I'm working and then, and it's a different kind of work if you're socializing with soe, one yo dn't know that well. But i don't think it's lonely, just that the writing is lonely. I mean, this might just be like my version of the julia roberts thing but when i think about your job, there are aspects of it that seem incredible and sort of like a fantasy. You eat out all the time at new and exciting restaurants. Get to bring your friends. And saes flaabil david rubni face for all lespre cant gyet,. Well, the new house, family pays for it, i think im
Hannah Goldfield is the food critic at The New Yorker.
“There are just only so many ways to say ‘crunchy.’ There's ‘crunchy,’ there's ‘crisp,’ there's ‘crispy,’ you can say something ‘crackles,’ and that's kind of it. It's really, really hard. And a lot of things are crunchy. It's a really specific sensation that needs to be described. But I've had moments where I'm like, I can't say crunchy again in a sentence. What am I going to do? How do I get this across?”
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