Poetry and Grits

I have had poetry written for me by exactly four guys in the course of my lifetime.

I still have copies of them all (the most talented wrote me more than one).

And while this has nothing to do with my love of poetry readings, perhaps it does show that I'm inclined toward the poetic.

Tonight's Poetic Principles reading at the Virginia Museum featured Betty Adcock, a Texas-born North Carolinian with a southern drawl and a beautiful way with words.

Her mission statement ("So many things happen. I just write them all down.") was so simple and true, but it's the way she writes things down.

After reading a recent poem, she explained, "I interrupted that poem with some post-modernist pondering...but I think it survived intact," the entire audience was eating out of the palm of her hand and justifiably so.

A southern poet should be followed with a southern meal, so I had mine at Julep, where I get to enjoy the company of my good friend Holly (it's even more fun when we're both on the same side of the bar, but that'll happen next week).

I began with a salad that included grilled peaches and loads of bacon, followed by a bowl of Grilled Andouille Sausage and Grits too big to finish (I came close, though).

Multiple glasses of Barboursville Rose kept the southern theme going and I was almost ready to call it a night when new chef Brandon Levine came out and insisted I try his Bittersweet Chocolate Marquise Torte.

He didn't have to twist my arm too hard, but I did have to leave the south and switch to a heartier red wine for the dessert course and afterwards.

The torte was unlike any chocolate dessert I've had; it was incredibly dark chocolate and as light as a feather, even with the almond whipped cream and raspberry coulis.

I was southern stuffed and feeling just great about it.

Given, poetry isn't everyone's cup of tea, but tonight it was mine, even if it wasn't written for me specifically.

Dead end after dead end
is the only way into the high places.

Bottom Sitting

Holmes and I went to Julep tonight to experience the new chef, Branden Levine, and new menu.

I'd met Branden weeks ago when he was still training under Eric and now I wanted to see what he'd done with the menu and food.

The new menu is less rustic than Eric's, but full of appealing options, like green tomato beignets with lemon/jalapeno aioli, duck confit spring rolls and grits with andouille sausage and tempura shrimp.

The dessert menu is still being overhauled and will debut in a week or so, so I put in my bid to Branden for some superior chocolate choices.

He agreed, as any smart chef would, that chocolate would/should hold a prominent place.

Holmes is back in Internet dating mode, fresh off a date last night and with another one scheduled for lunch tomorrow (although the woman informed him that lunch is not a "real date").

I envy him his dating bravado and enjoy hearing his stories, although I'm beginning to wonder how many normal women his age are out there looking for nice guys.

As he pointed out more than once, "Sometimes what you're looking for is right under your nose," which sounds to me like he's not likely to find success online, but what do I know about dating?

Absolutely nothing.

Waiter extraordinaire Ron came in, sat himself down next to me and was full of curiosity about a mutual friend with whom I'd had a couple of dates.

I shared and he shared and we both promised to keep it all to ourselves.

He did tell me about a couple of overly friendly women, one a customer and one somebody's ex, and their over-eager attempts to snog him at the restaurant.

Smart man, though, he threw them off balance by pretending to return their ardor and that ended that sort of friendliness.

This is what makes Ron the consummate professional: knowing how to handle every situation.

Walking the dog shortly before midnight, I ran into two of Richmond's finest patrolling my side street on foot.

Always glad to to have them in the neighborhood, I chatted them up and they played with my dog.

I can now go to be feeling safe and protected...and very, very full.