Been growing mushrooms
Her: I want a banh mi.
Me: I want to banh *you* right now.
Her: (laughs)
Was in the mood for Vietnamese the other day so the lady and I hit up the local joint.
I’d not eaten inside the place in years because of COVID so it was weird sitting inside at a table.
So weird what normalcy feels like these days.
We got a pork belly sandwich with two coffees. She wanted to treat so I agreed.
The coffee was great – I’ve always liked Cafe Du Monde’s Chicory Coffee, which is what some of my fave Vietnamese joints serve but it’s definitely an acquired taste.
This place had a whole wall of the stuff.
I shoulda taken a pic. Next time.
Me: God, that sandwich was so ridonk good.
Her: Do you want another one?
Me: I *want* another one but I won’t get another one. I’m 50. I gotta start trying to eat a little less.
Try, being the operative word here.
Been on a weird kick of growing my own mushrooms lately, for both health and food in general.
Mainly Lion’s Mane because (a) it has a consistency and look that’s pretty similar to lobster, which is wild, and (b) it’s been linked to good brain health, and oyster mushrooms.
As the kid gets older, I’m always thinking of ways to keep him and his brain protected.
To wit, the blue and pink oyster mushrooms are part of a science project that is both fascinating and delicious; the lion’s mane I’ve been growing myself from some I got at a local famer’s market near the gym.
The hope is that he just gets used to things in his life – like turmeric, mushrooms, and green tea – that are overall protective of his health.
Of course, he likes none of it now but the hope is that he will someday as he gets older.
Him: (makes a face) No. I don’t like it.
Me: Welp, you tried it and I appreciate that. You might like it in the future.
Him: If you say so….
Location: earlier today, chatting with my therapist at a white desk
Mood: hungry
Music: I was starving when I met you (Spotify)
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