Gimme a B! Gimme an I! Gimme a CYCLE!

Blazer, jacket, messenger bag, collared shirt, sweater vest: the Eye's guide to sartorial humanity

(Wait, what just happened here)

Do you know what a cooked chicken breast sounds like?

South Africa has redeeming values despite its lack of a Metropolitan Museum of Art!

Kate Moss gets a "hearty" congratulations for getting clean

Republicans... they're just like us!

Maven reporter Lydia DePillis contacted Bwog just moments ago with this alarming and amazing tip: "Chicken and rice stand on 116th--with a tv!" Any guesses on what the Chef is watching? Josh Brolin on SNL tonight, must-see-TV perhaps?

Last night, Culture Editor Tony Gong went to CCSC's massive multicultural event "Passport to Columbia," and returned a little more appreciative of diverse foods, arts, and Columbia, the nation. His account of the night follows.

Some people (naysayers and cynics, mainly) don't think you need a passport to go to Columbia. "Columbia is a university, not a country," they may argue. Well, last night, the CCSC Campus Life Committee finally showed us that Columbia is actually a country with over twenty smaller countries inside of it. Correspondingly, we've got a pretty kickass flag (see picture to the right). And yes, you do need a passport to enroll, naysayers. More proof and pictures after the jump.

Welcome back to Cooking with Bwog. Bwog's resident chef is doing a one-week tour at a Navy mess hall, but in her absence we present a full Southern meal, a recipe that was handed down for generations after this week's chef's family had forfeited all its Southern roots by moving to New England in the 1920s. Enjoy now, y'hear?

Fried Okra

1 package okra (shoot for 3/4 lb)
about 1/4 cup white flour
Vegetable oil

Okra can be obtained at West Side Market. This is frankly unbelievable, seeing as it is currently early March. Don't take it for granted.

Okra gets a bad rap because most people haven't had it cooked correctly. In fact, the one true way to make okra is to fry it, ridding it of the goopiness that damages its reputation in soups. Chop the stub ends off each piece of okra (not the pointy ends, though, which are delicious) and discard them. Slice the okra into 1/4" thick pieces, lengthwise. Put it in a bowl with the flour, cover and shake.

Overheard in Ferris Booth:

Guy 1: "Was he up?"
Guy 2: "No, I don't think so."
Guy 1: "If you're going to fuck a chicken on stage, get hard."

Thanks to tipster Lars Dabney and his sharp ears.