Leandra Medine's Blog, page 41
February 28, 2020
“That Shit Is Special”: A Conversation on What It Means to Be Black, Femme, and Friends
Take, for instance, the day I was working from home and saw a rat (not a mouse, a RAT) take his morning stroll through my living room. I didn’t call my landlord or 311 or 911; instead I hit up my group chat and asked who in the entire fuck was home at 1 p.m. on a Friday that could take me and my puppy in until my fiance got home. First they told me how shitty the situation was, which validated my feelings, and then they jumped into action to get me to safer ground. Cut to me and my dog Blanche rolling into Ericka Hart’s house with a bag full of random-ass dog toys and snacks and me in sweatpants and lingerie, because that’s what I had on when he who shall not be named came to visit. I ordered Domino’s pizza and sat on her couch watching telly and scrolling Insta as if I were home while Ericka worked on projects and watered her plants and I remember thinking, Damn, ain’t nobody like a Black femme.
These bonds run so deep for so many reasons; I don’t think there’s a world in which I could get through my life without them. I could yammer on all day about the hows and the whys, but let me tell you ‘bout my gooodddd friendssssss! Yaminah Mayo is a writer, model, and a force, and while we share Black twitter roundups and memes all day long, we also talk about issues like how much we should be charging brands for social promotion. Where else can you negotiate social content creation AND get a thank you in the form of a Whitney Houston gif?! I’ll tell you where: Black femme sibling circles (as I’ve been known to call them, too intimate to not be fam).
When I produced my first large-scale event on my own, I was in over my head. I was expected to pull whole-ass rabbits out of hats and I didn’t even have a lucky rabbit’s foot to hold onto. But in stepped Kiyanna Stewart, founder of Blk Mkt Vintage, along with her partner Jay. I told them what I needed to make this event a success, and of course, Black women came to my rescue with zero hesitation. Spoiler alert: That event was the best and would have been an entire mess had it not been for Kiy and Jay.
Last week, I invited Ericka, Yaminah, and Kiyanna to join me for a photoshoot and discussion about Black femme friendship. We met in a Black-owned space, put on clothing by Black designers, and got our faces beat by a Black makeup artist (hi Tara Lauren!) Below, the photos and conversation that followed.
Crystal: Okay, so we all work in very different fields—entertainment, business, fashion, academia—and we all know that many of these spaces are very white, and very patriarchal, so why is it so important to have a Black femme sibling circle that you can call on?
Yaminah: It’s so important because sometimes Black men and masculine people just don’t have the range! It’s like they think they have a monopoly on oppression. Also, it’s important to know that what you’re going through is valid, like, Okay, yes, that’s totally racist! Yes, that’s totally sexist! No, you’re not being dramatic. It’s good to be affirmed. And whenever I win, I get to share that with y’all what I did, so you all can win too! We use our friendship for business practices, relationship advice, food, style…
Crystal: Yes! I mean, I can hit y’all up for anything. When I need to know if these shoes go with this bag, I can hit y’all up. When there’s a sample sale, I pretty much know everyone’s sizes at this point and can send pictures or just by like, “Bihhhhh! You need these silver overalls, I can’t take a picture but they’re $40. I’m getting em for you!” Or like, me and Kiy were going to a Roaring ’20s-themed party and she hit me up before like, “Chileee I been too busy to buy something, what you got for me?” And of course I was like, “Girl, come get this vintage Dior robe!” So for me, there is just no other connection that resembles and feeds my soul in the way these friendships do.
Kiyanna: Yes! There is something in particular about being affirmed and celebrated by people who share your experience. This (points to the group) is reliable, I can rely on these folks for their opinions. You’ve been through the same or you will be going through the same and that’s what makes these relationships unique.
Ericka: It’s the familiarity, too. Like, Yaminah, you are an honorary queer person,* and as queer femmes, It’s nice to be able to talk about my relationship without having to explain it, or to talk about cultural things like, “No, I don’t want to see that movie, because it’s super straight, I want to see a film with queer influence!” So it’s great to be able to bounce those things off of people who not only look like me, but also navigate the world in similar ways that I do. Also, I don’t have to say much! Like in the group chat when we’re being messy, I can drop a name or situation and y’all will be like, “Yeah, no, we don’t fuck with that either!” and I’m like, Okay, so I’m not losing my mind! It’s just so important to be validated by your people.
(*Ed. note: Kiyanna, Erica and myself are queer and Yaminah is not, but she is one of the bombest allies.)
Crystal: I think there is an added layer of magic with this group in particular, where I just feel so blessed—and I’ve told y’all I’m just so emotional these days so I might cry—but it’s just such a blessing to be able to look to people and not just exchange ideas but also actively think: How can I support the things that you do? How can I pay you and also get you paid for the services and talents that you share, in a world in which we are rarely adequately paid for all the magic that we create on this earth?
Like, I don’t know very many groups who can be like, “Oh, you need a venue? I have a friend who owns their own beautiful-ass vintage shop!” Or like, “Okay, I don’t know shit about academia and I still have questions around sexual education, let me hit up Ericka who is a whole-ass professor at an Ivy league!” Like, that shit is special. Andy Barnard said on The Office: “I wish there was a way to know we were in the good old days before we left them,” and whewwww that just hit so close to home for me, as I sit and look at us at this very moment. I know I will be talking to my babies about their aunties and the way you all have shaped the trajectory of my life. We will look back at pictures from this shoot and call them the good old days and maybe these pictures will live on in a place like Blk Mkt Vintage and someone else will be able to see how dope Black femmes were!
Ericka: And this shoot is so special. Look at the people that are working with us on this shoot! There’s a Black femme photographer and a Black femme stylist and a Black makeup artist and I’m taking pictures without even looking at myself in the mirror because I trust Black femmes. On any other shoot I’d be in the bathroom trying to fix things, but y’all are like, “You like fire!” So I get excited and I’m just like, Okay let’s do this, cause the truth is, some of these people will have you out here looking a mess—shades all wrong, angles all fucked up—but I’ve had nothing but trust today.
Kiyanna: I’m appreciative to be a part of this shoot—it also feels like an extra affirmation that it’s taking place here in the store. When Jay and I were thinking about opening this space, we knew it would be so much more than just a place where transactions took place. We wanted to make a space where community could be found and a place where you don’t have to look far to see yourself.
On this day, no matter where I turned or who I was talking to, I saw myself. And for that I will always be grateful. To know these people is to know that I have an army at the ready (and bail money, if ever needed) and an extra closet full of fly shit. To know them is to be surrounded by a bunch of fools who make me laugh until my sides hurt. To know them is to love them, and it’s my greatest honor to call them my people.
Big thank you to Ericka, Kiy, and Yaminah for dropping everything to shoot this editorial. Y’all are more than I knew I could have in a friendship and the pinnacle of what it means to have a sibling circle.
11 PHOTOS
click for more
Photographer: Makeda Sandford
Styling Assistant: Share C Koech
Hair & Makeup Artist: Tara Lauren
Location:
BLK MKT Vintage
The post “That Shit Is Special”: A Conversation on What It Means to Be Black, Femme, and Friends appeared first on Man Repeller.
A List of Things That Don’t Last Forever, But Should
Despite my intensely Catholic upbringing, I no longer consider myself religious. But at the risk of sounding cliché, I will admit to dabbling in Buddhism. And by “dabbling,” mostly I mean that I feel guilty about not meditating more, and have read a single Thich Nhat Hanh book, called How to Eat, which discouraged my habit of scarfing down pasta while streaming another ungodly long episode of The Bachelor. But in my attempts to understand a deeper version of Buddhist practice and philosophy, I’ve stumbled upon a cornerstone of the teachings: the concept of impermanence. It’s hard for me, or should I say impossible, to understand that so many things that I love and depend on are only temporary. But even if, one day, I reach a level of ego death that allows me deep acceptance of this concept, there will still be a few things that always seem a bit too temporary. Below, my list of things that simply never last as long as they should.
Toilet Paper
The best advice I ever got? Buy toilet paper in bulk. I probably read this in a tweet somewhere. But really, you can never have enough toilet paper. Whether you have self-diagnosed yourself with IBS (me), or just need another excuse to shop at Costco (also me), take it from me and buy as many rolls as you can carry. Because no matter how many rolls you buy, they won’t last forever. And you will always, always, need more.
My IUD
I feel that same way about IUDs that I do about nightgowns: every woman should try one. But the last time I went to the gynecologist, my doctor accidentally pulled out my IUD during my exam. It didn’t hurt so much as shock me, but the end result was that I had to go through the painful process of reinsertion all over again a few weeks later. Three years, you might think, sounds like an awfully long time for them to last, but when you’ve gone through the insertion process twice in a year, it doesn’t seem nearly long enough. If there was an IUD that would last, say, forever? I’d get it tomorrow.
That First Cup of Coffee
I have, as my mother says, no self-control. While I know that coffee only antagonizes my anxiety and aforementioned IBS, I can’t seem to have just one cup. The reason I find myself gulping down cup number five is because I’m chasing that first-cup high; no other cup comes close. How to make that first cup last a little longer? A bigger mug.
The Last Drink
This winter, I decided to try to stop drinking. I read Allen Carr’s book The Easy Way to Stop Drinking after a friend recommended it to me, and decided to take the author up on his suggestion to make something of a ritual out of what you decide will be your final drink. I thought, naively, that quitting drinking was going to solve all my problems; really it just forces you to confront those problems head on. But as I sat down to have my final beer, I savored the moment, imagining my blissful future, free from regret and sorrow. It was exciting, I was happy, I was stupid. Not drinking, in actuality, is hard, not least because my social life has been contingent on it for most of my life. I’m not sure I would have quit without a little naiveté. If I could go back, I’d sit in that state of blissful ignorance, sipping my final beer just a little bit longer.
