“Did you think we’d make it this far?” I asked him. He told me no, that he’d told me he didn’t think it was going to work, four weeks in. I completely forgot about that! Like Ruth Bader Ginsburg noted, sometimes it’s better to be a little deaf with your spouse, while married.

Emma and Guillermo came over for dinner Tuesday. I reheated some delicious Lemon Chicken Thighs (recipe to come) I’d made the night before to go along with Caesar Salad (made by Zeke) and Sausage and Onion Pizza, that got a little burnt on the bottom. It’s getting harder and harder for Emma to navigate and she said when she drops things these days, she’s not sure she will even be able to get up. She was wearing some strap under her belly that a co-worker recommended for back pain. In my day, they told us to wear girdles! It reminded me of something a horse would wear, but, if it works, more power to her.

She was talking about things Guillermo did that drive her crazy while she’s pregnant and I was talking about things her Dad does that drive me crazy in general. Like putting soap in the kitchen sponge (who does that?), leaving little crumbs on the counter when he cuts bread (evidence that he’s been there) and re-loading the dishwasher after I load it. Come to think of it, most of my complaints about him revolve around the kitchen. Oh! And looking over my shoulder when I cook (and offering unsolicited advice). I hate that!

But an anniversary is not a time to nit pick, so off we went to Tam Tam, a Vietnamese restaurant downtown, across from the courthouse, that I’d heard was great. It was a very funky- not fancy- place. Kind of a funny pick for our anniversary, but the food was great and I loved it! It was interesting and adventurous, kind of like our marriage. We talked about favorite trips we’ve taken and future trips we want to take and came home and ate our Misha’s Cupcakes and Vegan Guava Cheesecake, compliments of Tam Tam.

My low point in our marriage was when we had three teenage girls at home, while I was going through menopause. I feel if I could survive that, I could survive anything. But, when kids are at home, you’re in the thick of it and now it’s just us and this big, empty house. It’s so quiet! All the grandkids are out of town (until July) and we are trying to navigate this next chapter in our life as Empty Nesters. We’ve been looking at houses, but the more we look, the more depressing it gets.

And, while twenty years is a big deal, like age, it’s just a number. The question is really: “How is your marriage today? Do you still do things to show that you love each other? Are you happy with each other?” Yes, yes and yes. It’s time for the next chapter in our lives and I am ready for it. After being married twice (17 years for #1) I think I’ve learned a couple things that are important in marriage.

#1 Communication #2 Compromise #3 Respect #4 Appreciation #5 Being a little deaf

The secret of a happy marriage is finding the right person. You know they’re right if you love to be with them all the time.”

Julia Child

Up Next: Lemon Chicken Recipe and Tam Tam review

At any rate, I eventually dumped the other guy and for our three-month anniversary, I did indeed make him a heart-shaped Creme Brulee. I remember I had a hard time finding the heart-shaped ramekins, since I’d just moved into my grandmother’s house and they were stashed away somewhere. I’m sure some people thought it was silly celebrating a three-month anniversary, but after having survived a bitter divorce (me) and the loss of a spouse (he), we decided to take every opportunity to celebrate any happy occasions life offered up.

Thus, Creme Brulee became “our dessert”, just like “Can’t Help Falling In Love” became “our song”. We ordered it out on dinner dates and tried many different versions. The recipe I made was from Joy of Cooking and I liked it because the crunchy candy topping could be made ahead and it would stay hard for up to 12 hours. It’s kind of the Viagra of Creme Brulees!

But Zeke got me a propane torch for Christmas, so this year I made the topping with sprinkled granulated sugar, which I caramelized with the blow torch. Much easier than the original, but it has to be done at the last minute, as it doesn’t stay crunchy for long.

I made these Creme Brulees for Valentine’s Day this year, but you don’t need to wait for a special occasion to make them. Celebrate every day! Here’s the original recipe I used, without the Caramel Glaze I. Please note you need some time to make these, as they have to sit in the fridge for at least 8 hours.

