March Madness (in a good way!) #WIAW

In many ways, I am sad to see March go. How will April measure up? I’m just going to have to think of April as the second child: special in its own way. Right, Mom? April is (hopefully) going to be the month when spring FINALLY decides to show its face. Also, my birthday week starts next week. JUST SAYING. Funnily enough, I felt far more culinary inspiration last week, before the onset of the sunshine, than I have this weekend! Consequently, I think that I need to look back at March, in all of its edible prowess, and garner some new verve so that I can properly take advantage of the oncoming season.

Thank you, of course, to our hostess Jenn, without whom we would be lost. And hungry.

 

How can I possibly forget the first most decadent WIAW of the month (also my 100th post!): my trip to Pittsburgh, where Caitlin and I nibbled our way through the neighborhoods

I have issues with sugar.

and got spoiled by Chef Joe.

When I came back from Pittsburgh, Alex and I went to Seasons 52 (don’t worry, I will recap this, but we are planning on going there for our birthdays, so I thought I might just wait!). It was fantastic–thus why we will be returning!

 

I created March Madness Pasta. Delicious!.

We ate at the Gage with Natalie of Ramblen,

Venison Carpaccio

And I double Bretzel’ed with Danielle!

BRETZELS– A recent review (that I am finishing) for Ramblen

Alex and I indulged (next to Gina Neely) at Sable, and enjoyed some amazing food and cocktails.

 

I made Olympic Nachos.

In Atlanta, I refueled after the half marathon with my mom, brother, and his roommate at Richard Blais’ FlipBurger in the Virginia Highlands.

This weekend, Alex and I hit up Dao for our favorites–Naem Sod for me 😀

And then went to Hub 51, where I got a fantastic salad with crab, shrimp, jicama, and also sorts of other goodness, as well as a hummus platter to start.

And to close out the month, I made Alex a scumptious stuffed French toast for his birthday. Recipe to come on Friday!

An exceptional month, and an exceptional year of food thus far. Let’s keep it rolling!

Happy April, Fools!

What was the best dish you enjoyed this month? This week? What are you excited to make next?

I need some lunchtime inspiration! Help me out!

 

 

Stream of Unconsciousness #ThinkingoutLoud

Thursday, a great day to just spit out some thoughts.

Thanks Amanda!!

And I need it. Shall we cut straight to the chase?

0) (because I am adding this later, as a precursor to the following thoughts). Because I write my TOL posts in stream-of-consciousness, even though I typically come into a thought with the intention of discussing one thing, I usually end up a) forgetting about the original thought and b) going somewhere else entirely with it. While this is kind of great, because it gives me an opportunity to just explore my feelings and talk it out, as it were, it is frustrating because I forget to discuss things that I am excited to discuss! So I am coming back and appending a few extras for your collective benefit. You are welcome.

1) This month has been amazing. Every week has been filled with new opportunities, new challenges, new (now very close) friends, old friends, strangers, family, rest and recovery, pushing myself physically in new ways, old favorite foods, new favorite spots, new favorite recipes. It is crazy to think that I haven’t spent a day of this month running (I honestly can’t count the little jaunt the other day) or working in a restaurant. Every week has been a whirlwind, and I can’t express how thankful I am to have had this March.

Yes, this did happen. I am trying to follow its advice.

2) That said, this month has been a bit exhausting, and more than a bit overwhelming, even though overwhelming in some of the best ways. I am so determined to live for and within each of the moments I encounter, but at the same time, I can’t help but look forward, as so much of what I am applying myself to on a daily basis, I am doing so under the understanding of its potential investment potential for the future. That might come across as a bit confusing; what I mean to say is that I am investing in myself every day, whether it be monetarily (plane tickets, Remicade, my NASM certification, date nights with Alex);

or experientially: plane tickets to see Caitlin, who is now as much a staple in my life as my nightly ice cream;

my NASM certification and my goals to forge a new, more fulfilling future for my family;

the WITSummit, where I networked, delved further into Ramblen, and connected with Danielle;

new, exciting experiences to increase my involvement with Swirlgear.

This weekend, I forked over cash to go walk 13.1 miles through Atlanta with my mother, who I bossed along the way. Um, isn’t that just my everyday life (not anymore, sadly–now it is just freezing in Chicago. But I did boss her around the city (with Chris) last Thanksgiving. See? Daily. Life.)

I am once again at a time of transition, but this is so, so different from the transition surrounding the wedding–Alex and I knew what the outcome of those activities would be: graduation, move, wedding, honeymoon, move, half marathon, moving in to our apartment, changing official documents. This month as felt like an even grander transition that last May-June, even though, on the surface, the changes and points of investment are far less definitive markers of change.

