{"id":5403,"date":"2010-12-16T21:29:36","date_gmt":"2010-12-17T02:29:36","guid":{"rendered":"http:\/\/www.unreality.net\/weblog\/?p=5403"},"modified":"2010-12-16T21:29:36","modified_gmt":"2010-12-17T02:29:36","slug":"duck-season","status":"publish","type":"post","link":"https:\/\/www.unreality.net\/weblog\/?p=5403","title":{"rendered":"Duck season"},"content":{"rendered":"

<\/a><\/p>\n

Today was our group’s holiday lunch at the office — not to be confused with tomorrow’s office-wide holiday party — and so we trekked down a few blocks to Brasserie Les Halles<\/a>, perhaps best known as the setting for Anthony Bourdain’s cooking memoir Kitchen Confidential<\/i>. We’ve been going there for a few years now, and the food’s usually pretty good, even if we’ve never seen Bourdain in the flesh. (He’s apparently still “honorary Chef-at-Large,” whatever that means, although he hasn’t manned the kitchen in quite some time, and I’d be surprised if he’s often there.) I had a very tasty plate of duck confit, and there was a bottle of wine for the table. All in all, not a bad way to spend a couple of hours on a work day.<\/p>\n

I spent the rest of the day thinking I might<\/i> just get everything I need done this week finally done, before I’m off on my two-week vacation…and that’s a dangerous feeling, I have no doubt, just inviting something<\/i> to go wrong at the final hour. Most of it’s just waiting for information to come in, so I can authorize something else, and get this thing finalized before I leave. It won’t be the end of the world if it waits until January — and I could probably even check my e-mail from home next week — but it would be really nice to get it off my plate.<\/p>\n

Not an early Christmas miracle or anything, but a nice way to cap 2010 at the job.<\/p>\n","protected":false},"excerpt":{"rendered":"

Today was our group’s holiday lunch at the office — not to be confused with tomorrow’s office-wide holiday party — and so we trekked down a few blocks to Brasserie Les Halles, perhaps best known as the setting for Anthony Bourdain’s cooking memoir Kitchen Confidential. We’ve been going there for a few years now, and … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[21,28,52],"class_list":["post-5403","post","type-post","status-publish","format-standard","hentry","tag-food","tag-personal","tag-work"],"_links":{"self":[{"href":"https:\/\/www.unreality.net\/weblog\/index.php?rest_route=\/wp\/v2\/posts\/5403"}],"collection":[{"href":"https:\/\/www.unreality.net\/weblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unreality.net\/weblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unreality.net\/weblog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unreality.net\/weblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5403"}],"version-history":[{"count":0,"href":"https:\/\/www.unreality.net\/weblog\/index.php?rest_route=\/wp\/v2\/posts\/5403\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unreality.net\/weblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unreality.net\/weblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unreality.net\/weblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}