I was a total dorkey 15 year old, and i made lots of kind of dorkey jokes. I think i was writing for adults. Like i felt like this very young person amongst all these adults doing these adult things. So i was trying to like impress the adults in the way of liking o kid at a cocktail party or something like, trying to seem older than i was. Well, i'm hoping that this is actually a decent bridge to your work now. But i have to ask, what was so off in my best friend's wedding about hjobas as a restaurant? And it's just like everyone knows that she's there and why she'sThere and who
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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