Posted on May 9, 2017
A few weeks ago my boss called me into his office to ask whether I would be interested in representing our firm at a fundraiser for Big Brothers and Big Sisters of Middle Tennessee. I of course was happy to take part, especially once I learned that it happened to be their annual Over The Edge event in which the participants rappel off of the Omni in downtown Nashville.
I have discussed over and over and over and over that I am afraid of heights. However, I have also discussed my quest to overcome that fear by seeking out situations that make me second guess myself. So far, so good. If flying lessons turned my dread of air travel into love, then eventually, one day, I’ll be able to jump and fall off of things without hesitation (hopefully during some sort of planned excursion).
Before I went over the edge, we got a brief training session on how not to fall to our deaths or get stuck on the side of a building. I appreciated the tips.
I’m joking. I felt safe the entire time. There were lots of ropes and harnesses and gears and double and triple layer safety measures.
Before I could start my rappel, I had to crawl over some scaffolding to get to the edge of the building. This was surprisingly nerve-wracking considering what I was about to do.
However, the worst part was the first steps going down the building. It was a little hard to get started because, well, I weigh as much as a wet chihuahua. You control the rate of your descent with your weight and guiding rope through the belay. So, my size made it difficult to get horizontal with the wall.
When I started my descent, I was hanging from the side of the building, but still had my feet at the top of the ledge. This felt very unsettling. However, I felt completely secure once lowered myself down a bit and got my feet flat on the side of the building.
I fed the rope though the belay and I walked myself down the building, taking time to waive at my supporters below and the hotel guests who gathered at the windows to watch.
It only took a few minutes for me to completely lower myself down the 26 stories, but every second was thrilling.
The event was exactly what I hoped it would be. I had a wonderful time and we helped raise money for a wonderful organization in the process.
Over The Edge helps non-profit organizations throughout the world raise money for important causes like Big Brothers and Big Sisters. If you are interested in a chance to rappel down a building without getting arrested, keep an eye out for Over The Edge when it comes to your city.
Posted on March 29, 2017
There are not many things in this world better than wine or Girl Scout cookies. Unless you combine the two. That is just what the fine folks at City Winery decided to do.
The winery hosted an event pairing 4 of their wines with classic Girl Scout cookies. Our pairings for the evening were:
The wines were selected well. The sweetness of the Samoas paired nicely with the Riesling. The smooth peanut butter in the Tagalongs paired nicely with the Chardonnay. However, my favorite was the Savannah Smiles with the Sauvignon Blanc. The tartness and grapefruit of the Sauvignon Blanc went wonderfully with the crisp lemony cookie. Yum!
The most surprising pairing was the Thin Mints and Cabernet Sauvignon. I am usually not a fan of red wine, it is just too bitter for me. In fact, the only time I’ve really liked a glass of red wine was after a session of flavor tripping. However, I absolutely loved the Cabernet Sauvignon with the minty cookie. It was a brilliant combo.
I have been off sugar and sweets for the last 3 months, so a night of eating cookies was a shock to my system. Sugar overload. I am just hoping that this is not the beginning of a very bad, yet delicious, habit.
So, if you want to delight your tastebuds, lose the milk and grab your favorite bottle for a fun girls night or date night. Or, hell, there is no shame in drinking and eating cookies alone. You do you.
If you want some additional options for your own Girl Scout cookie & wine pairings, several sites have their own suggestions, including Thrillist, Vivino, and Gizmodo. And if you want me to tag a long (see what I did there), I will not turn down the invitation.
Posted on March 7, 2017
As I have mentioned multiple times before, taking classes and learning new skills is one of my favorite things. In just the past year I have learned or taken classes for pearl knotting, flower crown making, basket weaving, calligraphy, sewing, butter making, knitting, and sushi making. I feel like a nonfelonious Martha Stewart.
I’ve wanted to cross soap making off of the list for a long time, but it has been difficult to find a class that was hands-on rather than demonstration only. You learn a lot more (and have more fun) when you get to do things yourself. Fortunately, I found a class at Three Creeks Farm where not only could I get my hands dirty, but I could design my own soap.
We started with mixing the lye. This was the only part of the process we didn’t get to do on our own and our instructor, Seth, did it for us. Lye can be very dangerous and can burn your skin, blind you, and even kill you if ingested. Once it is combined with water it almost instantly reaches 180 degrees and therefore should not be handled indelicately. However, it is a vital part of soap making as its chemical reaction with the oils is what produces a solid soap (a process called “saponification”).