Celebration Creme Brulee

Recipe by Joy of CookingCourse: DessertCuisine: FrenchDifficulty: Medium

Servings

5

servings

Prep time

10

minutes

Cooking time

1

hour 

Ingredients

• 2 cups heavy cream

• 3 large eggs

• 1/2 cup sugar

• 3/4 teaspoon vanilla

Directions

• Heat heavy cream until almost simmering.
• In a medium bowl, stir eggs and sugar with a wooden spoon, just until blended.
• Gradually stir in the hot cream.
• Strain this mixture through a fine-mesh sieve into a large measuring cup with a lid or a bowl.
• Pour into six to eight 4 to 6 ounce custard cups or ramekins and place in a water bath.
• Turn oven on to 250 degrees and bake until the custards are set but still slightly quivery in the center, about 1 hour.
• Remove from oven and let cool to room temperature.
• Cover with plastic wrap and refrigerate for at least 8 hours, or up to 2 days.
• Shortly before serving, blot any liquid that has formed on the surface with paper towel, then caramelize the surface.
• Sprinkle a fine layer of sugar over the surface and caramelize with a propane torch until the sugar melts and darkens.

Recipe Video

Notes

• To make a water bath, put a rack or dishtowel on a rimmed cookie sheet. Place ramekins on a rack or dishtowel, without touching each other or the sides. Pour custard mixture into ramekins, place in oven and pour scalding-hot water onto the surface of the cookie sheet. See video above.

Up Next: New York City for Restaurant Week

Ruth Chris, where we went to celebrate our anniversary, was my first indoor dining experience since the Pandemic lockdown. We always celebrate our anniversary with another couple (Jay and Catherine) who got married the same year, one day earlier. When I asked if they wanted to go out to dinner this year and they said yes, I was a little surprised, but happy. Ruth Chris was, as usual, very good and it seemed a safe dining experience for us celebratory dare-devils. “Don’t forget, we have a curfew,” reminded Catherine. Oh yes, the curfew. Can’t we just have one crisis at a time? We left before it began at 9 p.m.

Friday night, in the Keys, we celebrated our actual anniversary in a more casual manner, at Sharkey’s in Key Largo. We were seated, with Doug and Heidi, upstairs at a table outside by ourselves. Doug was the best man at both of Zeke’s weddings and they’ve been friends forever. Doug and Heidi were celebrating 30 years of marriage, to our 16. Seared tuna, fish tacos, wings, sliders, beer, wine and multiple shots later, we left. Again, this felt like a safe bet- outside, by the water with no viral load to contaminate us.

On Saturday, we went out on Doug and Heidi’s boat. Their gift to each other for their anniversary had been new engines for their boat, so they wanted to break them in. We were thrilled to be out on the water for the second weekend in a row. We motored to the Tiki Bar at Postcard Inn to have a drink and some lunch. The only table alone was one in the sun, so we sat at a high top with some completely random couple from Boca. The guy seemed like a coronavirus-hoaxer, asking: “Do you know one person who has had it?” Before I could answer, he said, “Because I don’t.” “Actually, I know four,” I said.

The couple was recently engaged and, as he passed around his phone to view a photo of the smallish diamond ring, I reluctantly took it to look, just to be polite. I immediately (hopefully discreetly) squirted my hands with hand sanitizer. Phones are the germiest devices around! I sat next to this guy for at least an hour, so when I woke up with a sore throat, I immediately thought of him. Imagine the insult it would be to get coronavirus from some guy that doesn’t even believe in it!

I’m tired of living in fear. Tired of thinking a tiny sore throat or stray cough is the coronavirus, come to roost. I vacillate between trying to avoid it at all costs and wanting to dive in, head first, into a coronavirus-filled pool, to just get the damn thing over with. Like a convict on the run, I’m tired of always looking over my shoulder, thinking it’s eventually going to catch up with me. Come and get me! I surrender.

As a nurse in my bookclub said:

It almost would be better if we all could just get it, if we were sure we would handle it well and recuperate.

Nurse Vicki

But, of course, we don’t know that. It seems there is so much about this virus we don’t know about. On the good news front, doctors are making progress in understanding the disease and apparently it’s hard for asymptomatic carriers to spread it. On the bad news front, according to Mark Woolhouse, Professor of Infectious Disease Epidemiology at Edinburgh University: “Essentially we are six months into a lifelong relationship” with the Pandemic. I don’t want to be into a lifelong relationship with the coronavirus! I want to break up.

And… the vaccine, the vaccine everyone’s anxiously waiting for (and over 100 drug companies are working on) is apparently not going to be the magic bullet we’re praying for. Once it’s available (and the thoughts on when are all over the place) there’s that pesky little matter of manufacturing and delivering it to the billion people on earth. Health Care workers and elderly are first in line, so don’t hold your breath.

