Never Start a Cooking Project after 8 p.m.
But if you do, don't be too hard on yourself
I’ve never been a huge zucchini fan (I’m sorry, I find it watery. I usually make this TNHS favorite recipe with broccoli instead). But when I saw Adam Roberts make a TikTok about a zucchini pasta recipe featured on Stanley Tucci’s show int Italy that converted him, a zucchini skeptic, I was intrigued. I watched the video, read the recipe and decided to give it a go. There were several issues right off the bat. First, it was after 8 pm on a weeknight, second, I didn’t look at the serving size (do you know how long it takes to thinly slice and fry four zucchini?), and third, I was cooking while hungry, a very bad idea. The original recipe calls for letting the cooked zucchini rest for 24 hours before you finish it, but Roberts said he just put it in the freezer for 20 minutes so I did that too.
The whole thing took way longer than I expected and when I finally took a bite after 9 pm, I was a little underwhelmed. I started to get upset at myself, wondering why I didn’t choose a quicker recipe with ingredients I know I like (cherry tomatoes are truly right there) and then I stopped myself. Part of cooking (and living) is trying new things. Sometimes those things go very well (I still remember the first time I made vodka sauce and got to wow Julia and Dale) and sometimes they don’t. That’s not a failure, that’s the beauty of trying new things. The good news about that pasta is that the leftovers got better over time, convenient for me since it made a ton of pasta! I also did add some red pepper flakes as I reheated it—I couldn’t resist.
If you’d like to try some new recipes, Erica and I are teaching an oven free meal prep class on Sunday for this hot, hot summer. You can join us right here and we’re also announcing a big project in class!
On Thursday, I’m sharing the products that are making summer easier for me (SPF is heavily featured). It will be a mini gift guide of sorts and very practical!
Now, let’s dive in.
Something to cook:
If you’re interested in going on a zucchini pasta journey, here is the TikTok and the written out recipe. It does take a while and I think it would be better if the zucchini rested for longer (hence why the leftovers were better).
I made a simple chickpea salad with feta, garlic, olive oil, lemon, salt, and red pepper flakes for a few lunches. I topped with some salted heirloom tomato slices.
Erica hosted Bach night and made delicious tahini brownies for dessert (we are both team #boxedbrownieswithatwist). Here’s the written recipe.
I was gifted some gorgeous rainbow eggs from Farm to People and Ironbound Farm and wanted to make a special breakfast, which obviously meant breakfast tacos. I heated up tortillas (one of my favorite parts about having a gas stove is being able to char tortillas), scrambled the eggs with some aged cheddar, and topped them with avocado, lime, salt, and hot sauce. A perfect breakfast (I paired it with a new Netflix romcom, Wedding Season, which is v cute).
Something to order:
I got an affiliate link with Spring & Mulberry if you’re looking for some fancy, very high quality chocolate and want to support this newsletter (at no cost to you). The packaging feels like a gift and the chocolate is really good.
Farm to People has taken over the old Brooklyn Cider House space in Bushwick and they invited Erica and me to check it out. During the week, it’s where they pack the farm boxes and on weekends, it’s a restaurant with some very fresh produce. We went to an event hosted by the Wine Zine, a natural wine magazine from Katherine Clary, that showcased sparkling wines beyond pet nat. They also treated us to dinner, which was delicious. The highlights were the salad, the spicy cucumbers, the fries (potatoes are vegetables too). They have indoor and outdoor seating and I’ll definitely be back.
I went to two baseball games this weekend (it’s really a baseball filled summer). First, we had such a blast at the Cyclones game in Coney Island on Friday! Thank you to the 41 of you who came out and thank you to the rain for not coming. Minor league games are so chill, it’s really about the atmosphere more than the game itself and the entertainment is top notch. I had nachos, a Coney Island beach beer, and Mister Softee and we got to watch fireworks after the game.
Yesterday, Dale and I went with his family to Citi Field to see Jacob DeGrom pitch and Citi Field is really good at food. My favorite things were the fresh squeezed lemonade (the line is long because they are literally squeezing lemons to order) and the vanilla gelato from the stand that also has dole whip (it’s a shorter line than other ice cream and so good). And bring water and a hat to any sporting event you’re attending! It’s hot out here.
I tried Ghia’s newest flavor, lime & salt (thanks Tilden for giving me a can). It’s my favorite Ghia flavor to date and very refreshing. I wouldn’t say it tastes like a margarita, but I think if you put it in a glass over ice with a salted rim, it would be lovely (it’s also good straight from the can).
Something to read:
Want more reads? I share additional links in the Thursday newsletter.
Do you want to chat with your favorite food brands? It’s an option!
Stephen Satterfield is Changing the Way We Tell Stories About Food (Watch High on the Hog on Netflix if you haven’t yet)
I’ll be out of town for this very fun produce party but hope I can come to the next one! This month is corn themed!
The rise of the ironic LLBean tote. What would yours say?
What to eat when you’re not in the mood for anything
Should you chill red wine? And for how long?
Erica knows how to set a gorgeous table and she shared all her tips and tricks here.
Needed to hear this: If you’re just not a morning person, science says you may never be
Good, overdue news: N.Y.C. Is Expanding Food and Yard Waste Pickup
The NYPD continues to arrest people (of color) for weed—despite legalization.
On lactose intolerance and how trauma interrupts our relationships with our bodies
As a Child of Immigrants, I Feel Guilty for Embracing the Minimalist Aesthetic
Quinta Brunson shares how she unwinds
An important thread about Diana Kennedy and her legacy
Sam Sanders shares his favorite podcasts
The ‘Bobafication’ of American Chain Drinks Is Here
This Florida vodka company uses oyster shells to filter the vodka.
Now, some one to two word check ins! Thank you for sharing.
Your summer vibe is:
Blazingly warm
Splendid
weirdly on-edge
“it's ok to not have this be the best time of year.”
"slow." Or maybe "languid"
This week, I’d love to hear about a time you tried something new (in the kitchen or out). Did it go well? Did you do it again? I took myself to a movie for the first time this weekend and I really enjoyed it, will do again.
I just booked tickets to go to London at the end of September! I’m so excited to see Teal and planning to do a meetup! So say hi if you’re in the area!
Have a great week,
Abigail
what I get from this.....life advice = tacos when exhausted <3