fridges-of-nyc

Real Estate Tinder POT??

Wants to see me on Friday for dinner.

Isn’t interesting when men use the same lines that Sugar Babies wants POTs to say? This POT is making me think heavily about being a spoiled girlfriend. His wife died and he is looking for someone to look good with in public. He said this one thing and my ears lit up.

I believe money is suppose to be spent. I make a lot of money to spend it to make more. I want to show you off in public. 

Originally posted by desingyouruniverse

DON’T PLAY WITH MY HEART! You actually want a female who seeks luxury? Also, his assistant is scheduling the date. YASSSSS BEECH that’s what I like to hear. You too rich or old for calling restaurants. 

Due to him being known, like you probably have his real estate magnets on your fridge from NYC, I’m might do formal. He’s going to be the oldest man I have ever went out with. I like he is a widow and owns a company. I can see myself coming to his office with a tight dress and a tight ponytail going straight to his office to bring him his favorite snack and him asking me about my day. As his assistant calls him, I’m sad and he drops $500 on my lap and tells me he will call me when he is done. 

ERICA GIRAIDI SHIT. HE IS TOO OLD FOR SEX BUT NEEDS ATTENTION, AND CONSISTENCY.

Depending on the weather, I’m thinking about a yellow conservative tight dress with flats. That dress makes my chest and butt pop and I can wear a corset to give the pinup girl. I want to give him a hint of what I can give. 

I need more dresses .

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Inside the Fridges of New York

This is the beginning of a new Micropolis project, exploring the city through the contents of its refrigerators. Consider this a kind of urban anthropology – we’ll be taking you inside some celebrity fridges as well as others across the city. [Reporter: Bifen Xu / Photographer: Roy Beeson]

Name: Shinobu Mochizuki
Age: 43
Lives in: Williamsburg 
Job: Owns Fragile Equipment, a photo equipment business

  1. Sake from my hometown Shizuoka, a prefecture outside of Tokyo. I brought it back from a trip home.  
  2. Handmade jams made by my girlfriend, locally harvested blueberry in PA, great for breakfast with yogurt.  
  3. Pickled ginger made by my mom. I think she pickles with rice vinegar and refined sugar.  She makes it every few months.  I go to Japan once a year to visit my family and if not they send me a lot of food in the mail.
  4. I have a jar of bonito flakes dipped in soy sauce. It’s been in my fridge for 17 years, since I came to the US. I use this is for making rice balls, but it’s never been changed or cleaned. I think it still has some essence of 1995. This is an important condiment to me.  But I like to keep it. It never goes bad. It’s like a gem. It is impossible to go bad. You put the sauce in the middle of the rice ball and then wrap seaweed around it.
  5. I don’t cook often but I like simple things like grilled or steamed root vegetable. Slow cooked miso soup, Japanese curry and mahboh tofu.
  6. Miso paste made by my father. He makes it twice a year, he has his own farm and he uses his own soybeans. He uses a culture called a koji and he mixes it together with the soybeans. I have had this miso for a year. 
  7. I freeze fruit just before it gets bad. Frozen apple is great to eat when it starts melting. Most fruit gets sweeter when you freeze it, like ice wine in Germany.
  8. [in the door, not seen] My homemade Kombucha. Once I prepare the jar, I leave it in room temperature for 4-5 days, and put it in the fridge for further fermentation.