I turned 30 recently, do not have children, and do not intend to have children.....but I *am* getting married this year to my long term partner. I haven’t been asked about having children much, but I think it’s because the impending wedding is a milestone that makes sense to the kind of person who would ask. Bracing…

Around here, a bunch of the local stations have been playing a LOT of BTS lately. It is wild to me! If it has some legs, Boy With Luv is looking like a major summer song in this area just on the basis of saturation.

The thing I like about Carly Rae Jepsen is that she’s a cypher in the context of her music. Like, you KNOW some things about the artist and you buy into a personality on top of the music when you talk about Beyonce, or Taylor Swift, or lately Ariana Grande or even a Billie Eilish type. Carly Rae stands back and lets…

Hahahahahaha ugh drag me. 

I think I got away with it (as a fellow light ash brown / dark ash blonde haver) because I chose dye formulations that layered a red tone over the existing bronze-ish base rather than nuking it......and I had bangs that often covered my brows.

Ellie, hi! Good to see your byline again.

I started reading this article thinking it sounded soggy and messy but I have to admit....now that I’ve reached the end, I fully get where this is coming from. If the meatballs come alongside a bright, vinegary salad, what’s not to love? Seems like a great start to a meal where maybe you have a simpler pasta as a…

........who the fuck tosses sweet potato fries in brown sugar???

There are some bad bottled dressings out there, but I also like a lot of them, so I feel like the ever-present chef suggestion to make your own is holding people back from salad-eating. They ALSO never tell you how much salt to add, just the oil:vinegar ratio, and without a hit of salt the salad is just not going to…

Yes, this is so important! You can’t eat the same volume of salad as you would say, chili and expect to feel the same way. Today the ‘side’ salad I packed is bigger than the other part of my lunch, which feels correct.

I fully intend to use the leftovers from my upcoming wedding buffet (either by arranging a donation or taking it myself, haven’t sorted it out yet) so this audacity would piss me off so badly. My guests could absolutely ask also, but to just take, and take this much, when you weren’t even originally invited is a bold…

Yeah, same. I saw the trailer and felt mildly optimistic for a second. What a shame.

I’m starting to lose track of which thing is trendy and when. I thought the Aperol Spritz was last summer’s big cocktail, and this summer all the food internet sites are going in on the Paloma? What I’m saying here is that this spicy take seems stale to me.

Counterpoint: buy the clogs.

Hahahaha I love the Cut, but I hate these columns so much. This is wonderful Extremely Relatable Content.

My cynical first instinct is that for any restaurant that has a burger......it’s going to be the burger, regardless of the quality of said burger vs. other spots nearby.

My instinct is that tahini dressings have long been a staple ‘creamy’ flavour for vegans, and some vegan folk don’t use honey or white sugar. Maple syrup is a more common basic sweetener for that audience.

I eat a LOT of fruit and vegetables, but I live in Canada. To be a purist about only eating ‘local’........it isn’t really feasible except for like 6 months of the year, and that’s with the idea of sacrificing a bit of variety and eating a ton of apples, cabbage and root veg for part of it. (I am a member of a CSA, so…

Much like the year the theme was ‘punk’, I’m completely delighted about the ‘camp’ theme. Setting a broad theme that leaves room for more/less successful interpretations makes for a much more entertaining red-carpet watching experience (for me) than the ones that are super-focused on a single designer or house.

It was a brand called Founders - I’m in Ontario and I think it’s a pretty new product? Not sure how widely it’s available.