Original Ruth’s Chris Steak House, New Orleans, 1965
of someone else’s Web history, a week is ridiculously insufficient. He would also like me to point out that one could probably accomplish the same thing by reading your spouse’s bookshelf or en- rolling in your spouse’s extracurricular class.) (Note: Rob, I have registered your
objections to my experiment, but it’s my experiment, so we’re doing it my way. You can come to yoga next week.) At any rate, after reading some of the
more esoteric blogs, I don’t feel moved to suggest that we enroll in a couples’ macroeconomics class together. But what surprises me is that, in reading these sites, I’m looking at Rob more as the intellectually exciting person I first met, rather than as the awesomely familiar guy I’m married to — the one who does a really good Neil Diamond impersonation and could parallel park in a matchbox. It’s not that we don’t talk now. We
talk all the time. We talk about who paid Pepco, why the Old Spice commer- cial is brilliant, and how we will totally dominate Trivial Pursuit at the next game night. We pretend that our dog is a newscaster named Dork McGorkle, sent to narrate our behavior: The hu- mans seem strangely annoyed by this 4 a.m. walk. But as for deep meaning-of-life con-
versations, we’re pretty much past the fervent two-hour phone marathons we had when we started dating five years ago. (What are you thinking about now? … How ’bout now?). Our rela- tionship grows deeper every day, as we amass shared experiences, but also more incrementally. Digging into Rob’s Internet history
makes me want to put more effort into reclaiming those conversations. A few days into following my husband’s online trail, I find myself more often forward- ing him articles or studies, eager to hear his thoughts. It’s like insanely nerdy flirting.
“I
would never,” one friend says in horror, “want my partner to know what I did online.” This reaction isn’t atypical, when
a hunch and bought a neighborhood steak house, which eventually grew into a family of local steak houses. Using an 1800° broiler and 500° plates, steaks are still cooked and presented just the way Ruth would insist: sizzling.
WHO put the sizzle in Ruth’s Chris Steak House? Ruth Fertel. The woman who mortgaged her home on
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