John and I both have fairly straightforward taxes, and it takes less then an hour with tax software to take care of them.
One more Mardi Gras in Dayton without Pazcki. King Cake just won’t cut it, and a custard-filled donut from Tim Horton’s (which may look like a close enough facsimile on paper) really just doesn’t cut it either.
Ceilidh was this past weekend, which is always a fun event. This year it ended up being smaller then usual, as there was a competing event that ended up drawing off some of the potential (rapier, at least) attendees. Which was actually a pretty good thing, as the space we had for the event this year was a lot smaller then it was in previous years. If we had too many more fencers then we did show up, we would have been seriously overcrowded. As it was, I think that we hit the “sweet spot”… enough people (or enough variety of skill levels) came to make the fighting interesting, but not so many that there were long waits for bouts.
I ended up running the list table so that John could fight (we co-ran the fencing portion of the event) as I was just a couple of days out from yet another dental incident, and wasn’t really feeling like fighting.
(The dental incident was getting the abutment and temporary placed… the best way of describing how it felt is to say that it was like there was a headache in my mouth.)
After the event was over, we went to Nanking Inn for take-out. As far as John and I have been able to find so far, Nanking Inn is only one good Chinese restaurant in Dayton. One of their signature dishes, Nanking Beef, is just about the tastiest variation of sesame beef that I have ever tasted. I spent some time last summer experimenting to see if I could replicate the dish. This recipe, which I found on FoodNetwork.com came the closest, but even with a lot of tinkering, just couldn’t get the sauce to come out right. It never tasted quite sweet enough. Unfortunately, Nanking Inn is going to close on March 31. Albert, the owner (and the cook, maître d‘ , head waiter, and almost everything else), is almost 80 and has decided that he would like to retire. I can’t say that I really blame him. So meanwhile, we are eating there as often as possible, while we still can.