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The end of the week usually brings a release from the working week and a chance to relax, or used to! When I worked for an employer I didn’t have the same freedom as when I started to work for myself but the pressure became stronger. So although I used to look forward to my Fridays and my weekends to myself when I became self-employed those feelings became stronger even though I had the freedom to choose how I spent my time working. There is a greater sense of urgency when working for one’s self I would suggest. That being the case and especially now as I am kind of semi-retired or at least only working part-time I relish taking time out to engage in some self-indulgence. Last Friday afternoon I went dining out with E and yesterday we had a repeat performance but at a different location. Yesterday morning I did an electrical job repairing some lighting and replacing fittings and returned home sometime around noon. We had already planned to dine out so I wasn’t prepared to take on any more work for the day. We tend to eat a little later into the afternoon as many places by then are not crammed full of other diners and the pace is subsequently much slower and more relaxed which makes for a better afternoon I think. I tried a new dish this time. Even though the sea bass looked very tempting I decided together with E, to have pork rump in a plum sauce with steamed vegetables and new potatoes. E had tasted this dish before but it was a first for me and she told me that I would enjoy it. I always thought that pork and apple were good together and I had reservations about pork and plum. I was pleasantly surprised when the dish arrived and I tasted it. The pork was very tender and the sauce was sweet. The two things go well together. However I did find the sweetness of the sauce a little too much by the time I’d finished and I think it would have benefitted from being a little less so. I pushed the boat out with my dessert too trying a lemon based dish I had never ordered before. Its name escapes me but it was basically sponge soaked in a lemon sauce topped with something resembling custard but not custard mixed with white chocolate and meringue chippings. It was too bitter for my liking but I ate it. I probably will not have it again. I am usually open to trying new dishes up to a point but I will draw the line at some things. We left the restaurant about two and a half hours later with the other half of the bottle of red wine because for once I behaved myself by not drinking it all at the table. We stopped by a supermarket on the way home to re-stock on cola and some foodstuffs. A very nice afternoon was had by all.
Shirley Anne
