great bake yesterday by yours truly. also working on a dirty chai crossaint.
happy weekend yall

Live discussing the Tilray x BrewDog deal with @jessicainfante.bsky.social and @kbernot.bsky.social: www.instagram.com/its.fingers/...

"less charitably you may call him a wanker"

In the service industry (and many others) there are workers who cannot miss a single shift or they're fucked (in my experience usually immigrants in the boh) and there are workers who cannot miss a week or two of work or they're fucked. There are also dilettantes. None of us are each other's enemy.

new tat2

🦾

Saag Paneer Pot Pie

It’s cold still

I mean this one is still on Twitter. This dude kicks rocks

i'm drinking short fills you've never heard of
from cans you could never understand (no date codes)

Eugene McDaniels - Cherrystones YouTube video by Time Warp (Distorsion Temporelle)

. @benstiller.redhour.com you should use this in severance:
www.youtube.com/watch?v=FyhR...

guess i’ll keep doin this

We used to be a proper country

Also, the logos of these need to be studied

Just took preworkout for the first time in like 10 years…I’m zooted. Nutrition facts look Ai generated. RIP my sleep and internal organs.

First new recipe for 2026:
Sourdough Carrot Cake Bites 7.8/10
(probably won’t make again)

gonna use this beef teriyaki as a bookmark

i gotta stop working 2 jobs

be the whimsy you want to see in the world 🫧

Great to see Argenta Brewing and Human People on this list. I was beating myself up all last year for not including them. Nice to see them get their roses 🍻

made this for lunch. might make for dinner.
i’m wild like that

Going to bed early so I can make more bagels tomorrow. Have a good thanksgiving chef 🫡

i baked 1680 bagels today in a wood-fired oven. ama

Cranberries. The band, the sauce, the season

Left it all on the pitch. Our inaugural season comes to an end, but what a gift it has been. With all our love, thank you for a year none of us will ever forget. Up the Hearts ♥️

i don't want a vibe check i want a vibe deposit

great bake this morning

Samer Khudairi on the often contentious topic of menu modifications. He talks to multiple chefs discussing the pros and cons of accepting dish alterations from customers, and even staff.

Words by Samer Khudairi
Illustration by Helen Anne Smith

www.burumcollective.com/posts/mods

(It’s a kit)