Damn That's Rye is a pseudo-food blog, obvs there's recipes, but is ultimately more interested in moments-with-food and ultimately-ultimately a soft critique of modern eating habits where I will likely eroticize the rare moments of peace and calm and baking. I'll relay, of course, those relevant revelations that come to me while standing still in the kitchen, waiting for the steam to rise, swaying slightly to BadBadNotGood.

I am a literary translator and bartender who has lived in the east and west of the USA but never in the middle. Because Brooklyn is Brooklyn, I eat out a lot. I say this only to excuse the super infrequent posting. I aspire to a complicated diet of Nordic-ness because I am a sea-thing. Favorite food things: cardamon, sage, blackberry, hen of the woods and oyster.

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