Last Tuesday, Matt and I left Dallas and headed north toward Oklahoma City. (More about our drive in the next post.) We had reservations that night for Philip McCluskey‘s lecture and dinner at 105degrees!
Philip was a great speaker, and his message of self-love and positivity really resonated with me (a notoriously hypercritical perfectionist). After the talk, I was delighted to meet a couple of blog readers, who recognized me (and Matt) out of the crowd! What a cool feeling—hello again to you, Anne and Ellen, if you’re out there!
We filed into the dining room and sat down to some pre-dinner drinks—a garnacha (Spanish red wine) for me, and a sake-lavender cocktail for Matt.
…while I went for the cream of onion soup. This was incredible! Such body, such flavor, such umami.
For his main course, silly Matt had another salad. (Oh well, someone’s gotta make up for MY salad-phobia, right?) This one was a Mexican tostada salad.
Even though we’d just had 105’s tiramisu on Friday, that didn’t stop Matt from ordering it again for dessert.
Since I’d already tried 105’s brownie sundae previously, I went for the carrot cake cupcake. Winner! Its consistency reminded me a lot of the strawberry cupcakes we made at the end of Level II. Yum! I especially loved the maple-tinged frosting.
We stuck around 105 for a good couple hours after that to chat further with Philip, Russell, and Megan. I left there feeling happy, light, alive, hopeful. Of all the gifts a beautiful raw meal can provide, that may be the best one of all.