"We're on our way," I wrote back, assuming our favorite waitress had comped him a couple of pieces that would be history by the time we arrived.
Thirty seconds later, a second txt: "Freeeeeeee cheeeeeeeeese!!!"
Turns out his excitement was warranted: Middlesex was launching a new seasonal cheese plate, and had brought in fromager Robert, formerly of Formaggio Kitchen, and now of Farmstead in Providence, to give the dairy delights a formal introduction to Middlesex society.
We stopped by to pay our respects, and were presented with a good Montrachet; a bold Brebis Pardou; and a rich, buttery Gratte Paille that, at room temperature, practically required a spoon.
The accompaniment was an imported German apple mustard, which was a good foil for the cheese; we also got a glass of prosecco that paired perfectly with the Gratte Paille.
As I chatted with Robert, I noticed he had a clipboard with a sign-up sheet titled Bueno Queso Social Club.
"It's a monthly get-together," he explained. "We try different cheeses, and pair them with wine or beer."
Sounds good, I thought, reaching for a pen to add my name to the list.
"Oh yeah, and in January we're going out to a farm! We'll bale hay and help with the cows. It'll be great!"
Regular readers know we're not cold-weather people at the best of times. We don't "do" the outdoors: our idea of roughing it is when you have to leave the hotel to find a martini. And while I love animals, and would happily get down with the cows, I've also read enough James Herriot to know farms in winter are grim places.
So therein lies a dilemma.
Still ... cheeeeese ...