Yeah, the grocery stores and commercials are full of standards for that other upcoming holiday, but this week, if you're not quite ready to jump to sleigh bells and mentions of misteltoe, try rocking out to NPR's "Songs for Stuffing," a collection of jams for Thanksgiving.
You've done it. Microwaved something just to see what would happen? As long as its safe and metal-free, and you're willing to clean up the mess, it can be hours of (basically) free fun. Well, except for the radiation poisoning and all the other crazy stuff that comes from using one.
As a kid, I was a notorious food arranger. I didn't play with my food, and always maintained proper table manners, but was just generally careful about where food sat on my plate. My peas or green beans always ended up in some sort of geometric relationship (which may have been a prolonging of the inevitable...we were big on canned veggies growing up; I thusly didn't realize I liked green vegetables 'til high school, and I had some that were...actually green, not olive drab), and I was always careful about how my bites were arranged: square cuts, equal spacing, centered on fork. I grew up to be a spatially-oriented right brained perfectionist...big surprise, right?
So we all probably made our fair share of macaroni art when we were kids. Remember? You'd glue pieces of pasta to a piece of paper and excitedly proclaim it was a portrait of Ninja Turtle (or maybe that was just me)? Well Eliza Tyrrell has raised the bar for macaroni art with her undulating pasta sculptures.
As I type this, it's 12:07p where I live. Which means, according to this blogger body, it's time to stand up, stretch, walk around a bit, and grab a snack. If there's one thing I've learned from working at home, it's that I won't remember to eat an actual lunch until it's too late, so I've gotten into this groove where I eat breakfast as early as I can, then have little mini-meals thoroughout the day. It actually helps me to eat smaller portions at dinner time, and I find I'll choose healthier munchies in general. Win win.
In the late 1990s, there was the brief phenomenon of How Are You Peeling?, in which some guy realized that fruits and veggies sometimes look like faces when they unevenly spurt from the calyx of their flowers. Calendars and email forwards ensued. You remember.
Then, Carl Kleiner, the mastermind behind those amazing photos of ingredients from the IKEA cookbook, decided to play with the above idea...but, you know, make it way better.
So, you know those days when it's late Sunday night, and you realize that you totally wasted your free time over the weekend? Like, no projects, no friends, no special meals, no resting, no reading...just cataloged hours down the internet rabbit hole, maybe some laundry, and justa buncha driving?
Then, you know those other weekends, when it's Monday morning, and you're like, "Wow. What a full and awesome couple of days that was."
I had one of those this week.
Okay, well, to be fair, this was an "extended" four-day weekend for me. (No posts on Thursday and Friday. Did you notice?) For my birthday gift, my mom organized a trip to Columbus, IN, which is a small town of 40,000 people that has, like, sixty major examples of modern architecture. All the churches, elementary schools, public buildings, even the jail are contemporarily designed works of art. Six of the buildings are national historic landmarks. The library was designed by I.M. Pei, the church across the street by Eliel Saarinen, and the local bank branch by Eero Saarinen.
It's June, which means it's fair season. And fair season means it's putting-weird-things-in-the-deep-fryer season.
Surely, plenty of both solid sweet and savory items have taken a turn in the fryer, but what about liquids? Like Kool-Aid?
Apparently, it can be done.
Blue No. 1. Yellow No. 5. Red No. 40. "Without them, soft drinks would be clear, Cheetos would be beige, Froot Loops would just be Cheerios, and Easter eggs wouldn’t be nearly as much fun."
Such begins IDSGN's fascinating look at the actual colors that go into those foods that you'd like to say you don't eat, but color your tongue all the same.
Did you know that men who wear muscle shirts when answering the door are three times more likely to order pepperoni pizza than any other kind?
Or perhaps that 17% of all restaurants are pizzerias? Or that 93% of U.S. citizens eat pizza at least once a month?
You will once you check out this sweet infographic from GrandePizzaOnline.
The explosion of the "food porn" T.V. scene has finally calmed down. The Food Network has dissolved into two separate channels, with the Cooking Channel featuring actual cooking, and the original Food Network with "Cupcake Wars" and Guy Fieri driving around with sunglasses on the back of his head.
Which means two things: 1) the best cooking and food-related shows have weathered the storm, sticking around and 2) you can't just flip on a single channel when you're feeling hungry and want to know what to make. Turns out, the best food shows span across channels like PBS (duh), Bravo, ABC, and, one little guy left on the Food Network (Nice job, Alton.)
Bon Appètit has begun a new Q&A column entitled "Back of the Napkin," in which they, apparently, talk to famous people about food. First up is comedian Aziz Ansari, the Parks and Recreation star who's standup and movie career is blowing up.
And, as it turns out, it's pretty interesting. And funny.