Tastes Like that ’90s Perfume, ‘Sunflowers.’ In a good way? Yeah.

This makes me feel like 1997 all over again. Not sure why. There’s a weird TMNT-meets-MySoCalledLife-meets-RogerRabbit thing going on that totally smells like that most ubiquitous of all 1990s perfumes- ‘Sunflowers, by Elizabeth Arden.

Why yes, Bourdain, I will TOTALLY get high with you

Great article from last week, examining the rise in nouveau comfort food restaurants, particularly in New York. As always, Bourdain has an interesting – and likely pretty accurate – take on why we’re seeing deliciousness like bacon candy and foie gras donuts on menus more and more. [nytimes/photo:nytimes]

Make Me: Pimento Cheese, If You Please

Pimento Cheese – The IM Conversation

me: would you believe me if i told you i just made my own 5-cheese pimento cheese?
im like an urban-commando martha stewart

april: damn girl

me: ha
i wanted a pimento cheese sandwich!

april: what kinda cheese did you use?
and how the beef do you make that?

me: i used cheddar, habanero cheddar, provolone, parmesan and american cheese
shred/cut up into tiny pieces
mix w/ a small spoon of mayo, a small spoon of sour cream, a squirt of mustard
salt, pepper, mix with a spoon
spread on bread, crackers, melt over chips for nachos…

april: yumola!

me: the longer it sits in the fridge, the better
but i had to have a sammy right away 🙂

Listicles Have a Tendency to be Chewy

Things that are easier since I quit biting my nails:

• Scratching bug bites
• Popping Zits
• Giving goose-bump-inducing cranial messages
• Opening the little flap on my cell phone so I can plug in my charger
• Doing that bitchy, impatient finger-tapping thing favored by Bond villains and evil receptionists with waxed upper lips
• Peeling back that stubborn last layer of skin on an onion

Things that are more difficult since I quit biting my nails:

• The two-fingered scroll thingy on the touchpad on my Mac
• Typing in general
• Self-pleasure of the intimate kind
• Painting my nails (really? REALLY? seems unfair)
• Picking my nose

MMMorsels: Gypsys, Tramps & Thieves

I think too much. About most things, really. But mostly-right-at-this-moment I’m thinking too much about this blog. I am determined to enjoy this, not let myself turn it into something it’s not, just so I can feel superior for having ‘sacrificed’ myself for it’s well-being. At what point did all the things you love to do, turn into the things you have to finish?

You know, I should probably just send this to my therapist and save us both an hour this week.

ARTIST: The Good The Bad
TRACK: 026
SIDE DISH: Raw and Spicy Surf Rock for the Boozy Floozy in all of us. Their songs don’t have lyrics because, as they put it, “we couldn’t find [a singer] that would stand behind the drummer. But we don’t need a vocalist anyway. The music speaks for itself. We use the music so we don’t have to say I Love You.” Idealism is so charming when viewed with the hindsight of a hardened cynic.

How I Learned to Stop Worrying and Love the Emoticon

One of my favorite stories to tell about the music biz has very little to do with the hedonism, entitlement or cluster-fuckery often stereotyped in popular culture – although, I suppose, T&A is tangentially involved. MY T&A.

MMMorsels – TX Style

This is the part where I start dumping a month’s worth of good music and sick vids into a handful of incoherent posts, right?

ARTIST: The Happen-Ins
TRACK: “Baby”
SIDE DISH: These Austin kids have swooped in and stolen my heart for Summer 2010 soundtrack-of-choice. So lo-fi they don’t even have a video on YouTube that’s worth linking, these fellow Texans play into the down-home Southern rock hands of most nearly everyone I know who has a soft-spot for sitting at the lake with an icy Shiner in hand. You heard me right – this band even makes me want to drink beer. THE HORROR! Head over to their Myspace page to get your boot-stompin’ fix in. Every track’s a keeper.

I’ve neglected you, Sweet Cheeks. Haven’t I?

It’s been ages. Months even. And I’ve got a back-log of links, videos and foodie-excursions to share… so why no posts?

Because I’m a big pansy.

New Favorite Recipe Source?

Maybe not as weird as breastmilk cheese (or is it breast milk? one word or two?), but certainly more practical: ever wanted to know how to cook gator tail?

Look no further than Bayou Recipes, a quirky little website that’s happy to fill you in on the best of  N’awlins soul food, including okra stew, redneck rice, and, uh… armadillo in mustard sauce. GULP.

I love you, Internet!

Breast Milk Cheese?

Hot on the heels of my cheesy weekend exploits, comes news that Daniel Angerer, chef at Klee Brasserie in Chelsea, has made cheese from his wife’s breastmilk… and is serving it to any and all diners who dare. It looks pretty divine, don’t you think?

Thanks to the NYPost for bringing this to everyone’s attention…