This past Saturday I was overjoyed by prospect of delicious seafood; Matt and I went to Hook in Georgetown, an upscale-but-not-stuffy fish bistro with a sexy bar, pleasant staff, and a menu that clobbers you over the head with its sheer seasonality.  Apart from a few strange characters sitting near us (including a man who informed his server that, after paying the check, he and his girlfriend were going to go ‘do it’), the dinner was excellent.

Matt and I shared tuna tartare and mussels in curry broth, though I say ‘share’ very lightly as towards the beginning of the meal I was still suffering from the effects of our Olympic party the night before.  In any event, the subsequent consumption of a bottle of wine and ample time before our dinners came out restored my appetite, for which I am thankful:  the Madai snapper I had was exquisitely cooked, and with its braised daikon, it reminded me of Japan like nobody’s business.  Matt had the bouillabase, which seduced me with its saffron.

But dessert was my favorite that night.  Matt had a sage pound cake with caramelized apples and sage ice cream, which was nothing short of ethereal, and I, I had this:

A lingonberry tarte with taleggio cheese ice cream!  I was excited for two reasons (besides the fact that it looked pretty and tasted like love).  The first being that my ice cream was the flavor of the very cheese that so dastardly eluded me during my last Challenge (a cheese of which we now know Matt is not fond).  I, however, enjoy it, and felt that at least if I couldn’t put it in my ravioli, I could put it on my tarte in ice cream form.

The second reason I was overjoyed was because it was lingonberry.  I had something of a summer fling with lingonberries last July in Finland, an affair under the midnight sun that involves rolling in gooey, melted cheese from Lapland and lots of white wine.  In Finland, you see, lingonberries are eaten with many kinds of foods, and my host and beloved friend Merit made sure my plate — and glass — was always full.

Unfortunately, I had a constant slipping of the tongue, most likely caused by a wine-induced haze:  I could not ever seem to remember the proper name of lingonberry, and in complete innocence would pronounce the fruit lingusberry.  I will not go into detail, but I’m sure some of you will get why this is not only amusing but highly inappropriate.

After our time in Finland came to a close, my friends and I found ourselves bereft of lingusberries, a problem which exposure to my tarte swiftly rectified.  The dessert brought back an air raid of memories of a beautiful place, beautifully tipsy friends, and of a time when I didn’t have to think about $70,000 worth of debt hanging over my head.

From Finland:

—Me eating poronkaristys, a traditional dish of sauteed reindeer with potatoes and lingonberry sauce!!
—Ed and me, eating reindeer meatballs with lingonberry jam.

In any case, friends, if you haven’t tasted lingonberries (or reindeer or taleggio cheese, for that matter), you’re wasting your life away!