Job would have ended up probably running close to full time for about three to four months. Full time. *Ack* That really really wouldn't have worked. And that is a no brainer for me right now. Which is what I like. Too many other things take up my brain.
And for anyone who wants to know waaaay too many details about our dinner last night at Nobu, here ya go *wink*
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Aperitif: I had a mango martini, and Jim had a few sips from that.
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Wine: Red Burgundy - Santenay - Premier Cru.
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Course 1: Tuna (toro) tartar with caviar on top, in a sauce of soy sauce and wasabi, with berry on the side.
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Course 2: Four large Oysters in shells, with various seasonings on a bed of thinly sliced lightly seared cucumber in a soy sauce.
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Course 3: Four sashimi red snapper (Peruvian style sashimi) each piece with a small leaf of cilantro and a dab of chili paste all on a sauce of lemon, lime, salt and pepper.
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Course 4: Sashimi salad: micro greens, radicchio, and extremely young whitefish sashimi, house dressing with scallions in a mixture of various things including rice vinegar and sesami oil.
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Course 5: Seared Alaskan cod which had been marinated for three days, with pickled onions, Japanese hot green pepper, unidentified eggplant-like veggie, and seared foie gras.
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Course 6: Four thicker slices of rare seared Kobe beef, shiitake mushroom, and asparagus in citrus (with a large slice of lemon) on a hot plate with sizzling oil
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Soup: Miso soup with two clams in shell in it
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Course 7: Sushi—toro, red snapper (?), trout (looked like salmon?), (greenback?) whitefish, and shrimp.
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Dessert 1: Cranberry-grenadine ice/sorbet with gold leaf.
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Dessert 2: Chocolate soufflé with chocolate center, mint leaf and white chocolate sauce, and green tea ice cream.
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Coffee: Decaf cappuccino
And yes, I am still full.
*bliss*