The “Honeymoon Phase”
As someone who gets such bad “butterflies” that she’s been known to vomit—just the tiniest bit—before a first date, you would think I would yearn for the early days of a relationship to be over. But actually, I live for all that nervous energy and excitement. It’s the part of the relationship where you think: This could really be something. It’s the part where you start to imagine a future together and all the good that that entails. Not to be a total cynic (did I mention I’m single as a Pringle
?), but the future as you imagine it? Almost always better than the reality. Before you know it, the future’s here and you’re living in it. His alarm goes off way too early, and he snoozes for 30 minutes. Or when she clips her nails, she leaves them on the bathroom sink. Fortunately, things like these are never included in the rosy glow of the “future.” Long live the ignorance of the honeymoon phase.
What else doesn’t last long enough? I know I’ve barely scratched the surface.
Graphic by Lorenza Centi.
The post A List of Things That Don’t Last Forever, But Should appeared first on Man Repeller.
Trust Me, Try It: The Healthy Seasoning That Tastes Like the Best Cheese Ever
The product: Nutritional Yeast
The price: $4.99
The reason: Recently I confessed, as if it were actually a confession, that I am not the kind of mom who is passionate about manifesting creative ways to get my kids to eat healthy food. But there’s one trick I have been using on both of them and me since I last attempted to give up dairy (I self-diagnosed with eczema years ago but recently drew a parallel between the periods when I’m not flaring up and dairy abstinence), and while I’m not there yet (froyo every Sunday, without a single exception no matter my geographic location nor the contents of my stomach), it’s a really easy one.
Just use nutritional yeast instead. It tastes like if you were melting cheese into a beer and soaking cashews in it which is a terrible description but I’m not a food writer for this exact reason so the best I can offer is trust me, you should try it, and here is exactly why:
A chameleon among geckos
If we were to compare nutritional yeast to its brothers, baker’s yeast (for bread) and brewer’s yeast (for beer), it would probably be considered the most adaptable child, because while the others serve highly particular purposes, nutritional yeast—grown for exclusive use as a food product—can materialize in a multitude of ways. Call it your vegan pizza or pasta companion, the primary element in the dip to end all others at the cracker station, the sprinkle that lights a twinkle in the kernel of a popcorn bag, it can even moonlight as an egg. But what do I care about that?
It is also absurdly good for you
According to my body, who sent a telegram earlier this A.M., there are nine essential amino acids that I have to get from food and what do you know! Nutritional yeast contains all nine of those amino acids—all nine!
Also part of the telegram was a note on B vitamins: My body was all like, “Yo, Leo, we need you to take as many as you can get if you want to maintain high energy levels and brain function.” It also said something about cell metabolism but I was too distracted by the fact that my body was sending me a telegram and further that I am still unraveling a narrative along with this criminally bad joke to get it. But anyway, a tablespoon of nutritional yeast contains a shit-load of B vitamins, like up to 180% of the recommended daily intake, so I was like, woah!
One other thing I read on the internet, which was not included in the memo: Nutritional yeast has trace minerals (e.g. zinc, manganese, selenium) and this is important because said minerals contribute to the mechanisms of such important bodily functions as: metabolism, immunity, and gene regulation. I did not know genes naturally turn on and off but now that I do, I can’t stop thinking about which ones are on right now, and what that says about me.
Richer than Facebook
According to Yahoo Finance, nutritional yeast will render itself a billion-dollar market by the year 2029, which, you know, is cool, because they will presumably get to that point without like, mining personal data and shit. Instead, they’ll give lactose intolerant children and adults alike an opportunity to enjoy a bizarro mac and cheese, or pizza slice, even a knob of futter (like butter, but fake) without also imposing upon them diarrhea and so forth, so…
Here are some recipes that my friend Tyler Schlesinger, who calls nutritional yeast “powdered cheese,” and runs Hungry for Wellness, a personal chef service, recommends. I’ve had them all and let me just tell you, as if I really need to say it again: trust me, you should try it.
How to prepare it:
If you have a food processor, toss in all the dry ingredients, miso if you’re using it, and the lemon juice. Process until nicely minced, then drizzle in the oil until the mixture is smooth.
If you have a blender, add the oils and juice first, then the garlic, then the rest of ingredients and blend till smooth.
Put it in your fridge and then affix to any pizza or pasta dish you’d like.
How to prepare it:
Rinse cashews and discard the soaking water. Add to blender or food processor with nutritional yeast, salt, pepper, onion, and garlic powder. Slowly add the water until you have the consistency of smooth heavy cream. Drain the artichokes and add them to the blender or food processor with cashew mixture and pulse a few times so the artichokes are incorporated but still chunky. Add mixture to bowl and set aside.
Sauté onions in olive oil with a pinch of salt until they become translucent, add garlic and sauté for a couple minutes longer until onion and garlic start to brown slightly. Add the spinach and sauté until spinach is dark green and cooked through (this happens quickly.)
Add spinach mixture to cashew/artichoke bowl and stir with a rubber spatula to combine. Season with more salt and pepper if needed.
You could pretty much dip anything in this concoction: toasted baguette, chips, carrots, celery, a toy car!
And, okay, fine, one more!
How to prepare it:
In a sauce pan large enough to fit multiple ingredients, add the cauliflower, peeled whole garlic glove, quinoa, and salt. Cover with plenty of water and simmer until the cauliflower is tender and quinoa is cooked (about 15 min.)
Now drain the water and immediately add all the ingredients from the pot (including the garlic clove) to a blender or food processor. Add a squeeze of lemon, nutritional yeast, onion powder, and garlic powder. Now process on low, adding in oil slowly until it’s creamy as fuq. You might need more oil or you can use water. The quinoa gives the sauce extra body, but feel free to add more yeast if you want a cheesier taste.
Now go ham—but not literal ham—use it solo on pasta, or add loads of pepper to feign a cacio e pepe; add fresh herbs and mix it with marinara to make a new-age vodka sauce and pour it on everything: mushrooms, asparagus, noodles, zoodles, kaboodles. You can even fold it into a risotto.
Not to beat a dead horse but uh, trust me, people. You should try it!
Photos by Alistair Matthews. Prop Styling by Max Rappaport. Valere ring in feature photo.
The post Trust Me, Try It: The Healthy Seasoning That Tastes Like the Best Cheese Ever appeared first on Man Repeller.
Help Me Compile the Greatest Makeout Playlist of All Time
I’m writing on important business: with the entirely work-appropriate objective to assemble the greatest makeout playlist of all time. This living, breathing organism will live under my employer’s name on Man Repeller’s Spotify account, for all to enjoy in the merry middleground between seduction and s*x. Because March can be dull and making out is underrated, I present for your consideration a modest proposal: that making out can be the activity of the month. Here’s hoping you get really good at it!
I can offer a few jumping-off-points from my measly private playlist entitled “romance,” to get your gears turning:
“Didn’t I” by Darondo (a timeless and mood-lifting song ripe for any occasion but recently deemed by my musical friend, in an entirely platonic setting, to be “baby-making music”)
I’d posit that Devendra Banhart is the reigning champion when it comes to sheer volume of makeout songs in an oeuvre (I can verify, in the name of guinea pig journalism, that “Lucky,” “Mi Negrita,” “Saturday Night,” “Brindo,” and “Souvenirs” amount to 17.3 perfect minutes of French kissing bliss). Feel free to challenge me on that.
“Hey Moon” by John Maus
“I Want A House” by Mr Twin Sister
“Apocalypse” by Cigarettes after Sex
“No Woman” by Whitney
“Make Out In My Car” (on the nose, I know) by Moses Sumney and Sufjan Stevens, followed by Sufjan’s pining “To Be Alone With You”
“I’ll Come Too” by James Blake
The “Rebellion (Lies)” cover by Benjamin Francis Leftwich (a subdued bop from Haley Nahman’s “@halemur” playlist)
And if you have any suggestions for the title of this wholesome mixtape (Tonsil Hockey Disc Jockey?), lay ‘em on me.
Photos via Everett Collection.
The post Help Me Compile the Greatest Makeout Playlist of All Time appeared first on Man Repeller.
February 27, 2020
200+ Weeknight Dinner Recipes, Vetted by the Man Repeller Community
My four-year anniversary of working at Man Repeller just so happened to fall on the day last week that over 200 commenters helped me compile a list of go-to weeknight dinner recipes. Though the timing may have been coincidental, I couldn’t help feeling an extra tablespoon of gratitude (cooking-adjacent pun intended)–not only for everyone who took a few minutes to contribute something thoughtful, but also for the reminder that, at its best, the internet can be a truly wonderful place to hang out, even if I’m slightly biased toward this particular corner of it. TL;DR–thank you all for being here, is anyone hungry?
I personally can’t scroll through the comment section of the aforementioned post without wiping drool from the corner of my mouth, which is a testament to the deliciousness of the recipe ideas that were being tossed around. I am very much looking forward to becoming a reformed weeknight dinner person, but first I want to return the favor of your submissions with a little organizational zhushing that will hopefully make our collective recipe-making initiatives a whole lot easier to facilitate. Put on your chef’s hat and scroll down for a full recap of the recommended recipes, formatted by category.
Did Someone Say Pasta?