The first step was deciding what to put in our soap. I opted for coconut lemongrass for the fragrance oil, ground oatmeal and buckwheat for exfoliants, and a little bit of clover honey just for fun. Everything requires very exact measurements. After all, science.
Once we selected our special ingredients (and set them aside to use later) we started to mix our oils. Our soap included 7 oz of olive oil, 6 oz of coconut oil (yum), and 1 oz of canola oil.
Once the oils were mixed it was time to put on my sexy safety goggles and add the lye and water to the oil mixture.
The lye tends to sink to the bottom of the oil, so I gave it a quick swish before mixing it.
To thicken the mixture and help it along its journey to magnificent soapiness, we used an immersion blender to save time. It did not take long for the consistency of the oil and lye to start to change and become custard-like.
Then it was time to add the fragrance, oatmeal, buckwheat, and clover honey.
After some more blending, I poured the mix into a one pound mold where the soap began to harden over the next few hours. I was supposed to wait a week before removing the soap from the mold . . . I waited approximately 24 hours. I have never been accused of being patient. Fortunately it turned out ok.
I wanted a soap that was earthy, but sweet, and with a nice texture. I think I accomplished that. I still need to wait 2-3 weeks for the soap to cure through the saponification process before I can actually use it. (Waiting will be torture). Until then, every time I walk by the soap I pick it up and smell it. Mmmm!
Three Creeks Farm has an array of interesting class offerings including blacksmithing. Plus, they have a farm filled with alpacas, llamas, fainting goats, sheep, pigs, peacocks, guineafowl, and a very large mastiff named Hugo that you can pet and snuggle on . . . so you know I’ll be back.
Posted on March 4, 2017
The Tennessee Environmental Council had an initiative this year to distribute (for free!) and plant 100,000 native Tennessee trees across the state . . . all on one day. It was the largest community tree planting event in the state’s history. This more than doubles the 46,000 trees they planted for the same event last year.
We planted oaks, plum trees, and shortleaf pines. I was really surprised how small the trees were. The oak and plumb tress just looked like sticks and the pines were only a few inches tall. But, they were all adorable. It did not take much effort to get the trees planted. We just needed to dig about an 8 inch hole deep enough to fully insert the roots.
There was such a great turn out of volunteers that it didn’t take long to get our trees planted. So, I stopped by to visit some of the owls on the way out. Below is Thoreau the barred owl. Thoreau made his way to Owl’s Hill after being hit by a car and losing most of his right wing. Poor baby. He was, however, very wise and told me precisely how many licks it takes to get to the center of a Tootsie Roll Pop. I’ll never tell.
Now, for your enjoyment (because reading about trees is kind of boring) I give you some bad tree jokes:
Do you want a brief explanation of an acorn?
In a nutshell, it’s an oak tree.
What is a tree’s favorite shape?
Why did the pine tree get in trouble?
Because it was being knotty.
I apologize for all of those.
Posted on March 1, 2017
My five week hiatus from law firm life has ended and I have finally settled into my new job. I’ve made it through the first few weeks, and so far life is wonderful. I am working approximately 30-40 hours a week less than at my old firm, and I have filled that extra time with seeing my friends and actually taking care of myself. Oddly enough, all the free time for long hikes, trivia nights, dinners, and hot yoga sessions have put doing new things (or at least writing about them) on the back burner.
On one of my nights out, my friend Katie, who I hadn’t seen since law school, and I headed out to catch up over a drink. At the bar we started to chat with a gentleman named Adam seated next to us. We went through the general getting to know you topics: where are you from, what are you doing in town, how do you feel about the first few weeks of the Trump administration, etc.
We learned that he was in town for a poetry reading as part of Nashville’s First Saturday art crawl. I told him that going to a poetry reading was on my list of New Things to do, and we promptly invited ourselves along.
The reading was held at Sauvage Galerie, a bizarre little gallery in a residential neighborhood in South Nashville. The room was tiny, and the art consisted of mixed medium design, which I am pretty certain was just trash glued to wood and I think one piece was just part of a mop. Ron Swanson would not approve. I respect what the artist was going for, but I was not hip enough to get it.
