fuckin right

Some words build houses in your throat.

And they live there, content and on fire.

I was tagged by @where-you-go and @floating-in-the-blue 💜💜💜

Miss Missing You by Fall Out Boy

Ex’s and Oh’s by Elle King

Rose-coloured Boy by Paramore

Impossible by Anberlin

Herz? Verloren by Farin Urlaub Racing Team

Northern Downpour by Panic! at the Disco

I’m a night sky and I’m emptied

You’re very special, kid.

Get Jonny to the All-Star Game!

Vote!

More Than I Could Ever Promise by @linskywords

a Big Fic Energy contribution — 47,018 words, Explicit

Sugar We’re Going Down Swinging - @kanerboo​ - 60k (for BFE)

Chicago Magazine, January 2018  Each month, food journalist Michael Nagrant interviews a well-known or emerging Chicago chef, as part of our Chefs Outside The Kitchen series. Here, he speaks to pastry chef Patrick Kane. Named the 2017 World’s Best Pastry Chef in the World’s 50 Best Restaurants awards - the youngest-ever winner of the award - Kane is the chef/owner of his flagship Sugar Kane Bakery in Chicago, as well as Sugar Kane Bakery in New York, and the newly opened Sugar Kane Bakery in San Francisco. Before he struck out on his own, he spent a year in London as the head pastry chef of Alain Ducasse’s eponymous restaurant at the Dorchester Hotel, and another two years as the executive pastry chef of Daniel Humm’s Eleven Madison Park in Manhattan. 

MN: How does it feel to be the youngest-ever winner of the World’s Best Pastry Chef award?

PK: Well obviously, it’s a huge honor - I wasn’t expecting it, not with all the truly outstanding people we have in that category - you’ve got Hironobu Fukano and his work at Pâtisserie Ciel is always excellent, and all the amazing things Cédric Grolet does at Le Meurice, just to name a couple, but it’s a great honor. I’m very thankful. 

MN: Tell us a little bit about opening your third Sugar Kane Bakery. 

PK: My team and I talked a lot about the location before deciding on San Francisco - we knew we wanted a location on the west coast, and we settled on San Francisco because it’s one of my favorite cities in California, it’s got that nice chill vibe and a lot of great restaurants, a great food culture, lots of up-and-coming chefs - I can’t think of a better place to put my bakery.