Links to recommended pasta recipes from around the internet:
Quick Pasta and Chickpeas from Smitten Kitchen
Broccoli Bolognese with Orecchiette from Bon Appétit
Mushroom Pasta from Bon Appétit
Spaghetti Pangrotto with Crispy Eggs from Smitten Kitchen
Sweet Potato Gnocchi with Spicy Chicken Sausage and Mushrooms from Cup of Jo
Simple Carbonara from Bon Appétit
Bucatini all’Amatriciana from Bon Appétit
Pasta Puttanesca from The Guardian
Spaghetti Aglio e Olio with Lots of Kale from Bon Appétit
Crispy Tortellini with Peas and Prosciutto from Smitten Kitchen
Roasted Tomato and Pancetta Pasta from Martha Stewart
Rigatoni with Sausage, Beans, and Greens from Bon Appetit
Additional pasta recipes from commenters:
“Lemon Gnocchi with Artichokes”
Requires gnocchi, frozen (or jarred) artichoke hearts, kale, lemons, olive oil, and parmesan. I often add garlic or capers or whatever I happen to have on hand.
Heat olive oil in a pan or wok, add artichokes and gnocchi and sauté until they’re heated and coated with oil. Add salt and pepper.
Add enough water to barely cover everything and cook until the water mostly evaporates and the starch from the gnocchi makes the whole thing creamy (around five minutes).
Add kale, tons of lemon (the juice from one small lemon should do it), and more seasoning (I usually add chili flakes here) and cook until it’s all creamy and lemony.
Serve with cheese (parmesan, feta, goat) and/or fresh herbs.
“Coconut Almond Butter Noodles”
First, cook some rice noodles, because the other quantities depend on how many noodles you have.
Fry some mushrooms (or any vegetable you like) with garlic.
Add spring onions, and a bit of chopped chili.
Add a good glug of coconut milk (eyeball the amount based on noodle quantity).
Add 2-3 tablespoons of almond (or any other nut) butter, a couple of squeezes of lime, a teaspoon of miso, and some cayenne.
Finally, add the cooked rice noodles and coat with the sauce. Serve with your favorite hot sauce and some toasted sesame seeds.
“Veggie Pasta”
I usually choose a protein and veggie that I can throw over pasta with butter and garlic. It requires almost no prep work.
First, get water boiling so you can throw pasta in as you start cooking other things.
I’ll sauté either shrimp or ground chicken or sausage in a pan with garlic, butter and seasoning (Tony’s is my favorite, but you could use the dried oregano and red pepper flakes you have from the spice rack).
Then I’ll either steam spinach or broccoli and toss it all over the pasta once cooked!
“Lemon Sour Cream Pasta”
Cook spaghetti and add sour cream, juice of one lemon, pepper, and salt. That’s it.
“Pasta e Ceci”
Heat up some olive oil in a pan and add a big blob of tomato paste (buy in a tube, keep in fridge).
Toss in some red pepper flakes, and microplane in a clove or two of garlic.
After these cook up for a bit, add in a rinsed can of chickpeas, let it hang out for a minute or so, then add some water (I usually use the empty can to measure out about a can and a half) and let it come to a boil.
Add salt and throw in a handful of short pasta like orzo or ditalini.
When the pasta is al dente, it’s done! You’re left with a soupy-stew type thing that you can top with more olive oil, a little grated parmesan, some pepper, whatever. Sometimes I throw in a handful of spinach as the pasta is finishing to get some greens in there, too.
“Zucchini Pasta”
Fry zucchini slices and sun-dried or fresh tomatoes in olive oil with garlic, salt and pepper and put it on any type of pasta–you could also add mushrooms, spinach, or kale! Basically any vegetable that cooks well when fried.
A Chicken in Every Pot
Links to recommended poultry recipes from around the internet:
Chicken and Mushroom Congee from Martha Stewart
Additional poultry recipes from commenters:
“Cheesy Zucchini Chicken”
Chicken breasts
Grated parmesan
Grated zucchini (with as much moisture squeezed out as possible)
Chili flakes
Mix the zucchini, parmesan and chili together. Place on top of the chicken breasts and bake in a 350 oven for ~20 mins. Side with mashed potatoes, veggies, couscous, rice–anything you fancy!
“Chicken Bacon Brussels Bowl”
Chop brussel sprouts, coat them in olive oil, salt, and pepper, and roast in oven for 25-30 minutes.
Meanwhile, cook 1-2 strips of bacon on the stove.
Then, cook chicken breast in bacon grease (yum).
Add brussels to bowl, top with chicken, bacon, blue cheese crumbles, and Tessemae’s Avocado Ranch.
“The Best Way to Cook Chicken Breasts Perfectly”
Get a frying pan with well-fitting lid.
Heat to medium with some oil.
Pat chicken with paper towel and season with salt and pepper (I often add garlic powder).
Place in pan; it should be hot enough to make a searing sound when it goes in.
Brown on each side, about 5 minutes each.
Place the lid on the pan and turn heat down to low. From this point until the end of the recipe, DO NOT lift the lid up.
Leave on low heat for 10-20 mins depending on the size of chicken breasts/tenders.
Again, leaving the lid ON, turn the heat off and leave for another 10-20. BOOM perfect chicken!
Meat Me in St. Louis (Sorry)
Links to recommended meat recipes from around the internet:
Sausage, Red Wine, and Butter Bean Casserole from Easy Peasy Foodie
Additional meat recipes from commenters:
“Breakfast Burritos”
All you really need are eggs and a tortilla wrap–then go crazy with veggies, meat/meat substitutes (like soy chorizo) plus cheese and a garnish.
“Sausage with Beans and Tomatoes”
You need a cast iron pan that can go in the oven.
Cook two sausages in the pan until just brown, add a tin of butter beans in tomato sauce, whole fresh cherry tomatoes and lots of black pepper. Cook in the oven for around 15 minutes, crack an egg on top, put it back in for 7 mins, put the whole thing on a plate with napkin underneath and eat straight from the pan with some crusty bread.
Add a dollop of crème fraîche and some lemon juice for extra deliciousness.
Seafoodies Unite
Links to recommended seafood recipes from around the internet:
Shrimp and Basil Stir-Fry from Bon Appétit
Shrimp Pad Thai from Food and Wine
Roast Fish with Curry Butter from Epicurious
Additional seafood recipes from commenters:
“Baked Salmon”
Put a salmon fillet on some aluminum foil, drizzle with olive oil, lemon juice, and garlic salt pepper–and whatever other spices you fancy.
Fold up aluminum foil into a parcel and put into the oven for 20 minutes.
At the same time, steam or grill some vegetables like broccoli or asparagus and then serve all together with hummus.
“Homemade Poke”
Cook however much brown or sushi rice as you want, and add sushi vinegar seasoning to the rice (rice wine vinegar and sugar).
Chop up whatever vegetables you want–cucumber, carrot, snow peas, corn, etc.
Add a can of cooked tuna with some mayo mixed in (or tofu, cooked salmon, whatever protein you want really).
Sprinkle in some dried seaweed, add a bit of pickled ginger if you have it, and a dash of soy sauce.
“Fish Stew”
Extra-virgin olive oil
1 onion
3 garlic cloves
1 tsp smoked paprika
400g tin chopped tomatoes
750ml vegetable or chicken stock
400g tin butter beans
450g white fish
150g raw prawns
Parsley to garnish
Serve with yummy, buttery sourdough or some deluxe saffron rice.
Heat olive oil in a large saucepan. Finely slice the onion and garlic, add to the pan. Fry gently until softened, stir through the smoked paprika. Add the chopped tomatoes and stock and bring to the boil. Simmer gently for 10 minutes. Drain and rinse the beans and chop the fish into large chunks. Turn down the heat and add the beans and fish to the pan. Simmer for 4 minutes or until the fish is almost cooked through, then add the prawns and cook until they turn pink. Taste and season, then ladle into bowls, scatter with parsley leaves and serve with bread or rice.
Horny for Soup
Links to recommended soup recipes from around the internet:
Brothy Beans with Kimchi and Squash from Bon Appéti
Curried Lentil, Tomato, and Coconut Soup from Bon Appétit
Easy Homemade Cream of Mushroom Soup from Seasons and Suppers
Thai Carrot Soup With Coconut Milk from Seasons and Suppers
Butternut Squash Soup from Jenny Klimenkoff Health Coaching
Additional soup recipes from commenters:
“Coconut Veggie Soup”
For this you’ll need coconut milk, broth, garlic, ginger, protein, noodles, and any combination of vegetables.
Chop the garlic and ginger (add an onion if you want), toss it a bit in oil, add the protein and toss to brown, add the liquids, then add the vegetables. boil the noodles separately, add some red pepper flakes, and there you go.
“Tomato Vodka Soup”
1 can tomato paste (any brand), 3 cans of milk, dried or fresh basil, salt, pepper, splash of vodka.
Stir until tomato paste and milk is smooth, add seasonings and vodka. Serve with salad or grilled cheese.
“Beet Soup That Changed My Life”
Wash 3-4 beets and wrap them in parchment paper and aluminum foil. Cut off ends of a few cloves of garlic and wrap them the same way.
At 400 degrees, roast the garlic for about 30 minutes and the beets for about an hour.
Wash some leeks and slice all the light green/white bits.
Take a shower/practice handstands while you wait for everything to roast
Peel the beets with a paper towel and cut them into quarters.
Sauté the leeks for about 8 minutes till they’re soft.
Add (peeled) garlic, beets, veggie stock, thyme, bay leaves, and bring to a boil.
Simmer. Take out bay leaf. Blend in a blender or with an immersion blender.
