  The morning event was the soft opening of the Seagull Cooking Cafe, a cooking school that the makers of Thailand’s premier line of stainless steel cookware products have opened on Sukhumvit Soi 63.

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The menu was Linguine Carbonara, Chocolate Truffles, and a mocktail called the Cinderella.  One of Tawn’s cousins, Wan, is friends with the daughter of the family that owns the Seagull company.  In additional to inviting her two sisters, Wan also invited Tawn and me to participate.

Tawn comes from a big family – he is number 35 out of 38 grandchildren on his father’s side of the family.  Keeping track of all these cousins is a bit of a challenge, especially those cousins here in Bangkok.  While I’ve met several of Tawn’s Bangkok cousins once or twice before in passing and am connected with some of them on facebook, this was my first opportunity to spend any significant time with them.

This opportunity fit perfectly with my plan to build connections with the rest of the family, in anticipation of the day that Tawn’s father, who regards me with something akin to a “don’t ask, don’t tell” policy, either changes his mind or is no longer a factor – to put it delicately.

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The school is on the top floor of Seagull’s headquarters in a large and brightly lit space.  There are fifteen working stations, each with stainless steel tops (no surprise there!) and all the other equipment you would need.  Tawn and his cousins were at the front of the class.

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We started by making the chocolate truffles as these would need to be refrigerated.  Here, Tawn poses with Som and Wan as they squirt chocolate ganache from a pastry bag onto parchment paper.

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My partner for the cooking was Pueng.  Despite her good humor and many talents, her ganache came out looking like little chocolate poos.

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See?

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After refrigerating the chocolates for a bit, we were able to shape them by hand, ostensibly rolling them into balls.  In practice, this didn’t work out so well.

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The end result of our efforts?  Some damn ugly and unevenly-sized truffles.

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Som’s two-year old daughter, First, was there as well, spending most of her time playing with her father.  Tawn was playing with her but she seemed a little shy.

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While not officially involved in the project, Chef Ian Kittichai (who has several famous Thai restaurants in New York, Barcelona, and Mumbai) had chefs from his organization conducting the class.  Tawn has appeared on his local TV show before as a guest (just chat with the chef and help as he cooks) and also knows his wife through common friends.  Had a nice chat with him about the challenges of managing restaurants around the globe and he provided some assistance with our truffles.  All the ones that are actually round were rolled by him!

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Next up was the Linguine Carbonara, which actually was not a Carbonara sauce since it contained milk and cream.  Nonetheless, Pueng practiced her technique of putting the pasta into the boiling water, twisting a standing bunch of dry pasta so is splays out.

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Somehow, partners were swapped during the course of the cooking so Tawn ended up helping me finish the pasta.

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Looks quite pretty, doesn’t it?  I hadn’t cooked the bacon as crispy as I could have and didn’t salt the water sufficiently.  Nonetheless, it was tasty.

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Pueng, Tawn’s elder, feels compelled to help him eat his pasta.

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I poked my head into the adjacent kitchen to see the cleanup process.  This being their trial run, they had tons of staff on hand and still seemed a little overwhelmed.  I think they didn’t anticipate just how much counter space they will need to handle the cleanup from fifteen cooking stations.

It was a fun experience and I enjoyed the chance to spend more time with Tawn’s cousins.  It is fun watching them interact with each other and I look forward to the day when I can be a part of family events.

 

Tawn Cooks: Pineapple Fried Rice

The only gifts we’ve ever had appear on our doorstep are pineapples, and both have been left by givers unknown in the past month.  About three weeks ago we returned home to discover a medium-sized pineapple, a variety that is very juicy but also a bit tart, sitting on our doormat.  No card, no message, no hint of who left it.

No wanting to waste a perfectly good pineapple, Tawn decided he would make pineapple fried rice.  While you don’t see it much in my blog, Tawn actually cooks and is quite proficient.  When we lived in the United States and he was going to school, he prepared a lot of our dinners.  Since we’ve moved to Thailand, I do most of the dinner preparation so you have precious few opportunities to see his culinary skill.  Let me use this opportunity to fix that.

