Come over, we're making Challah
Plus, ice cream resources for summer, french toast, and party snacks
I’ve reached the point in the season where I’d rather be cold than appropriately dressed (though today’s sub 30 degree temperatures call for a sweater). Last week was full of admin stuff (gotta love tax season), recipe testing for our April meal prep class (I’m very excited about our springtime menu, join us here), and the unraveling of my March madness bracket.
I hope you’re hanging in amidst everything and finding ways to care for yourself and your community. Thursday’s newsletter is a behind the scenes look at writing a magazine story, subscribe so you don’t miss it and let me know if you have any specific questions about the process. If you’re a student or the budget is tight, I’m happy to comp a subscription, no questions asked!
Now, let’s dive in.
Something to cook:
I had a little leftover brie from last weekend’s party and I used it for a delightful lunch: grilled cheese with apple slices, brie, and arugula! Give it a try (I only had flatbread on hand and it was still good).
Dale and I had a little taco night and I made a tofu taco filling and reheated pinto beans from A Dozen Cousins. They’re really good and well seasoned. I found them at Trader Joe’s but I’ve also seen them at local markets.
The recipe testing in question included sesame noodles with edamame and a spring vegetable frittata with goat cheese (why don’t I make frittatas more often? They are so easy and convenient).
For dinner on Friday, I made vodka sauce, using coconut milk instead of cream, and it was delicious as always, with some roasted broccoli on the side.
On Saturday, Julianne and I went over to Julia’s for a catch up and surprise challah baking session (because we love bread). It’s a great activity and kneading dough is quite therapeutic. We all went home with a loaf. I’ll share my recipe in next Thursday’s newsletter.
Saturday’s challah became Sunday morning’s Challah french toast. I made a batter with coconut milk (leftover from the vodka sauce), vanilla, cinnamon, and eggs. It was delicious and I topped it with maple syrup and blueberries.
Something to order:
On Tuesday, I found myself early for a haircut and in the mood for ice cream, without a good option (I tried to go to Van Leeuwen but the line was too long). This led to a huge ice cream highlight on Instagram, which now has recommendations from around the country. Check it out for your ice cream needs.
Dale and I are loyal Williamsburg Pizza customers and it was a thrill to attend the opening of their newest location in Bushwick! It’s got a lot of seating (and a great selfie mirror) and delivers throughout Bushwick and parts of Ridgewood.
Sandra, Frida and I met up for drinks at Tiny’s in Tribeca. It’s a tiny restaurant in a historic space (we didn’t try the food but I’ve heard it’s good) with a small bar area upstairs. Love to find unexpected charm on a rainy weeknight.
Dale got us 19 Cafe for lunch on Friday and I have missed their Paris sandwich with tofu, which is full of pickled carrots and roasted tofu. So good.
To fuel up for challah baking, I picked up bagels from Simply Nova, which are truly a new favorite. Their everything bagel is just perfect and they have specials for all the Jewish holidays if you’re hosting and want to pick up some horseradish or soup.
Leah and I had sister drinks at Maracuja where they have well priced wine carafes and very good spicy garlicky olives.
Lissette and Justin are moving to Denver (and I’m sad) but they hosted a wonderful going away party at Top Quality in Long Island City. I had dinner there in November and it was absolutely delicious. They have a lovely second floor events space that’s bright and full of plants and the bites and cocktails were so good.
You all know I love seltzer (here’s a rundown of some of my favorite beverages) and I’m excited to share that I have a code for Sanzo, a line of seltzers with Asian flavors. The yuzu ginger and calamansi are my favorites (and the most tart) and Dale’s fave is the lychee. Use ABIGAIL10 for 10% off your first order and if you shop via this link, I’ll get a small percentage of your purchase. Let me know what you think if you try them and you can find all codes here!
Something to read:
I share additional reads in Thursday’s newsletter for paid subscribers.
Starbucks workers forgo paychecks for access to IVF treatments
To declutter your brain, make a needle list.
We’ve underestimated sprinkles
The Cut confronts its spon con policies
A Pizza icon Dom Demarco of Di Fara Pizza died this month. What a legacy.
Such a charming post: Trent has been making every recipe from Ina Garten’s cookbooks for the past six years. Ina joined him for the final recipe, a Boston cream pie. I love how excited they both are and how they embrace the lifelong learning aspect of cooking.
It’s Time to Talk About... Poop-Swoop Foods
Jamaican protesters shun royal visit, demand slavery reparations
Food Businesses Lose Faith in Instagram After Algorithm Changes
I Left My Career In Corporate Finance To Teach The Art Of Bread Baking
Hunter College is falling down! We need to invest in public education not the NYPD!
Insecure Was About the Messiness of Love, and That's Why the Finale Was Perfect
I love these signs: Meet the Brothers Making Nostalgic Handmade Signs for NYC Restaurants and Bars
When Debts Become Unpayable, They Should Be Forgiven
Peanut butter chile crips cookies, I’m intrigued. Also James Park is writing a chile crisp cookbook!
Now, let’s talk party snacks!
Julianne is getting into ice cream season and is always into chips at a party: Ian and I shared our first overpriced ice cream truck ice cream of the season Friday night at domino park! Snacks I serve: my tortilla chips. I make many batches and there won't be leftovers. Any dip, but usually with a salsa (a jar if I'm in a "pickle" as I say, but it's really not that hard to make!) Snacks I run to: chips and salsa (lol), Nacho Cheese Doritos (remember that time Abigail threw a party and I didn't notice the Doritos bowl until I was combining the remaining broken off bits for a taste), or pretzels.
Sarah knows the power of a good party mix, a classic choice: I haven't personally tried this one, but I love a good “party mix.”
This week, I’d love to hear your favorite grilled cheese combos! It’s such a good lunch and always feels so special. Sandwiches taste better cut diagonally and I am passionate about using mayo to get the perfect golden crisp. Grilled cheese is also my go-to diner order, with a pickle of course. Reply to this email with your cheesy thoughts and I’ll share the responses next week.
Have a good week and I’ll see you Thursday for a look behind the scenes!
xo, Abigail