He came home from work early enough to fix dinner (french toast, because that's all we had the makings for; and breakfast IS the sixth love language) in time for us to eat together BEFORE I WENT TO MY CLASS. Yes, I still got to go to class. And when I came home the kids were in bed and the dishes were done and the house was clean and he fixed me a martini. Yes, I would certainly marry him all over again.
You may have noticed that I mentioned fancy food. I am giddy with excitement over having dinner at Beast on Saturday night. Click here, read our menu for the night, and then come back so we can discuss.
I'm so worked up that I'm bound to be disappointed. For starters, the words "seared" in reference to the duck breast and the scallop have me a little worried. In the past, "seared" has been code for "raw in the middle." I've heard, though, that this has fallen out of fashion, and I'm going to trust that the best chef in Portland (according to Portland Monthly) is not going to do me wrong.
White asparagus soup can't be bad, pate with pork, pork liver, pistachios, and sour cherries sounds delicious, and the thought of rhubarb tarte tatin with aged balsamic ice cream and rosemary caramel makes me want to cry. Happy tears.
And Shaun is putting up with all this fancyness because he loves me. Next year it's his pick.
UPDATE- Beast has changed their website since I first posted this. The link above now sends you to the restaurant but not to our particular menu.