midweek lazy breakfast vibes #food #breakfast #bagels (at Broadway Bagel)
Foods on Sticks for New York Magazine (via bobbydoherty)
SUMMER.
This is the ice cream I made earlier. Literally, take 6 bananas plus about 3/4 cup of Nutella, put it in your blender or food processor until it’s nice and creamy, and put it in popsicle molds or a container and you’ll have lots of delicious two ingredient ice cream. You can mix pretzel pieces (or anythiing your heart desires (even people (but probably not people))) in as well and you can just blend bananas, too. Heaven.
GIRL I AM CUBAN I PUT DULCE DE LECHE ON EVERYTHING I CAN. But for real, best advice and thanks for helping to spread the word about this magical concoction.
Rothko toast (via nevver)
important shit on my mind.
i wanna make love in this falafel club #food #kosher #falafel
drawing inspiration from thugkitchen (and my life role model/queen modernfoppery) for roasted chickpea & cauliflower tacos #food
Ian and I are going to Texas De Brazil in less than two weeks:
Treat yourself to our 50-60 item seasonal salad area including appetizers, gourmet vegetables, soups, and salads. Turn your place card to green and prepare to be swarmed by a troop of carvers generously serving various cuts of seasoned beef, lamb, pork, chicken and Brazilian sausage, all accompanied by traditional side items and house-baked Brazilian cheese bread. As you dine endlessly on Brazilian fare, let one of our in-house wine connoisseurs select the perfect pairing from our extensive, award-winning wine lists, or sip on a freshly-made signature cocktail-the Caipirinha. Complete your dining experience with one of our many decadent dessert selections, and then relax with an after-dinner drink, steaming espresso or a hand-rolled cigar and enjoy the ambiance and service perfection that is uniquely Texas de Brazil.
So, I mean, if we die in Ron Swanson’s wet dream, it’s been real, y’all. I’ll just be singing MEAT to the tune of LMFAO’S SHOTS until then (EVERY ANIMAL!).
corned beef and cabbage (+ arroz y frijoles) for a cuban (my papa) born on st patrick’s day
homemade carrot ginger soup is not only delicious but vegan and dairy free not that I’m about those things. you know.
(img via this delicious recipe)
In the Bagel Olympics, egg is gold, poppyseed is silver, everything is bronze. Salt is like Michelle Kwan in those years where she’d be skating against a teenager and those little fetuses on skates would come from behind with their toothy grins and their long programs set to music from the animated film Anastasia to take it all from her, just take it all. Her American Dream dashed, that damn green light on some girl’s dock out forever. If there are three things I know, it’s bagels, books, and figure skating history; just like that, I became my mother. So we beat on, boats against the current, borne back ceaselessly into the ‘98 Winter Olympics.
light of my life, fire of my loins
Ian. It’s hard for us to watch Top Chef together sometimes.
ETA: For the record, it’s not like I’m some fancy bitch! In fact, of the two of us, someone is quite the fancy lad.
Pete Wells, the Times’ restaurant critic, answers a question about being criticized by people who think food culture is taken too seriously. You know, basically, anti-“foodies” sentiment.
I really love this answer and agree with it strongly. I think a lot of negative reaction to arts criticism comes from this emotional place that boils down to “I feel left out,” or jumping to the conclusion that your own tastes are being marginalized or dismissed. This is very human, and even people who have been critics for years respond this way all the time. But it is what it is, you know?
It is aggravating when you run into people who do not take pleasure seriously, who don’t seem to value it – in its many, many, many forms – as one of the very best things about being alive, and sharing a life with other people. Creative and constructive endeavors of all kinds - whether it’s music, writing, building, crafting, science, visual art, food, dancing, acting, engineering, design, telling jokes – is a huge part of what makes life worth living, and we should take it all seriously, and take our pleasures in it seriously. Because otherwise, what is there? Just horror?
(via perpetua)
Perfectly put. As you get older and hopefully begin to truly enjoy things without the necessity of posturing or making excuses for those things, it is freeing to see how wonderful the choice to let yourself enjoy things really is. People who can only mock things, who cannot let themselves truly experience pleasure must be the loneliest kind of people.
(via perpetua)