Add lots of fresh lemon juice.
Vegetarian Gems
Links to recommended vegetarian recipes from around the internet:
Veggie Egg Fried Rice from Bon Appétit
Shakshuka from Smitten Kitchen
Spicy Dragon Noodles from Budget Bytes
Chickpea Puree with Roasted Zucchini from CiaoBellaKitchen
Sweet Potatoes with Charred Lemons from Bon Appétit
Halloumi Hummus Bowls from How Sweet Eats
Additional vegetarian recipes from commenters:
“Spaghetti Squash Pasta”
Chop a spaghetti squash in half, drizzle with olive oil and salt, bake, then add cheese and tomato sauce, bake a little more and BOOM– spaghetti squash pasta!
“Greek Salad”
Cucumbers, tomatoes, red onion, Kalamata olives, and feta, dressed in extra-virgin olive oil plus salt and pepper.
Add bread and tzatziki (or any doctored-up Greek yogurt sauce) if you have on-hand.
“Pesto Beans and Parm”
Sautéed white beans with pesto and parmesan and blanched rapini (just separate the leaves and cut off the bottom inch or two of the stalk, then cook in boiling salted water for like two minutes) with butter and pepper.
“Basic Stir Fry”
Baby bok choy, red pepper, and chicken breast (if vegetarian, just add more veggies like zucchini and carrot or broccoli), chopped rough.
Cook off some fresh ginger and garlic in a pan and then add the chicken, then add the veggies.
Add decent amount of soy sauce, and a dash of honey if you like for a touch of sweetness.
Serve with hokkein noodles or rice plus fresh chili and cilantro if you fancy. DONE. legit 10-15 mins.
“Huevos Rancheros”
In one pan, I sauté garlic with whatever veggies I’m in the mood for (usually bell peppers and spinach),while I toast a tortilla in another.
Once the tortilla is crispy, I add a little cheese on top.
When the cheese melts, I crack an egg over it and flip/cook the way I’d make any old egg.
After around 5 minutes, I plate the egg/tortilla thing and top with all my veggies (plus some avocado, salsa or diced tomatoes if I have them on hand)!
Vegan Specialities
Links to recommended vegan recipes from around the internet:
Soba Noodle Bowl with Miso-Tahini Dressing from A Cozy Kitchen
Crispy Tofu with Maple-Soy Glaze from Bon Appétit
Tofu and Vegetable Curry from Bon Appétit
Yellow Lentil Daal from Anna Jones
Spicy Black Bean Tacos from BBC Good Food (vegan if you replace the honey)
Canal House Lentils from Bon Appétit
Coconut Cauliflower Adobo from Half Baked Harvest
Roasted Chickpea, Cauliflower, and Arugula Salad from Gimme Some Oven
Spinach, Tomato, and Chickpea Veggie Curry from The Happy Foodie
Crispy Miso Chickpea Bowls with Garlic Sesame Dressing from Minimalist Baker Recipes
Thai Peanut and Quinoa Salad from Cookie and Kate
Coconut Lentil Curry from A Couple Cooks
Cauliflower Black Bean Bowl with Kale Guacamole from Goop
Chickpea and Kale Curry from Goop (vegan if you replace the chicken stock)
Coconut Spinach and Chickpeas with Lemon from Kitchn
Green Couscous from IHCC
Cauliflower and Chickpea Masala from Budget Bytes
Additional vegan recipes from commenters:
“Quick Roasted Veggies”
Chop up vegetables (sweet potato, tomato, paprika, zucchini, onion, garlic…) and freeze them. When I get home from work I just bake some in the oven for 20 minutes or heat them up in a pan with a drizzle of olive oil, herbs, and salt. It works by itself, or you can add it to pasta or fish.
“Vegan Quesadillas”
You need: 2 tortilla wraps (I like whole wheat), tomato sauce, cheese (I like the Violife vegan variety), a large handful of pre-cooked beans (I like black beans), a good handful of greens (I like to use spinach), a teaspoon of oil (if you need it for the pan you are using), and a seasoning of your choice (I just use oregano).
Using medium/high heat, add oil to the pan and put in one wrap. Add the cheese first. Then mash the beans in a small bowl and add the spice to the mix. Add mashed beans, greens and tomato sauce. Add the other wrap on top and flip the whole thing over. Wait a minute and then take it off the heat.
Cut it into triangles with a scissor and eat it!
“Veggie Sweet Potato”
Poke some holes into a sweet potato and microwave it (or bake at 400 for 45 minutes, if you have the patience…it really does taste better but microwaving totally works in a pinch).
Sauté some spinach/kale/bell peppers/really any quick-sautéing veggie you want, and throw in some canned and drained black beans.
Stuff all of this inside the sweet potato and season however you want (I like salt and pepper, cumin, and red pepper).
Top with avocado and salsa/hot sauce, and maybe some nutritional yeast if you’re feelin’ crazy!
“Zucchini and Tofu Bowl”
Make rice
Cook zucchini however preferred (I baked with a little salt, pepper, and chili powder)
Cook tofu however preferred (I bake it chopped in little pieces with oil, soy sauce, salt, and a light flour coating for crustiness).
Put rice in bowl, add zucchini and tofu, top with lots of chopped cilantro, more soy sauce, and sesame oil to taste.
“Sweet Potato Tacos”
Wash two sweet potatoes (no need to peel them) and grate on a box grater while you sauté some onion/garlic
Then add potatoes, chili powder, cumin, salt and pepper, cilantro if you like that kind of thing, and lime juice to the pan.
Warm up some corn tortillas and you’re done!
I like to top with avocado and pickled jalapeño if I have it (and hot sauce, of course).
Snack Attacks
Links to recommended quick/snacky recipes from around the internet:
Thai Peanut and Quinoa Salad from Cookie and Kate
Savory Sweet Potato Pancake with Arugula Salad from Goop
Crispy Egg from Smitten Kitchen
Roasted Broccoli and White Beans from Shutterbean
Additional quick/snacky recipes from commenters:
“Greek Salad”
Cucumbers, tomatoes, red onion, Kalamata olives, and feta, dressed in extra-virgin olive oil plus salt and pepper.
Add bread and tzatziki (or any doctored-up Greek yogurt sauce) if you have on-hand.
“Puff Pastry Tart”
Ready-rolled puff pastry + cream cheese/ ricotta/ goat cheese/ soy yogurt + seasonal veggies + salt/ pepper/ herbs.
I love a tomato tart with some capers, basil and olive oil or goat cheese + onion + pear… you can really use anything you have left in the fridge and if you’re up to it you can make a simple green salad during the 20 minutes the tart is in the oven.
“Rice, Eggs, and Avocado”
Vinegary sushi rice + two poached eggs + a small avocado, sliced.
Drizzle with soy sauce and follow with a giant glass of cold water.
Sleep for a thousand years, feeling satiated but not over-full.
Good for Using Up Random Ingredients
Links to recommended “everything but the kitchen sink” recipes from around the internet:
Veggie Teriyaki Stir Fry with Noodles from Cookie and Kate
Smoky Quinoa and Black Bean Salad from Budget Bytes
Additional “everything but the kitchen sink” recipes from commenters:
“Basic Frittata”
Scramble some eggs and cut whatever veggies and protein you’ve got into bite-size pieces.
I like my frittatas with chicken sausage, potato, zucchini, onion, and cheddar cheese. I use 6-7 eggs with 3-4 cups of other stuff in a 12″-skillet to feed two people with leftovers.
It’s probably ten minutes of prep, ten minutes cooking the veggies/protein on the stove top, then add the eggs and cheese and finish it under the broiler for 4-5 minutes.
Variations: make an omelette or just top the sautéed veggies with a couple of sunny side up eggs.
“Easy Tortilla Wraps”
Tortilla wraps with literally anything you have to put in them!
I prefer no meat, so I like to fry some black beans or cauliflower in a pan with taco seasoning and then just add whatever vegetables and sauce I want. This is super easy to make vegan or with meat, whatever you please.
“Oven Fajitas”
Slice different color bell peppers (I also like to incorporate poblano or Anaheim peppers), red onion, and chicken breast and spread on a sheet pan.
Season with a mixture of cumin, coriander, salt, black pepper, red (cayenne) pepper, and cinnamon.
Drizzle with olive oil, and mix. Bake at 375 for ~10 mins. Toss and bake for ~5 more minutes.
Heat corn tortillas in oven for 2 minutes.
Finish with chopped cilantro and squeeze of lime. Top with whatever you like (i.e. cheese, sour cream, hot sauce).
One-Pot Meals
Links to recommended one-pot or one-pan recipes from around the internet:
Sheet Pan Greek Chicken and Veggies from Gimme Delicious
Easy Sheet Pan Dinners from Kitchn
Instant Pot Salsa Chicken from Simply Happy Foodie
Braised Coconut Spinach & Chickpeas with Lemon from Kitchn
Easy Cauliflower and Chickpea Masala from Budget Bytes
Mozzarella, Borlotti, and Wild Green Garlic Sauce from The Happy Foodie
Additional one-pot or one-pan recipes from commenters:
“Stuffed Sweet Potato”
Drench a small potato in coconut or olive oil and roast in a foil wrapper at 400 degrees for 45 minutes until soft and squishy.
Cut open and cover in any toppings you like (I enjoy black beans, green onion, tomato, cilantro, cotija cheese, and sometimes a crispy fried egg).
“Chicken and Cauliflower Bake”
Put cauliflower in an oven pan with olive oil, salt, pepper, and thyme at 425 degrees for 20 minutes.
