cookingthebooksshow

cookingthebooksshow:

We got the protein bar recipe from here.  They lingered in the fridge for a while, I’ll be honest. But we definitely undercooked them.

I’m a big fan of both Chad and The Art Of Fielding and I recommend the book without reservation, even to people who are not fans of baseball or sports or college or whatever else the book is “about.”  As Chad says, it is a book about love.

And shopping for jeans, and protein powder, and an impromptu burial at sea, and having sex with your boyfriend’s best friend just to cheer him up.  But mostly love!

Also this is the last Cooking the Books, which is pretty sad.  I moved to a new apartment and the kitchen is too small to accommodate the camera crew.  Val and Andrew are heavenly angels for all their hours of hard work on this show.  We made memories we’ll cherish forever, and also $198.49 from blip.tv.  (Dinner’s on me, guys. Seriously. Let’s do it.  Let’s go out to dinner and spend exactly $198.49).

cookingthebooksshow

cookingthebooksshow:

Jon Cotner and Andy Fitch do these transcribed conversation projects that are kind of hard to explain.  Watch us try! (while making juice.)  A bonus part of the episode is about zits and Andy’s completely insane and wrong theory about how and why one gets them.

Also my t-shirt, provided by Val as usual, is maybe a souvenir of a band?  With someone else’s face superimposed on Che’s face.  I would not wear a Che t-shirt, I’m not twelve.

cookingthebooksshow

cookingthebooksshow:

Sempre Susan by Sigrid Nunez is on sale this week!  In this episode, we make stir-fried Sichuan green beans with pork, though coffee, cigarettes, and speed would have been more appropriate (according to Sigrid).  This book is a must-read for anyone interested in reading, writing, being a writer, New York in the 70s, motherhood, being an artist — in short it is a must-read for most humans.

cookingthebooksshow

cookingthebooksshow:

I know sometimes when I’m watching a video on the Internet I can get a little bored and tune out if it’s longer than, say, :30 and not about a cat fighting a bear cub (and winning).  Nevertheless I have to recommend that you give this episode of Cooking the Books’s flavors time to develop and blossom on your palate, like a fine wine/ vodka-Schlitz-lemonade beverage.

Also at 11:16 we dance.

Yup.