It’s perfectly normal to sneak into the nursery and take long-exposure pictures of your infant sleeping, right?

It’s perfectly normal to sneak into the nursery and take long-exposure pictures of your infant sleeping, right?

nycnostalgia:

Harlem, 1970. Stylin’

I was clearly born in the wrong era.

nycnostalgia:

Harlem, 1970. Stylin’

I was clearly born in the wrong era.

Love this tumblr too much

Love this tumblr too much

(Source: timeisaflatcircus)

Tags: Important

journeymancreativejournal:

Veselka - NYC

Best borscht in NYC

journeymancreativejournal:

Veselka - NYC

Best borscht in NYC

(via rangeedepauvre)

wnyc:

The Brooklyn Cyclones are having a Seinfeld night, and it looks awesome.
—@julesdwit

wnyc:

The Brooklyn Cyclones are having a Seinfeld night, and it looks awesome.

@julesdwit

Baby food, done right

Baby food, done right

City Life

City Life

Tags: NYC Bowery

You’d think Eli could afford something a little nicer.

You’d think Eli could afford something a little nicer.

Going to Russ and Daughters during Passover

If I don’t make it back tell Harper I did it for her. And the Lox.

Tags: pray for me

*cough* Bullshit *cough*

When Vera Farmiga was doing press for “The Departed” she managed to mention how selective she was in accepting roles in pretty much every interview she did. Spoke about how it had held her career back and what vindication it was to work with “Marty”.

Watching her in “The Conjuring” on Cinemax right now now.

Heh. Bone. Heh.

Meat is always more flavorful when cooked on the bone and I do so whenever possible.  You are correct, though, that I debone lamb legs to enable them to cook more evenly. They are tricky on an open flame because the meat is so fatty, and between that and the oil from the marinade you definitely wrestle with flareups.  With the leg intact you’d have too much char on the exterior by the time the interior was suitably cooked.  I don’t waste the bones, though, but used them to make a gallon of tasty lamb stock.  Trying to come up with some creative uses for that and certainly welcome any suggestions.

Heh. Bone. Heh.

Meat is always more flavorful when cooked on the bone and I do so whenever possible. You are correct, though, that I debone lamb legs to enable them to cook more evenly. They are tricky on an open flame because the meat is so fatty, and between that and the oil from the marinade you definitely wrestle with flareups. With the leg intact you’d have too much char on the exterior by the time the interior was suitably cooked. I don’t waste the bones, though, but used them to make a gallon of tasty lamb stock. Trying to come up with some creative uses for that and certainly welcome any suggestions.

Good advice.

Good advice.

The grill is open for the season and it is ON.

Tags: Harper Baby