The three poets for the evening were J. Joseph Kane, Robyn Leigh Lear, and Adam Day. Poetry has never really been my thing. I love novels, biographies, and Buzzfeed articles about which dog best matches my personality (Great Dane, ironically). That said, I enjoyed the varied expression of the three different poets and I got a lot more out of it than I would just reading words on a page. I would totally go to another reading in the future . . . but I still don’t see myself ever reading poetry for fun.
I promise more interesting and exciting posts are heading your way. First I just have to get used to actually having a life again first. More adventures are to come!
Posted on February 11, 2017
After about 14 years of being a vegetarian, two years ago I added fish back into my diet. At the time, I was preparing for a lengthy trial and I was eating even less than I was sleeping. I knew my standard veggie diet was not going to keep me going when I was away from home working 24 hour days. I was staying near Little Tokyo in downtown Los Angeles, so it was the perfect place to try sushi for the first time. It was love at first bite. (I am still sorting out my ethical dilemmas with eating fish, but that is a story for another day.)
Fast forward to present day and sushi (and fish in general) is now a major part of my diet. Since I love eating it so much I wanted to see if making it was just as much fun.
My friend Amber and I (well, actually we are related, but if I tell you how it will make me sounds a lot older that I am) went to Kabuto in Richmond, VA to take a private sushi class with their sushi chef.
We each got to select 3 rolls we wanted to make. Amber chose the Fire Cracker Roll (tuna and scallion roll topped with red pepper); Cajun Roll (shrimp tempura, fish eggs, avocado, and spicy mayo); and a California Roll. I selected the Dynamite Roll (tuna, yellowtail, and spicy mayo); Killer Roll (eel, avocado, with tempura flakes on top); and a Philadelphia Roll (because I just can’t get enough cream cheese).
We started with a lesson on how to make the sushi. You begin by grabbing a large clump of rice, somewhere between the size of a large egg and really small baseball. The rice is then spread across the nori (the seaweed paper that comes with sushi). I probably went a little heavy on the rice . . . because rice is delicious.
Once we lined the nori with rice, we flipped it over to add our ingredients. I wanted to pack the roll, but a little went a long way.
Then it was time to roll! Much like in life, you gotta keep it tight to keep it all together.
We used the bamboo sushi rolling mat to compress and shape the rolls to be nice and pretty.
All that was left was to slice the rolls. The trick was to have a slightly wet blade and saw through the roll rather than trying to slice it.
Voilà! Just a few finishing touches and I had a full plate of scrumptious sushi!
We loved our sushi making class and the results were delicious. Having the private lesson (and a chef willing to take photos of us) made the experience extra special. Plus, any new experience where you get to eat your creation can’t be bad!
Posted on January 30, 2017
Absinthe rose to popularity in the late 19th/early 20th centuries and was fashionable among the literati of Paris. Some famous fans of the drink include Ernest Hemingway, James Joyce, Pablo Picasso, Vincent van Gogh, Oscar Wilde, and my hometown favorite, Edgar Allan Poe. Absinthe was outlawed in the United States in 1915, but since the ban was lifted in 2007, it has experienced a resurgence. While Absinthe has a reputation for being a hallucinogenic, that label is is merely a result of legend and exaggeration. Sorry.
Despite my past travels to Europe, I had never had an authentic glass of absinthe. So, I thought that it would the perfect thing to help me unwind during a little après–ski. My friends Lilas and Chris joined me in a visit to The Absinthe Bar in Breckenridge, which boasts the largest selection of absinthe in the United States.
The menu had 19 types of absinthe from France, Switzerland, the Czech Republic, Austria, and the USA. I selected Pernod absinthe, a French absinthe often written about by Hemingway, which is from the original producer of commercial absinthe and has a high alcohol content and a heavy anise flavor profile. It is made using the same ingredients as in the early 1800s.
There are a few processes through which absinthe can be made. One method, which my bartender used, is classic French absinthe ritual. The ritual involves placing a sugar cube on top of a perforated spoon, which rests on the rim of the specially designed absinthe glass. Ice water is then dripped on the sugar cube, which dissolves into the absinthe. This causes the green transparent liquor to “louche” into an opaque mint green cocktail.
The result was a fun, cold liquorish-flavored cocktail. The Pernod was slightly bitter, but that was partially offset by the dissolved sugar. While liquorish isn’t my favorite thing in the world, I’d like to sample more because I find the history and process to make absinthe fascinating.