Larry's from Louisiana.

Chef Larry: The only thing that makes me cry as an adult is when Julia Roberts dies in Steel Magnolias.

T(His) Charming Baby

Chef Ryan & Arielle had a baby boy recently and I was so very excited to give them—ok, mainly Chef Ryan since I've met his wife all of two times—a vinyl record of The Smiths songs in lullaby form. I listened to it a bit during a design session; it's all kinds of soothing.

Mazel tov to the happy family!

Side note, I had to wait to post the photo above until I gave him the record. Then, when I finally gave it to him, he made me wait for fifteen minutes while he prepped vegetables. He did it on purpose, I know it. 

They called me Mr. Glass. They call me Ms. Social Media.

[no one calls me that]

Sohe: I'm the bizarro vina.
me: ...what?
Sohe: I have almost no social media now so I'm the bizarro you bc you have 23874320943 accounts to manage.
me: ohhh, you're the anti-me, like I'm David Dunn and you're Elijah Price.
Sohe: Who?!
me: Unbreakable. Ok then, so I'm Superman and you're Lex Luthor.
Sohe: Wait, why am I the bad one?

Twitters: 12
Instagrams: 7
Facebooks: 9
Tumblrs: 25+

Update: Chef has just been nominated for a James Beard award (Awwyess, that's my chef!) and, since I set up his Twitter account, my phone has been going mad with notifications.

Jennie: Should I text him? Do you think he knows?
me: Trust me, he knows. My phone has been blowing up, so that means his phone has been blowing up.

a beatbox imaginary in the show, all your shell-toes lined up in a row

)

1 AM thoughts: 

• This song is damn catchy. 
• Do I want to eat the leftover Crawfish Monica? Mmmmayyybe. 
• Extra Strength Bengay is no joke. I think my skin is melting. Now I know what it must feel like to drink from the wrong chalice.  
• Today was a good social media for the restaurants. I love it when my phone blows up from all the retweets and tags. The multimedia maven is happy. Tomorrow is a busy day. No, this week is a busy week. Hell, this year is a busy year. Thank goodness for weekend naps. What time do I have to be at the Fair on Friday? Six AM? Ah shiiiiiiii
• I'm so excited for Chef Ryan's baby gift to get here. Please, please, please let it arrive soon. (Tell me you picked up what I just put down.)
• Midnight blue might be my favorite color. It only took thirty years to figure that out. 
• Fuckit, I'm going to eat the Crawfish Monica. 

G'night, all. 

the effortless cool

me: Do you remember when I tried to learn guitar? I should get back on that train. 

Sandy: Yea yea yea, because you need to add another level of coolness to your overall hipsterness. Fuck you and your effortless coolness. 

Side note, I really do suck at playing the guitar. Dad once tried to teach me. Never doing that again. 

You ever think to yourself, “I should carve a Willendorfian lady in a bikini out of a sweet potato?”

Um, me neither.

MFin' MFA life

me: How many crits do you have left?
Justin: Next week? God only knows. 6 so far. Maybe more.
me: six?!
Justin: Yep. Two classes, two critiques, one artist, and my committee.
me: Whatchu going to wear?
Justin: To all six? Something that doesn't smell.

Madai yesterday, USA Today.

Two photos I took yesterday are in USA Today. BOOM. 

Full disclosure: I took the hoedeopbap photo with my phone because my camera battery was dead. 

Don't tell! 

Snow Daze & Street Food

Working from home today is bearable since pancakes make everything better. I'm also making potato-bacon chowder later if anyone wants to strap on their snowshoes and trek over. Side note, Mayer Hawthorne, as much as I adore you, I just might have to miss your show tonight at 9:30 Club. Oh, don't worry, I'm not happy about it at all, aside from the “at least I don't have to drive in the snopocalypse” thing. I suppose it Just Ain't Gonna Work Out. 

workin' woman blues

Southern Pickled Shrimp & Pa

Southern Pickled Shrimp

Ingredients: Cooked & peeled shrimp (tails on), fennel seeds, celery seeds, fresh bay leaves, peppercorns, pepper flakes, Tabasco, salt, lemon (slices & juice), dried chilis, olive oil, capers, apple cider vinegar, garlic gloves, thinly-sliced Vidalia or sweet onion.

Directions: In large bowl, combine everything but shrimp. Add shrimp & toss to combine. Cover & refrigerate for at least 24 hours. Serve with toasted crusty baguette or crostini. I’m partial to the toasted baguette because it’s better for soaking up the olive oil & lemony goodness.

Steph: I love that pic of Pa. I'm reblogging even though I'm allergic, that's how much I support you.