Last year in August, Rob and I celebrated a year of Minnesota together by going to what is arguably one of the most Minneapolis restaurants--The Bachelor Farmer, which serves farm-to-table, Nordic-inspired fare in a cozy atmosphere of hipster vibes. We only stopped in for a drink and an appetizer because it's really expensive, but we felt weird about moving away without going on a date there.
We ordered drinks and while we waited for our food, our server brought us some pickled vegetables and some of the most beautiful little carrots and radishes I've ever seen. Vibrantly colored and so tender, they were quite possibly the most delicious carrots and radishes I've ever eaten. And they were served with the most luxurious dip--fatty and smooth and salty and simple and light all at once. It was one of those times that you eat something and really feel emotional about it.
Only later on did I learn that it was just really good quality, room-temperature butter with some salt. I recreated the dish at home here in Charlotte a few weeks ago and it was just as good as I remembered. I laid all the ingredients out and sat cross-legged on the floor of my living room, savoring every bite.
I woke up feeling out of sorts this morning and I've been in a bit of an funk all day. My anxiety tends to leave me alone for long periods of time and then it comes back all at once to ruin a rainy Monday. But if I've learned anything so far, it's that this too shall pass.
Sometimes life feels really complicated--overwhelming, even--but it doesn't have to be. Sometimes it's just butter and salt.