Today was my last day at work.I got teary on the inbound commute so I busted out the gangsta tunes to keep a stiff upper lip.
When I got in, I wrote my goodbye notes and put them on my coworker's desks with some treats.
One pretty brownie for each of the secretaries...
One hot chocolate mousse cup for my labmate and one for our technician...
A flower cupcake for my officemate....
And a big ol' oreo chocolate cupcake for boss lady...
I spent the rest of the morning trying to tie up all the loose ends.
My boss and I had one more session of coding together... Sniff sniff!
Then as planned, we met in the lobby for lunch. But instead of wandering a few doors down to one of our local haunts as we usually do on such occasions, my boss got her car and surprised me by taking us to Greens (the only restaurant I was really bummed to have not gotten to go to before leaving San Francisco... but they didn't know that! It was a total coincidence!).
Greens is a vegetarian heaven. It's super gorgeous, everyone dresses well and the food. Oh, the food! If you've followed this blog for long, you probably know I love food photography (the combination of two very awesome things). I have especially enjoyed the delicious looking creations on homerunballerina so I took these with you in mind, Audrey!
For appetizers, we had...
Grilled Blossom Bluff Peaches...
...with Bellwether fromage blanc, Snyders honey and watercress.
Ricotta Corn Griddle Cakes...
...with jalepenos, scallions and smoked cheddar. Served with creme fraiche,
fire roasted tomato and pumpkin seed cilantro salsas.
Fresh Spring Rolls...
...with grilled tofu, carrots, jicama, napa cabbage, Thai basil, mint and rice noodles.
Served with peanut sauce, grilled shiitake, beech mushroom and radish salad.
During present time, I tried not to cry.
(my boss got me a math for neuroscientists book!)
Then we got the main courses.
I ordered the
Grilled Eggplant Sandwich...
...on green onion slab with beefsteak tomatoes, roasted onions, Cowgirl Creamery Wagon Wheel, romesco and arugula. Served with fingerling potatoes, summer beans, pickled red onions, capers friesee, champagne dijon vinaigrette.
Two people got the
summer vegetables with coconut milk, ginger, galanga, chilies and Thai basil.
Served with cashew jasmine rice and peach plum chutney.
My boss got the
Mesquite Grilled Brochette...
...mushrooms, yukon gold potatoes, peppers, white corn, summer squash, red onions,
cherry tomatoes and Hodo Soy tofu with Hamada dried fruit and pistachio quinoa,
charmoula and Moroccan carrot slaw.
And two people got the
...with sweet 100 and sungold cherry tomatoes, summer squash, spring onions, pine nuts,
opal basil, lemon oil, breadcrumbs and grana padano.
Oh, and then we got dessert
Chocolate mascarpone cake...
...with Graffeo espresso creme anglaise and cocoa nibs
Vanilla creme fraiche cake...
...with peach ice cream and blueberry peach compote
Lemon verbena pot de creme...
...with Yerena Farm berries
Tory Farm nectarine berry galette...
...with almond streusel, Snyders honey and vanilla bean ice cream
WHEW! Talk about feasting like kings!
After that amazing treat, we went back to the lab for the last round of data collection.
I drove my coworker home.
Maybe cried a little on my commute back.
And got massages with my dad.
All in all, a fantastic end to this chapter of my life.