Saturday at Revival

Drinks at Revival

Drinks at Revival

Saturday was the first day Chef Boyfriend didn’t work in weeks. And it was glorious.

We slept in, drank coffee, had drinks with lunch and took an afternoon nap. It may not sound like much, but for two people who’s schedules rarely align, a whole Saturday together is amazing and just being together is better than anything.

Though the whole day was nice, far and away the best part was lunch at Revival. If you’re in the Twin Cities and haven’t checked out Revival yet, get off the internet right now and jump in the car or on your bike and get there. Seriously.

Revival opened earlier this year and is the quirky little sister of Corner Table and Chef Thomas Boemer gets it right. It’s hoity-toity Southern cuisine and it hits the spot. Fried chicken, a solid selection of sauces, grits, beans and biscuits…I loved everything we ordered.

And the wine list? Fantastic. Created by people who get that nothing pairs better with fried food than sparkling wine. Five by the glass and 11 by the bottle; this girl couldn’t have been happier (though I’m curious as to who is ordering the $210 a bottle Pierre Gimmonet “Special Club” Chardonnay from Champagne, France with their fried chicken).

We started with fried chicken livers and the pigs ear salad.

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As I pierced the delicate coating on the fried chicken livers with my fork, I thought about how lucky I am to have found someone who enjoys food as much as I do. Someone willing to order the weird stuff on the menu: pigs ears, chicken liver, sea urchin, headcheese, offals. Someone who isn’t afraid of any animal, any cut, any part. We are exploratory eaters and we’re on a journey together.

We have our favorites, sure. And sometimes they’re safe. But if there’s an unusual charcuterie option on the menu, we’re ordering it. If sweetbreads are in something, we’re ordering it. And I will eat absolutely any animal’s liver. Which made the fried chicken livers my favorite menu time at Revival. The batter is delicious, the livers, tender and they’re served with sweet potato barbecue sauce. Go ahead and use extra sweet potato barbecue sauce.

The fried chicken itself is tender and juicy and wonderful. The white cheddar grits are unctuous. The banana cream pie, perfection. All served with three glasses of Spanish Muscat with the slightest effervescence.

It was a wonderful lunch and we will absolutely be returning. And if you’re planning a trip, invite us along.

Stressed

I baked last night for the first time in weeks.

I haven’t been happy lately. Work isn’t going well and I come home each night feeling stressed and overwhelmed. I have been overlooking the things I know will help me feel better in favor of sitting on my couch with my dog watching Netflix.

I know cooking will make me feel better. As will writing. As will yoga. But it’s so hard to find the motivation when you feel down. I’ve struggled with depression for years and it comes and goes. And right now, I’m firmly in a depressive episode. I know I am and this weekend I made the conscious effort to engage in the activities I know will make me happier. I went to yoga. I baked a cake. I took longer walks with my dog. And I feel better.

And I’m making a new commitment to writing. I’m writing to you now and I took pictures of my weekend food activities and will write about them later in the week. Because sharing my passion is motivation. Talking about food and wine and my kitchen always make me happy. The more I talk about cooking, the more I cook. The more I cook, the happier I feel.

I need to remind myself of the pleasure I find in preparing food. Chopping is therapeutic. Stirring a pot garners results. And I desperately need results. Positive results. These past few weeks at work have felt futile. Like I’m bailing water out of a sinking canoe and everyone around me is just watching from the shore. But time spent in the kitchen always results in food. This weekend it was a caramel apple cake. Later this week there will be pasta. And I will find comfort in it.