Go Veg for One Day

Go Veg for One Day [Huffington Post]
David Lynch: Fit but you know it... or something. [Huffington Post]

go listen to Metric's new album, Fantasies
go watch Family Gay [Hulu]

Dreams

I just got into nursing school! I haven't cooked in 2 weeks, because of what happened. But goddamnit, I'm cooking tomorrow! Dreams come true! aAAHHHH!

Gay Fish

Boston

Ahh, Boston: a reprieve from the pain and gloom that pervades a certain block of Boerum Hill, Brooklyn. Feasted on a giant bowl of granola and fruit at Soundbites with A and J. A chuckled at my selection. "I guess if you like something, stick with it!" And I said, "I guess if I can only eat one thing on the menu, I have to stick with it!" *insert laughter here* J lost his father last month, and his brother is on the verge of passing away. I am thankful that my grief does not actually involve a person dying.

No-moo Peanut Butter in the Vault at Herrell's with M. The deja vu was overwhelming. I felt like we ought to a) be doing chemistry hw, b) be slugging from flasks previously stashed in a garter belt, or c) making out. Alas, we just ate ice cream, which is another activity that occurred frequently, once upon a time, among the sea anemones and other aquatic life immortalized on its walls.

I baked Cinnamon Buns for sunday potluck brunch at B's home in Salem. L cooked overnight omelette. V photographed the affair. A 16 pound cat was involved. Have you ever seen a 16 pound cat? Freaking huge, man.

Oh, and just because....

Assignment

Assignment: Go listen to "Road to Nowhere" by Talking Heads, dance around to the accordion solos, and revel in your life's journey.

Craft

Last night, I ate at Craft in celebration of Jordan's 25th birthday. Having just finished my first season of Top Chef, I wanted to see whether Mr. Colliccio deserves to be head judge on said show. The Verdict? Its concept - simple preparation and presentation- is refreshing. It's also playing it a little safe. I'm not the best cook, but even I have a hard time screwing up roasted vegetables. And much of what was on the menu was just that... some damn fine roasted vegetables.

The stand-out for me was a salad with some sort of field greens, pear, pecans, and truffle oil. Now if someone slathered a baby animal in truffle oil, I probably wouldn't notice until I got a few good bites in. That said, the other components of the salad worked well to complement an otherwise overpowering flavor. Pecans + truffle oil = love.

The decor was warm and modern: Jordan particularly liked the fleet of low-wattage exposed-filament bulbs hanging, glowing slightly, from the ceiling. The elongated butcher-block tables kept the two of us far apart enough to notice the distance between us. We soon realized that since the meal is served family-style, the extra square-footage is necessary. Service was impeccable, but not "hovering" as Jordan put it.

The one warning I received was that things are "oversalted" at Craft. This is, unfortunately, true. The swiss chard was a sodium fiesta. It was like sucking on a green, garlic-studded boullion cube.

Monday afternoon linkage

Nicholas Kristof on pig farming and flesh-eating bacteria [NYT]
A Nurse's distress over a dying patient [Well NYT]
Top Chef's Stefan now makes witty t-shirts [Cocky Chef Clothing]
Alternative Medicine is Mainstream [Huffington Post]

Hail, Freshdirect

Seitan at the bus stop makes me want to say "Hail, Freshdirect!"