Mom: When are you leaving?
Me: Early Wednesday morning.
Mom: Do you need a ride to the airport?
Me: No, it’s too early. I was just going to take a shuttle.
Mom: I can take you.
Michelle: I can take you.
Me: You sure? It’s early.
Michelle: Yes.
Me: Okay then we’ll do that.

This morning the conversation was quite different.

Me: Don’t forget we have to go real early to the airport on Wednesday.
Michelle: Awww, man!
Me: Did you just offer to take me after my mom offered so you’d look like a good wife?
Michelle: Yeah. Can you take a shuttle? And also tell your mom I took you?

Michelle: I did the same thing for getting married. I want to get married. I want to get married. I want to get married.
Me: So when did you get on board with the idea that you wanted to be married?
Michelle: About two months ago.

Someone’s sleeping on the couch.

Tofu cheese and honey with bread and crackers.

Pork belly.

Beef Tenderloin.

They even bring out the charcoal grill to you so you can cook yourself.

Musha Fried Chicken.

Udon  with clams and mushrooms.

Ebi Mayo.

Cheese Risotto, getting to the bottom of the cheese block.

The risotto doesn’t look like much but it is one of the things we always order.

I had never seen this on the menu before. La Bomba. Three kinds of ice cream, cover in chocolate. Chocolate, vanilla, and peach. This was really good, especially the peach ice cream section.

We did a pretty good job eating, but you can see the hands are still moving to clean up the rest of the scraps.

This is the reason why like to tell Musha that it’s always someone’s birthday. They turn out the lights and play Happy Birthday, followed by a flaming finish in the kitchen.

I’ve only had the Mozza pizza to go. I was excited.

We were celebrating, so cocktails were in order. We both ordered the Gold Rush.

Small bites to start.

Bufala Mozzarella with prosciutto di Parma. The cheese had the texture of rich ice cream.

Burricotta with radicchio, spiced walnuts, honey & fried rosemary. This had a great flavor combination with the radicchio and herbs giving off a slightly bitter flavor, and then you’d hit that cheese and walnut making it sweet and creamy. Bam! (Yeah I said bam.) The only downside to this dish is it’s very hard to eat with and semblance of elegance. The bread is so toasty there’s no way to cut it. You just have to bit right into it and let it fall apart.

Grilled Octopus with potatoes, celery & lemon. Perfectly grilled, with very minimal flavors added to it. I would love to have a full plate of this. I mean a regular person’s plate, not a nice restaurant’s plating plate. I mean, come on! The octopus has eight legs. Surely you can spare some more.

After appetizers I switched up to beer. Saxo, the last bottle in the house.

Orecchiette with sausage & Swiss chard. It felt like something that you could make at home, very unpretentious. With a little bit of spiciness to it and some bread crumbs for texture, this pasta was probably my favorite.

Squid Ink Chitarra Freddi with Dungeness crab, sea urchin & jalapeño. This dish is served cold, much like revenge. (Yeah, I went there too.) I love the way you get heat from the jalapeños on a cold dish. Great combination. What even more incredible is that I think I’m not longer allergic to crab! Remember when I had crab at the Wolvesden? Maybe I just need to stop eating shitty Chinese restaurant crab where it sits in the tank with all its dying compatriots.

Ricotta & Egg Raviolo with browned butter. This dish is a favorite among a lot of people, but it’s a little too rich for my tastes with the egg and ricotta. A little more saltiness would be more to my tastes, but who am I to say how they should prepare this dish? Apparently lots of people already love it the way it is.

Agnolotti, burro e salvia. This picture doesn’t capture it well, but these ravioli-like pastas are tiny, and yet they manage to stuff four meats into them. I’d like to get a pot full of these bad boys and snack on them during a Monday night football session.

After being stuffed, we forced ourselves to have some dessert. We asked for small scoops of the gelato and sorbet. This is the strawberry sorbet. This is not small. That waffle cookie is about the size of your palm with fingers spread. It was delicious and refreshing though, a great finish to an excellent meal.

Osteria Mozza lives up to all the fanfare of its name, and it does so with a quiet elegance, something that comes from a place that knows what it is and where it stands. It has no need to shove how good it is down anyone’s throat. It’s just good food.

We’re taking applications right now.

Michelle made this upside down Italian pot pie. Tomato sauce, mushrooms, sausage, zucchini, and cheese. All flipped over a toasted doughy crust, soft on the inside and crisp on the outside.

It was cheesy, delicious goodness.

Good job, wife! Now we stand a chance in the cooking round of “Best Couple in the World.” We already got the comedy and choreographed dance part down.

Some of you may remember Michelle’s Chevron Bookshelves. She has since placed some golden objects onto the shelves and declared it the blue and gold room. I decided that I would build a table for the room and stick with the theme.

Here is my handy work.

It’s build out of pipe fittings that I took from my warehouse and spray painted gold. It looks freaking sweet if I do say so myself.

This table was originally supposed to have a wooden table top, but after I realized I don’t know how to make a table top out of wood we decided to go with glass. I think it works out better than wood, because it shows off the hardware much better.

I don’t know what possessed her to look up the product again, but apparently it’s no longer sold out on the pre-order! While your wife will never be as good as mine, you can at least have your Han Solo Frozen in Carbonite Ice Cube Trays!

Visit her website here.

Most people take a little brown bag lunch. Not Michelle. You can see she’s even got a giant bottle of green tea. Of course I’d never send her off without her special snack, Flaming Hot Cheetos.