Month: October 2017

A Little More Seasoned

Eight years ago today, the little guy entered our world. On the surface Clay and I were ready. We had been married for five years, we had been parents to our dog for almost as long, and we had gone through quite a number of difficult experiences unique to military life. We were seasoned. And like so many before us, we were woefully underprepared for the adventure known as parenthood.

No amount of decorating a nursery or buying diapers in bulk prepares you for the wave of responsibility, fear, and love that overwhelms you the first time you hold your baby in your arms. In the moments after the little guy was born, I was so happy (and not just because it was an easy labor), but only a few pictures exist that showcase a beaming smile on my part. Most of the pictures look similar to the one above – me staring at him with love, confusion, and apprehension.

Clay deployed shortly after Weston’s birth so for the first year of the little guy’s life, it was just me and him. We learned together. It was hard. But we survived. When Clay returned from Afghanistan, the little guy walked up to him at the airport and squealed. Despite the fact that our first year as parents was defined war and separation, we felt seasoned – or at least we felt a little bit more prepared as we ventured into new territory.

We eventually added a little girl to the mix and now here we are – eight years later – feeling like we have the hang of this whole parenting thing. Most days, at least. But a lot sure has changed since our son was first placed into my arms.

So happy birthday to my favorite little guy. Unfortunately, the Army took Clay away again but Weston is resilient. He understands. And that is one of his many amazing qualities. He will forever be our first baby and even though we feel more confident than we did eight years ago, we will continue to go into uncharted territory together. We’re still scared. But at least we’re a little more seasoned.

29th Parallel Coffee

Yesterday morning, I texted my dear friend, Jackie, to see if she was interested in grabbing a cup of coffee with me after our children were at school. I figure that since I am currently not working outside of the home, I might as well lean into the stay-at-home-mom-of-school-aged-kids persona. We agreed to meet at 29th Parallel Coffee in Fairfax Station and after throwing my hair up into a top-knot and putting on my best leggings (because stay-at-home-mom), I safely delivered the kids to school and drove to the unassuming shopping center where 29th Parallel Coffee resides.

I’ve heard people rave about this place and it is one of the highest-rated coffee shops in the Washington DC Metro area on Yelp so I was a bit taken aback by the outside appearance. I was expecting Brooklyn hipster vibes – not strip mall chic with abandoned dental offices. But guys? Once we got inside, 29th Parallel Coffee did not disappoint. At all.

My coffee snob tendencies were home. These were my people. Jackie and I chatted with the owner, Amir, and he expertly informed us all about the available coffee. Where the coffee was sourced, the chemistry behind the extraction process, and how the soluble flavors from the coffee are dissolved in the water. Jackie ordered a mocha that was made with fresh ground and tapped espresso on a machine that reminded me of the one I used while working at Harrington’s Coffee Company in Kennett Square, Pennsylvania. Like I said, I felt like I was at home. To this day, the hissing of an espresso machine remains one of my favorite sounds.

I opted for pour-over coffee. Also known as hand-drip coffee (as opposed to automatic-drip), pour-over coffee involves a kettle with a narrow spout, a special carafe, fresh ground beans, and patience.

I selected the REKO from Ethiopia. According to Amir, the beans had tasting notes of citrus, lemongrass, molasses, and ginger. As soon as he began grinding the beans, I knew I made the right choice and forced myself to be patient as he started the pour-over process.

My patience was rewarded with what may have been the best cup of coffee I’ve had in recent memory. Can you believe that I actually forgot to take a picture of the final product? I feel like I need to be beat with a blogging stick or something…bad blogger – bad!

I enjoyed my pour-over coffee with a splash of fresh cream. It was smooth, lush, and had absolutely no bitter aftertaste that is often present in even the most well-prepared cups of coffee. Jackie and I also each had a spinach and cheese quiche (which I also forgot to photograph but you can see a corner of it in the picture above of her mocha). 29th Parallel Coffee has a daily grind (pour-over), a daily drip (automatic-drip) during peak hours, espresso drinks, nitrobrew (cold strong coffee infused with nitrogen), assorted pastries, and seasonal items. Please stop it for yourself. Bring a friend. Have a chat with Amir. I promise you won’t be disappointed. We certainly weren’t.

29th Parallel Coffee

5616 Ox Rd
5616 Ox Rd, Fairfax Station, VA 22039