And like that, it's over. Summer's stronghold has disappeared. The days no longer top out in the 90's, the sweat only beads down my face around noon, and that funk has actually started to lose it's grip on the 14th Street Station. Last week I only walked on the side of the street completely covered in shadow, and now I can walk wherever I choose. Really, I'm not sad.
But I just got a gr...
We christened him Kurt and set about trying in vain to keep him alive. The ride back from Fairway was not long, but we needed some wine, and the car was quite stuffy and hot. Blake, strangely, began developing an affection for the creature, and cared for him so deeply he wouldn't leave him in the car alone. So we carried him into our liquor store, LeNell's , and asked the owners what win...
Both Nick and I are from the Midwest, proud of our work ethic and nice disposition, and find ourselves a rare breed out here in New York City. I'm not really sure what the conception is--rural, uneducated, whatever--but most people have no idea what exactly goes on in middle of this vast nation, and just assume that most of it is comprised entirely of corn. Here is an example. The other day w...
A warm comfort food that, in this case, is remarkably easy to make. Generally chowder is thick and hearty with bacon and potatoes and thick creamy base, but this version instead goes for elegant. It’s almost (but not) too thin, almost silky, surprisingly tasty considering the lack of any complicated seasoning.
By Blake Royer
On a Sunday afternoon, corn chowder is the idea. A soup bot...