By Tyler proposed to Jessica on Saturday at Palo Duro Canyon State Park — the same place they went on their first date. He called me at 7:14 PM Texas time, which means he proposed at approximately 7:12 PM, and the two minutes between the question and the phone call were either the longest or shortest of his life. He said, "She said yes." I said, "Of course she did." He said, "I'm getting married, Dad." I said, "Yeah. You are." And then we were both quiet for a second because the words were too big for the phone line, and the silence between a father and son can carry more than the words sometimes.
Jessica got on the phone. She said, "Hi, Bobby." I said, "Welcome to the family, Jessica." She said, "Thank you." She sounded like a woman who doesn't cry easily but was currently crying. I said, "He's a good man." She said, "I know." I said, "The brisket at the wedding is non-negotiable." She laughed through the tears. I liked her even more.
I called everyone. Mai first. She said, "Tyler found a wife?" I said, "Yes." She said, "About time. He's twenty-two." I said, "He's twenty-two and a half." (He's actually about to turn twenty-two, born in 2001.) She said, "Is she Vietnamese?" I said, "No." She said, "Is she nice?" I said, "She's tough." Mai said, "Good. Tough is better than nice." This is the most progressive thing my mother has ever said.
Emma cried when I told her. Lily cheered. Linh said, "I need to buy a new outfit." James said, "I volunteer to do the jollof rice at the wedding." The family machinery is already spinning. Two engagements in two years. Possibly a restaurant. Definitely a granddaughter. The Tran family is expanding at a rate that I cannot control and do not want to.
Made a celebratory dinner for one — just me, in my kitchen, because the celebrating with others will come later. I opened a La Croix, put on Merle Haggard, and made a perfect bowl of pho. My pho. Not Mai's version — mine. The one with the extra cinnamon stick and the longer star anise steep. I ate it slowly and thought about my son and the woman he's going to marry and how the world keeps expanding in directions I didn't plan and couldn't have predicted, and how that's the whole point.
I had the La Croix in hand when I realized — no. Not tonight. Tonight my son called me from a canyon and told me he was getting married, and that deserves something with a little more ceremony than sparkling water. I’ve been meaning to make a Negroni Sbagliato for months — the “mistaken” Negroni, where the gin gets swapped for prosecco, which always struck me as the right kind of mistake to make. A toast for one, in a quiet kitchen, with Merle Haggard still on the speaker and a bowl of pho going cold on the counter while I let the moment land.
Negroni Sbagliato Cocktail
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 1
Ingredients
- 1 oz Campari
- 1 oz sweet vermouth
- 2 oz chilled prosecco or dry sparkling wine
- 1 large ice cube or a few standard ice cubes
- 1 orange half-wheel or twist, for garnish
Instructions
- Chill your glass. Place a rocks glass in the freezer for 2–3 minutes, or fill it with ice water while you prep. A cold glass keeps the bubbles alive longer.
- Build over ice. Add ice to the rocks glass. Pour the Campari over the ice first, then the sweet vermouth.
- Add the bubbles. Pour the prosecco slowly down the side of the glass to preserve the carbonation. Do not stir aggressively — a single gentle pass with a bar spoon is all it needs.
- Garnish and serve. Perch an orange half-wheel on the rim or express an orange twist over the glass and drop it in. Drink immediately, while it’s still cold and still fizzing.
Nutrition (per serving)
Calories: 175 | Protein: 0g | Fat: 0g | Carbs: 14g | Fiber: 0g | Sodium: 5mg