A Whisper of Freedom

It has taken a bit for me to get my hectic schedule under control. As the new year rolled around, I could never have imagined how much busier life could become. Within the first four months of the year, I have ventured on another research trip to the National High Magnetic Field Laboratory, worked on a grant application, met with my PhD committee for the first time, and on and on and on. As a stressed individual in a graduate physics program, I need those moments to take a step back to breathe. So, with an apology to my readers, who have been patient to wait for the latest culinary scoop, I would like to venture down memory lane for a moment and reminisce about my most recent Tallahassee trip back in February.

Those research trips to the handle of Florida are horrendous to say the least. Little sleep, a semi-decent 2-week hotel stay, clothes that desperately need a good cleaning, endless hours adjusting mirrors and other optical equipment around a magnet - that about sums up the trip. Just now and then, though, there is a moment of fresh air. My colleague Tracy and I decided to go somewhere nice to eat before we took the big plunge into work. The event was satisfying, its memory existing as a free haven for us over the next couple of weeks.

Liberty Bar and Restaurant - Tallahassee, FL

At first, Tracy and I truly did not know what to expect. A restaurant paired with a bar experience can go a number of different ways. As we walked in though, I still anticipated being impressed since I had taken a peek at the online menu. The atmosphere was not necessarily the most inviting as it was one giant open room with bare walls and dim lighting. To me, it almost felt like an old warehouse, echoing with the voices of her visitors.

But my dear readers, the food was far from disappointing! Tracy and I started off by splitting an appetizer of prosciutto wrapped dates. These medjool dates burst with sharp flavor and blended so well with the creamy nuttiness of the goat cheese and bold sting of the balsamic vinegar drizzle. There were also pungent leaves of arugula and sweet pecan crumbles that decorated the plate. Every single ingredient was so precisely chosen to enhance the overall quality of this dish. This by far was our favorite order of the night, leaving a sweet flavor in our mouths as we finished off the next two plates.


In order to get the most out of the experience, Tracy and I both decided to share our entree portions. We asked for the small plate of duck confit mac-n-cheese and the larger plate of veal shortrib stroganoff. The mac-n-cheese had shredded house cured duck mixed in with the creamy white noodles. There was a hint of smokiness to the bowl and of course an added top layer of crunch from the pork cracklin'. Delicious! It was truly large and filling enough for an average sized meal. The veal stroganoff was one of Tracy's favorites, although he fit in a conscious-stricken comment about the nature of preparing veal. As he postponed the feelings of guilt, I watched his pleased expression as he let the buttery fat of the meat scooped up with a spoon of creme fraiche just melt in his mouth. Since then, he has taken advantage of multiple opportunities to let people back at UAB know of the special cuisine Tallahassee has to offer.


The research trip, in and of itself, left much to be desired. But life is full of so many good and bad experiences that shape who we are, that I do not want to miss out on any one of them. Blended in with the chaotic events of this trip stands this little visit with freedom, a memory I would never want to replace.