thanks!!

boooooooooooo

ummm i need to know more about this raspberry-filled lemon-covered cake plz.

oh my god thank you. i mean i know we’re getting ice cream which in my opinion >>>>> cake so it’s an easy win over sheet cake but why do they have to do it dirty and drop that gloppy shiny crud on top? give us real icing, we’re clearly not counting calories or grams of sugar with an ice cream cake.

this is the correct take.

thank you for assuring me i’m not the only one put off by the appearance of poached eggs. i mean, they taste okay but tbh i can get just as much delightful runny yolk in an over easy or sunny side up egg and i can’t get past the fact that a poached egg looks like some sort of giant larvae or glob of phlegm. shudder.

low and slow is the only way i do the scrambles. my ex had a friend staying with us for a weekend a few years ago and she offered to make breakfast, which was naturally scrambled eggs. i think she cooked those things in about 30 seconds on high heat and they were the flattest, rubberiest, most gnarly little egg…

yeah, i would definitely figure that at least day of is fine. even a few days after that. if it were marked the day before or the day before that, i might question it, but definitely not day of. that’s just a waste of food and money.

yep. it’s the level of saturation we’ve reached - even nat geo isn’t immune to karditis.

U of A actually. national geographic told me this weekend on an aerial america show about arizona. ...and i live in tucson and it is a sadness.

i love me some mfm but i’m kinda starting to miss the days when it was less of a full pop culture force and more of a...well...tiny quirky podcast. but i may just be bitter bc i’m in the southwest and can’t have the delicious-looking beer.

truth. before i moved to tucson i never much cared for tortillas either way, but after having them prepared fresh in sonoran style? there is no going back. so delicious.

a lot of the time, it’s sandwiches. turkey, ham, cheese, lettuce, tomato, and red onion, all heaped on french or sourdough or a bagel, with mayo and mustard. alternatively, a bagel with a cream cheese/lox/red onion/tomato/caper/black pepper situation going on. i could eat both of those forever.

i despise the word ‘slurry’ in an irrational way. any time i see a recipe call for me to ‘make a slurry’ i shudder and want to punch whoever decided to write it. i have no idea why.

sweet jesus i hate that i’m kind of in this situation again after not being, but, when you lose half your income but still have the bills plus some, there isn’t much to do other than stretch everything as far as it’ll go. my go-to is the manager’s special at the safeway nearby; they mark things down by 50% constantly…

one of my coworkers is adorably boy-crazy and i never miss a chance to say ‘i have a crush on every boy!!’ at her. i’m a lady, though, so it’s not creepy, i swear.

are we not going to talk about how holt laughed *and* smiled at the beginning of this episode? bc while glorious, it threw me for such a loop. 

i didn’t even think about that, but you are so right. yegads i love the writing for this show so much.

i can definitely appreciate the heat, but i found it rather nice, tbh. i think they did a really nice job playing up the sweetness of the habanero instead of just clubbing us over the head saying ‘here, it’s spicy!’ then again my favorite way to eat it is to put a little bit, maybe quarter teaspoon, on a scoop of…

good god i love driving by a pollo loco anytime they’ve got the smoke coming out from the grill tops....guhhhh