Make Cookie Dough on your Lunch Break

Plus no-rush restaurants and spring pasta

Apr 15, 2024

Hi friends,

April is halfway over as of today and it has flown by. I spent a Saturday bopping around, just like I had hoped, and spent Sunday planning my second trip to Maine with Tilden and her fam (counting down to oysters and strawberry season). I’ve been trying to read more before bed instead of scrolling. Results are mixed so far but I’m enjoying this book and have been sleeping pretty well.

Something to cook:

Leah and I were texting on Wednesday about both making pasta with random ingredients so we decided to collab and make a springy pasta. I sauteéd onions, garlic, and the white part of scallions, added white beans and deglazed with white wine vinegar. Then I added cooked pasta, pasta water, lemon zest, fresh oregano, the greens of the scallions, red pepper flakes and a dollop of pesto. Topped with parmesan cheese, it was delicious and so easy.

Isa had Frida and me over for dinner and made Greek inspired bowls featuring sheet pan feta with chickpeas and tomatoes, delicious lemon potatoes, and broccoli.

I brought dessert: chocolate chip cookies. I already had all the ingredients in the ho use, made the dough during a quick lunch break, let it rest for a bit, and baked them before I left. They’re truly so good and I baked several more batches throughout the weekend to share with friends. Also, I bought pre cut parchment paper for the first time and it is so helpful.

I usually buy lunch once or twice a week and it’s often the buffalo cauliflower wrap from Just Salad. I decided to make a DIY version at home with buffalo cauliflower (hot sauce and butter), avocado, kale, white cheddar, Grillo’s Pickles, and roasted chickpeas (my addition). I made a yogurt ranch cause I didn’t have mayo or buttermilk and it turned out pretty good. I’m not good at wrapping salads but even without the wrap, it’s very tasty.

Something to order:

Julia and I were feeling some post eclipse euphoria and celebrated with dinner at Esters—I love their pizzas and they always have interesting wine selections.

Angela and I went to the

Link in Bio

happy hour (Drink in Bio, very good name) at Layla in the former Rabbithole space, which is now a very cute . I learn a ton from the Link in Bio and really enjoyed meeting other people who think about social a lot (I came away inspired to reduce my screentime and live more on do not disturb). After a spritz, we grabbed slices at L’Industrie because post event pizza is the best pizza.

On Saturday, we had the best late lunch/baby dinner with Erica, Q, and their sweet daughter, who is now eating (and loving solids) at Baba Cool (the backyard is heated and very kid friendly). Then we headed to celebrate Brandon’s birthday at Bee’s Knee’s.

After the party, Julia, Julianne and I got dinner at DOC wine bar—I’ve been for drinks but never had the food. It was all good (especially the ricotta toast with hot honey and roasted tomatoes) but what was even better was the atmosphere. We walked in on a Saturday night and felt no pressure to rush through a meal—all too rare in the current reservation stacked climate. The space feels lived in and it was the perfect spot for a deep conversation.