Take it out and add chicken breasts.
On top of chicken and cauliflower add melted butter, lemon, breadcrumbs, and parmesan cheese.
Put it back in the oven until the chicken is cooked (165+ degrees).
You don’t have to measure anything–cook as much as you want. It creates basically no dishes to wash (if you put foil in your pan it requires even less). AND it tastes kinda like mac ‘n cheese!
For Fellow Trader Joe’s Fanatics
Sweet Potato Gnocchi with Spicy Chicken Sausage and Mushrooms from Cup of Jo
Gyoza and Bone Broth from Trader Joe’s Kitchen
“Trader Joe’s Brown Rice and Quinoa Pasta”
Tomato sauce
Diced avocado
Mushrooms
Everything but the Bagel seasoning
Cook the mushrooms in a pan until soft and add the red sauce, then pour over some boiled pasta. Add avocado and seasoning, spritz on some lemon, and voila!
“Trader Joe’s Israeli Couscous”
Pearl couscous cooks really quickly in vegetable or chicken broth, which gives it plenty of flavor.
I use the recipe strait off the back of the Trader Joe’s box, and the pine nuts and shallots make it feel a little fancy, all the while being so accessible.
Add a roasted veggie of your choice.
For the Alison Roman-Curious
Spicy White Bean Stew with Broccoli Rabe from NYT Cooking
Crispy Chicken Thighs with Bacon and Wilted Escarole from Bon Appétit
Shallot Pasta from NYT Cooking
Spicy Noodle Soup with Mushrooms and Herbs from NYT Cooking
Crispy Herbed Chickpeas from Bon Appétit
Don’t say I didn’t warn you about the drool factor!!!!!!! What are you making tonight?
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The End of an Era, the Beginning of Another, Ad Infinitum
“Essentially, we’d have you come in for a 4-week contract in anticipation of bringing you on full-time for the junior editor role,” Leandra wrote, dismantling my understanding of our exchange, which I thought was about freelance contributing.
Junior editor role? Junior editor role. After I finished reading, I read it again. Then a third time, my eyes darting to my boyfriend as if he could have sensed the tectonic shift that had just occurred. He stared at his computer, unmoved. I breathed. I read the email one more time, then texted him: “Want to head out in 10ish?” He agreed. Those next minutes are difficult for me to think about; the emotions so intense that recalling them feels like staring into bright light. I know I sat very still, my breath slow and heavy like I’d just won the lottery. When we walked out together, I gathered my wits to say it: “Leandra emailed me.”
We both knew what it meant: quitting my job, moving to New York immediately, leaving my life behind, including him, at least for a little bit (or so we thought). But for what felt like the first time in my adult life, I wasn’t the least bit indecisive. We both knew this was it; the change I’d been working toward, even if my efforts had sometimes felt aimless. I can’t remember if we hugged or screamed or jumped up and down, I just remember the sun on my face as the words holy shit ran laps around my head.
From my introduction post on Man Repeller four years ago, “Meet Haley Nahman, Our New Junior Editor.”We’d planned to drive down to Mountain View to visit my parents that afternoon, and stuck to it. My family dog had just died and we wanted to check in, share memories of Rocky’s weird little limp and penchant for napping on throw pillows. But as we drove down the 101, I started crying for a different reason. I’d just been offered my dream job—a way out of a career I didn’t want and a life that made me feel empty no matter how nice I made it sound in journal entry pep talks—and all I could think about was fucking it up. I had no idea fear could sit so close to getting what I wanted, but then I’d never wanted anything as badly as I wanted this. The idea that I couldn’t do it or didn’t deserve it appeared as quickly as the euphoria.
I looked out the window, thought of Rocky and San Francisco and everything that was coming to an end, and knew my life was changing forever.
There are a handful of moments in my memory that approach the emotional intensity of that day—sneaking up to the announcer’s box of my high school football field the night before graduation; sobbing in my Honda Civic when I decided to break up with my first boyfriend, unsure I’d ever be loved again; a bus ride to IKEA, of all places, to set up my new life in Brooklyn, a rush of happiness so acute I felt high. Each one is marked by a sense of turning; an understanding that my life was splitting into two parts. A before and after. An end of one era and a beginning of another.
When I’m sad, I’ll be sad forever. When I’m in love, I’ll be in love forever.
Our memories are strongest when our emotions swell, which is why these scenes stand out to me in such sharp relief. But even more than that, these were moments when the ruthless passage of time stopped for me. When all the uncertainties and chaos fell away to make room for a lucid dream: There are only good things to come. My heart will never be this broken. Everything’s going to be okay. Each one was its own temporary form of insanity—a confidence that I’d unlocked some version of me or the world that would finally be permanent. It’s hard to resist the notion of “forever” in those heightened states; its promise is too appealing. When I’m sad, I’ll be sad forever. When I’m in love, I’ll be in love forever. Infinity, no matter how delusional, can be comforting like that. At least then we know what’s coming.
Maybe that’s the closest we ever get to “forever” in life—a series of thinking we know then realizing we don’t and then thinking we know again. We gain confidence and then lose it, fear new challenges and then tackle them, only to repeat those cycles all over again. It makes sense that we’d cherish moments where all that falls away, where we can delude ourselves into believing we’ve beat the inherently transient system. As kids we want best friends forever. As lovers we want rings and contracts. As depressives we want a world that’s irredeemably doomed. I guess we’re all chasing our little forevers. Grasping in the dark for something solid to hold onto, even if it’s as harrowing as grief or as overwhelming as getting what we’ve always wanted.
It’s been four years since I got that email from Leandra. Four years since I quit my job, broke my lease and relationship, and booked a one-way ticket to JFK. It’s accurate to say my life permanently changed that day, that who I was and what I had back in San Francisco was fading to black, making room for something and someone I wouldn’t have recognized. And even though the years since have been the best and most formative of my life, packed with so many intense emotional vignettes it would take a whole book to recount them (and might), another change has been tapping me on the shoulder. I recognize it most for the throat-catching mix of thrill, fear, and heartbreak it inspires.
From my story last summer about becoming a sock person.Last week I resigned from my full-time role at Man Repeller. I’ll be leaving in early March. The confluence of emotions I’ve experienced since deciding to go freelance—like nickels in a garbage disposal—have reminded me a lot of the ones I felt four years ago, when I voted for myself in spite of the parts of me that believed I wasn’t worth the gamble. Luckily I’ve learned by now that I was wrong and that I am, we all are. Safety and certainty aren’t so comforting when their maintenance requires the quieting of a deeper calling. They’d never stay constant, anyway. I’ll probably keep forgetting and remembering that forever.
I have a couple more stories going up before I close up shop on my byline, but I wanted to use this chance, as I finish this on February 8, 2020, 1:07 a.m., age 30, to say thank you so much, to you and to Man Repeller, for giving me one of my favorite forevers. I can’t imagine a better way to honor it than to use it to build a new one.
Graphic by Lorenza Centi.
The post The End of an Era, the Beginning of Another, Ad Infinitum appeared first on Man Repeller.
If You’re Not Shopping for Vintage Ralph Lauren Sweaters on eBay, You’re Missing Out
The first time I watched Love Story, I cried so hard I woke up swollen. If you’re willing to brave the tears, it’s worth a watch just for the outfits: a dazzling cocktail of “prep-school student” and “quirky third-period art teacher.” I happen to be named after the film’s leading lady Ali MacGraw, so maybe it’s a self-fulfilling prophecy that my personal style is equal parts loafers, a million antique necklaces, turtlenecks, silky dresses worn over pants, and—the crowning jewel—Ralph Lauren sweaters. Nothing screams all-American prep like Ralph! But the chunkier knits skew delightfully bohemian, more western than northeastern. They’re absolutely perfect, and I sort of hoard them. My growing collection feels like a safe investment–I figure, if as they’ve stayed looking this good for this long, RL knits are probably timeless.
The first thing you need to know about shopping for good ol’ Ralph is that there are a million lines under his brand umbrella. There’s Polo Ralph Lauren, where the colors are brighter and the prices are lower. There’s Ralph Lauren Collection, which is probably designed for Diane Keaton or A Very Fancy Lady With a Second Home in Aspen. There’s Double RL, a collection of luxe pieces to visually simulate wild west living in the comfort of a city near you. And then there’s Lauren Ralph Lauren, for a more literal take on workplace-appropriate blazers.
The second thing you need to know is that the best place to find Ralph Lauren sweaters is eBay (I’m blowing up my spot—you can thank me later). The chunky knit blanket sweaters (not the classic cable knits, or bear motif cashmeres) retail for around $700 but similar vintage ones are on eBay for just around $100 (with the low end being $50 and the high end being $300 for something truly spectacular). Not only am I saving money, but I’m getting something that feels one-of-a-kind while also shopping sustainably, my only 2020 resolution I’m determined to stick to.
The first one I bought was a shawl-collared blardigan (something between a blazer and a cardigan) that feels as cozy as a Sedona campfire smells. The team I worked with on this shoot loved it so much they took it off my body and styled it with a black button down. On a brisk fall day, the wool is thick enough to wear as outerwear, but I often take advantage of its roominess and wear it over another sweater and under a coat for double the warmth in the winter. Other similar silhouettes available currently are this red guy, and this belted pastel patchwork one that’s a little pricier. Or, get the exact same one I have—someone just listed it.
