Hello everyone once again! It’s your oldest and greatest kitchen friend, Nate, here to deliver to you 1) a gentle kiss upon the forehead, mwah, love you and 2) a new recipe! Spring is in the air, friends, and so are EGGS. In the words of Grampa Thrill, Cat March, “It’s egg season–the eggs are ripe” and boy oh boy is that true.
Look, I know at Kenyon we all like to think of ourselves as ~creative types~ but here’s the thing–I really am. I’m bursting with ideas for parties that are Hip and Cool and not the normal, played out, ho-hum shindigs you see every other weekend. It’s like yeah, we get it, this party is 90’s themed, fucking great, Ryan.
The Gambier Deli is back in action, baby, and we all know what that means. We’ve got eggs. We’ve got some hot sammies. We’ve got that nice bearded man who works/lives there, and yesterday when I was treating myself to brunch he saw me and said, “Hey buddy, long time, how’s it going?” and I felt truly validated for the first time in my life.