It has been a very long time since I’ve last posted. My apologies! Much has happened since I posted my last entry at the end of March. I just celebrated eight months with a special person, I graduated from law school, and I took the California bar exam. I am also back in DC, despite my previous plans of going back home to Los Angeles.
It’s a tough market for would-be lawyers. I am working part-time at the Office of Student Affairs at the law school, and supplementing that income with wages from moving boxes and delivering wine for Ansonia Wines on Saturdays. Needless to say, with law school loans coming due and the expenses of living on my own mounting, I have very little money leftover for purchasing wine. (I have been drinking pretty well, regardless… a lot more beer and liquors.) Mary Kate and I have been enjoying a box of Maipe Malbec recently. In fact, we’re on our second box. We saw the boxes at Total Wine, and as I’m a fan of Maipe we decided to pick some up for everyday consumption. Though not the most refined wine, it is delicious, easy to drink, and a wonderful value at around $25-$30 for three liters (FOUR BOTTLES!) of wine that stays fresh for weeks.
I am also fortunate to be eating well despite my budgetary constraints. Mary Kate and I cook at home often, and we also eat take-out from delicious, high quality-to-price ratio restaurants like El Pollo Rico, El Charrito Caminante, Fast Gourmet, Iota, and Shake Shack. We usually find ourselves with leftovers, which are generally eaten as-is.
However, some leftovers need a bit more… finessing. For instance, it’s one thing to gnaw on a cold rack of pork ribs (Rhodeside Grill) or slurp down reheated Szechuan lo mein (Great Wall Szechuan House). What do you do with cold french fries?