how did these veggies end up in the yard?
why did these veggies end up in the yard?
a child disliked them, hiding them?
someone was unhappy about healthy food?
bunnies in the area?
they’re just sitting in the yard, waiting.
“to make a good salad is to be a brilliant diplomatist — the problem is entirely the same in both cases.
to know exactly how much oil one must put with one’s vinegar.”
I’m not gonna’ lie, i’m pretty good with toast.
“What is the right way to cut a piece of toast?”Diagonally, insists the narrator in NIcholson Baker’s novel “The Mezzanine.” It creates a “triangularly cut slice” which in turn yields “an ideal first bit.” With rectangular toast, you must “angle the shape into your mouth, as you angle a big dresser through a hall doorway.” (Dwight Garner, NYT book critic’s new essay on the literature of breakfast food.)
“i have trouble with toast. toast is very difficult.
you have to watch it all the time or it burns up.”
-julia child, master chef (1912-2004)
credits: New York Times, Dwight Garner, Nicholson Baker,”The Mezzanine”, google images
how many grandies (and one hoverboard) does it take
to help me carry all of my leftovers home?
this is very kind and also might be a sign
that I am bringing home too much food.
“leftovers in their less visible form are called memories.
stored in the refrigerator of the mind and the cupboard of the heart.”
with the big holiday looming
don’t spend a minute worrying about
what to do with all the leftovers
the solution is just waiting for you to discover
what’s the weirdest jello recipe you’ve ever been served?
was it considered:
a salad substitute?
a side dish of the main meal?
“it’s as if we spend our entire lives avoiding Jell-O
but it is always there at the end, waiting.”
-john grisham, ford county
image credit: kraft/general foods – vintage ad
’tis the season…
“accidentally consumed five biscuits when I wasn’t paying attention.
those biscuits are wily fellows – they leap in like sugary ninjas.”
at the cork and gabel restaurant, corktown, detroit, michigan, usa. fall 2019
cork and Gabel
it’s october 25th
and that means
it’s world pasta day.
image credit: mental floss
someone at the snack table
noticed something and shared it with others
they all tested it out
made a conclusion
and a perfect decision.
they said that if the carrots made a crunchy sound and snapped
they tasted better and would eat them
if they didn’t, and were bendy
they would donate them to scruffy the guinea pig.
a win- win
a perfect and brilliant solution
and a great life lesson for the future foodies.
“a good decision is based on knowledge and not on numbers. “
feeding the worms and roll-poly’s
everyone’s got to eat
all meals are free and served with love
“food is our common ground.”
(not me, but a tiny brit/ fellow lover of butter,
who began by trying to make pancakes with his brother,
before it all went happily off the rails
and he ended up
covered in butter with a butter shampoo.)
when in maine….
apparently the warm, melted butter
was waiting to ambush me
it went perfectly
with everything I ate
due to my obvious positive response
and unapologetic joy
they just kept serving me
things that could go with it
and at one point
(I didn’t even notice)
the protective bib I was wearing
somehow fell off and was under the table
and I found myself
quite literally covered in melted butter
from the tips of my fingers
to just above my elbows
with collateral damage all around
and it was magnificent.
It took me years to figure out that you don’t fall into a tub of butter, you jump for it.
image credit: Dailymail.co.uk, menshealth.com
such an interesting mix at lunch
sugar cookies, grated parmesan cheese, and red pepper flakes
it made me wonder a bit
when I inquired I was told
the cheese and peppers were there
because they were serving Italian food in the kitchen
and the cookies were there
because this was their new location
and I kind of loved
the ‘no logical reason’ reason for the combination
it made it even better
and why not after all?
“things have to be funny first, and if they want to have a point, that’s awesome.”