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Megan McArdle

Megan McArdle - Megan McArdle is a senior editor for The Atlantic who writes about business and economics. She has worked at three start-ups, a consulting firm, an investment bank, a disaster recovery firm at Ground Zero, and The Economist. More

Megan was born and raised on the Upper West Side of Manhattan, and yes, she does enjoy her lattes, as well as the occasional extra-dry skim-milk cappuccino. Her checkered work history includes three start-ups, four years as a technology project manager for a boutique consulting firm, a summer as an associate at an investment bank, and a year spent as sort of an executive copy girl for one of the disaster-recovery firms at Ground Zero … all before the age of 30.

While working at Ground Zero, Megan started Live From the WTC, a blog focused on economics, business, and cooking. She may or may not have been the first major economics blogger, depending on whether we are allowed to throw outlying variables such as Brad Delong out of the set. From there it was but a few steps down the slippery slope to freelance journalism. She has worked in various capacities for The Economist, where she wrote about economics and oversaw the founding of Free Exchange, the magazine's economics blog. She has also maintained her own blog, Asymmetrical Information, which moved to The Atlantic, along with its owner, in August 2007.

Megan holds a bachelor's degree in English literature from the University of Pennsylvania and an M.B.A. from the University of Chicago. After a lifetime as a New Yorker, she now resides in northwest Washington, D.C., where she is still trying to figure out what one does with an apartment larger than 400 square feet.

Menu for New Year's Brunch

By Megan McArdle
Jan 1 2008, 9:55 AM ET Comment

Champagne Punch:

Equal parts lemonade, champagne, and club soda

Mulled cider:

Cider with fresh nutmeg and cinnamon

Eggnog:

Open carton. Pour in whiskey if desired.

Coffee
Tea
Peppermint hot cocoa


Food:

Best pancakes ever, cooked on an electric griddle set to 350.

Perfect scrambled eggs:

One dozen eggs
1/2 cup heavy cream
Salt
Pepper
Grated swiss cheese (optional)

Whisk together ingredients. Cook over low heat in a nonstick pan, or better, a double boiler. This takes half an hour, but you don't really have to do anything.

Humanely raised bacon: place bacon on a plate atop paper towels. (You can layer the bacon with two paper towels in between each row). Microwave on high for approximately 5-6 minutes, depending on your microwave, and how crispy you like your bacon. Cooks perfectly, and the grease is in the paper towels for easy disposal.

Humanely raised chicken sausage: I don't really have to tell you how to cook sausage, do I?

Grapefruit
Canteloupe
Clementines

Serve with football, a Wii, and a bunch of people who drank too much last night.

Hope those of y'all who won't be there are working off your hangovers in some similarly productive way.

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