When Ken and I first moved to Los Angeles, we’d go to our
favorite local bar every Sunday night. We’d sit in a booth sipping local microbrews and munching upmarket bar snacks like wood fired pizzas and the world’s best fried calamari while listening to 80’s hard rock on the jukebox. It was the perfect way to prolong the weekend and put off just a little longer the spectre of Monday morning and back to work.
Well, that was then. I don’t know if you’ve ever had a toddler, but toddlers and bars do not mix. It’s a combination of the glassware and the dim lighting. Sadly, our Sunday night dates at the local bar are on indefinite hold.
As the weather has gotten warmer here, we’ve discovered an excellent alternative. We set the Nuni up with Sesame Street (which holds her rapt) and we escape out to our front patio (where we can keep an eye on the baby through the windows without having to actually listen to Sesame Street) with a bottle of Chimay. Sadly, we don’t have an oven for wood fired pizza, but since Sunday is also farmers’ market day, we can often come up with decent upmarket bar snacks of our own, like these fried zucchini blossoms.