I must confess that I wasn’t an “early adopter” of Arrested Development fandom. When it debuted, I was still in high school, actually–can I use that as an excuse, since we all know that high schoolers are decades away from good taste? (Which is why I should probably worry that my taste in music and books is oddly similar to what it was 10 years ago. Whatever.)
The point I am clumsily rambling toward is this: even then, before I was a fan of the show, I knew of and recognized Tobias Funke as “the guy from Arrested Development.” Of all the incredible characters on the show, I would argue he’s the most iconic of all. The never-nude (that’s a real thing by the way, affecting more people than just two members of the German parliament), world’s first analrapist (that’s analyst+therapist), Blue Man Group understudy, aspiring actor with catlike reflexes, and “Frightened Inmate #2.” Also, most definitely gay, which is obvious to everyone but him:
I don’t know about you, but if this man made it into the Blue Man Group, he would definitely be my favorite.
These waffles are for him, and for you, and for me. Just like Tobias, they are a little… Off, in a good way. As in, I put cheese in them and I’m not sorry. So, BLUE ME, WORLD. (Line of inspirational posters coming soon.)
Do you remember the last time you initially hung out with a person you met through a mutual friend, without said mutual friend? No buffer, no safety blanket! Chaos! I (being a bit of a recluse) squirm just thinking about it. This platonic situation is scarier than a first date in my opinion–no doubt.
It usually works out well in the end though, doesn’t it? Your friends have good taste in human companionship–duh.
And… That’s kind of what this situation is. Strawberry-banana? Everywhere. Strawberry-rhubarb? Classic. Banana-rhubarb? Say what?
Yes, I know. It’s a bit strange without strawberries in the mix, but there’s no reason it should be. Sweet meets tart, all embedded in a cool, tangy frozen yogurt. The flavor combination is interesting, but not exactly challenging. It makes sense and most importantly, it tastes dandy. I suggest making this. I suggest taking it to your next friend date.
(Actually, scratch that, that’s weird. Keep it all for yourself. SOCIAL CRISIS AVERTED.)
Two items on the agenda today! Well, three if you count the salad.
In fact, I can cover the salad ground briefly right now: it’s fresh, it’s seasonal, it’s healthy, it’s vegan, it’s crunchy and avocado-creamy, and it’s delicious. It’s also completely self-explanatory, which allows me to talk about something else with you today. Selfish, I know, but sometimes these things can speak for themselves… Everyone knows that celery is especially eloquent.
Anyway, I was readingthis lovely post by my friend Sara the other day, and it reminded me of something I thought of a while back and keep meaning to discuss.
I had a very serious conversation with the family at Easter dinner… About our favorite ice cream flavors. It seems every human being is obligated to have one, but if you asked me about my mom’s go-to, I really wouldn’t know. Turns out, she doesn’t know either, and none of us has a definitive one, really–what might have been a simple Q&A in other families became us just naming flavors. Yeah… I’m related to these people.
I should also add that we were eating ice cream. Before eating cake. Again–these people are definitely my people.
However, I think my maybe-favorite, the one I would pick if you held a gun to my head (which you wouldn’t do, because that’s dumb) is mint chip. There is so much to like: the freshness, the balance of sweet with bitter dark chocolate, the crunch… I am a fan.
But why don’t we branch out today? You may not think of basil as dessert-appropriate, but why not? Mint is only used in desserts because we’re used to it. There are so many other green, fragrant, delightful things that grow in the dirt on our planet. Let’s play with them.
I swear, sometimes I can’t handle the excellence that is this time of year (I’ll be saying the same thing again in six months–mark my words). The daylight, the jacketless afternoon walks to the coffee shop, the daffodils and tulips everywhere, and the impulse buys of mint-green shorts at Target (I REGRET NOTHING). So good.
Now, the downside to this time of year (well, this time of every odd-numbered year) for me is that I’m working a lot. By “a lot,” I mean 80 hours a week, sometimes. I try not to talk about it too much, just as I try not to talk about the weather, for the same reason: it’s boring. ”You’re busy? Oh really? FASCINATING.”
But, I wanted to give you a heads up. In case you wondered why I’m not posting as much–because if you like this thing enough to wonder, I owe you an explanation, and probably dessert.
Such as… Comforting dessert. Creamy and somewhat rich, but zingy and fruity at the same time–because I like you THAT much. True facts.
Spring Forward… You have cost me one whole episode of Teen Mom 2. Thanks? I guess? I mean, I’d be mad if I were doing something valuable with my time. Like baking scones. If you’d taken these away, we might have to have capital-w Words. Maybe all-caps WORDS.
Ah, spring forward. The controversy! Morning people and night people: it takes all kinds. We can’t all do everything at once; that’d be madness. Like baking. Some of us get down with night baking, some of us wake up naturally with the sun, drink some green juice/chamomile tea/virgin blood (I don’t know how you people operate, forgive me) and bake up breakfast goods at an appropriate time.
Either way, we will have scones. Tender, slightly sweet, dotted with heavenly banana chunks and toasty hazelnuts.