K, capping this thought before I got tooooo out of hand. But suffice it to say, I have a lot on my mind right now. Before, Suz’s mind was overwhelmed because I was burnt out, frustrated, and felt like I was in a holding pattern; now, Suz’s mind is overwhelmed because there is so much that I want to do allatonce. And I will be DAMNED if I let my people, my family, or myself down.

1.5) Part of the reason that I wanted to discuss the whirlwind that has been March was to apologize for what I feel has become some lacksidaisical moments involving the blog. I am getting behind on replying to comments, and you all know how much I love hearing from you and taking the time to respond. Thank you, thank you, thank you, to each and every person, animal, and inanimate object that reads these adventures into the Suzlyfe. I won’t make bold claims about loving each and every one of you (because who knows? you might be my mortal enemy!), but please, please know that I appreciate your spending and sharing a moment of your day with me, and maybe even providing feedback. I honestly get giddy every time I see an email that I have a comment. 

2.5) Continuing off of the previous but slightly different, I wanted to apologize for how distracted, and feeling pressed for time, or needing to escape, that I have been of late, thus resulting in me not returning the favor that you are so generously paying me by reading your posts daily and leaving comments. My Feedly perpetually feels like it is 2 weeks behind, and the other blogs that I click on (easier to comment on that way) on a (typically) daily basis are neglected as well. Thank you all for understanding that it isn’t because I don’t care–just don’t expect to get a comment the day of! I might be commenting on posts for today 2 weeks from now. But I will hopefully have my act together by then.

3) I have the Tenna-Twist commercial song stuck in my head.

3.5) Nothing to do with that, but my hair now dries so fast that it is actually puzzling. 

4) If all goes well today, I might run tomorrow. But at this point, if it doesn’t feel right, I won’t. Another week of not training isn’t going to do any more harm, but training a week too early will. Who am I???

Preach. Even though I don’t like Sheree

5) A close friend of mine has a really big, really scary doctor’s appointment today. The information that she receives not only can, but will, affect her entire future and some of her greatest goals. I am going to talk to her during her drive back from the docs around mid morning. Though I do not believe that god or higher powers are active in the minutae of our daily lives (honestly? if he/she/it/they are, I REALLY would rather they be working towards solving world crises than making it so that my favorite team wins), but if you could just take a moment and send some good energy, or whatever, out into the world for her, I would be so grateful.

She’ll know why this is appropriate.

6) I love working with Ramblen and Swirlgear. I believe so whole heartedly in what these two start ups are striving towards. Now, someone please increase their funding and create a job perfect for a multifaceted and opinionated (but super organized and talented!!! And dedicated! Able to work alone or with a team!) young blond spitfire who is an Aries, married to a doctor, from the South, has a chronic illness, a runner/fitness enthusiast, and now lives in Chicago. Is that too much to ask? DIDN’T THINK SO. Until then, I will keep doing everything in my power to help spread the word about their awesomeness.

#SwirlSelfie

BRETZELS– A recent review (that I am finishing) for Ramblen

Speaking of, I still owe 100000 reviews. See? I not just behind on my attendence in the blog world.

7) I don’t know what I am going to do when my 4 weeks of yoga is up. Cry, most likely. I can’t afford an actual membership. Yes, I can (and do) practice on my own, but it isn’t the same. Same thing with PT. My last prescribed session is this coming week. Then what am I going to do? Definitely cry.

See? PT brings me closer to others. Insurance should be happy that I get double benefits from it (mental and physical therapy). I should be able to go without question.

8) Alex and I have been talking about how badly we need to clean the windows for the past 3ish weeks. That ain’t never gonna happen. We know why–you’ve seen the meme (Ain’t nobody…) I should, however, vacuum. And disinfect. Sigh.

9) Speaking of memes/youtube/etc, I might have to do a Friday 5 tomorrow of some of my favorites.

10) Is anyone else’s iPhone losing battery obscenely fast these days?

NOt appropriate, just funny.

Random enough for you? 🙂

I love you, I swear.

Give me another song to have stuck in my head. And it better be good.

Any current favorite commercials? (Yes, I am aware that sounds silly) I like the Captain Obvious ones for Hotels.com.

FLIPing Out #WIAW

First off, thank you all so much for your response to my new haircut! I’m glad that you all like it as much as I. Alex literally said, “Don’t take this the wrong way, but I think it looks WAY better than the other one (the before).” Hahahahahaha well, me, too!
Holy bageezus, guys, Alex and I spent our afternoon yesterday doing out tax return thingies and let’s just say it took about 4 hours. We had to file in 3 states, figure out what type of residents we were multiple times, basically pay for the right to breathe, and I’m not really sure what we netted. I’m just glad that it is done, and that he helped me. Otherwise, we would’ve been veeerrryyy sad. And likely audited. Ain’t nobody got time fo dat. Well, they do really, but no one wants it.

