All the things that go into the pasta are thrown into one bowl, and get this: it is “cooked” by placing that bowl on top of the pot of water while the pasta boils. The heat from the boiling water is enough to warm everything through so that you only need to use one stove burner and the stove only needs to be on as long as it takes to cook your spaghetti.
A mere two decades later, I finally have redemption.
What is anything to anyone anywhere anyhow?
Many questions, no answers, just posole.
Peppers? As an appetizer? Wouldn’t that, you know, hurt to eat? But you guys, it… well, it does hurt. Sometimes. I wouldn’t lie to you. This is a place of honesty and trust, after all. But mostly, the peppers are an insanely addictive combination of sweet and bitter, with just a small dose of heat. Except for sometimes, like I mentioned, when it is a large dose of heat. But they always seem to be the minority, and in any case I think it just heightens the experience when you have no idea if you’ll come across a “surprise pepper” that lays on the napalm inside your mouth. Does that not sound great to you?
No? Just me?
Fine.
Hello, party people!
I used to go there just for casual lunches and snacks when I still lived in that neighborhood, and it doesn’t hurt that Oddfellows is next to my favorite bookstore in the city, either. Work up an appetite browsing and purchasing new lovely things to read, then pop over next door for a meal — that’s the ideal weekend activity, if you ask me.
But I’m still of the mindset that anything calling itself a birthday celebration is incomplete without cake, so I made something I’ve been meaning to make for a long time: an intensely chocolate cake.
My birthday cake for the last few years has been varying iterations of a fruit and custard cake because it is the best kind of cake in existence and if you disagree you are wrong, but that’s a post for another time. This post is about a different kind of cake, because this is a different kind of birthday. This year, I’m turning 30.