On my daily walks lately, instead of the normal trash of Tito’s mini bottles, Red Bull cans and fast food wrappers, I’ve been seeing masks and gloves. I’m trying to understand the mindset of people who discard their PPE in the middle of the sidewalk, on the street or in the grass. Like, your’e walking down the street and can’t breathe? Or can’t stand the feel of gloves on your hands anymore? A pandemic doesn’t give us license to litter! Wait till you get home and throw your s**t in the trash, people!

A Second Wave? In Miami-Dade, gyms, summer camps, AirBnbs and dog parks opened Monday. Bars and Movie theaters are not yet open in Miami. This is the new stage of opening in Florida, despite a rise in cases in the state. Since June 2nd, Florida has reported more than 1000 new cases every day; of course, the most cases are in Miami-Dade.

Some South Floridians rushed back to restaurants, businesses and beaches as soon as they reopened, possibly causing the rise in COVID-19 cases. Others, like my friend Ellen, are staying safe in the cocoon of their homes, venturing out only for the bare necessities. Everyone has to do what they feel comfortable with. I probably fall into the first category, but access what locations/activities feel safe to me and avoid the ones that don’t. Like the sign at an unmanned pool or beach says: “Swim at Your Own Risk.” Or stay ashore.

And, people are traveling again and planes (at least American Airlines) are not social distancing. My stepdaughter Lauren went to visit her boyfriend in California last week. The first leg of her flight was empty, but the second leg was packed with people.

Here are some tips if you are flying, that I passed along to Lauren:

• The front of the airplane is the least germy, with the window seat being your best bet (least amount of contact with other passengers).
• Wipe down the tray table, seat belt and armrest with disinfecting wipes, then toss the wipes and sanitize your hands.
• Be aware of your surroundings, taking note of the passengers around you. If someone is coughing repeatedly, ask to be moved to another seat.
• Avoid the bathroom, if possible. (This is good advice for any flight, pre-pandemic.)
• Keep snacks and drinks to a minimum.

My Pinecrest Garden Club normally helps with the Pinecrest Pioneer Luncheon, serving meals to Pinecrest residents 80 and older. Since we couldn’t have the lunch this year, normally held at Evelyn Greer Park, we distributed lunches in a reusable bag instead last Friday. I went with my sister Kelley, Pinecrest Garden Club President, in her van to deliver meals and a potted plant to about twenty Seniors. It felt good to be contributing to the community, even in a small way, by delivering the meals and flowers. Most of the Seniors we encountered were very grateful for the deliveries, and maybe even more, for human contact. Of course, we wore masks and Social Distanced.

On a sad note, my daughter A.J., who owns Ashley Jordan Events, closed her office in the Gables this week. She had just opened the office on Coral Way, with a photo booth photographer, in November of last year, but obviously, with the Pandemic, there are no in-person events that can be planned in the near future. So, her office, which opened with balloons, food, Prosecco, photo booth photos and high hopes, ended with her quietly returning her key to her landlord. Luckily, she is working on a living wall and other projects to keep her afloat, as she works out of home. The New Normal.

Half my meals last week (Friday- Wed) were in the Keys. Zeke cooked for the girls here at home while I was gone, so by the time I got back, he was ready for me to take over the cooking reins. We had chicken breasts in the freezer, but wanted to do something other than grilling them (boring). Zeke found a really good recipe online for Chicken Breasts in Mustard Sauce that I made. I served it with pureed turnips, a green salad and French Bread to sop up the sauce.

“This is divine.”

said Zeke.

Zeke loved it. It has cream and butter, which is not the way I usually cook, but every now and then, it’s ok. Besides, boneless, skinless chicken breasts need all the help they can get. Alas, neither one of us can remember where the recipe came from, so I can’t pass it along.

A super easy meal you can make if you have leftover pasta is spaghetti pie; this is also a favorite of kids. Just mix a beaten egg and some parmesan cheese (add chopped fresh parsley if you want to get fancy) with your leftover pasta till it’s combined. This works best with plain pasta, or pasta with butter or olive oil, but I suppose you could do it with pasta with red sauce. Heat some olive oil in a skillet, cook till it’s brown on one side and flip to finish cooking on the other side. Slide onto a plate and cut into wedges.

Should I stay or should I go now?

If I go, there will be trouble

And if I stay it will be double.

So come and let me know.

The Clash