I just moved here. I live in an apartment. I am 22 years old. I just graduated college. I got a job in education. I don't have any kids, but I want some. I am trying to get better at cooking.
I write for the New Yorker. I was a college intern at the New Yorker. In my youth I could spell competitively. I am a gourmet cook in my free time. I don't have any kids. I wrote articles about cooking. I live in New York. I used to be a horrible cook, but I improved. I am agoraphobic. I like living in apartments.  I fear open spaces. I do not like uncertainty.
I looked up some of your New Yorker recipes and you were right, they were great for cooking beginners! From my newbie experience to your taste-buds, I'm glad I have been able to help others improve with cooking! I am a little biased toward the quality of those recipes, obviously, though! I can't wait to share some of these new dishes with my friends. Maybe even a date. Maybe you can make some of your own and send them my way! I could credit you in my recipes surely! Oh wow! There are two dishes I feel I have mastered, and that Chinese bbq pork and Hawaiian fried rice. I had to learn how to make these favorite foods and added my own twist. What is your twist on them? Regional cuisine does well in my collumns! I add celery seed to the pork and cinnamon to the fried rice. Not overpowering but enough to make you wonder what it is. I see, that's clever, you layer flavors! A diverse flavor profile can bring a recipe from 5 to 10 with just a dash. I would love to try your dishes! I will send the recipes over for this meal. My mom would be so excited to see this recipe in the New Yorker! Thank you, send them to my email if you can! Will she be more happy to see your recipes or to see your name credited?