lemon.
65% New Yorker. 100% Texan. Likes: baking, puppies, beauty products, great meals, and the color yellow. Dislikes: poor grammar, Nutella, name-droppers, mushrooms, canned corn, and one-uppers. My job has nothing to do with social media or journalism. And yes, I use the Oxford comma. If you'd like to inquire, try lizlemon.tumblr.com/ask or lizlemonnn at gmail dot com.
Important and exciting things
I have a lot to update on… Christmas, my BIRTHDAY (thanks so much for all the well-wishes!), the season finale of Homeland and how many people I’ve subsequently tried to convert (I wish “I’ll pay for your Showtime” was a real option… cable companies should make giftcards), ten random facts about myself because that’s going around now (I love reading these lists for others so I will try to make mine worthy, and let me know if you haven’t been tagged so I can tag you), etc. etc. etc. but first I have to go to bed. Sleep is important for people in their thirties, after all.
Before I do though, I shall share this: on Saturday, I’ll be attending a cooking class that’s egg themed. Yes, eggs. Here’s the description, which won me over hard and fast:
Knowing how to properly cook eggs will take you a long way in the kitchen, since they feature in anything from the simplest breakfast to the most sophisticated dessert. Subtle tweaks, such as changing the temperature or length of cooking of an egg, will have drastically different results on its protein structure and take your omelet or hard-boiled egg from good to great. Come perfect your techniques for the Grilled Asparagus with Six-Minute Eggs; Lemon and Tarragon Deviled Eggs; poached egg for Eggs Benedict with Watercress and Croûton; French rolled Omelets with Fines Herbes and Gruyère; and Soufflés in lemon, orange, and banana versions.
I MEAN.
(This class and others can be found here. Highly, highly recommend ICE if you’re in New York, have the means, and like food.)
