Beyond the Kitchen

Let It Be Sunday

let it be sunday

Happy Sunday!  Here we are on the Internet!

This week, my friend Tracy and I were trying to nail down (via text message, of course) our feelings about the Internet.  It’s feeling big these days.  Bigger than usual.  It’s feeling fast these days… and I’m not talking about the speed at which web pages load.  The Internet feels more than ever like a big machine of content that we’re all ingesting 2 seconds at a time.  A recipe that will take me days to develop, shoot, edit, and write will take a reader a cool twooooo seconds to sweep through.  There are a lot of things to decide in those two seconds:  if you like it, if it’s pretty, if it applies to your immediate future, if it makes you hungry, if it makes you hate me, if it’s grain-free enough, and if it’s Pinterest worthy.  That’s a lot to run through and it all happens so so fast!

I’m not complaining. That’s the game we’re in.  This is totally what I signed up for.  I think.  More than that… I’m pretty sure this is my dream job!  But can’t we all just take a moment to acknowledge that it’s WEIRD!?  It’s totally weird, right?  Yes.  The answer is yes.

Can we talk about the picture above with me and my perfect grocery bag?  I’m trying to decide if I’m the girl that walks around New Orleans with tulips and kale in a bag.  In the bottom of that bag you’ll find: a box of  Cinnamon Toast Crunch breakfast cereal, a box cake mix (yellow), a tub of chocolate cake frosting (GASP!), three plastic bags, two umbrellas, and three old receipts.  Also not pictured:  sweat running down my back.  That’s how real it is.

I’ll love the Internet forever and always, speed and all.  Here are a few of the places I spent a quality two seconds (or so) this week:

•  I’m learning about EGGS this week.  I’m trying to achieve the perfect soft-boiled and hard-boiled eggs.  So far I’ve found the most success dunking my cold uncooked eggs into boiling water and allowing them to simmer for 6 minutes.  Shocking them in ice water is essential for a soft egg and an easy peel.  There’s a lot to know about how to cook a humble egg.  I’ve found this very helpful:  The Hard Truth About Boiled Eggs.

•  Turning the oven on to make lasagna is 100% out of the question.  A Lasagna Grilled Cheese Sandwich feels much more reasonable.

•  I love gatherings on the Internet especially when they involve POPSICLES!  It’s Popsicle Week with Wit and Vinegar and thirtysomeodd other major food talents from across the land.  Some of my favorite popsicles from Popsicle Week include 4-Ingredients Strawberry Cream Pops,  Creamy Cinnamon Horchata Popscicles, and Raspberry Lemon Yogurt Popscicles.

•  Fargo was one of the best shows on television this Spring.  Did you get into it!?

•  4th of July doesn’t have to be over the top with the red white and blue.  In my secret life, in my very uncomplicated food mind I want to eat a boxed cake sheet cake with Cool Whip frosting, strawberries, and blueberries.  That’s right.  I want a plain old FLAG CAKE!  Blasphemy.

•  I want to go somewhere that requires the Bon Voyage Passport Case, this tropical-themed backpack, and also… I’d like to take my own bed and the comforts of home with me. What do you mean I can’t have the best of both worlds!?

•  Hello.  Nice to meet you.  I’m Joy “Bedtime Procrastination” Wilson.

•  In our heart of hearts we must KNOW that disappearing photo-sharing apps don’t really disappear our photos.  Right?  Will Facebook’s attempt at the app be a success?  Please say noooooooo.

•  This episode of NPR’s  Fresh Air with Jenny Slate and Gillian Robespierre is really interesting.  She talks about how she got fired from Saturday Night Live after one super mistake.  It’s really fascinating.  You might remember Jenny Slate from  Marcel the Shell With Shoes On.

I hope you have the happiest of Sundays!  Be at the beach!  I love you!  Bye for now.