It's A Good Time Friday! - March 8, 2024
Happy Friday from my backyard, where the crocuses and daffodils are starting to pop and the birds be chirping and the whole vibe is really feeling idyllic… and I’m trying not to think about the fact that we’re getting more torrential rain all weekend.
But enough about the New Jersey suburban weather report! You’re here for completely random and amusing links, so here we go:
➡️ As I write this newsletter, this season’s final episode of The Traitors is a few hours away from airing, so you’ll have the opportunity to catch up on allllll of Alan Cumming’s glorious outfits after reading this. And then we can all kiki about his impeccable fashion and the well-considered work that it took to pull every single lewk together. This show is really the whole package.
➡️ I don’t know who won’t benefit from looking at photos of baby manatees being cuddled and fed and FLOWN IN AIRPLANES as part of a wildlife rescue effort. And these bebs get chonky on all the stuff I love to eat!
“In Ohio, Calliope, Soleil and Piccolina dined on romaine, endive, kale, escarole, green leaf lettuce, napa cabbage and bok choy. They often gobbled the greens from containers on the bottom of the tank arranged to imitate seagrasses.”
(TW: very sadly, there’s also an image of manatee corpses so just scroll past that real fast.)
➡️ OK, maybe you need more than manatees to boost your dopamine this Friday. Then you know what I have to offer you: CATS! Adventure cats! Here are mini-profiles of 9 felines who live the adventure life — one is a one-eyed kayaker, another is a horseback rider, and they are all frankly the best bubs, of course.
➡️ And finally, I don’t know why I didn’t share this back in December when the New York Times ran it, but ICYMI: here’s the secret recipe behind Cookie Monster’s cookies! (And it explains how they shatter so perfectly when he nom nom noms them.)
Also ICYMI: Good Food Stories Premium has launched!
If you didn’t see last week’s announcement, I’ve launched a new Substack that’s completely devoted to recipes!
is my new subscription that brings you TWO new recipes to your inbox each month, along with extra resources and tutorials gleaned from my 15 years as a food writer, recipe developer, and all-around cooking pro.If you’ve been a subscriber to my Good Food Stories newsletter over the years or found me through my recipe development and photography work, I hope you’ll join me here as well.
The first recipe for March is dropping today, so all new subscribers will see it in their inboxes and have access in the archives right now! (And it’s a good one. I’m eating it for lunch today, actually.)
