I think I read Marian Keyes' first book, Watermelon, about 13 years ago. The book was released in 1995, and I discovered it 9 years later.

I can't stop thinking about this photo she posted on Instagram last month. She just now translated this book - a book that was released 22 years ago - into Icelandic and released it last month.

It was a good reminder that fiction never goes out of style!

Foods I ate and loved - croquetas

I've recently had an epiphany, y'all, and I'm going to have to ask that you open your minds to, like, invite this thought into the folds of your grey matter and whatnot. Whatever, you're the perv. Get your mind out of the gutter.

Anyways, croquetas are better than fries. I mean it.

I know you're like, "but fries are ethereal and if not for the threat of sudden obesity I'd eat them on the reg," and I agree. Everyone knows I'm pro-fry. Give me waffle, shoestring, hand cut, sweet potato, and I'm face deep in the platter before you get a chance to say "want a fry?", because you know I won't actually order them. I'll just help myself to yours when you have the cruel misfortune of being distracted by something shiny. That's not me refracting the sun with my ring! How very DARE you.

Still, I am not too proud to admit when another potato-based side dish could be the main dish, and this is the case with the croqueta. I'm opting for the Spanish pronunciation of 'croquettes' not only because I'm fancy, but because I'm exclusively referring to those I've eaten in Spain. I've tried many a-version in Spanish restaurants and 'modern European' and 'new American' restaurants, but I have not yet found anything comparable to the Spanish croquetas.



Croquetas are mashed potatoes filled with cheese and occasionally some jamon, chorizo, even salted cod. They're then dipped in a bread crumb batter and deep fried to a crispy, creamy experience. These fritters will never - and I mean never - burn the roof of your mouth. This is the differentiating factor between the Spanish croqueta and any other croquette ever consumed in history.

This is no easy feat. Seriously, think - when is the last time you had melted cheese that didn't char your mouth hood? Exactly; you're picking up what I'm throwing down. Still, what's the alternative? You run the risk of allowing gooey melted cheese to grow callous and stiff just to preserve the integrity of the roof of your mouth. It's a high stakes game, so few of us choose to play, and we end up burned.

Croquetas, on the other hand, are always temperature appropriate. I have done extensive field research to ensure this is always the case. There is no waiting game - you're free to indulge the moment the waiter places the basket on your table. Hell, you can even seize a croqueta before the basket has touched down, and you still won't burn the roof of your mouth.

Can you do that with fries directly out of the fryer? I think not.

Anyways, I love croquetas. They have made the impossible possible, and for that I am forever grateful.

more croquetas! All of the croquetas!

more croquetas! All of the croquetas!