Ice Cream Samples Are Back
And I'm taking a little break
This time next week I’ll be on the beach (pending traffic). We're going down the shore with some of Dale’s friends and I’m taking my first week off from the newsletter in more than 6 months. It’s great timing after a busy (and fun) stretch of cooking classes (yesterday’s was a real blast and we have two more this summer) and other work and I hope you’re getting some relaxation in as well. If you have any Jersey Shore recs, I’m all ears and I’ll be back with a full trip recap in 2 weeks.
Now, let’s dive in.
Something to cook:
I found a perfectly ripe avocado and needed to use it well. My choice was avocado toast on pita with feta, hot sauce, and sumac. I had pita from who knows when in the freezer and toasted it up in the cast iron. It’s a satisfying breakfast/light lunch and you barely need to use the oven.
Becca recommended the combo of chocolate chips and blueberries and it’s the perfect sweet treat when you have no other desserts in the house. Pairs very well with TV time.
During the first months of the pandemic, I watched Moonlyn Tsai make a Chinese tomato egg stirfry on a live and I filed the dish away as something to try. On Tuesday, I realized I had all the components and made it, using this recipe. It’s a great combo and an easy weeknight dinner or breakfast.
I made a batch of this just keeps getting better lentil salad for Natalie and had some because it didn’t all fit into the container I was giving her. It’s a great combo, though a little bit fussy with the infused oil (I don’t own a fine mesh strainer and it all worked out). I added less salt than the recipe indicated (every other step is adding salt) as a number of the ingredients are already salty.
Erica and I meal prepped with a great group yesterday (the recording, which includes the recipe packet is here)! We made a brown rice salad with peanut dressing, loaded sweet potatoes with lentils and miso yogurt, chocolate peanut butter overnight oats, and miso ginger salmon/cannellini bean cakes in two hours. One thing I love about the classes is the conversations we have—about herb substitutions, ways to remix a dish, and kid friendly variations. Erica and I design the menus to use the same ingredients multiple times (less food waste and easier shopping) and we include ways to eat the dishes all week long.
Something to order:
I felt restless on Wednesday night and decided to take a walk and grab us slices from Williamsburg Pizza. I called Dale from the shop to get his order and remembered last spring when most pizza shops stopped offering slices during the pandemic. Just going up to the counter and ordering an assortment of slices is something to appreciate. Red Clay Hot Honey and Burlap and Barrel Chili Flakes improve every slice of pizza.
On Friday night, I was uptown and picked up takeout at Bar Coastal (it’s sports bar so not where I’d hang but good for takeout). Dale loves their wings and they have really good sweet corn fritters. I got a veggie burger and we ate while watching the new Gossip Girl with some Franciacorta bubbles (sparking wine and fried foods go so well together).
I took a walk on Saturday evening and found myself in front of Van Leeuwan. In another promising sign, samples are back! Because of that, I was able to try a new to me flavor: vegan churros and fudge made with oat milk (most of their DF flavors have a cashew/coconut base). It was so good and cinnamony. My other Van Leeuwan tip: their kid’s scoop is pretty much a small and much cheaper.
After we cleaned up yesterday, Erica gave me a bottle of Ruby to try. It’s a hibiscus drink that comes in sweetened or unsweetened versions. I’ve had a lot of agua de jamaica in Mexico and Guatemala and Dale’s mom makes sorrel for big dinners. I loved the unsweetened version and made some of it into a cocktail with tequila and lime, which was delicious. The branding is adorable, which doesn’t hurt.
Something to read:
Rachel from Sidekick chatted with Dan Pelosi about dinner parties and his favorite pasta shapes
Alejandra shared so many fun ice cream ideas (while wearing a fabulous outfit)
I’ve needed stitches from kitchen injuries and I’ve never cooked in a professional kitchen. Alicia wrote about kitchen wounds and how we treat them.
Why tinned fish is hot girl food (read to the end)
Trying to stand out in the crowded beverage space
Can I Sit Here? | Let's Chat About Seating for Fat Folks
A new map highlights LA’s Indigenous communities
Renting clothing is worse for the planet than just throwing it away
I wrote about Big Night, a dinner party essentials shop coming to Greenpoint
How long Covid is affecting runners
Her family owned slaves and a ton of land in Georgia. How can she make ammends? I’d love to see a follow up to this in a year or so.
Outerspace received a glowing review in the Times and the two chefs left the following day after disputes with the owners and lots of issues. The Times reported on this without speaking to the chefs, taking the owners/landlords at face value (read this account of what happened). I hope Kreung Cambodia and Has Dac Biet find other more equitable spaces to showcase their food and talents.
Leandra Medine spoke to Recho Omondi on The Cutting Room Floor Podcast. It’s a compelling listen which exposes Leandra’s lack of self awareness and extreme privilege (this was the third time they recorded this interview). There’s also great meta commentary and some context on how women like Leandra cause harm to Black employees and employees of color in the fashion industry. There are some anti Semitic comments in this episode which really disappointed me (there’s one at the beginning and there’s a comment about nose jobs and changing names towards the end). I know there’s going to be a part two and I hope the host addresses this. There’s nothing to gain from perpetuating anti-Semitism in this important conversation, especially when the common enemy is white supremacy and there is so much to critique about Leandra without resorting to stereotypes.
Now, let’s talk summer reads. These are Bookshop affiliate links so if you buy anything, you’ll support independent bookstores and I’ll get a tiny commission.
I had the pleasure of reading an advance copy of Hannah Howard’s upcoming book Plenty: A Memoir of Food and Family. Hannah is a beautiful writer and this memoir tells her story, with a focus on the women in food she meets along the way. As someone who really values friendship, I loved seeing these women as major parts of her story. She discusses eating disorder recovery, miscarriage and eventually the birth of her daughter with honesty and hope. I didn’t want to put it down.
Hillary is a fellow good reads fan and I really want to read Malibu Rising: Ooh adding you on Goodreads now! I joined in January and it's totally upped my reading game.
I've read a lot of great things this year, but specifically this summer, I've read/liked: Exit West, Malibu Rising, The Lost Shtetl, The Warmth of Other Suns, and Infinite Country.
Hannah (not Howard) has a great summer list: In terms of summer reads, I read both The Golem and the Jinni, and The Hidden Palace by Helene Wecker. Such a great series and deeply emotional and enjoyable to read.
No question this week because we are taking a vacation! Paid subscribers will get bonus newsletters on Thursday and can ask for specific recommendations at any time. Erica and I are hosting our next meal prep class in August if you’d like to join! It will be oven free to accommodate the heat.
Thanks for reading This Needs Hot Sauce! Help spread the word and forward to a friend who might enjoy.
xo, Abigail