Monday, March 31, 2014

"As the position restaurants hold in American culture grows, so too does the list of issues on which chefs are asked to make a stand."

From the March 31, 2014 New York Times article, Chefs Find Political Waters Anything but Tepid, by Kim Severson.
It's been more than two weeks since I started dog/house-sitting for my friends Grace and Adrian.

Because their dog Izzy has to be taken outside for walks during certain times of the day, it's had me pretty much coming home straight after work on a daily basis. I've dog sat plenty of other times before, but for all of them, those doggies always had the option of using the bathroom on a wee wee pad left behind inside the apartment. But Izzy needs to be walked outside, which is totally fine and understandable. All of this has had me pretty much just at home in their place everyday, vegging out with her while watching Netflix. Not being able to really do stuff of my own since I started staying here in Fort Greene has been great. The routine that it's forced me to adapt is good, and it's nice to have the stability. This will be my last week here, and then I will head back home before going to stay in New Jersey for a week. I guess always having to change things up isn't the worst thing to happen.

Wednesday, March 19, 2014

Dear friends,

If you have the time, please read my latest story for VICE: I'M FUGLY, AND I WON'T BE YOUR WAITER TONIGHT.

Thank you very much.


Sunday, March 16, 2014

"A central puzzle is why anyone would hijack a jetliner and then fly it for hours over the open ocean, as seems to be the most likely case. On Saturday, the Malaysian authorities opened a criminal inquiry after learning that two tracking devices aboard the aircraft has been turned off several minutes apart, indicating deliberate action, and that the plane appeared to have flown for as long as seven hours more."

From the March 16, 2014 New York Time Article, As U.S. Looks for Terror Links in Plane Case, Malaysia Rejects Extensive Help, written by Michael S. Schmidt and Scott Shane.

Friday, March 14, 2014

It's 3am and I still can't sleep. 

Waking up and getting ready for work tomorrow morning should be awesome.

Thursday, March 13, 2014

"I think I'm ugly, 
and nobody wants to love me."

From the song Ugly by 2NE1.

Wednesday, March 12, 2014

I don't care."

From the song Baby I Miss You by 2NE1.

Monday, March 10, 2014

It's been almost three hours since I sat down to work, and I've barely churned out one paragraph.

Is it time for a drink yet?

Sunday, March 09, 2014

"It's difficult to understand change when you are right in the middle of it. I wonder what people thought during the industrial revolution when they rode a train for the very first time, drove a car, or saw electric lights on the streets of Paris suddenly go on as if magic. Did they feel the same mixture of skepticism and enthusiasm that we did when we held our first cellphone, figured out how to use a laptop, or learned how to Skype with our loved ones? Probably. But I bet that they, like us, got used to these inventions very quickly, without paying too much attention to just how significant the moments they were experiencing were."

From the Editor's Letter of W magazine, written by Stefano Tonchi. W magazine, March 2014 issue.
Happy Birthday, Judy!

Friday, March 07, 2014

Extremes can make a point.
Crazy + Crazy = Normal.

Or at least some couples' versions of it. But since they have each other, it's possible.

Thursday, March 06, 2014

Dear Carbs,

Why are you so good to me?


Tuesday, March 04, 2014

"How beautiful is this life?
How painful is this life?"

From the song 멘붕 by CL of 2NE1.

Sunday, March 02, 2014

Whatever happened to just treating people with respect and kindness?

Saturday, March 01, 2014

"Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker---regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop the cognoscenti call umami, a fifth taste beyond bitter, sour, salty and sweet. Soy butter provides warmth and luxury, elegance without pomp. It raises recipes to heights almost indescribable in the telling."

From the February 26, New York Times article, The Sublime Combination of Butter and Soy, written by Sam Sifton.

Who knew an easy childhood snack would be regarded with such high acclaim in the New York Times decades later?