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After that successful purchase, I branched out into a special category of sweaters called “Is It a Cardigan or a Shirt?” I have a sweater pretty much identical to this fair isle gem in the dusty greens and browns of a Santa Fe dreamscape. You know how sometimes the buttons on cardigans aren’t exactly in the right places to wear it as a shirt? Well I can wear this one buttoned up and tucked into slouchy Isabel Marant khakis, or open over a cream turtleneck and flare jeans. Choose your own adventure!
The same concept plus an extra yard of knit gives you a sweater that could be a cardigan, or a coat, or a dress. I like to wear it the sartorial mullet way: halfway buttoned over a pair of pants. Here’s mine, a cabin in the Nordic forest if said cabin were a cashmere funnel-neck duster, and a second option that isn’t quite as long but gives the same effect for less.
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There are a million other options, too! This wearable tapestry of many mallards is amazing, and if someone doesn’t buy it quickly I’m going to. Here’s a soft looking pullover for those unafraid of a little color. I love the idea of a ballerina-esque bolero over a turtleneck. Or nix the extra layer and go straight for the turt: this offspring of the Swiss flag and a cup of hot cocoa, specifically. Or a swingy mock neck in all the best browns.
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And, I know you came here for sweaters, but I implore you to please consider their knitwear cousin: PONCHOS. All of the chunky warmth of a sweater, none of the arm holes. Wiggle to your wrists’ delight! Have I sold you yet?
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Of course, we’re shopping on eBay, and therefore there are a few little quirks. A good place to start is searching “Ralph Lauren blanket sweater,” and then sprinkle in keywords like “vintage” “Aztec,” “fair isle,” and “cardigan.” Each configuration spits out a different mishmash of sweaters to sort through, and the really good ones are often hiding on page four or five. The selection varies from month to month, and so will the prices (to that point, there are equally great sweaters available on Etsy, but they’re more consistently expensive). Some you’ll have to bid on, and some you can buy right away. Some might show signs of wear, in which case you’ll sometimes need to give them a quick at-home makeover before they hit the streets. Stay patient and stick with it, though–you might end up with something you’ll love for many years to come. Let’s keep this between us, shall we?
Feature photos via Getty Images.
The post If You’re Not Shopping for Vintage Ralph Lauren Sweaters on eBay, You’re Missing Out appeared first on Man Repeller.
Writer’s Club Winner: The Art of Walking
Below, the winning respondent to February’s Writers Club prompt: What’s your favorite commitment?
When I first decided to walk—not out of necessity, but as a hobby—I was as discreet as an adulterer. Long hours of absence were explained away by “errands.” Newly acquired knowledge of local bars and restaurants attributed to recommendations from friends. Showers taken shortly after walking in the door blamed on an overheated office. In the beginning, I told no one. After all, how exactly does one describe walking as a legitimate hobby? What’s next, breathing? Bathing?
I first learned of the art of walking—not to be confused with the act of walking—in high school. In his 1862 essay Walking, Henry David Thoreau waxed poetic about communing with nature, but made scant reference to women, save for the suggestion that most didn’t indulge in the experience. Understandably, it didn’t exactly resonate with me. As an adult I discovered the French concept of a flâneuse, a female stroller or saunterer who observes urban life. She was a city-dweller, like me, a curious and intrepid wayfarer. And so I committed myself to becoming one, first in New York City, then Washington DC, and now in London.
Walking can be an act of rebellion. As an African-American, I am subjected to confused stares as I navigate the side streets of Eastern European capitals on vacation. As a woman, I dodge sidelong glances during my late-night commutes home. As an American in England, I announce myself as loudly as “The Star-Spangled Banner” in my college sweater and sorority baseball cap. There is a quiet subversiveness to it all.
I walk to escape, literally and figuratively. The sight of me lacing up my trainers is a cue to my colleagues that my work day is coming to a close. Braving chub rub and rain storms, impervious to street harassment and traffic jams, I go where I want, when I want. I consult my own schedule, devise my own timetable, re-route my own path.
I also multitask. Walking presents the perfect opportunity to tackle my mental to-do list. I rehash arguments and win this time around. I practico my high school Italiano, and revisite my college Français. I call my grandma. And by the time I reach my destination, I’ve concluded a journey that is both physical and mental.
My commitment to walking is a commitment to myself. And to my adopted city of London. I’m not European enough to cycle, not agile enough to run, and too much of a hypochondriac to hike, but walking represents an opportunity to engage with my environs on my own terms. It is my daily devotional: an hour in the morning as the city slowly awakens, an hour in the evening when London truly comes to life.
And thus my love is reignited each step of the way.
Graphic by Lorenza Centi.
The post Writer’s Club Winner: The Art of Walking appeared first on Man Repeller.
February 26, 2020
You Look Moist: Man Repeller’s Creative Director on the “Obvious” Thing That Changed Her Skin
Welcome to You Look Moist, a regular column wherein Man Repeller asks cool people with glowing visages how they achieved their supreme hydration (amongst other things). Today’s installment features Tiffany Wilkinson, Man Repeller’s Creative Director.
How would you describe your skin?
When I was trying to take a selfie to accompany this feature, I was half-jokingly thinking of asking to rename the franchise “You Look Tired.” I’m 36, and while I recognize this is not “old,” I definitely don’t feel as fresh-faced as I used to. No giggling, Glossier-esqe model here. Just a normal, adult, New York-dwelling woman in the last stretch of winter trying not to look dehydrated.
How would you describe your skincare approach in general?
When I was younger I was proud of my low-maintenance status. It felt cool to be too busy going out and having fun to have an elaborate skincare routine. I know this sounds disgusting, but I hated washing my face at night, so most of the time I wouldn’t do it.
As I’ve gotten older, I’ve become more high-maintenance. I was starting to feel self-conscious about the fine lines on my forehead and I was considering getting Botox. My friend Zeyna (who has incredible skin) said, “don’t get Botox, just get a facial.” Once I’d spent the money on a facial and 30+ years worth of gunk had been extracted from my face, it seemed crazy to go back to the dirty-faced ways of my youth.
I decided to establish a really decadent evening routine so I’d look forward to washing my face at night. It sounds so obvious now, but this simple act TOTALLY changed my skin, and the adult acne I’d struggled with through my 20s and early 30s disappeared.
Which skin care products are integral to your routine for achieving your ideal, glowing, well-moisturized complexion, and how/when do you use each of them?
Here’s my routine:
Evening: I start with Tata Harper Nourishing Oil Cleanser, (okay, I know this is really expensive for something you wash off. But it smells so good, and the aromatherapy effect really encourages me to use it, even if I’ve just woken up on the sofa after sleeping through the last half of Succession.)
That goes onto a dry face, then I use an Eve Lom Cloth or a Muji Flannel soaked in warm water to take it all off. Afterwards I do a spray of Grown Alchemist Detox Toner–or, even posher–a glug of Amore Pacific Essence. The last step is Linda Rodin’s Olio Lusso, which I started using because I liked the packaging and I thought Linda Rodin was cool. I stuck with it because it smells good, feels nice on my face, and I wake up well-moisturized. She makes a nice Lavender version, too, which is great if you need some extra help sleeping at night. I keep this clear Kosas Lipbalm on my nightstand, which has hyaluronic acid and tastes minty–the perfect accompaniment to freshly brushed teeth.
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Morning: My morning routine is much more utilitarian. I listen to The Daily in the shower and Michael Barbaro tells me what’s going on in the world while I get clean. I use Cetaphil to wash my face and bar soap for my body. I have a stash from Marfa Brand, they are all so good but my favorite is the Campfire Soap with Lapsang Souchong.
My mother drilled into me from an early age that to be ashy was a fate worse than death, so post-shower I do an intense body moisturizing session. I’ll either use True Botanicals Body Oil on wet skin straight out of the shower, or depending on how dried-out I’m feeling, I’ll use Weleda Sea Buckthorn Fluid or Weleda Skin Food Body Butter. I like that they are natural options (no petroleum) but not super expensive. In the dead of winter, if I’m feeling really extra, I’ll use the Hyaluronic Acid from the Ordinary under my lotion. It’s especially good on my shins which after four months of being suffocated in tights can get a little dry (and, dare I say it—”scaley”).
On my face I’ll use the same Hyaluronic Acid, then either Dr Jart Ceramidin Cream, which I copied from Harling. Or this Susanne Kaufmann one which is all-natural and super thick. Then a blob of SPF.
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What about makeup products?
The basic makeup products in my rotation are RMS Uncover Up, Hourglass Volumizing Brow Gel, Kevin Aucoin’s Mascara.
Then, I have a million different cream blushes on rotation; Jillian Dempsey Check Tint in Sunny (Most natural/invisible, looks like you but healthier.) Olio E Osso Balm in Tea Rose (works on lips and cheeks and is especially good if you don’t have anything else on–I’ll put on before I go work out because it has a sporty vibe.) Or Kjaer Weis (sexiest bond girl packaging, good to keep in your bag for touch-ups.)
If I’m going out in the evening and want to feel like I’ve made a bit of an effort, I’ll do some smudgy brown kohl, a liquid eyeliner flick, or a red lip. This Kosas red is a flattering ’90s-ish brick color.
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What’s the cheapest product you use regularly and love?
Sleep, water, and this natural deodorant. I’ve tested a lot of different types in the quest for the perfect natural deodorant. This one works the best, has cute ’70s packaging and is also the cheapest ($3!). My boyfriend started using it, too, so now we bulk buy it on Amazon.
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Is there anything you try to avoid, skincare- or makeup-wise?
