Crispy Crackly

Crispy Crackly

Andy Cohen talks about everything from 'Top Chef' to convo pits.

It really is a crispy and cracklin' sunny fall day in Manhattan. And that's a beautiful thing.

What did you think of the ribald conversation at last night's tasting table on Top Chef? It love that we left it in the show because it was REAL and FUN. Sometimes we don't have time for any "fat" in the episodes so you don't get to see how much fun Padma and co. are. Speaking of ribald conversation, don't forget to watch part 1 of the ATL Reunion tonight, and then I'll be live at midnight with Kandi and Ray J. (I really WILL be live — we have a backup system that will prevent what happened last week.)

Last night I had dinner with Mark Consuelos and Kelly Ripa, and I think we are all going to want to tune into tomorrow's Halloween edition of Regis and Kelly. That's all I'm saying....

This is It is getting reviewed all over the place. I loved what Variety had to say, and once again The NY Times' Manohla Dargis left me scratching my head. I don't get her POV a lot. She writes a lot of words, though. Are they just scrambled together, like this blog?

I am obsessed with the piece in the Times Home Section about a furniture designer who made a bachelor pad out of a one-bedroom aparment by converting it into a loft with conversation pit. (I know how gay that reads, but I am thinking the bachelor in question is straight, by the way.) In any case, I want a convo pit!

Until then, the Bravo Clubhouse will have to do.

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