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Iron Chef Tawn, armed and ready to cook.

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Today’s challenge ingredient: pineapple.

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First off, fry some Chinese sausage.  Once starting to brown, add some crispy pork and fry for another few minutes.

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Add the pineapple and fry for a few minutes until it begins to brown slightly.

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Add rice.  We like using whole-grain rice cooked the night before.

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Mix rice into other ingredients on high heat.  Add turmeric.  You can add other spices if you wish to customize the flavor.

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Once almost finished, add some raisins.  We added some pine nuts, too.

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Finished dish, carefully plated to look like a pineapple.  Very tasty weekday evening treat.  This week’s champion: Iron Chef Tawn!

 

Innocence Lost

This is a story of innocence lost.  It is also a story of hope.

Five years ago, when I moved to Thailand, Tawn’s father established a “don’t ask, don’t tell” policy with regards to me.  He acknowledges that I exist as a part of Tawn’s life, but he doesn’t want to know anything more about me and he doesn’t want me involved with his life.  I’ve made my peace with that.

The story of hope is that while Tawn’s father isn’t warm and cuddly towards me, plenty of other members of his family have been.  Over the eleven years we have been together, Tawn has introduced me to many of his relatives and I’m friends with what seems like half his cousins on Facebook.  Of all these relatives, one family in particular – an aunt and uncle in Los Angeles and their three sons – have been particularly welcoming, ever since Tawn first brought me to dinner with them some eight or nine years ago.

I keep up with those cousins, their wives, and children (who are about the same age as my eldest niece) as regularly as I do the cousins on my side of the family.  Especially with regards to the joys and challenges of parenting, I follow along, offer my support and encouragement, and laugh at the pearls of unvarnished truth that tumble out of their children’s mouths.

And that is where this is a story of innocence lost.  One of these “first cousins once removed” is eight-year-old Jessica.  She’s just a little too sharp for her own good and is ceasing to believe in the things that make childhood such a magical time.

On Sunday, Jessica lost a tooth.  As her father tells it, before she went to bed she started questioning the existence of the Tooth Fairy.  Last November when she lost a few teeth, she wrote a note to the Tooth Fairy asking for a photo of her.  Thankfully, her father explains, the Tooth Fairy produced the evidence in a future visit.

Tooth Fairy Receipt

When Jessica’s father went to look under her pillow Sunday night, he found this note asking the Tooth Fairy to sign her name in receipt of the tooth.

So while I get the joy of being a part of Tawn’s extended family, it seems that at least one of them is growing a bit cynical with age.  And it isn’t Tawn’s father I’m talking about.

Tawn’s Fashions – Voyage to Mercury Collection

As I think I have mentioned, my husband Tawn reverted to part-time work several months ago in order to return to school.  He is studying fashion design, something that has long been an interest of his and he is now exploring whether it could be more than an interest.  Family members and friends have been asking what he has been up to in his studies, so now that his semester midterms are over, he has graciously given me permission to share his progress with all of you.

The assignment in his “Collections 1” class was to create a fall collection of six looks that were strongly influenced by 1960s silhouettes and futurism and based on an astrological theme – the planet corresponding to your sign.  For the midterms, Tawn needed to share a mood board, technical drawings, illustrations, and a sketch book.  What follows are a look at the mood board, illustrations, and the six outfits.

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The sketch book, not shown here, is a tool the designer uses to capture ideas and inspirations as he or she goes about daily activities.  That gets translated into a mood board, the purpose of which is to communicate colors, pictures, fabrics, textures that will inform the collection. 

Tawn’s sign is associated with the planet Mercury, and as he viewed the planet he was inspired to look at “futuristic” as it was seen during the 1960s.  His influences included the famous model Twiggy, fabrics in neutrals such as black and white, with soft touches from tassels, silk, and feathers.

