Hahah
How I Learned To Love Snapchat
I rarely love (or read, for that matter) New York Times articles, but this one is great. It's probably because I recently joined Snapchat and agree with so much of it. But also 'cause it says things like, "Snapchat isn't the place where you go to be pretty. It's the place where you go to be yourself."
Pommes Frites Returns in NYC
Photo Credit: Food Network
Photo Credit: Food Network
I've been eating at Pommes Frites for longer than I will admit (c'mon, it's one of the only places in this city to have a proper poutine), so it came as a huge disappointment when it was one of the buildings that were involved in the East Village explosion that happened last year. Last summer, Pommes Frites's co-owners Suzanne Levinson and Omer Shorshi announced they would be opening a new space—not in the East Village, but at 128 MacDougal Street—and the time has finally come.
The new Pommes Frites is nearly twice as large as the old location—800 square-feet compared to 500—and boasts a few upgrades: more fryers in the back, a beer and wine license, more seating space, and a washroom. Other than those few differences, everything—namely the beautifully golden fries and almost overwhelming selection of accompanying sauces—is the same.
Just like the old location, the new spot will be open until 1 a.m. on weekdays, and possibly until 4 a.m. on weekends. "We're still testing that out," said co-owner Suzanne Levinson. Due to community board restrictions, they can only serve beer and wine until 1 a.m., regardless of how late they stay open.
“Anytime someone tells you that they don’t know how to dance, tell them, “I can help you. All you have to do is write your name in cursive with your ass.” Try it. Always works.”
The Bob's Burgers Burger Book
Of course I have this book, I've been excited about it for months. And so far I've made two of its recipes: the "Sympathy For The Deviled Egg Burger" for my parents and the "We're Here, We're Gruyere, Get Used To It Burger" for myself.
I chose to make the gruyere one for myself mainly because I love it when a recipe calls for caramelized onions. I really do. I know they take a long time, but anything that turns these:
into these:
is magical. Don't you think?
The recipes were simple to follow and crazy tasty. I didn't actually eat the deviled egg burger, but I did eat the egg mixture alone and it was really good, so I think I'll use that for my deviled eggs in the future. What's the recipe, you ask? Well, I don't think I want to give it to you 'cause I really want you to get this book. It's perfect for anytime you want to make a burger, but you're in the mood for something a little different, burger-wise.
It's also a great cookbook 'cause it says things like, "Just like your butcher is waiting to grind beef for you, there are bakers working hard right now to help make your next burger great. Go to them. Go. Tell them about how we call burger perfection burg-fection. See if they like that. See if they laugh."
Available on Amazon for a measly $12.
Mad Men Picnic Scene
Out of the whole series of the show, this continues to be one of the most memorable scenes for me.
Mom Says
“If another woman gives your husband a pair of pants as a gift, he may as well be cheating because that is disrespectful.”
Key Lime Pie
Key limes are essential for a key lime pie. That makes sense, doesn't it?
The difference between key limes and regular limes? A key lime has a thinner rind than most other lime types and is more acidic, but it has a sweeter taste than any other lime types. Its flavour is also different. It has a stronger, more intense, and tart taste.
Now that we understand each other, I just want to let you know that I made a key lime pie recently and it's the easiest pie in the world to make. (Well, that's a guess. I haven't made any other pies before, but this was so easy that I can imagine others would be more difficult.) Also, it tasted quite good.
Voila.
While there are a lot of key lime pie recipes to choose from, I opted for the Martha Stewart one (duh) and here's her recipe.
Ingredients
- 1 1/2 cups graham-cracker crumbs
- 6 tablespoons unsalted butter, melted and cooled
- 5 tablespoons sugar
- 1/2 cup freshly squeezed key-lime juice (from real key limes)
- 1 tablespoon grated Key lime zest, plus more for garnish
- 1 1/2 cups heavy cream, chilled
- 1 can (14 ounces) can sweetened condensed milk
- 4 large egg yolks
Instructions
- Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
- Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
- Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
Gary taking it out of the oven (I have no depth perception so I don't touch the inside of ovens)
It looks like I had little to do with the making of this pie, but I swear these photos are deceiving!
If you're in Florida (or you have access to key limes), you sort of have to make this recipe. I can't understand why you wouldn't.
“Once, Picasso was asked what his paintings meant. He said, “Do you ever know what the birds are singing? You don’t. But you listen to them anyway.” So, sometimes with art, it is important just to look.”