Hello sweet friends! You’re here. I’m here. It’s Sunday. We’ve got a good thing going.
Thank you for sticking with me through Mardi Gras season. I know it’s a weird thing to get into if your whole city hasn’t also exploded in glitter so – thank you for the grace.
I hate to be the one to break it to you but… February has run like sand through our fingers and here we are in March which means it’s almost Thanksgiving but everything is fine. Let’s just lightly start thinking about our bathing suit coverups AND our Thanksgiving side dishes. And let’s also just like… live in the present.
Are we ok? Of course we are: we’re healthy, we’re hydrating, we’re absolutely washing our hands.
The offering this week is below. As always. take only what you need. This place is mine and also yours. You don’t have to do anything you don’t wanna, ya feel?
• Forever interested in mountain climbers: Survivor’s Guilt In The Mountains (The New Yorker)
• This is a wild ride. Are the preppers right? I mean… honestly maybe so. Waiting for the End of the World. (Harpers)
• I fully accept that me and the brain in my skull put limits on what I think my body can do though I know a few ultra marathoners and WOW HONESTLY HOW!? How ultarunners are pushing the human body beyond all limits. (Wired)
• How our solo homes become cocoons. This is such an interesting modern perspective especially considering I have truly made my home mostly for others to learn and enjoy. (Curbed)
• My Ex-Boyfriend’s New Girlfriend is Lady Gaga. A good while ago my ex-boyfriend’s new girlfriend was Rashida Jones. Weird flex, but it’s true. Whoever the new girlfriend is, let’s get after this Lady Gaga motivation. Yes yes. Yes yes, yes. (The New York Times)
• This past week during a hefty Mardi Gras crafting session my houseguests ordered chinese food and queued up Love is Blind on the television. They were riveted and even for my deep love of trash reality television, I had a hard time getting into it. How about you?
• There’s An Entire Industry Dedicated to Making Food Crispy and aren’t we glad!? (Bon Appetit)
• I recently signed up for The Art of Noticing newsletter (thanks Bob!) and I think you should too. (robwalker.substack.com)
• I always find inspiration on this beautiful site: HonestlyWTF.
• My dear friend Cara Nicoletti worked really really hard and started a thoughtful and delicious sausage company called Seemore Sausages. Her sausages use humanely raised pork and chicken AND contain loads of vegetables in place of meat. Cara is a butcher on a mission to get people to eat less meat and her company has so much integrity. The flavors of these sausages are BEYOND: broccoli melt, loaded baked potato, bubbe’s chicken soup, la dolce beet-a! You can find her sausages at Whole Foods along the west and east coast or you can order the sausages online with a 10% off promo code: SAUSAGEPARTY. Thank you for listening. :) (Glamour, EatSeemore, GoldBelly)
• This week Jon made Muffuletta ‘Cinnamon’ Rolls which is an incredibly inspiring way to muff. (The Candid Appetite)
• Here’s what I’m listening to this week: LEON. (Spotify)
• The good times continue to roll at The Bakehouse! We have a few spots open in April and May for a Jam Making workshop with Jamboree Jam AND a Drake on Cake decorating class. Come through I’d love to see you!
• Our friend Rachel Phipps made an incredible sounding Spinach and Mushroom Gnocchi Frittata for theBBC. Y’all – gnocchi for breakfast! (BBC)
• These 3-Ingredient Chicken Sauces will surely come in handy. I feel like we can memorize them all. (The Kitchn)
• Something sweet: Maple Ginger Rice Pudding. (Joy the Baker)
• Here to tell you that these are my favorite jeans as of late. I have the medium-blue and covet the vintage sunbleached blue. (Everlane)
Enjoy this day! I’m glad you’ve spent part of it here.
My love to you!