These meals are usually all-day (sometimes multi day!) cooking affairs that have several components, some new and some honed over several years of practice. Just like Instagram yogi’s (and Jake) have a “show pose” to whip out on scenic hills and beaches, my father has a couple of “show meals” he makes for beloved guests. (SB) In this new section, created so that our newsletter does not fall apart while I am with my parents and lazy, we’ll be sharing wisdom and recipes from our parents. Ī selection of Ottolenghi salads both old ( roasted butternut squash with cilantro and chile yogurt sauce ) and new ( curried egg and cauliflower salad ).Ī hefty bowl of guac, mostly because friend of the newsletter April and I wanted to try our hand at natural dyeing (the avocados were on point our dye jobs, less so). Here’s what I’ve been eating:įan qie chao dan, aka scrambled eggs with tomato I basically followed Fuchsia Dunlop’s recipe, but am intrigued by this version Yi Jun Loh.
At the risk of repeating myself, I’ll say once again that it’s been such a pleasure sharing recipes and food stories with you all, providing me with the smallest bit of routine amidst all this uncertainty. I’d recommend it to anyone feeling a little too in their head and a bit out of whack these days. Never Have I Ever this is not.Īt the very least it helps to know we’re not alone: this week’s Call Your Girlfriend, featuring a conversation between Aminatou Sow and Zadie Smith, unpacks (among other things) summertime sadness, writing as work, home, and self-doubt, particularly during the pandemic. The temptation to skip town and move into Salonee’s high school home remains strong, but my extended adolescence must be stopped. I scroll and scroll, trying to decipher which of these plans might offer me something of substance, perhaps not unlike the computers fielding my LinkedIn resume (a whopping 22 views last week “your work and accomplishments are being recognized,” they boldly proclaim). August has always been a sort of liminal month for me, an adult child, PhD, but this time around instead of navigating a course catalog on a beach, I’m perusing the NYSOH marketplace within range of my rackety-ass window unit. The “deep summer malaise” is here and we are leaning in ladies!!!! Hard co-sign on everything Salonee said. *My brain is so poisoned and I am so afraid of Classicists ( JS: same except for these ) that I thought about if this was an offensive and/or reductive grouping for about 7 minutes. The latter was incredibly good, the former a little dough-y.ĭipped my toes into Italian Summer cosplay again with Sky McAlpine’s pasta chi vruocculi arriminati. The first involved nectarines tucked into little hand pies with the crust from above, while the second placed them in this newsletter’s favorite crumble. Two takes on farmers market strawberries. I went “rustic” and topped them with mustard, tomato, goat cheese, and a lil’ eggplant. This week, I made:įresh tomato tarts using this classically David Leibovitz tribute-to-drinking-rose-in-a-French-garden-with-your-friends recipe as a jumping off point. I frequently need to remind myself that I am doing my best, and I recommend that to all of you, as well. Both my needs and future seem constantly in some state of flux, and I find myself figuring out new routines, replete with their own bad habits and joys, every few weeks. Despite doing some version of staying-at-home for the past five months, I haven’t figured out much in terms of what kind of routine feels good.
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