10:26 am  •  24 November 2012  •  1 note

An outtake from Holy Motors (from 1998).

11:06 pm  •  23 November 2012  •  2 notes

7:26 pm  •  19 November 2012  •  3 notes

atthetreehouse:

Evelyn Waugh’s Noonday Reviver

This is an awesome drink.

4:51 pm  •  19 November 2012  •  7 notes

There’s an uncomfortably skinny woman who comes to this Starbucks every day (or so it seems; she’s been here every time I’ve come here), and I can’t keep myself from watching her. She goes through a very calculated routine when she arrives, setting up a triangle of chairs for herself off in one corner: One to sit on, two as desk-like surfaces for things like a stack of napkins ( which uses to wipe down everything she touches and to very deliberately blow her nose), a book and a note pad. She makes me nervous because her routine seems to overwhelm her; each step gets in the way of the goal of all of this, which is unclear. It’s like watching my dog try to find the perfect spot to pee on, sniffing and lifting his leg, then spinning and sniffing and lifting his leg again, and repeat, a fruitless pattern that seems like it could go on for every without relief or resolution. I can never tell what she’s working on, or if she’s even able to get any thing done while she’s here.

10:44 am  •  19 November 2012  •  3 notes

carolynkellogg:

Non-traditional holiday option: possum. From Joy of Cooking, 1963 edition. Also, bear. #book #cookbook #vintage

The inferred slaughtering, preparation and butchering skills in this recipe are amazing. Not that I lament our collective loss of opossum/game prep knowledge all that much, but it’s interesting to consider how much a average cook was expected to know 50ish years ago and what most are comfortable with today.

11:06 am  •  18 November 2012  •  52 notes

This is fucked.

9:23 am  •  16 November 2012  •  1 note

brianvan:

I can’t overstate this: I’m SO angry at all of you right now for being so gullible and blasé about this Hostess thing. Forget your corny sentimentality for a second:

• PUBLIC EQUITY FIRMS BOUGHT THIS COMPANY AND RAIDED IT
• IT’S BEEN THROUGH BANKRUPTCY AND SEVERE LAYOFFS TWICE ALREADY
• THE UNION…

[THIS/cosign/ditto/etc.]

8:55 am  •  16 November 2012  •  78 notes

willyblackmore:

cordjefferson:

And does anyone who’s going to go to Guy Fieri’s restaurant in Times Square for a meal care what the New York Times says?

katherinespiers:

One might argue that calling a restaurant with $30 dishes “middle-brow” is what makes one seem out of touch and elitist. 

People without a lot of money or advanced degrees deserve (and, check it out, enjoy) well-made food, too.

Of course they do. But there are people in the same demographic who turn to Fieri as an authority on food far more often than they do to Pete Wells, and they might very well enjoy eating at Guy’s American Bar & Kitchen. And if their $16.95 to $31.50 for an entree (a healthier range of price options than you suggest) is money well spent to them, so be it. Why judge?

Fieri isn’t appealing to a high-brow audience, like Wells (hence the sense that he’s slumming it with this review). And he isn’t, judging by the style of the restaurant, location, and the prices, looking to court diners looking for a quick, cheap lunch; I’d consider such an establishment low-brow, a designation that has nothing to do with how delicious the food is. Guy’s falls in the middle, hence, middle-brow. I don’t think saying as much is out-of-touch or elitist at all.

11:14 am  •  14 November 2012  •  40 notes

“But as people argue over whether the New York Times is being classist in its scathing review of Guy Fieri’s restaurant, I’d like to point out the quieter classism that is inherent to the restaurant review: that very dispensable service employees are outed for minor errors by critics whose audience consists of those who can afford to eat at these places.”

—  willystaley (via bobbyfinger)

(Source: The New York Times, via bobbyfinger)

10:49 am  •  14 November 2012  •  95 notes