Oct
20
2010

Food for Drunks: Clam chowder

—Josey

Once upon a teenage year, I lived and schooled in New York City. I had a bad attitude with musical taste to match, and could cook nothing well except bagels and cream cheese, and the occasionally inspired Top Ramen with egg. One spring weekend I hosted an out of town Enthusiast. The first stop on the BlackOut Express was supposed to be a goth club, so we ripped holes in black stockings and smeared the crap out of our eyeliner. I don’t know why, but we never ended up at any clubs that night, let alone goth ones. This was awesome because it meant we stumbled to various, snobby college parties dressed like complete tools for no justified reason. The night ended as all successful weekend-visitor kick-off binges do, with sunrise-purchased 40s cracked open on a curb near my apartment. As we swigged, a waterfront fun run sweat past in the rising dawn, and I think we might have cheered a little, our angsty makeup and bottle-shaped brown bags betraying the illusion we were early-rising race fans.

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