Rather uninteresting, actually

Had a wonderful day off, yesterday. The sun broke through the fog early, and I was on my way to the beach. Since we've broken the planet, it was no surprise to see that the waves were of not-great quality when I pulled up to Bolinas with my dog. Just a trickle of skittering foot-high waves, schizophrenically lapping up on the shore.

No matter. Surfing is good, regardless of conditions. Met a friend and paddled out into the heap of other green-horns, flailing around the surf with over sized, foam boards. All smiles and good energy in the line-up-- a drastic departure from most other surf spots you'll encounter.

There's something elementally relaxing about being near a large body of water. The largeness of water allows you to simply let go all your troubles for a moment. The sun filtered down through broken tufts of clouds while pelicans patrolled the beach in long sweeping flocks, diving so low to the water that we could make out the details of their prehistoric eyes as they searched for fish.

As the sun cruised lower in the sky, we bid goodbye to Bolinas by throwing the ball for the dog a few more times (a never-ending ritual). I really love Bolinas, the small herd of locals sipping cheap beer by the post office at the end of the day. The dirt kicking up in the street by stoned kids on skateboards and vagabond dogs. Sandwiched somewhere between the looming gentrification of Marin, and the quirky rural identity that has defined this outpost by the sea, I always find myself happy here. Passing farm stands and plots of withering pumpkins in the dusk as I wound my way back to 101, I couldn't help but hope that Bolinas stays weird.

I also stopped at Whole Foods in Mill Valley. What a shock. I got some chantrelles, a handful of mussels and some cream and beat a retreat. Good god.

I got home and sauteed garlic and shallots in cast iron pan. I dropped in the mushrooms and seared them off. When they caramelized a bit, I splashed some carignane in the pan, turning the mushrooms a wonderful dark color. I'd been reducing the last of some duck stock, threw that in with the handful of mussels, then the cream, then a handful of Parmesan with some pasta.