There was a period where I was really overdoing it with the exfoliation. P50, Retinol, Lactic Acid–you name it, I was exfoliating with it. Every article I read was lauding these really active products, so I kept buying them and my skin got really sensitive and bumpy. My facialist told me to cool it and just use Hyaluronic Acid. Now I only exfoliate once a week, normally with this Tata Harper Resurfacing Mask, which really feels like it gets in there and sets me up for the week ahead.
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Inside the waterfall > outside the waterfall
A post shared by tiffany wilkinson (@the_wilkinson) on Oct 20, 2019 at 1:42pm PDT
Any next-level tips, tricks, or services that you swear by to help you look “lit from within”?
I started taking the Prebiotic Probiotic from The Nue Co (#MRPartner) about a year ago. I was traveling a lot and wanted a probiotic that didn’t need to be kept in the fridge to help with the digestive issues I was having from all the flying. This one did the trick, and the difference it made to my skin was a happy side effect. I recently started taking their Skin Hydrator too, which is collagen plus hyaluronic acid. Since I’m already in the habit of applying hyaluronic acid topically to my face and legs, I like the idea that this product gives me an extra dose on the inside, too.
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Then every other month I’ll get a facial. I alternate between Rescue Spa for an indulgent, self-care moment with fruit water, relaxing spa vibes and a nice shop with a well-curated product selection that’s fun to browse even if you aren’t getting a treatment. Then for a more utilitarian, “tough love” kind of facial I go to Haven Spa, around the corner from the MR Office. I see Mariola for the Boot Camp Facial, which is exactly what it sounds like—lots of extractions, lots of pressure on your face. A week afterward, my skin looks really clear and I can basically stop wearing makeup.
What’s your go-to product or trick for fixing a skin disaster?
For spots and pimples, I like Sunday Riley’s Saturn Mask. It will nuke a zit overnight, but buyer beware: Use it really sparingly, as a spot treatment only (not full face), because it’s strong!
As a trick for looking fresher without makeup, I use KNC Lip Masks. I noticed I lost a little volume in my lips as I got older. These masks temporarily plump them back up, which has an overall pick-me-up effect, especially in the winter when everything can get a little dried out.
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Do you do anything differently skincare-wise when you travel?
Pre-flight I always test out the most expensive moisturizer I can find when I go through the duty-free shop. On the plane I put a little oil inside my nose using my pinkie finger to stop it from drying out in the recycled air.
Once I’m away, I’m normally a weird combination of being extra diligent about some things (applying sunscreen religiously), and a little sloppy about other things because I’m often missing some products due to packing in a rush. But I love an excuse to visit pharmacies in foreign countries, so in that sense it’s kind of nice to forget things.
What’s something you wish your teenage self knew about taking care of your skin?
Wash your face and don’t waste your time feeling insecure about your looks.
The post You Look Moist: Man Repeller’s Creative Director on the “Obvious” Thing That Changed Her Skin appeared first on Man Repeller.
The 10 Frozen Dinners I (Bravely) Tried, Ranked
There’s nothing quite like waking up at 7 a.m. to pop a frozen “lemon pepper fish fillet” into the oven—a morning routine I never considered until last week, when my editor Haley requested that I review 10 frozen meals.
“Okay,” I replied tentatively. “But, also, did you see my pitch about tasting all the potato chip flavors in Paris?”
“LOL,” she wrote back. “Please include some frozen seafood options.”
I’ve got no problem with frozen dinners, technically speaking. My mom fed me many a block of Stouffer’s Spinach Soufflé (accent theirs) during the years 1993 through 1999. And it’s not that I’m a snobby food writer or anything like that—I’m so often accompanied by Cheez-Its they’re basically my house pet. It’s just that, as an adult, I’ve had one too many experiences with foods defrosted directly from the freezer that have resulted in me using words like “gummy” and “moist” and “jesus christ, this is bland, quick pass me that hot sauce you stole from a Mexican restaurant.” Also, I recently threw up after eating chicken piccata on a short-haul flight.
But I am nothing if not open-minded (I once purchased low-waist jeans) and apparently I’m in the minority when it comes to dinners that begin as ice cubes. “Sales of microwavable meals are rising at the fastest pace in a decade,” declared the Wall Street Journal in their latest dispatch on the topic. Furthermore, Haley pretty much insisted: It is Forever Month, after all, and nothing endures quite like a frozen dinner.
So I took a stroll down my local freezer aisle and selected 10 frozen dinners that seemed most representative of all 2020 has to offer, from nostalgic throwbacks to more modern fare, such as a noodle bowl that claims to be “powered by plants.” To truly level the playing field, I added nary a flake of Maldon nor a drop of Huy Fong chili garlic sauce to any plastic tray of reheated food. Below, I’ve ranked them in ascending order of least to most likely to be consumed by me again.
Were any delicious enough to make me forget about the chicken piccata incident? Let’s find out.
10. Evol’s Truffle Parmesan Mac & Cheese
440 calories, 24 grams fat, 560 milligrams sodium, 44 grams carbs, 14 grams protein
Notable Packaging Details: Evol’s Mac & Cheese box says it contains “tubetti” pasta and creamy truffle-parm-ched cheese sauce “all topped with insanely tasty panko breadcrumbs,” which presents a lot to unpack. First thing: You’re telling me there’s been a noodle shape called “tubetti” all along, and it’s basically just a longer version of ditalini, not extremely long strands of hollow and unpredictable noodles that look like amusement park slides, or bucatini on rumspringa? Nothing ever goes my way. Second thing: Didn’t we collectively decide not to use “insane” in such a casual, pejorative way anymore? That seems wise.
What’s Inside: Tubetti pasta in a cheese sauce, topped with problematic breadcrumbs.
How It Tastes: I wanted so badly to love this frozen dinner, which is essentially just cheese wrapped tenderly around starch. But the parm-cheddar situation lacked the salt needed to coax flavor from fat, and it turns out I’m just not a truffle maximalist. The breadcrumbs were respectable, especially around the edges where they rubbed shoulders with cheese, and were crunchier than anticipated. One remarkable, exhilarating discovery was the bottom of the tubetti, where there formed a floor-layer of sauce and breadcrumbs that melded together and tasted like crispy cheese twists.
The Final Word: This is a reliable option for people who love truffles in any form, even in theory. Otherwise, just make cheesy pasta on the stovetop.
9. Marie Callender’s Chicken Pot Pie
600 calories, 32 grams fat, 960 milligrams sodium, 61 grams carbs, 17 grams protein
Notable Packaging Details: Marie Callender’s chicken pot pie (hereby known as a CPP) comes in a box so assertively compact, it may as well be me trying out for the 10th grade mock trial team. Cramped freezers, this one’s for you.
What’s Inside: No celery to speak of, contrary to the image on the package, but lots of the sort of gravy one associates with a pot pie, as well as chicken in pieces I can only describe as chunks, despite an aversion to the word, some softened carrot coins, and a gaggle of peas.
How It Tastes: Like any CPP, this one had its highs and its lows. The crust was super pleasant (and adorably crimped), both on top and down below. The chicken chunks—ugh—were texturally fine, but may as well have been any old white meat. I’m always down for aggressively mushy carrots and reheated peas, though I would’ve liked three times as many. The gravy was a disappointment, which is disappointing in itself, because gravy exists to lift the spirits of all other elements in a dish, like Jerry Harris in Cheer.
The Final Word: A homemade CPP would’ve been better, but who has that kind of time?! This one could get the job done on a cold night, or a hungover Sunday, or any time you need to comfort yourself because you didn’t get onto the 10th grade mock trial team and now you review snacks for a living.
8. Smart Ones’ Pasta with Swedish Meatballs
290 calories, 5 grams fat, 740 mg sodium, 40 grams carbs, 17 grams protein
Notable Packaging Details: The meatballs present as gray in the photo, like a cartoon rendering of a kidney stone, or gefilte fish long after its prime. This is, however, the least confusing aspect when you consider that both flat-leaf and curly-leaf parsley are pictured. Absolute anarchy.
What’s Inside: Lots of saucy noodles, described in box copy as “freshly made pasta” but in the ingredient list as “cooked enriched macaroni product,” and about six-ish small meatballs (I forgot to count before plunging in, as I love meatballs fervently and urgently).
How It Tastes: Classic Swedish meatballs are cooked in a savory, creamy, meaty gravy. This iteration was underwhelming—not nearly lively enough—but the meatballs themselves slapped so hard I texted my mom about them. The noodles were surprisingly fine, if a bit soggy, but they’re defrosted cooked noodles, so give them a break.
The Final Word: This one’s for those who love mini meatballs on any occasion (me, I’m talking about me) and can look past limp trimmings. Others might opt out.
7. Lean Cuisine’s COMFORT Herb Roasted Chicken
170 calories, 3.5 grams fat, 520 milligrams sodium, 17 grams carbs, 18 grams protein
Notable Packaging Details: I associate Lean Cuisine with my little sister’s babysitter, who was always firing them up when she was babysitting, so I was disturbed to realize I’d selected a “Lean Cuisine COMFORT,” which, based on the CAPS, would be unlikely to transform my entire persona into one of self-restraint and virtue.
What’s Inside: A slice of chicken that seems like a cross-section of a breast, gravy (I’m sensing a theme!), mushrooms, a few potato pieces, broccoli, and two or three errant clippings of what looks to be red pepper.
How It Tastes: I’ve spent more time than I care to recall with chicken breasts, the devil’s cut, and I actually kind of loved this one. It somehow managed not to be rubbery, or to taste like weird old meat, despite being dubiously thin and lacking a bone. The vegetables were bland—old song, new tune—but the gravy could get it. It looked and tasted like diner gravy, in the best possible way: a blonde roux with just enough salt, and some indistinguishable dried herb flecks.
