Wednesday, January 29, 2014

Who needs a man when you can have pasta?
Thank you to my college, The New School, for giving alumni lifetime access to the campus buildings. And thank you even more for providing us with free Internet access, because I would be lost without it. Now, on top of always having a clean bathroom to use around Union Square for the rest of my life, I'm also grateful to having a quiet place to get some work done on my computer.

Friday, January 24, 2014

"Happiness lies,
In your own hands."

From the song Secret by Madonna.

Wednesday, January 22, 2014

Tuesday, January 21, 2014

"Love likes me.
Love takes it shoes off, and sits on the couch.
Love has an answer for everything.
Love smiles gently... and crosses its legs.
Well, here we are.
Well, here we are."

From the song Liquid Days (Part One) by Philip Glass.
"The New York City medical examiner said on Tuesday that remains found on the Queens shoreline last week were those of Avonte Oquendo, a boy with autism who disappeared last fall after walking out of his school near the East River.

DNA testing confirmed the identity of the remains, said Julie Bolcer, the spokeswoman for the medical examiner's office. Avonte's mother and other relatives had provided the police with DNA samples for the purposes of those tests, she said.

After Avonte, who was 14, went missing, city agencies, aided by volunteers, participated in an extensive search. Posters were plastered around the city and regular subway announcements were made seeking information on his possible whereabouts. 

The search narrowed on Friday after pieces of a body were discovered on the waterfront at College Point, along with articles of clothing and footwear --- size 5 1/2 Air Jordan sneakers --- that appeared to match those worn by Avonte when he walked out the Riverview School during the school day on Oct 4."

From the January 21, 2013 New York Times article, Remains Matched to Missing Boy With Autism, by J. David Goodman.

So tragic. Rest in peace, Avonte.

Monday, January 20, 2014

It's a new week, a fresh start.

Saturday, January 18, 2014

Happy birthday to my dear friend Grace!

And kudos to Adrian for planning such a great surprise party for her.

Friday, January 17, 2014

Monday, January 13, 2014

"So no one told you life was going to be this way,
Your job's a joke, 
You're broke,
Your love life's D.O.A."

From the song I'll Be There For You by The Rembrandts (also known as the Friends theme song).

I can't even attempt to count the number of times I've heard this song in my lifetime, but it's funny how the lyrics so resonate with me now.
The last half of our Sunday night.

Tuesday, January 07, 2014

"In the old days, it was said that the Michelin inspectors would always order a plain omelet at every restaurant they tested. It was the baseline, the sine qua non of a good chef."

From the article, Keep Calm and Cook On, by Gully Wells in the January 2014 issue of Conde Nast Traveler.

Monday, January 06, 2014

Local news is the best.
Happy 2014!

With no Internet at my current living situation, it's difficult for me to get online with my computer on most evenings.

Right now I'm sitting with my laptop at the Starbucks inside the Union Square Barnes & Noble, but it's really difficult to concentrate here. With the endless stream of seat-seekers, customers, loiterers and crazies as distractions, I don't know how people get any actual work done at this place.

I was recently doing some self-reflecting upon my year that just passed, and it feels like I got a few things here and there accomplished. Overall it was a good year, but the one thing I really hope for in 2014 is some stablity. I honestly feel like it's been quite some time since I last truly felt this, and I'm adamant on making it my goal of the year. Stability in income. Stability in a place to live. Stability in health care. Stability in a career. Stability in a relationship. Ahh yes---stability.

The only stability that I do feel like I've had in the past five or so years was thanks to my sister, and also close friends. Whenever things in my life were rocky and volatile, I knew I was able to count on them for some moral support, a shoulder to comfort me, or even a couch to crash on---and I thank them so much for that.

Well, it's still the beginning of the year, so lets all make it a good one!

Happy Monday.
"You can get an animal's face on a salad just about anywhere these days---even in midtown, at Xi'an Famous Foods, wheres bits of lamb tongue, nose, and cheek are jumbled up with chili-coated cucumber in a gloriously oily mess. (Perhaps soon we'll see a whole head at Chop't: 'Cartilage & Crunch.') And yet it's still a little bit thrilling to hear that the special at Khe-Yo, a new Laotian restaurant situated amid the baby gyms and branded nail salons of Tribeca, is a pig's-face salad. Even more so is the fact that thed turns out to be rich, spring, and bright.

Khe-Yo is not, improbably enough, the only place in the neighborhood with a connection to Laos: a couple of blocks away, Mangez Avec Moi is rub by natives of that country, but their menu is more pan-Asian and takeout-focued. The chef Soulayphet Schwader opened Khe-Yo because he didn't know of any restaurants in New York that served the food his mother made at home. Like a lot of Laotians who came to America following the Communist takeover, in 1975, Schwader grew up in the Midwest, and when he wanted his Laotian fix he had to head back to Wichita. Khe-Yo is a joint project with the chef and restaurateur Marc Forgione, who brings an aggressively seasonal approach, and the result is similar to Thai food in its careful balance of sweet and spicy, but with the sour, funky element turned up a notch.

Laos is landlocked, so it's not surprising that meat, rather than fish, is emphasized at Khe-Yo. Among the best dishes are a whole grilled quail on a stick, tasting like charcoal and ginger, and a steak tartare that's served, Flintstones style, atop a giant bone filled with roasted marrow. These heavy proteins are lightened up with the ubiquitous bang-bang, a Thai chili sauce that is particularly incendiary. 

You'll also eat a lot of sticky rice. It arrives at the beginning of the meal, is meant to be eaten throughout, and is hidden in many dishes in another form, toasted and ground up. The resulting powder is similar in appearance and umami finish to old-school supermarket Parmesan. Sprinkled liberally, it practically declares and intention to mess with your tongue, as in the spectacular roasted kobacha-squash salad, made with little beech mushrooms and mint. While a more traditional Laotian preparation would use chicken, pork, or duck in place of squash, the sticky-rice powder, along with red onion, Kaffir lead, and chili, renders a familiar vegetable alien, in the most pleasantly disorienting way. It's not as in-your-face as an entire animal head, but it's another salad that deserves to catch on."

From the January 13, 2014 issue of The New Yorker's Tables for Two column, written by Amelia Lester.  

Sunday, January 05, 2014

Saturday, January 04, 2014