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This is the illustration that shows the overall theme of the collection.  You can see there are a variety of jackets, blouses, and an evening dress.  The purpose of the illustration is to communicate the larger vision of the project in a more concrete way.

As part of the project, he had to identify who he was designing for.  Who is the woman who would buy his clothes?  This was easy for him to understand because as a public relations professional, he is used to defining target audiences for his clients’ campaigns.  In this case, the target woman was an urban professional in her 30s living in London.

Since a collection should tell a story, Tawn created an imaginary story of two women taking a voyage to Mercury with side trips to Uranus and Pluto.  These were analogies to the experiences his target customer would have – working a long day in an office and then having to go out for dinner or a night on the town, wearing outfits that could effortlessly be adapted to the different environments.

Six outfits emerged from this story:

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Outfit Number One – This is the outfit that Twiggy would wear while traveling to Mercury.  The pencil pants provide comfort while the jacket provides structure.  The key piece is the bell-sleeved jacked with a texture that is similar to coarse salt to add visual interest.  The one-shoulder blouse provides a modern look and glamor that is revealed when the jacket is removed.  The scarf has a signature print that appears throughout the collection, suggestive of the hidden life that may lie underneath Mercury’s cold and dry exterior.

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Outfit Number Two – For women who have to go out to work and meetings, they need something that looks elegant and formal – clean cut lines with a black jacket and pencil skirt.  The blouse, done in the signature print, is very 60s secretarial with a feminine bow.  The jacket sleeves, while smaller than the ones on the first outfit, still have a distinctive bell shape.  The look is accessorised with a dark green stingray belt and dark green jade bracelets.

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Outfit Number Three – The bell shape theme continues but expands to the entire shoulder of a wool jacket gathering in pleats around the waist.  It is a gradient from white to light gray around the waist and then back to white at the hem.  The one-piece dress underneath is a comfortable but well structured Cashmere wool with a three-quarter length sleeve.  The accessory is a dark green jade breastplate necklace.

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Outfit Number Four – The look becomes more relaxed, something she would wear for Sunday brunch before heading out to an afternoon excursion.  The knit sweater has a shawl-like collar, bulky and comfortable.  The top is similar to the one-piece dress in the previous outfit but with a wide collar that shows the tops of the shoulders.

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Outfit Number Five – This is the transition to evening wear, a cocktail dress that sees the one-shoulder dress return with an integrated single-sleeve mesh blouse.  The wool jacket is inspired by Jackie O, lined with silk and decorated with the salt texture but done in medium to dark gray. 

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Outfit Number Six – The final look is a formal evening dress, called “Fly Me to Mercury”.  Decorated with ostrich feather epaulets as well as ostrich feathers on the lower portion of the skirt, this dress is elegant with small pleats on the torso that spread out to follow the silhouette of the body.  Long gloves and the signature print scarf complete the look.

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The final two illustrations were additional graphics Tawn created to present to his class.  He wanted to convey the collection in a lighthearted way, playing off the idea of paper dolls from the 1960s. 

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The story is of his muses, Twiggy and Emily, taking a voyage to Mercury.  He could see this concept being used in a magazine photo shoot, a whimsical way to present the collection.

So that is what Tawn has been up to.  Now, if we can scrape up $2,000 or so, he could actually make prototypes of these outfits.   Well, we’ll wait until his pattern-making class is complete! 

Tawn’s 35th Birthday

This weekend, Tawn turned 35 years old.  Hard to believe that this is the eleventh of his birthdays I’ve celebrated.  Because it fell on Friday, we had a couple of days to celebrate this (what he considered to be a milestone) event.

Tawn and I first met in January 2000 while I was en route to Thailand on holiday.  We stayed in touch over that year, with him visiting me in San Francisco several times.  In September 2000, I returned for another visit, to help him celebrate the quarter-century mark in his life.  The evening of his birthday, we gathered with his friends in a riverside restaurant somewhere on the outskirts of the city.


