“If you sweep trash out the door after dark, it will bring a stranger to visit.”
Lay You Down Easy
I know it's still spring, but I'm calling it now - this will be my song of summer.
“It is easier to build strong children than to repair broken men.”
Yes.
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.