We are experiencing extreme technical difficulties here at Chronderlust! My trusty laptop has met its demise, so no posts until the new one comes in the mail. Stay tuned and see you next week!
After your bed, there is but one piece of furniture with which you have a real relationship, and that is your desk. I spend a solid 9.5-12 hours a day at mine, and yet I always avoid really committing. This week, I added three major things to make my mark on my open-plan office workstation: Suki the fake taxidermied rhino, courtesy of my best friend, a not-that-cool-but-kinda-cool organizer, and lastly, gorgeous, perfect flowers from Roadside Blooms here in Charleston. Their model is really cool: green, sustainable flower arrangements that are based on what’s available locally in any given season. You just say, “I’d like small, medium, or large” and they bring it to you in their vintage British mail truck. I know. I know! But the best part is that they were a surprise, all the way from Afghanistan! Nothing quite like a no-reason-at-all pretty to make you feel like everything is going great.
How do you personalize your desk at work? Pictures? A candle? A terrarium?
Happy New Year to my Jewish friends and family! I hope you are drowning yourselves in honey cakes and apples and whatever else you usually like to have. I was reading the Huffington Post the other morning, and they had some suggestions for great recipes for your celebration, and um, one of them was a bacon thing. Love bacon as I do, I think I can perhaps provide a better guide. Seriously, aren’t they headquartered in New York? Couldn’t they just go outside and ask anyone?
It’s just me this year, so I didn’t want to make a ton of stuff I couldn’t eat alone, and I came up with this very, very traditional Rosh Hashanah panzanella. I’m not going to lie: this came out better than I had dreamed, and I had pretty high hopes. Everybody knows it ain’t trickin’ if you got it, okay?
A word to the wise: panzanella does. not. keep. Either plan to eat this the day you make it, or keep the component parts separate until you’re ready to nosh.
As some of you know, I’m embarking on a cookie adventure for the next couple months. A lot of you have sent me your favorite recipes (though I still want more!), and this one was one of the first that floated in. My friend Clara is still in middle school, but she is one of the most gifted bakers I know. People from Raleigh to Jackson rave about her cakes and pies, so I was really excited when she shared this with me. I’ll check and see if she’s available for weddings, bar mitzvahs, and graduations, but we should probably ask her dad.
These cookies incorporate my favorite thing: salted caramel. I never, ever saw salted caramel anywhere before 5 or 10 years ago, and now they’re everywhere. I am in no way upset about this development. These cookies are only a little bit tricky, but you absolutely much chill them for the requisite amount of time or they’re not going to turn out. Consider yourself warned.
You know what the best part of a three-day weekend is? A four day work week comes along with that. Enjoy your day.
- I could lose hours looking at this scientific flavor map.
- Andrew Bird talks about the puzzle of writing a love song in the New York Times!
- Consider the abandoned art museum.
- Buying wine based on the (back) label.
- A modern dictionary of linguistic signifiers, modeled on Flaubert’s (I swear, this is actually funny).
- E.B. White and James Thurber: hilarious, a little smutty, and complete with line drawings.
- This will probably disappear from the internet very shortly, so watch it ASAP.
- I did not know that Ed Hardy is a serious and academic artist, and I am sad about how sad he is about his big mistake.
- I could not be more bored with the Miley Cyrus “controversy” but I don’t want to be like “meanwhile, in Syria” or “Trayvon Martin” about it, so here are some actual strippers critiquing her VMA performance.
- Ladies and gentlemen, the only Marvin Gaye-related thing you will ever, ever want to hear ever again.