You know how sometimes you wake up in the morning and you really just want cold Chinese food?
And coffee?
And two advils?
No comment.
I interrupt your regularly scheduled programming on this lovely blue-skied Sunday morning to bring you a very important announcement.
Tonight. At exactly 9PM Eastern Standard Time, the Eats Well With Others kitchen will be hosting an extravaganza unlike any other that’s ever been held before on the Weill Cornell Medical College campus.
And possibly unlike any other that’s ever been held this side of the Rocky Mountains.
(I make no claim to the west coast, however. There are some crazy things that go down there. I can’t even begin to compete.)
Taste buds will burn with glee:
I went to the Olive Garden once.
I’m pretty sure that’s an offense that will get you shunned from all Italian American communities and family gatherings. But I did it anyway.
I was in high school at the time. Young and stupid. Reckless with my intestines and taste buds.
One of my friends suggested that we go for an after school snack. So we split an entree and one of those amazing never-ending bread bowls. And gossiped.
I’ll do anything for gossip. And for never-ending bread bowls. True story.
Who says all summer bbq dishes have to be unhealthy? Check out my post on Marcus Samuelsson’s blog for a delicious healthy pasta super salad!
Also. Two updates.
(1) I always said that if I didn’t do well on the boards I’d take it as a sign that I was meant to cook and not become a doctor. Well. Let’s just say that now I might have to become a doctor. Big smiley face.
(2) Grabbing drinks apparently just means lots and lots of sangria. Good thing I ate an entire batch of sweet potato fries before I left. There might be a second date, though I’m not sure how into it I am. And I’m usually the type of person who’s sure after one date. So we’ll see.
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Today is an eat-a-whole-cake-alone-in-your-room-with-the-door-shut kind of day.
This cake is an eat-a-whole-cake-alone-in-your-room-with-the-door-shut kind of cake.
Am I thankful beyond belief that my recipe relaying is totally backdated and that all I have on my kitchen table is a package of marshmallows splayed out on a baking sheet that refuse to get stale in this humidity?
Yes. Yes I am.
(Except…I really do wish the marshmallows would get stale. Marshmallow gods. Are you listening? Don’t make me come up there!)
I have a secret talent.
Really, it’s not so secret. And it’s not really a talent.
More like…a burden on society?
And on our kitchen. Mostly on our kitchen.
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
Summer
