via Bon Appétit
It’s no secret around our house that I have a deep and abiding crush on Timothy Olyphant, of FXC’s Justified. He is swoon-worthy; he’s hot in jeans and a cowboy hat and hot in a tuxedo, and everything in between.
And I drive Carlos crazy because I need to watch Justified by myself, you know, in case there’s a shirtless scene, or an underwear moment, and I need to back up the DVR and watch it again. But Carlos knows, and he’s good with it … unless Timothy Olyphant comes to South Carolina, because then all bets are off.
Anyway, Olyphant just gave an interview to Bon Appétit — another reason I adore him, I mean, no People, no Us, no Life and Style … Bon Appétit — where he talked food, and stuff … like his morning routine:
“Coffee/espresso/cappuccino is a big part of it. I enjoy it, and if I don’t hand my wife a coffee by a certain point, I won’t live to see the rest of the day, so it’s important in that respect. I’m the barista at the house. … I’ve taken a milk-art class; I can put a heart on top of the cappuccino. I’m very proud of that.”
Cheesy Joke Alert: let's just say that if I walked into my kitchen one morning and found Timothy Olyphant working my espresso machine, the cappuccino wouldn't be the only thing with a heart on.
“A rice cooker has changed my life. The overnight-oatmeal deal is a big win at the Olyphant house. … That’s been a big part of the pleasure of the morning—coming downstairs after the oatmeal’s been slow-cooking all night, with bananas and whatever else you want thrown in. For all you oatmeal lovers out there, it’s the greatest thing in the world.”
I may have to enact the Olyphant Oatmeal Plan around here because it sounds really good … and then I can picture the two of us sharing a bowl of oatmeal.
But what does he like to drink, as in, what should I serve when I kidnap him and keep him in my basement. I kid; no need to call the FBI, we don’t even have a basement, but we do have a lovely guest bedroom with an en suite bathroom, Timothy.
“The regulars are red wine, beer—usually from Mexico—and whiskey. Good ole American whiskey. When I get home late from work, I tend to pour some whiskey over an ice cube. The important thing is that I drink something [because] I’ve got three kids.”
Well, I know I can keep him in red wine and Mexican beer; hell, I have my own Mexican Beer Sommelier to work with, but then he begins to talk about himself, and reveal himself a little more and, well, … swoon. He talks about always seeming to play “manly” characters, like a cowboy, a sergeant, a U.S. marshal, and when asked if he eats like a man … swoon … he says:
“I like to think that I eat like man and cry like a little baby. There’s a quiche joke in here somewhere.”
“I’ll admit a little something: If I go to one of those hotels where there’s like a $50 omelet, I’m taking the silverware home with me. I’m not saying it’s right. I just feel like it’s an unspoken agreement where the mug and the silverware are just part of the deal. [And] if you’re at a restaurant and someone asks, “Fresh pepper?,” the answer is yes. When people shake off the fresh pepper, they clearly have no interest in living a full life. Same thing goes for grated Parmesan. Why would you turn that down?”
Why would I turn that down?
Hot, and funny and sexy, a foodie and totally adorable. Seriously, Carlos, if he shows up in South Carolina all bets are off.