A shot from Tawn’s 25th birthday.

At the time, I remember it being a loud, difficult to follow gathering as his friends were gossiping in Thai and having a good time.  While most of them had studied overseas and all of them spoke English, I was for the most part on my own.  Having just met most of his friends, I was struggling to keep up with who was who, what they did, where they knew Tawn from, etc.

Now, a decade later, most of these same people are still in Tawn’s life and most of them were able to come over Thursday night for dinner.


Four of the people from the previous shot are in this picture.  Can you tell which ones?

The friends and their husbands and children filled the house with laughter and energy.  The two children (we were missing two who stayed home), ages 2 1/2 and 3, were exploring a house that is largely “do not touch!” and there are two more children who will be born before year’s end.  Nowadays, I know who everyone is, what they do, and how they know Tawn.  It is still hard to follow the conversations, though, since the gossip is filled with inside stories, slang, and multiple layers of simultaneous conversation.

When it came time to blow out the candles, Uncle Tawn was helped by two of our friends’ children, 3-year old Nam Ing and 2-1/2 year old JJ.  Nam Ing is the spitting image of her mother, who is standing in the group shot above.  JJ is tremendously shy, although he goes to an international preschool and has a surprisingly extensive English vocabulary when he works up the nerve to use it. 

After the party, Tawn described how much he enjoys having these friends together as they are like family to him.  I keep hoping we’ll see more of them and their children, having these images of weekly get-togethers where the children learn English from their Uncle Chris as we play games and draw and learn “The Itsy-Bitsy Spider” and other songs.  We’ll see how that develops in the years to come.

Funny video above of Nam Ing and JJ “helping” blowing out Uncle Tawn’s birthday cake candles.

Friday evening we went with another group of friends to Soul Food Mahanakorn, a new restaurant that opened in our neighborhood just over a week ago.  I’m very excited to write about this restaurant but need to go back on an occasion when I can really focus on photographing the food.  Another of Tawn’s friends stopped by during the day with some homemade baked goods, including these peppermint frosted cupcakes that spelled out “Happy Birthday Tawn”.  The restaurant staff arranged them on some serving boards for us.

Saturday morning we received a call from my parents, who wished Tawn and happy birthday and chatted with him for twenty minutes or so.  I think Tawn, who enjoys the attention of others, felt a little overwhelmed about all the attention he received this weekend.  Of  course, next year should really be the year to celebrate as according to the Chinese culture (Tawn’s father’s side of the family is of Chinese heritage), birthdays that mark the completion of the 12-year zodiac cycles are the real milestones.  I guess there’s a few months left to plan that.

Happy First Anniversary

Coming hot on the heels of Federal District Court judge Vaughn Walker’s ruling that California’s Proposition 8 unfairly discriminates against gay men and women in their right to marry the partner of their choosing, the timing of my first anniversary of marriage to Tawn seems quite appropriate.  Yes, it was a year ago today that a group of family and friends gathered in a courtroom in Iowa and Tawn and I exchanged vows and started our life together as spouses. 

Not wanting to get into a tangent about legal issues, as I’ve written on the topic of same-sex marriage rights many times before, I’ll simply say that I agree with the gist of the 136-page ruling: My having the right to marry Tawn does nothing to diminish the value of any different-sex marriages, but denying me the right does me grievous harm while doing nothing to benefit the interests of the state.

Having just celebrated my grandparents’ 67th anniversary, I am hopeful that medical technology will progress to the point that Tawn and I, too, have the opportunity to reach such a milestone.  Realistically, of course, I’ll be happy if we get thirty or forty years.  Most importantly, though, I will focus on just enjoying each day we have together.

Happy anniversary, Tawn!

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The full entry about that wedding is here, for those who didn’t see it and are interested. 

