Always Coming, Never Here

A quick summary of me (stealed from arachne8x):
33 going on 34.

Grew up in North Branford, CT but born in New Haven, CT.

Fluent in English, smattering of French, currently studying Homeric Greek.

Nearly 100% Italian - father is all Italian, mother is 75%, with some German and Irish.

Schooled publicly until college, then started studying Physics at WPI. Eventually switched to Computer Science.

Longest relationship was 4.5 years, ended in a broken engagement in 1999. Have since been alternately single and dating sporadically; current relationship is longest one since then (1 year!). [polyamorous]

Working as a consultant for Robert Half Technology, sourced to Plus One Holdings.

Leo, spiritual, anti-religious.

Very fond of cats.

Rapturous lover of preparing and eating food; most fond of pizza, wine, cheese, and chocolate.

Ambitions to get a tattoo (maybe a depiction of Quetzalcoatl).

LARPer and LARP GM/creator.

Comic book collector (approximately 5,000).

Gamer (board, card, video, miniature, role-playing, ANYTHING).

Writer (mainly poetry and short fiction).

Aspiring artist.

I had the day off today, and decided to walk around Manhattan in the beautiful, beautiful weather. I made my way down to Bleecker Street in the West Village, and hit Murray's Cheese shop and the pork store next to it... purchased handmade sweet sopressata and hot cappicola, a ciabatta, and a seasonal goat cheese from Piedmont, Italy known as the Caprina Noce de Cora. It was wrapped in blackened walnut leaves, and had a beautiful musty odor.

It was almost a muffaletta - I lacked only the olive tapenade. But I smeared half the goat cheese on the ciabatta, layered interwined meats on top of it, and baked the whole thing on low wrapped in aluminum foil for about fifteen minutes.

This sandwich was very nearly a religious experience. I chased it down with a bottle of Fentimans Curiosity Cola, and savored every delicious bite.

I still have half of it left in the fridge. I need to get some kalamata olives and smash them up in a little olive oil...