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Reblogged:Friday Hodgepodge

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Four Things

1. Now that my daughter is six, I'm starting to see amusing juxtapositions of toddler behavior and "big kid" behavior (for lack of a better term). One morning last week, Pumpkin was in need of a waking-up to make it to school on time. She seemed to resist all efforts to roust her, so I picked her up out of bed, carried her downstairs, and set her down in an easy chair. Apparently dead to the world the whole time, she opened her eyes, grinned, and said, "Psyche!" as soon as I set her down. She got me to carry her, and I got a chuckle out of the deal.

2. Enjoying a song on a local college radio station, I became curious and found the following whimsical video:

French singer "Jain" (Jeanne Galice) sounds quite promising, and has just started her career.

3. If you have fond memories of her books, either from having them read to you when you were young, or from reading them yourself, here's your chance to learn more about Sandra Boynton, the reigning Doctor Seuss:
In person, Sandra Boynton is warm and funny, with a throaty voice and a soft, easy smile. She's not an introvert, but those who know her best say she's somehow been able to hold on to childhood sensibilities that most of us surrender.

So the books, the drawings, the songs -- "They're for me," she says. "They're for me as a child. Things I would respond to."
I knew her books were popular, but it surprised me to learn how much she makes from them.

4. Via GeekPress comes the story of the invention of the tater tot:
He's certainly not alone. "Fuck making them," says Dale Talde, head chef and founder of the casual Asian-American restaurant Talde in South Brooklyn. "I always buy them frozen. There is no benefit from making them unless you are a [masochist]." Talde's former restaurant, the now-closed Pork Slope, served up tots in a dish called "Irish Nachos": a layer of crispy tots, topped with cheese sauce, chili, onions, tomatoes, and jalapeƱos. Talde says he thinks the tot has endured at all levels -- from caviar paired in restaurants like Elske in Chicago to school lunch trays -- because people "have great memories and and love crunchy, salty stuff."
The tater tot forms the third member of a trifecta of trash-to-treasure food innovations in America, the others being baby carrots and Buffalo wings.

-- CAV

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