WHY DIDN'T THE MERCURY HIRE ME TO WRITE 5,000 WORD ALL CAPS SCREED ABOUT THE SHITTINESS OF VOODOO DONUTS? THEY DIDN'T EVEN RESPOND TO MY SEVEN DIFFERENT ARTICLES ON THAT TOPIC ALL WRITTEN ON SPEC.
BUT I GUESS THIS IS AN ACCPETABLE SECOND CHOICE AFTER ME.
This is great news! Love to have people passionate (keep in mind this is said in a Gordon Ramsey impression. So you know, it's a quite good impression too, but you can obviously tell that I'm not Gordon Ramsey) about food in the position. I'm with Mirk, kind of restraining the urge to write in all caps.
"Whatās on the menu at my sandwich restaurant this week? Smoked ramp āmousseā and gravlax on brioche, cooked sous-vide, and served with a thick jus made from yogurt, minced cucumber, garlic, mint, and dill."
And my favorite lines from the the Sandwich Duel:
"A gentle torsion seemed to flicker within his transom. I wasnāt sure Iād seen it. I waited."
Onstad's love for food and drink was always evident in his comics. I look forward to many articles about fried testicles and Blue Nun.
BUT I GUESS THIS IS AN ACCPETABLE SECOND CHOICE AFTER ME.
This is great news! Love to have people passionate (keep in mind this is said in a Gordon Ramsey impression. So you know, it's a quite good impression too, but you can obviously tell that I'm not Gordon Ramsey) about food in the position. I'm with Mirk, kind of restraining the urge to write in all caps.
"Whatās on the menu at my sandwich restaurant this week? Smoked ramp āmousseā and gravlax on brioche, cooked sous-vide, and served with a thick jus made from yogurt, minced cucumber, garlic, mint, and dill."
And my favorite lines from the the Sandwich Duel:
"A gentle torsion seemed to flicker within his transom. I wasnāt sure Iād seen it. I waited."
http://www.newyorker.com/online/blogs/cart…