GreenFishTALL

Stella Mccartney

DSquared

Fail: Oatmeal, chocolate chip, bacon ... too dry. Should have listened to guy and left out the oats. But they look purty

7 hours 31 minutes until Im off. . . the final countdooooooown

Yeah buddy! Friend decided to pass out RIGHT outside of her bedroom. Keys in hand and all. . . booze and pills, yeaaaah.

started like this: ended up eatting this instead:

did you get 1 2 3 or all 4 red lights mamerro?

Chef made some of these, and then we broke one open and, god damn son, god damn.

i've been somewhat cut off from the politics/bullshit of the world for a couple of weeks (and i tell you what, i am not as angry at the world as i usually am... imagine that) so i didn't know this happened. on the one hand, i dont think it was the best idea to make a video for a number of your subordinates where you use a term that harms a group of people, and i believe he should have been more cautious, especially since he was in a position of power at the time... but on the other hand, dude is a hired murderer, who cares what he thinks or says, as long as he gets america's murdering done. edit - this is iloveboxcars

Im a food noob, and have yet to sit down to a 12 course meal. The only place I get dessert with dinner is NOPA. I think Im thinking too specific instead of thinking of the wide spectrum of dinners (setups?) BUT even so, Im still stuck on the one, small plate dessert after that meal. I push the importance of dessert because thats what im going into. So to me, of course I want the dessert to be just as important, and for it to be read/understood, as any and every course in the dining experience. I guess what im getting at is too much of a good thing is sometimes too much. So limiting it sort of forces you to savor it. btw, thanks for posting this!

I feel like the dessert taste plates are passe to the new wave of customers/foodies and to the chefs putting them together. Neither Chef nor consumer want to feel like they went to a buffet and piled a bunch of deserts on their plate. Dining has become more about the story the chef has put together, absorbing the whole "page" they wrote for the consumer. I think the whole intent of avoiding the taste plate is to not overwhelm the customer. No disrespect to Chef Morris and his symphonies because without a doubt they are beautiful. But I think it would be 10x more appealing on separate plates. I have the hardest time trying to convey what I wanted to. This ^^^ was sloppy. I have more to say about it but I cant think of how to write it out. sowwy :D /ramblescrambleoner

downing coffee, smoking cigarettes, waiting to get off of this job to go to that one.

sugar free

hurrr :D

get it?

pffft, wow to that whole spread. You're on point publicenemyno.3

waiting for the impending doom that is work...

whenever I see your screen name Rush, I sing that part of Welcome to the Jungle in my head "shananana knees kneeeees"

Trying to figure out how to make my hustle work. 1 full time job + 1 part time job + 1 internship = ?

Aw man, if you love Little Star and you love BBQ go to the Little Star on Valencia in SF. My buddy makes this amazing BBQ chicken pizza. Its not on the menu, but as long as he's working (tues-fri & sun) you can get it. edit: I just talked to him, that little bitch only makes it for himself. Walks down the street to buy the bbq and goes back in the kitchen. Hopefully they'll throw it on the menu. Its bangin'