Re-entry

Arriving home from the Ranch is a shock to the system.  It might as well be on another planet, the atmosphere is so noticeably different from our daily world. We call the transition from ranch to real world “re-entry”.

For a week, you live in a sage, rosemary and jasmine-scented wonderland where the loudest sound is the crows calling out to each other across the valley.  Food magically arrives in front of you; just picked fresh fruit and vegetables from the six-acre organic garden and fish that was swimming in the ocean just a few hours earlier – fully of healthy things and delicious. There’s not a car, television or iPhone in sight. Everyone is snug in their beds by 10 p.m. and up before 7. Days are spent between yoga, meditation and luxurious massages – in a haven where everything that happens is for your personal well-being.

I made the mistake of hosting a rollicking 4th of July party on Sunday, just one day after I arrived home.  Although I told everyone to come at 4:00, my first guests arrived at noon.  Here, in the real world, no one is concerned for my personal well-being.  It was ten hours of sheer pandemonium – with kids playing hide-and-seek between house and yard, stereo and TV blaring and more carne asada than should be legal.  I spent the entire day cooking, cleaning dishes, cleaning up after other people…and just generally “fetching things” for my guests.  Everyone finally cleared out around 10 pm, leaving me with a sink full of dessert dishes, firework “butts” in the front yard and a house full of dirt, crumbs, spilled drinks and wet towels.

Re-entry was definitely a little bumpy this year.

A Waste

Saturday was raining and cold once again.  I desired couch-potato status – just me, the remote, a fire and my kitty.  Instead, I was required to turn my kitchen into a laboratory.  I took the challenge from Big D and Poco del Chile to come up with a Valentine’s Day dessert.  This was my last weekend to experiment.

The final version, Raspberry Cappuccino Torte, was a very moist and dark mocha cake base filled with raspberry jam and cinnamon whipped cream, and topped with chocolate glaze and fresh raspberries.

Sunday, I carefully transported my samples to the Steakhouse.  I walked down the back hall (the lights were off, which was surprising), carrying my confectionary treats like gifts from the magi…only to realize the back door was locked (that’s odd!).  I made my way to the front of the store and came face to face with the big sign on the front door that read (gasp!):

“Closed February 7 for Super Bowl”

All I could say was, “Are you fucking kidding me???!!” for the next hour as I drove back home.

I’ve been thinking about this damn dessert for the last four or five weeks.  I spent a good portion of my Saturday (not to mention my own money) developing the right recipe.  I woke up on Sunday earlier than desired, got myself ready and drove to work – all for NOTHING???!!!

To say I was irked would be an understatement.  So, I took a picture for Big D and emailed it, explaining the “mix up” – and my neighbors got a special treat.

At this point, I don’t care if we make my dessert for Valentine’s Day or not.  I’m feeling “done” with the Steakhouse.  I don’t want to be a quitter, but this isn’t fun anymore.