This article in The Atlantic, points out why cooking for yourself can be valuable. I like that idea, because it’s not about being craftier or talented, as much as knowing and appreciating the what goes into your food and how it is prepared. I think that’s important. Knowing that to make Béchamel sauce, [...]
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The other day I ordered the ingredients to make mozzarella from Leener’s. It arrived at work earlier this week, and seriously, I felt like if they checked my bag in the subways, I could have been mistaken for a terrorist. I had clear bottles of liquid labeled as calcium chloride and powders labeled [...] |
 "There is very little that I cannot / wouldn't eat. However, Ryan was able to get a good laugh out of a panicked look I had on my face while drowning back raw baby squid with beer."  Ryan needs to write a blurb here about himself. Like the time he almost lost his shit over the greatness that is Japanese Bento and set lunches. Needless to say, we both like to eat very much. |
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