Recent Activity

  • Julie shared from Smoke Gets in Your Eyes: And Other Lessons from the Crematory by Caitlin Doughty
    “Q: What’s the definition of a gentrifier? A: Someone who arrived five minutes after you did.
    Note: Heh. Via @orderofthegooddeath
  • Julie shared from I Can Barely Take Care of Myself: Tales From a Happy Life Without Kids by Jen Kirkman
    Sitting on my coffee table are Vanity Fair magazines dating back to December 2010 that I haven’t had a chance to read yet. My DVR is full of Real Time with Bill Maher episodes from the 2012 election that I’ll get around to watching by the 2016 election, I’m sure. I do not know where all of this “spare time” is that people who have kids always tell me I have.
    Note: Ha. Exactly. Free time?
  • Julie shared from Lean In: Women, Work, and the Will to Lead by Sheryl Sandberg
    This phenomenon of capable people being plagued by self-doubt has a name—the impostor syndrome. Both men and women are susceptible to the impostor syndrome, but women tend to experience it more intensely and be more limited by it.2 Even the wildly successful writer and actress Tina Fey has admitted to these feelings. She once explained to a British newspaper, “The beauty of the impostor syndrome is you vacillate between extreme egomania, and a complete feeling of: ‘I’m a fraud! Oh god, they’re on to me! I’m a fraud!’ So you just try to ride the egomania when it comes and enjoy it,...
    Note: Yep.
  • Julie shared from The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life by Timothy Ferriss
    Using your hand or the back of your knife (to avoid dulling the blade), scrape the rosemary needles into one line, as if you were going to sniff them through a dollar bill.
    Note: Oh, too funny.
  • Julie shared from What We Eat When We Eat Alone: Stories and 100 Recipes by Deborah Madison, Patrick McFarlin
    And no steak sauce compares with whiskey.”
    Note: Yup.
  • Julie shared from Restaurant Man by Joe Bastianich, Joseph Bastianich
    “Farm to table” became superhot and trendy, but it’s not a new concept. Nothing is new. Everything is reinvented. Now they’ve stuck a whole bunch of fancy lingo on it, talking about carbon footprints and protein this and that—someone is always figuring out a different way of interpreting the cost of food—but it’s still the same old concept of waste not, want not, use what’s around you. And don’t do things to people you wouldn’t want them to do to you. Have a little humanity and morality. A little fucking respect. That’s truly what it’s all about, right? My grandmother has...
    Note: yes yes yes
  • Julie shared from Restaurant Man by Joe Bastianich, Joseph Bastianich
    Wine is not like other luxury items. For instance, a Mercedes-Benz is definitely better than a Toyota. That’s not subjective. Close the doors of one, it goes pffft. It’s practically orgasmic. The other goes chonk! It’s like having the door to your jail cell slammed shut. One is so much better that you can actually hear it, smell it when you climb in, never mind when you start it up and go wheeling down the road and can really feel it. Quality tells, every time. But is a bottle of Dom Pérignon that costs a hundred and fifty dollars three times as good as a fifty-dollar bottle of Bollinger...
  • Julie shared from Restaurant Man by Joe Bastianich, Joseph Bastianich
    No bottle of wine costs more than five dollars to make. Understand this and you are well on your way to cutting through the bullshit of the wine world.
    Note: yup.
  • Julie shared from a Personal Document
    There is no sunrise so beautiful that it is worth waking me up to see it.
    Note: ha.