
she/her | not your lawyer, not your romance novel heroine. disgruntled barrister of @reformedrakes
Joined June 2015
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Halloween costume came to me in a nap dream on the plane. I’m going to make a hat that is so stupid.
blithe spirit retweeted
“out tonight with lower back/sciatica management” was the theme of the apartment between August 2022 - May 2026
first person in the world to accurately guess that a week in Italy would solve all my problems.
Replying to @emmkick
talked to my therapist for hour about the possibility that I am building this trip up too much in my head. gracefully, I have decided that I am not.
i also need everybody to discover the dreamy synth pop hit that is plastic box
the major thing keeping me from full vacation brain of “I HAVE TO MOVE TO TUSCANY” is that I cannot watch soccer at 9pm.
blithe spirit retweeted
Jack Lowden going through more trials and tribulations in the Bond audition room than River Cartwright has in 6 seasons of Slow Horses
this was a skill issue. I bought 200 pounds of bucatini across every grocery store in Southern Indiana starting looking bad in mid February and moved it across multiple states because I will not be found lacking.
Things first began to feel off in March, but it wasn’t only because of the COVID-19 pandemic. Writer Rachel Handler saw a sudden decline in America’s supply of dry, store-bought bucatini in New York. “The missing bucatini felt different,” writes Handler. “It was specific. Frightening. Why bucatini? Why now? Why us?”
Bucatini is like spaghetti, but thicker and with a hole in it. It’s great at absorbing sauces, and is beloved by pasta connoisseurs. Bon Appétit deemed it the “best long pasta,” and New York City pasta magnate Frank Prisinzano said, “Lol it’s spaghetti with a hole in it. Who doesn’t like that?” When Handler discovered the shortage wasn’t just in New York City, she felt an obligation to solve the mystery of the disappearing bucatini. And it turned out the mystery went far deeper than she could have imagined.
Revisit Handler’s 2020 investigation into the bucatini supply chain, and the “Big Pasta” industry: nymag.visitlink.me/rO4NNe




























