It’s Thursday night. The overwhelming scent of the honeysuckle bushes surrounds us as we run at the park. After a full day of baking and making guitars, we are both tired.
A fast walk turns into a brisk run and we go a little further than we think we can. Heads cleared, we head home and remember: it’s Thursday night!
It’s our night to review our week, discuss the big issues of the world and laugh about our foibles while drinking a good beer at the bar at Constant Spring.
Since our first Thursday night visit several years ago, we have solved many a problem, dreamed up some new plans and put the final touches on others. Most times, we have a topic of conversation. It doesn’t really matter what the topic is. But it gets us started!
- RELATED: La Bonne Vie: Summer dreaming and a new routine, April 20, 2014
When we walk in, we always head for the bar. Casey recognizes us and gets us our drinks and my water. And then, for those couple of hours every week, we don’t check our phones or emails.
We soak in the atmosphere, do some people watching and laugh a lot. We commiserate over the sad stories around us, look inward to our own doubts, analyze, philosophize and synthesize, push the envelope, check things off our list and make new lists.
Sometimes, we see people we know. They tap us on the shoulder as we sit at the bar and check in. Sometimes we end up joining them at their table. But mostly, it’s one on one. We tackle hurdles in our work, we cheer over our sports teams, we laugh at ourselves.
We have started looking forward to this time every week, anticipating what we’ll talk about it and how the evening might turn out. I don’t book any events on Thursdays; Jim doesn’t practice with his band on Thursdays. This is the event.
Once we get home, it’s time for a quick supper, on Spanish time. And it’s back to our daily routines. We are both ready to take on another week. Over the years, we have often had a regular ritual around food or drink. This is its most recent incarnation. But I hope that we will continue it in one way or another over the coming years. What is yours?
Here is a recipe for this time of year, when mushrooms are popping everywhere. It is delicious as a pizza topping or with slices of French baguette.
- 16 fresh mushrooms (the more varieties the better)
- 3 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. pepper
- 4 cloves of garlic, minced
- ¼ cup fresh parsley, minced
- Trim the stem end of the mushrooms and brush away any dirt with a paper towel.
- Put the mushrooms in a bowl with the olive oil, salt, pepper and half of the garlic and half of the parsley. Turn to coat well. Put the remainder garlic and parsley in another bowl and set aside.
- Place the mushrooms on a pan lined with parchment paper. Bake at 425 degrees for 10 minutes.
- Turn the mushrooms, top with the remaining parsley and garlic and drizzle with a little more oil. Bake for 10 minutes more. Serve hot.