Thursday, February 11, 2010

No birthday party for Ryder's 1st

Yeah, I said it. I'm not having a birthday party for Ryder. I know this is the first birthday but it's also the last birthday that I can get away with not throwing a shindig...and I can selfishly have my sweet baby all to myself. Jaime isn't up for planning something so I'm exercising my right as mama and decreeing that There Will Be No Party.

There will be a little cake for him, and presents. We will commemorate the fact that his father and I have successfully kept him alive for the entire first year -- a feat that tells us we can now accomplish many more years of the same. His grandparents won't let the day go by without celebrating, too. It's not like he won't have a special day, it simply will be on a smaller scale than most babies have for their first birthday.

February 16th is the special day. Ryder is my late Valentine's gift. He's love, personified. And I intend to hold him as closely to my heart as possible, for ever and ever, amen.

Monday, February 01, 2010

Get Yourself Down to Odd Duck Farm to Trailer!

Can I just say this food trailer that espouses the idea of using locally sourced foods, the whole animal AND has a seasonal menu is tasty? T-A-S-T-Y! As in, I want to eat there every day tasty.

Check Odd Duck's website for the daily menu but expect that it may be slightly different when you arrive, based on sales that week. When something's sold out, it's out. The week I went the trailer was featuring dishes made from a Richardson Farms pastured pig. Delicious.

The pictures at the top of my post spell it out for you. The top pic is a creamy polenta that had a scoop of Shiner braised lamb and veggies on top. So rich, with the deep flavors of the lamb and the cheesy smoothness of the polenta. Mmm! I want some, now. The bottom photo is a grilled romaine salad with goat ricotta cheese and a poached egg. There was also a slice of grilled ciabatta bread topped with some parmesan shavings. The wood grill gave the greens a subtle smokiness that was delightful.
I strongly suggest a soup or salad along with your entree from Odd Duck. Portion-wise, you'll thank me. As it is, if you haven't been yet and this post compels you to visit the trailer, you'll be thanking me anyway. Seriously great food coming out of their tiny kitchen. The chef, Bryce Gilmore, is no stranger to divine dishes. He practically grew up next to the stove. I'm thrilled that his newest venture is already a success.
Odd Duck's open for dinner only Tues-Thurs from 5-10pm and Saturdays 5p-midnight. While you're there, grab a coffee from Austin Brevita (only open nights on Fri/Sat) or dessert from Gourdough's. Hell yeah!