30

I remember standing at the hostess station of Soba with my coworker and friend, Adam. It was his 30th birthday. I was 24 at the time. And I started making fun of him for being old. With an almost malicious tone he sneered, "You're not so far off - you're going to blink your eyes, and you'll be thirty too."

I just blinked.

I'm 30.

And honestly, that blink of an eye really scares me.

The past six years have gone so fast. Too fast. And I'm scared that the next six, sixteen and sixty will blink by as well. I'm worried that I'll suddenly be 35 and stuck in the same dated work outfit rotation that I'm in now. I'm nervous that I'll suddenly be 40 and weigh in as the fattest alumni lacrosse player at the tailgate because I decided to give cream a chance. I'm scared that when I wake up on my 50th, 60th, and 70th birthdays that I won't be able to run the way I can now. And I'm petrified, that I'm going to blink again, be 80 and not remember a thing.

But ... if a blink, as quick as it seems, contains as many wonderful, hysterical, heart-warming, powerful, and lasting impressions that the past six years, and the past 24 years before that contained, I think I'll be okay. And I will keep on living life to the fullest, despite that approach's ability to turn days, weeks and years into blinks. 

While I can no longer don the title of '20-something blogger,' which mentally kept me connected with my collegiate years. While gray hair, cellulite, and crows feet creep closer and closer. And while personal timelines for books, restaurants, success and stature get passed, I have to say, I don't care. Because I'm really (really) happy with where I am in life. And with all the cards, texts, and (holy crap!) Facebook posts today, I feel very, very loved. So thank you.

Now, on this third night of Food Week, my other set of eyes and I are off to Vie, that wonderful restaurant in Western Springs where Peter and I butchered a pig last summer. We'll be celebrating our good life and its next chapter. And we will toast to it being just as sweet yet spicy as the grilled stuffed peppers we made together last night.

Lo.

Grilled Stuffed Peppers
1/2 pound Italian Sausage
4 ounces goat cheese
1/2 shallot, minced
2 cloves garlic, minced
1 teaspoon parsley, chopped
Salt and pepper
Variety of peppers, top chopped off, core and seeds removed. (we used jalapeno, poblano and sweet peppers)

Heat grill. Mix sausage, cheese, shallot, garlic, parsley, salt and pepper together. Stuff each pepper. Lay sideways on grill, for bigger peppers 10 minutes per side. For smaller peppers, 5-7 minutes per side.