Do people still say SKA?

That’s right folks, senior year is officially here.

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Three years ago I was a baby tiger learning to navigate a new world brimming with independence. It was exhilarating and terrifying all at the same time.

Weirdly enough, August 2016 has a similar feel as 2013 did. I’m exhilarated as I enter my final lap at a school that I love so dearly. And I’m terrified that a couple days ago I got this email reminding me that in 9 months I have to leave (or my parents will be extremely unhappy):

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Unfortunately, all of the excitement of a new year comes with a hell of a lot of strings attached given that I do in fact need to take classes (bummer.)

I launched kookie last fall as a way to earn extra credit points in J4804, aka the most nightmarish class I have ever taken #neverforget. I’m pretty proud that I was able to keep it alive after the class ended.

Today, kookie will once again be a supplement to my education as a requirement for J4806, the aforementioned nightmare’s less-awful (I hope) older sibling.

I had an intense debate with myself the other day regarding a possible change in rhetoric with kookie since it will once again be surveilled by professors who maybe aren’t interested in reading some of the more intimate material that’s been posted on this blog in the past eight months.

I ultimately decided that this blog is my soap box, so it’ll continue to sound like me, rest assured.

Another requirement of the class is that the posts be focused on a specific topic. While it was created as a food blog, I admit that in the past few months kookie has gotten a little off-course, so get ready for a bit of a redirect.

Cheers to senior year!

Here’s to all those Tasty recipes you’re never going to make…

I haven’t posted in a while because frankly my diet has been in a sad state of affairs. I moved out of my apartment on July 15th and was forced to couch-surf (can you say college?) for a solid two weeks until I unpacked permanently in my new house.

Couch-surfing unfortunately does not allow for one to be extravagant with grocery purchases. I ate tuna salad more times than I’m willing to disclose.

I permanently escaped the clutches of homelessness a couple weeks ago when I moved into #BinksHouse, but the struggle isn’t over:

The house has no wifi.

This would be highly unfortunate for your average person, but if you know me at all, you know that I am frighteningly attached to my iPhone. I use half of my phone battery on Snapchat. I rarely feel more accomplished than when I get a RT. I got through all five seasons of Friday Night Lights in a couple weeks.

I am fiercely addicted to the Internet.

In case you’re currently thinking “Well use 4G ya bozo!” you should know that every month I use half of the 10GB of data intended for four members of my family. So imagine how much worse that’s going to be this month? Yikes.

But I digress. Gaining a fridge and losing the ability to binge-watch Netflix means that I’m spending exponentially more time on Pinterest, reading NYT Cooking emails, and of course, watching Tasty videos.

My Pinterest Food board is a work of art. I don’t even want to think about let alone admit how many hours I’ve spent pinning recipes.

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I follow and check Tasty, Proper Tasty, Tasty Demais, Tasty Miam, Bien Tasty, and Tasty Japan religiously.

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I look forward to every morning around 10:15 when the “What to cook tonight” email blast hits my inbox.

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But I’m a recipe tease. I’m never going to make any of those recipes, reasons being:

  1. I have self-diagnosed recipe ADD where I just can’t follow directions because I get bored by them and would rather fumble through something solo.
  2. I have a tendency to add things even to frozen dinners because I for some reason think I can make them better. This is not always the case…don’t ask my family about the time I killed everyone by adding chipotle peppers to a soup recipe and it just a bit too spicy.
  3. I’m lazy and broke.

With all of that being said, I’m sure I’ve got many hours of pinning ahead of me. I’m not likely stop compulsively watching Tasty vids. I will continue to take time out of my busy intern mornings to see what Sam Sifton wants me to cook this week.

I’d also finally like to take a moment to congratulate anyone who doesn’t relinquish these recipes to a graveyard (lookin’ at all of you in the Tasty Facebook comment threads.)

Side note: does anyone have a great tuna salad recipe? Nevermind, I wouldn’t use it anyway.