Perhaps part of the reason I'm not feeling so violated about the bank card thing is because I've been eating well lately.
I don't mean "well" in the sense of the delicious, marble fat laden ribeye steak (although that is part of it). I mean "well" in the sense of great quality food.
Take today as an example. After taking care of all sorts of things this morning, I started out with a round of cold roasted chicken and some delicious sweet watermelon. Watermelon so sweet and juicy, there's not need for any beverage.
Then, after a lightning round at Costco, I went over to Belvedere Square for a late lunch and some shopping. A bowl of crab and corn chowder at Atwater's with iced tea and a wedge of fresh bread - deelish! I've been eating quite a bit at the soup stand lately and it's been a good experience time and again. Today's chowder was light, refreshing and had a tinge of "Asian-ness" to it.
After a lingering lunch while reading the latest issue of Saveur on steaks and beef, I made my way through the market, picking up some blood oranges, apples and fresh Virginia strawberries at the produce stand. There's nothing like fresh, ripe strawberries. They're blood red, just beautiful, but oh so delicate. They cost $3 a bundle and what's survived the drive up York Road is now on sale at Spro Coffee until Saturday. Hopefully, my customers will think they're "too expensive" and I'll have a sensuous treat when I open Saturday morning.
So, if you happen to stop by Spro Saturday morning and I look a little tipsy, you'll know I had some champagn with those strawberries.
Swung around to the bakery for some fresh country white bread (sliced, thank you). Then over to the smokehouse for a half pound of beautiful Grav Lox. So tasty-looking, I want to run out for bagels and cream cheese, but I foolishly prove to myself that I have willpower.
Then to Ceriello's for some fresh mozarella and a half pound of prosciutto di parma. That, combined with the provolone and coppacola I have at the shop will make for a killer sandwich in a couple of hours.
I leave the market with bags in tow and the knowledge that I've got a number of wonderful meals in my very near future.