 

Food in the US – Lidia’s Kansas City

While I don’t have a lot more pictures to share of things we did in the US, I will share a series of entries about some of the food we ate.  I’m a big believer in the value that a good meal adds to your life.  Not only quality food and careful preparation but also good company, all of which are necessary to really eat well.  This first entry is about Lidia’s Kansas City, the first location of several restaurants opened by Italian grandmother and public broadcasting celebrity Lidia Bastianich.

Andy already wrote about this meal, so if you read his blog as well, you’re in for a rerun especially as his camera is better than mine.  Nonetheless, humor me with this entry.

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Lidia’s was the location of our wedding reception last August.  It is a charming space in a converted freight warehouse adjacent to the rail yards across from Union Station.  Service is great and the food is prepared with a lot of attention and love.  Just the kind of place to celebrate our union.  In fact, the waitress who served us on our most recent visit turned out to be one of the waitresses who had worked our reception. She was very excited to see us back and took good care of us during our meal – a good reminder of why it is always a good idea to treat servers very well.

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Andy and Sugi made the drive down from Omaha to visit us and spend the night in KC.  While I grouse in my entries about the feeling of having to make lots of appointments and visits with people while we’re in the US, that really doesn’t apply quite as much when we’re in Kansas City, where most of the people we know are family.  Andy and Sugi feel just like part of the family and seeing them was one of the highlights of our trip, and a reminder of how much we miss close friends while we live overseas.

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A Friday evening, it seemed appropriate to begin with drinks before moving on to a really nice bottle of wine.  I’ve recently decided that Campari and soda is my new apéritif of the moment – the bitters are nicely refreshing.

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Lidia’s features a nice selection of homemade bread, including some of the lightest breadsticks I’ve ever enjoyed.  The menu includes seasonal selections with an emphasis on locally grown produce and meat.  There is a three-course fixed price menu for $32 which is a good value given the quality of the food.

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Choosing from three “primi” or first-course offerings, I enjoyed the Montasio Cheese Frico.  Kind of like a quesadilla made without the tortilla, the frico has potato, leek, and in this case lump crab fried with melted cheese until crisp.  It is then topped with a light salad.  Very refreshing and flavorful start to the meal.

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For my “secondi” I chose the Battutina of Veal.  As the name implies, it is a battered (pounded) veal steak that is fried and served with broccoli, prosciutto, and a Taleggio sage-tomato sauce.  Despite its tenderizing, the veal wasn’t all that tender.  It was very flavorful, though.  In hindsight, I should have enjoyed the risotto with Gorgonzola and pear instead.

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Andy enjoyed a wild boar ravioli.  Lidia’s gets bonus points for all of their pasta being homemade.  An excellent touch that makes all the difference in terms of taste and texture.

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Another option on the menu is the bottomless tasting of a trio of pastas, the selection of which changes daily.  Servers bring pans around, refilling as long as you’d like more pasta.  Of course, no obligation to take seconds, but if you want just a few more bites of your favorite, of course that’s okay!

Today’s trio included a spinach linguini with shrimp and tomato sauce, a rigatoni with butter and herbs, and a wild mushroom ravioli.  All were very nice – my favorite was the mushroom ravioli. 

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Why is it important to treat your servers well?  Because when you come back next time they treat you well in return.  After we ordered dessert, our waitress brought us a plate of homemade cookies, candied orange peel, and vanilla gelato.  Yummy. 

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We split two desserts including this very good tiramisu.

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We also had this Torta del Mascarpone, a Mascarpone cheesecake with pistachio crust, vanilla rhubarb, and salted pistachio brittle.  I’m a sucker for anything with rhubarb in it.  Beebop-a-reebop rhubarb pie, if you know that reference.

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After dinner Tawn, Sugi, Andy, and I posed for a picture against the original brick wall of the freight warehouse.  Interesting artwork on the wall, eh?

It was a wonderful dinner with wonderful company, followed up by some more wine and conversation at the Trio Cafe on the Country Club Plaza.  As we called it a night, the freezing rain was coming down.  By the time Andy and Sugi dropped us off at my sister’s house, the first flakes of snow were falling.