Things I love not so much right now:
People thinking their wedding is the perfect excuse to be the selfish brats they’ve always dreamt of being but were afraid to try. I’m going to write a book about this someday, I swear, and one of the chapters is going to be called, “Your Wedding Day: Celebration, not Extortion.”
Allergies. How can my nose be stuffy AND runny at the same time? Hmm?
Having to move at the end of the month. Do you think that if I just pretend it’s not really happening, my stuff will all just miraculously box itself up and find its way to the condo I’m hoping to buy? Hey! That’d make the house-hunting process a lot quicker! I’d just have to call around to the folks who own the places I’m looking at and ask if a whole truckload of stuff just materialized in their living room!
Things I love right now (so as to end the post on a more cheerful note):
The Dick Van Dyke Show. I actually love this all the time — it’s a truly one-of-a-kind show. A sitcom that portrays the American family as it might have been, if only: a smart, clever, successful husband with a loving, supportive wife, an unfailingly hilarious premise (comedy writer whose life is often funner than his job), and some of the best supporting characters ever to softshoe, sing, and hurl oneliners in the background make it my absolute favorite. The first two seasons are available at hulu.com for free streaming. Best Episodes: the “Walnuts” one, Richard “Rosebud” Petrie, the haunted cabin episode, and anything with a flashback to Rob and Laura’s Army/USO days.
Having a job (see also: Classical education).
Michael Phelps. I know, I know… not very original. But have YOU ever found yourself spellbound by a swimming competition before? That’s what I thought.
Tomatoes. For reeeeeeal. This week I’ve had an organic Brandywine and an organic Cherokee Purple from my friends Justin and Stacey’s garden (both of which were delectable, but let’s be honest. It’s Justin’s garden.), as well as a beautiful and exceptionally delicious tomato of some faintly heirloomish variety that I sliced, salted, and ate alongside a few tiny nubs of fresh mozzarella. For supper.