Blogging here has me totally spoiled. Not only is it so much easier to use than any other platform (and honestly, more fun), people here are actually allowed to say how they feel about things.
If every time someone wrote something snarky about me, or omg, disagreed with me on Tumblr, I rallied all my friends against them and tweeted about how much it makes me *roll my eyes*… I’d probably go crazy. Because, really? What is the point? Shake it off. We’re all grown ups here.
Apparently there are places on the internet that are nothing but encouraging words and sunshine and blogger-worship. I’m not used to these sort of places and I’m not sure I want to be a part of them.
I’ll take Tumblr, flaws and all, as long as I can speak my mind.
From the new cookbook by David Chang comes this, the most salivating side dish at his signature restaurant
1 cup very hot tap water
1/2 cup rice-wine vinegar
6 tbsp sugar
2 1/4 tsp kosher salt
(Optional: 1 tsp coriander seeds)
2 lbs whole baby carrots, scrubbed, peeled, and trimmed
3 bulbs fennel
Pack carrots (for larger ones, cut them length-wise, so they are snack size) and fennel (core and cut into 1/8-inch strips) into mason jars or 1-qt plastic containers, cover with brine, close lid, and refrigerate. They’ll be ready in four days. Most will keep for up to a month.