I love these goobers.

 

“I can’t figure out what this is.”

“It’s … slimy.”

“I can’t cut anything.”

“Cut? I’ve just been using my hands.”

“Speaking of hands, Geraldine, keep yours to yourself.”

“GOD DAMN IT, JON. Lisa, I swear, I’m not touching him.”

—————

I have heard that if you take one sense away, the others rush in to cover for it, like dutiful coworkers. When Molly Birnbaum lost her sense of smell after an accident, she talked about how she focused on the texture of food (as the subtleties of taste were now lost to her – she could only detect sweet, salty, bitter, and sour). When my own grandmother was near the end of her life, and nearly blind, I found she focused a great deal on touch, and she’d express alarm when she reached for me on the couch and felt a sockless foot or a too-chilled hand (“Sei scalza? Fa freddo!” You’re barefoot? It’s cold!).

And I’ve heard that eating in pure darkness makes you enjoy a meal more. You appreciate flavors and smells and texture in a way you couldn’t otherwise.

This is, in part, true. You also spill on yourself and accidentally end up eating zebra.

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I’m working on a post about a pitch-black restaurant we visited in London, but it’s taking me longer than I thought to pull together. In the meantime, I wanted to share with you some photos from our trip to California over the holidays.

These were taken by our friend Dawn at dinner on our last night in San Diego.


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I tried to do a street art walking tour when we were last in London. I’ve always wanted to take one, to have someone point out the Banskys that I’ve walked by a dozen times and failed to notice. When we were there in the fall, the weather was unseasonably warm (the last day of October it reached an unheard of 70-degrees in the city. I wore a sundress. Rand had on short sleeves.) – perfect for wandering through the East End and admiring the works of not-quite-unknown artists.

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Croissant doodles!

 

“I wonder why some croissants are straight and others are curved.”

“It has to do with butter content.”

“Wait, what?”

“The ones that are straight are made from butter. If they’re curved, they’re made from other fats, like margarine or whatever.”

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