Illustration: Ryan Inzana Since moving to the U.S. from London in 2016, This American Life producer Bim Adewunmi has been dismayed to find certain aspects of American culinary culture lacking. “This is probably sacrilegious to an American magazine — I don’t want to make enemies! — but I think the sweets are better in the U.K.,” she says. The radio producer and playwright has a bunch of new projects in the works, most of which she’d rather not discuss yet.
Then I get to work. I was flying to Minneapolis for a story the next day, so it was a lot of logistics. All through the day, I drank from a bottle of Polar seltzer, a habit I picked up when I moved to the U.S. I am a huge fan of Polar — like, huge — because I mean, it’s everywhere, and they have a fantastic range. Every summer they have limited-edition flavors, which I’m very into. Today’s flavor is blueberry lemon.
I smashed some avocado with Everything But the Bagel seasoning, chili flakes, onion salt, pepper and the juice from the half-lemon I didn’t use in my chicken dinner, and spooned it onto two slices of lightly buttered toast. On one, I also put a little dab of the Fly by Jing Sichuan chili crisp. I ate one slice of the avocado toast as I walked down the stairs to the Uber and ate the other one outside Terminal 4 at JFK. It’s my first flight anywhere since January 2020.
Aviva got me a bag of Supernola banana nut crunch because she’d gotten to the gate first, so I ate that very slowly while watching The Assistant and also the first 30 minutes of Promising Young Woman, which I could tell was gonna veer left in a way I would not like. I read the Wiki summary as I got off the plane — I was right.
Before bed, I took my vitamins and antihistamine with the strawberry Fanta. I also made a cup of peppermint tea, and I ate a couple of biscuits with it — Tate’s Coconut Crisp. A top-three biscuit.My secret shame is I don’t care about coffee — it legit all tastes the same to me, or close enough. For the most part? I think it’s because I’m not an addict. I just drink it when I feel like I need it.
I munched on fruit snacks while I cooked the ~problematic~ shallot pasta. It came out perfect, as it always does. As I like to say: The shallots are blameless and delicious! I made spaghetti, not bucatini, because it’s always sold out and I have only one bag left, which I am rationing until I can buy more bucatini again. To drink: limited-edition grapefruit- and melon-flavored seltzer.
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