The Final Word: This would make for a very decent (if light) chicken dinner while you, say, Google your sister’s old babysitter to see what she’s up to.
6. Healthy Choice’s Lemon Pepper Fish
280 calories, 3.5 grams fat, 510 milligrams of sodium, 48 grams carbs, 14 grams protein
Notable Packaging Details: None really, which is notable in and of itself.
What’s Inside: A roughly three by four-inch fillet of breaded pollock, over a bed of rice with colorful flecks in it, a bunch of broccoli, and an “apple dessert.”
How It Tastes: The fillet didn’t smell great right out the gate, but was actually lovely, like one big, flat fish stick. It did taste vaguely lemony and vaguely peppery, but more like the ideas of lemon and pepper than the actual ingredients. The broccoli became very small when heated and angrily expelled a lot of liquid, but otherwise tasted like broccoli. I’m tempted to gloss right over the rice, which was flavorless and mattered less than zucchini on a crudité platter, so we can get to that “apple dessert.” I’ve got to say, my expectations were low given that it looked like (and may have been) ambiguous fruit lumps floating in a jacuzzi filled with taupe slop. But man was I wrong! I loved that “apple dessert.” It was sweet and kind of cinnamon-y, cozy but not cloying. Its only flaw was package design, by which I mean that when I tipped the tray back to drink the apple-sugar syrup, I got hot broccoli water all over my face.
The Final Word: If you’re willing to let go of your normative notions about how fish sticks should be shaped, you won’t regret it.
5. Hungry-Man’s Spicy Boneless Chicken Wyngz
790 calories, 43 grams fat, 1620 milligrams sodium (okay, WHAT!), 76 grams carbs, 24 grams protein
Notable Packaging Details: Oh boy. Literally everything. First, why must we gender frozen dinners? And if we must gender frozen dinners, need we use a superfluous hyphen as in the style of Hungry-Man? Moving right along, what the hell is a wyng, and is wyngz in fact its true plural? Aha, here’s one answer, elsewhere on the box: wyngz are “seasoned fried white meat chicken patties” and these particular wyngz are served with “mashed potatoes and tangy buffalo dipping sauce—includes a chocolate brownie” because hungry-men don’t use an oxford comma, apparently, but they do call in a random em dash when it suits them.
What’s Inside: A truly chaotic amount of wyngz, a pocket of potato matter, a generous serving of spicy sauce, and a brownie that puffs up while it cooks until it’s buoyant as a blow out.
How It Tastes: The chicken nuggets—let’s call these little fuckers what they are—were delightful, with a well-seasoned shell evocative of top-notch fast food. The tangy buffalo dipping sauce was tangy as promised, and plentiful enough to make a wan French person say, “That’s how much le hot sauce I use in a whole year.” The mashed potats were a mere ghost of mashed potats, sad sad sad. (They can be improved with periodic drizzles of the buffalo sauce, if any of your allotted third-of-a-cup remains.) And the brownie! What a journey she and I had. I thought the brownie was going to be awful, because it looked like a burned muffin, but that’s why they tell you never to judge a brownie by its acclivity. It turned out to be fudgy, decidedly good, and dare I say the perfect foil to the salty-spicy wyngz.
The Final Word: If I were wine-drunk and someone made this frozen dinner for me, I’d be thrilled.
4. Stouffer’s CLASSICS Lasagna with Meat & Sauce
370 calories, 13 grams fat, 900 milligrams sodium, 42 grams carbs, 21 grams protein
Notable Packaging Details: The box broadcasts “100% pure beef,” which begs the question: What is impure beef? It also says it contains “2x the meat*,” which would be existentially confounding on its own, even if it wasn’t followed by an asterisk and fine print that reads: “2x the meat required by the lasagna with meat sauce standard.” This sent me on an internet deep dive, which sent me to Stouffer’s PR rep, because I absolutely needed to know who set such a standard and when, and whether I’ve been shirking it my whole life. (Answers: USDA, and “6 percent fresh meat.” Let’s move on immediately.)
What’s Inside: A large hunk of lasagna with zero accompaniments, though the box does diplomatically suggest that you “pair this portion with a side salad and a glass of low-fat milk as part of a balanced diet.” I most certainly did not.
How It Tastes: Pretty much exactly like SpaghettiOs Meat Ravioli*, if memory serves. Which is to say, the pure beef had a certain eau de can, but in a way that’s totally fine and you can live with. The noodles were thicker than expected—more stick than sog—and small nubs of cheese swam throughout the sauce like plastic in our oceans. A lasagna noodle peeking out from the soupy, cheesy mélange wasn’t crispy, per se, but was dry and unsauced in a way that offered some textural diversity. (*Apologies for the tangent but I just learned that SpaghettiOs are called “Spaghetti Hoops” in the UK and I can’t be alone with that, now can I?)
The Final Word: Some evenings just call for eating reheated lasagna while wearing a soft bathrobe. On those occasions, why not treat yourself to 2x the meat?
3. Amy’s Cheese Tamale Verde
380 calories, 16 grams fat, 780 milligrams sodium, 46 grams carbs, 12 grams protein
Notable Packaging Details: This box is the equivalent of your friend who keeps posting about her Whole30, in that phrases like “Organic” and “No GMOs” and “Gluten Free” feature prominently, and you’re not remotely interested in learning more. The imagery shows a decanted tamal plated against a Jan Frans van Dael-esque tableaux of semi-unwrapped tomatillos and auburn hibiscus, with a thin slice of lime resting peacefully against a mound of rice and beans, as if cat-napping.
What’s Inside: A Monterey Jack tamal with salsa verde, Spanish rice, ORGANIC black beans, and a disappointing lack of lime slices.
How It Tastes: Unwrapping a tamal as if it’s a little present just for you is roughly 80 percent of the fun of a tamal, so I was bummed to realize this one came sans husk. Once I recovered from that blow, I got involved straight away with the masa, which was perfectly fine—not quite as crumbly as I would have liked, but I wouldn’t kick it out of bed, which is where I typically eat. The beans and rice were take-or-leave, and I took, as I was still possessed by the spirit of The Hungry-Man. Melty cheese remains superb as ever, but there was about 10 percent as much as I wanted. The star—the salsa verde—was in fact pert and additive, if subtle.
The Final Word: I’d happily enjoy this any day but my birthday, when the absence of a little gift would feel too on the nose.
2. Kashi’s Creamy Cashew Noodle Bowl
360 calories, 14 grams fat, 400 milligrams sodium, 46 grams carbs, 15 grams protein
Notable Packaging Details: Kashi’s Creamy Cashew Noodle Bowl is vegan, but not in your face about it. Like, if you invited it to your birthday dinner, it wouldn’t make a big fuss about splitting a bill that includes non-vegan dishes others ordered for the table.
What’s Inside: A tangle of buckwheat-semolina noodles tossed with julienned carrots, strips of red onion, shelled edamame, and cashew sauce.
How It Tastes: This was solid—it reminded me of something one would’ve made in the early days of Blue Apron: simple, on the sweeter side, healthy, and inoffensive. Were I not committing a restrictive and completely self-imposed experiment, I would’ve added salt and spice and then I think I would’ve really enjoyed it.
The Final Word: Best to keep a few of these in your freezer for those biweekly panics about eating like total trash.
1. Trader Joe’s Chicken Tikka Masala
360 calories, 14 grams fat, 580 milligrams sodium, 39 grams carbs, 21 grams protein
Notable Packaging Details: The box itself is pretty blah—there’s no real sob story or intriguing photography. Someone at TJ’s did manage to sneak the word robust into the copy, though, as in “roasted chicken breast in a robust cream sauce,” a feat that strikes me as quietly subversive, like when your friend smuggles a scone into a SoHo House so you can eat it clandestinely from her purse.
What’s Inside: There’s chicken tikka masala in that robust sauce, which takes up about 60 percent of the interior real estate, and cumin-flavored basmati rice, which makes up the balance. Who do I have to wine and dine (etc.) to get a piece of naan around here?
How It Tastes: TJ’S CTM was my most highly anticipated frozen dinner, for sure; the internet loves it. Once heated, its plastic film puffed up so proudly that I suspected it knew this. After letting the tray cool for years, I dove in. It certainly wasn’t the best chicken tikka masala I’ve ever had—the sauce leaned heavy on the spices, rather than the balance of richness and tanginess—but it still hit the spot. (Full disclosure, the chicken pieces weren’t particularly tender, and based on the texture alone I might’ve guessed they were cooked tuna.) The rice tasted less of cumin and more of bottled water, though it served as a suitable carb with which to shovel sauced chicken into my mouth.
The Final Word: This chicken tikka masala would make for an exciting desk dinner any night of the week. (A desk-dinner’s when you eat at your desk as though you’re going to continue to work after normal working hours have ended, like some sort of Laura Dern character, but moments after you finish your dinner, you melt-down, move to the couch, and turn on Love Island.)
In conclusion, it’s probably best that I avoid sodium for a while. But in the meantime, I’ll be thinking good thoughts about microwavable chicken tikka masala, creamy cashew noodles, and the whole gang, actually—everyone’s got at least one strength.
And Haley, if you’re reading this, I’d still really like an all-expenses paid trip to Paris.
Have a hot (or cold) tip for our Snacks Critic? Leave a comment or send her a note at contactellaquittner@gmail.com.
Photos by Alistair Matthews. Prop Styling by Max Rappaport.
The post The 10 Frozen Dinners I (Bravely) Tried, Ranked appeared first on Man Repeller.
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