I was inspired to start keeping a dinner diary after reading Jenny Rosenstrach’s book, Dinner, A Love Story. She is not the only one that has kept a dinner diary, but reading about hers as well as marrying my long time love inspired me to do the same. You can find her book here, which I highly recommend buying. It’s enchanting and gives the reader a different perspective on the creation of dinner and how it creates a tone for those that gather around a dinner table nightly.
Having been together just shy of 12 years, Jon and I married and though some thing felt very much the same, some things did not. Keeping our dinner diary starting on the day we married felt like a lovely ritual to anchor something that we already enjoyed together in richer meaning. It also helps shape a sense of what the evolving personal cuisine of our family is.
So this is it… a weekly diary of the dinners we have eaten. I’m designating those meals that we eat out and those we or I create for us at home. The reason for this is that we are digital nomads and for huge stretches of time we find ourselves eating out instead of eating in. It’s a challenge in some ways, but also a gorgeous path of discover.
And in the end… it’s a celebration of all the evenings we sit together face to face and break bread with one another. Even if it’s just the two of us… it’s a beautiful thing.
- October 5, 2015 – In Cancun, Mexico – Jon had Shrimp Molcajete. I had the Chicken Poblano Mole. It was so good, I almost cried. Literally.
- October 6, 2015 – Varadero, Cuba – Buffet. Nothing Cuban, sadly.
- October 7, 2015 – Varadero, Cuba – Buffet. Need to stop this, it’s awful
- October 8, 2015 – Varadero, Cuba – Sakura Restaurant (Japanese)
- October 9, 2015 – Varadero, Cuba – Il Limoncello Restaurant, Gnocchi for me and pizza for Jon. It was bland and though not great, better than the others.
- October 10, 2015 – Varadero, Cuba – Sakura Restaurant (Japanese) We had sushi rolls.
- October 11, 2015 – Havana, Cuba – My uncle and I had a pork tenderloin steak with mashed potatoes and salad, Jon had a grilled lobster tail with mash and salad. He and my uncle had flan for dessert.
The food here was disappointing. There isn’t any way around it. And in truth, I realize it’s really hard to satisfy me when I’ve been exposed to such well made fresh food. Resorts aren’t about high quality food, as much as they seem to be about serving the masses with as safe a food selection as possible.
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