HEY. I’m from MA. We have some good things. But scrapple is from PA. PA is a whole other world compared to the rest of the country. But they do have Wawa, which makes up for it.

SHAZAAAAAAAAAAM

I’m actually pretty bullshit about tortas around here. Shitty hipsters are selling really shitty bocadillos with packaged ham and selling it as a torta out of their impossibly shitty food trucks.

Souffle is a gift from the gods. Scrapple is a still a gift, but one from some lesser deity.. like one of those half-goats that plays the flute.

sounds more like a Fon-DON’T amirite

WTF DID YOU DO TO BE PERMA GREY

FROM THE GREYS WITH YOU

Did you just assume a tomato’s botanical and culinary classification by referring to it’s usage in cooking as a fruit?

I’m a graduated culinary arts student with 16 years of experience in restaurant work. I ate peanut butter and jelly off of a plate with a fork for dinner last night.

I am not above PB&J&Ham.

CHICKEN IN A POT!

and then whistle “Turkey in the Straw” the whole time you’re making it.

I love Bar Harbor, and I love Acadia even more. I’m starting to get into astrophotography, and would love to get to the top of Cadillac some night in the off-season when there aren’t a trillion people around.

Plus, The Thirsty Whale.

Did you go under the skin with them? Spatchcock? Both? :D

Kinja needs to let me set alerts for when you post so I can just star you.

Damn, people are angsty about dill/garlic/cucumber free tzatziki.

Actual Greek yogurt isn’t something you find with a label on it, or filled with fruit, or blended with blueberries. It isn’t Fage, or Oikos, or Chobani. It isn’t aspartame, it isn’t anything but milk and cultures. It’s an incredibly rich and thick experi…

*Clears throat in Greek*

Those little meatballs/fish cakes/falafel look reeeeeeeally good right now.

The price is nice, but I’d rather buy my 944 Turbo S (I named her Sarah, for the S) back for that much. Here’s a pretty clean example, and while it’s no 911.. it was my first car, and the car I owned longer than any other. It was a hand me down from my godfather (I had to buy it off of him with my savings bonds) who…

At that point, you’ve committed to something and that Bushmills is your reward. In reality, breakfast for me in the last 4 days has been a banana and some leftover pierogi.

Chef Jonathan Beres of Rhode Island’s The Eddy

I like my oatmeal like my women.

You don’t even need a bowl to make them. Blend, pour, cook, inhale.

I have no appetite at all today but I’ll be damned if I’m not going ravenously devour at least 45% of a Dutch baby.