1.31.2017

Sometimes when she's mad she crumples up paper, like a lot of it

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Okay. Good weekend. Very chill. The spice of the week is harissa , which is a delicious pepper blend that hails from North Af...
1.27.2017

The best, classiest week, just tremendous

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Hey guys! One week down, just two-hundred seven weeks to go! And, come on, that wasn't so bad right? I mean, sure, The Economist downgr...
1.24.2017

I'm sure everything will be fine #alternativefact

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I have to admit that it feels weird to be blogging about food from inside of an absurd Orwellian nightmare, but I mean...The Resistance got...
1.20.2017

I think that beaver was whispering "resist"

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Hey guys, today is a rough one. I'm basically just trying to cobble together some workable grim determination out of the dumpster of mi...
1.17.2017

We even spotted the elusive double-heart bear

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Okay y'all, I think it may be time for a new spice. I've made a--well, not visual dent, exactly, but a spiritual dent in the papr...
1.13.2017

"Varying degrees of accuracy"

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Happy Friday the 13th, everyone! I buckled down this morning and devoted a significant amount of time to taking in some Real News (pro tip:...
1.10.2017

Like it's learning to count to 100...uh oh

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I  have another paprika recipe sent in response to my plea for them, hooray! The structure of the following paragraph is a joke literally on...
1.06.2017

We have plenty of seasons, sometimes five or six in one day

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It's in the 20s here this morning, but don't worry about us, we are fine, totally fine, we super super got this. Our high ne...
1.03.2017

Spice World

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Okay okay back to school back to work back to reading  doomsayers  legitimate journalism. Everybody ready? READY?? ...
12.30.2016

fetch("crackers: cheese")

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As I promised on Tuesday , I am attempting to ignore devastating celebrity deaths in favor of my Japanese reality show. I ASSUME EVERYTHING...