In the aftermath of the Suzlyfe March Through Atlanta (Sherman was not involved. And fun fact: I am directly related to Gen. Hood, who surrendered Atl to Sherman. Yup, OLD Atlanta.), I was largely fine on Monday (not sore, really, until late Monday night, when the insertion point of my soleus at the back of my knee started to hurt. Well, today, it HURTS. Missy (my PT) doesn’t think that it should be too bad, but you know that I am worried. Will keep you abreast of the developments.

For now, let’s talk celebratory eats from Sunday night in Atlanta!

Thank you as always to the radiant Jennhttp://www.peasandcrayons.com/2014/03/kiss-my-wiaw.html?m=1 for hosting our shindig of foods.

If you are a foodie, a Bravo devotee, or from Atlanta, you have heard of Mr. Richard Blais. Though long a chef on the Atlanta scene, he really gained traction following his stint on Top Chef, and he won the season he returned to the Top Chef kitchen. He specializes in inventive culinary creations that are meant to test your perceptions of flavors, ingredients, textures, and preparations of foods. He takes his food VERY seriously, but one of the things that I really admire about his style of cooking is that, for all of his intensity, he imbues his dishes with a definite sense of humor. Flip Burger Boutique is one of the earliest and greatest haute burger restaurants in the South. It was one of the first places to offer the Krispy Cream-bun burger. Blais is also a lover of liquid nitrogen: anyone who has ever watched Top Chef knows this, and he puts his talents to great use in the famous Flip milkshakes. And then he throws old-school-meets-new-school out the window with the tuna tartare burger, with its compressed veggies, mango sphere, and avocado puree. This is my typical go-to.

This time? I decided to switch it up. Not only did we go to a new location (no longer being at our family home, which has a location not far from it!), I got a different burger, and one of the awesome craft cocktails.

Samplings from dinner:

Heaven or Las Vegas el jimador blanco tequila, cranberry-jalapeno puree, lime, agave (I got light agave)
Loved it. Great, but not overwhelming heat. I’m glad I got light agave–the cranberry gave it a nice zing and refreshment without being sweet. I remember when people would get the margs with light agave at the resto and I hated them. But this was DELICIOUS. Next time, though? I’ve got my eye on the State of the Union (hangar one vodka, apricot-maple syrup, lemon, ginger beer).

Chopped Wedge Salad chopped iceberg, bacon crumbles, celery, grape tomatoes, bleu cheese dressing (on side)
Exactly how I wanted to start–just decadent enough from the properly crisped bacon so that I could have some clean flavors to start me off. And a great complement to the sweet potato tots.

Sweet Potato Tots coffee bbq spice, blue cheese dressing
Ordered for the table. Demolished by the table. As good as it sounds. Coffee bbq spice? YES.

Red Velvet LN2 (Liq nitrogen :D) Milkshake
I don’t even know how Dan chose it. I honestly don’t think I could pick just one. Or resist adding the alcohol.

Mom and I both got the Oaxaca–hers was easier to photo, lol.

Oaxaca beef, avocado, cilantro-lime mayo, queso fresco, pico de gallo
Delicious patty, and the mayo was so so tasty (I got it on the side, and then dabbled in it). And we know that queso fresco is one of the few cheeses that I really like (along with Cotija). I will say that the avocado didn’t lend much to it–it just wasn’t ripe enough–and I would have loved more pico. The pico was so good, but just not enough of it. And the bun? so light and airy, that the interior pulled apart like cotton candy. But still had that great film/skin/crust. The individual components (sans the avocado) were great, but I wish that it had come together a bit more. I had more fun disecting it and eating it like a steak with sauce and sides than a regular burger (in my defense, I did try!).

Next time I come, Alex is coming with and we are getting the RBQ, which Dan got (beef, pulled brisket, coleslaw, rbq (I think root beer?) sauce, and smoked mayo) or the farmer (brasstown grass-fed beef patty, tillamook aged cheddar, apple chutney, kale, smoked mayo). I seriously debated both of these, but the oaxaca called, especially in light of the fact that my stomach had been a bit gurgly from all of the food shoved into my gullet over the course of the day. I also have my eye on the lamb burger (saffron pickled zucchini and harissa ketchup???).

I guess I’ll just have to go back to ATL. Shucks.

Flip is a great choice for lunch and dinner, and whether you are a carnivore or herbivore. They have patties made of shrimp, chorizo, and a house made veggie burger (beet, black bean, brown rice). Also–check out the sampler of mini burgers (butcher’s cut, rBQ, fried chicken).

I love this place. The Buckhead location is very chic, sleek, and modern, and always is filled with people getting ready to do something. This time we went to the Virginia Highlands location, and it was much more dark, cozy, and family oriented. Either way, you are guaranteed, as you always are with Blais, to find something that slightly blows your mind, and in a good way.

Which milkshake or cocktail would you have gotten?

Have you ever had a shrimp burger? Ever been to one of Blais’ restaurants?

Who was your fave Top Chef winner?