I turned 50 years old at the very end of 2025. I don’t really have any perspective on that, though I keep thinking I should. I certainly don’t feel like a 50 year old man and I am sometimes surprised by the old guy looking at me in the mirror. But, as they say, it beats the alternative. I am somehow both more opinionated and confident and also less sure of how to live as I get older. I am also aging into what feels like an increasingly horrible world. Do all people feel like this when they reach my age or am I as special as I have always suspected (slash is the world as horrible as it seems)? (please do not answer this question)
We threw a party for my birthday, after a considerable amount of indecision on how to handle the milestone. A party turned out to be the right decision. What I felt more than anything was that I wanted to see people I loved, and that has remained a primary goal of this year. One of the things I am most proud of in my life is the collection of friends I have made along the way. They’re all so cool. I wish they all (somehow!) lived next door so I could see them whenever I like.
Since the party we have hit the road a couple of times to visit friends and family all over the country (and Canada!). We spent time in California, New Orleans, Pennsylvania, Toronto and Detroit—all while visiting some of my favorite people. It has been the best. And we’re only halfway through the year so I have high hopes that there are more friends on the horizon.
***
As we traveled around the country we had so much delicious food cooked for us that we didn’t really need restaurants. But of course I can’t help myself and we managed to squeeze in some meals out. Below are some food highlights from the road. These are some of the places that stood out the most during our travels:
Quarter Sheets (Los Angeles)
A perfect restaurant. Pizza and a pastry chef (one of the greatest pastry chefs in the country, no less)? Could not ask for more. Feels like it was made for me. Somehow every time I leave I can’t stop thinking about that salad dressing which I desperately need to be able to make at home.
Wilde’s (Los Angeles)
A wee bit of London in LA. It’s so good that its *coolness* isn’t annoying. Really enjoyed their breakfast and the dining room does feel like you are in east London. Lovely.
Lagniappe Bakehouse (New Orleans)
Extraordinarily good pastries. I keep thinking about them. Seriously world-class bakery. Beautiful space. Nicest people.
Li’l Dizzy’s Cafe (New Orleans)
I really love that while waiting in line for lunch you are given an orientation on how the restaurant works. Felt like real hospitality, followed by seriously incredible food. (sorry this photo isn’t great, I was too excited to eat)
Apteka (Pittsburgh)
I fell instantly in love with this restaurant which serves vegan Polish food in Pittsburgh (a city I also fell in love with!). I couldn’t possibly praise this place enough. The perfect restaurant? Thanks so everyone who told me I had to eat here, you were right.
Sunnys (Toronto)
What a special spot! Every dish was exceptionally good but I keep thinking about the grilled greens and the french toast dessert.
Robinson Bread (Toronto)
I would be a happy man if I lived near here and could be a regular. It has everything you want from a local spot— fantastic pastry and coffee, and good people watching. Also, SO MUCH respect that they just let their pastry case be brown. The best pastries are brown, people! Please stop feeling like you need to tart them up with whipped cream or flowers or whatever. May Robinson lead the way.
Soma (Toronto)
This chocolate maker (and so much more) was probably the place I was most excited to visit, despite me not really liking chocolate. Over the years a friend has sent me confections from Soma and I was always so impressed. IRL it exceeded my very high expectations. The confections were all incredible. But they also make the best graham cracker I have ever had and also maybe the best ice cream? It is just such a high level of execution across the board. Wow.
Roses (Detroit)
Roses had always been a favorite spot in Detroit and I was very upset when they shut down. But they are back and better than ever. Had a very dreamy dinner here and look forward to returning soon.
Spencer (Ann Arbor, MI)
Every time I eat at Spencer I am certain it is one of the greatest restaurants in the world. And I am correct.
***
On a (sort of) related note, one of my favorite people turned 13 a few weeks ago and like I have for 13 years, I made them a birthday cake. It was one of the best cakes I’ve made, due in large part to this guava curd filling. I couldn’t find a guava curd recipe online that I trusted so I turned to dear Nicola and adapted her grapefruit curd recipe (she has such a good deep dive into curds that my friend Bronwen reminded me about). I am including the finished recipe below. I called this sour patch guava curd because it was for a 13-year old and also because I made it quite tart, which worked beautifully in the cake (which had a brown butter cake and cream cheese mousse and buttercream).
Sour Patch Guava Curd
- 2 large eggs (100ish grams)
- 80g guava puree (defrosted if frozen, see photo below for what I used)
- 6g citric acid
- Juice of half a lime
- 120g granulated sugar
- 85g soft butter
- Pinch salt
In a bowl you can use with a double-boiler set-up whisk together the eggs and sugar, then add the guava, citric acid, lime juice, butter, and salt. Put the bowl on top of a pot of simmering water. Stir regularly, scraping the bottom of your bowl, until the curd thickens and reaches 170Fish. Pour through a fine-mesh strainer into a shallow bowl and immediately put cling film on the surface of the curd to prevent a skin from forming. Refrigerate until cold. Use within a few days.
Portrait of the blogger as a 50 year old man.