Platter Worthy Moments
Use the good stuff!
A little over a year ago, I got a nice white serving platter in an event gift bag. It’s from Dansk and it’s a simple design, round with a small lip. It lives on my shelf and has been used maybe twice over 14+ months, collecting dust at the bottom of stack of other rarely used serving bowls. On Saturday night, Tilden came over and we made a stunning grain salad (from
’s Tenderheart, my cookbook of the year). I debated putting it in a regular bowl, but Tilden has aesthetic tendencies. We both have been dealing with some stuff and wanted a nice meal to contrast some tough moments. So platter is was and it was the right call.We added lots of extra touches to the meal, like margarita salts on the rim of Ghia Lime & Salt (client) and Tilden made a garlic scape butter to enjoy with some baguette. The salad looked gorgeous and tasted great and the platter was very easy to clean. Dishes are a chore that take infinitely more time in my head than they do in real life, I sometimes put on a podcast and am shocked when I only get through 8 minutes before wrapping up the task). I need to use this platter way more even if it’s for takeout pizza or a pile of quesadillas—it makes a little moment feel special and we all need more of that. Use your fancy things.
Tonight I’m headed to London for an exciting trip and I’m looking forward to more moments of joy and relaxation. Teal and I are going to the seaside and I’m ready for some oysters and a bracing dip in the ocean. I can’t wait to tell you all about it.
Once I’m back, we’re having a Virgo season happy hour at Last Call in Williamsburg. They have a lovely backyard where we can have drinks, dumplings, and spicy cucumber salad. RSVP here!
Now, let’s dive in.
Something to cook:
Have you seen the viral sliced cucumber salad? Logan has been making cucumber salads shaken in a container, which breaks down the cucumbers a bit (similar to smashing but it looks different). Tilden and I made his classic salad and it was so good—not revolutionary, but I celebrate a veggie focused trending recipe that uses MSG.
The grain salad from Tenderheart featured farro, halloumi, oranges, fennel, all the herbs/green things (scallions, basil, dill, and parsley), and a simple lemon vinaigrette. It was delicious and would be a good appetizer without the farro. Next time, I would add olives.
Other cooking included classic Bachelor tofu bowls with Omsom’s lemongrass BBQ starter—so good. I love Whole Food’s pressed extra firm tofu, it cooks up really crispy straight out of the package and I love cooking mushrooms with tofu, they get so browned and savory.
Something to order:
Lately I’ve been thinking about sandwiches, and the deli around the corner from my office makes a good one. I get cheese (ideally pepper jack but provolone if they don’t have it) and then all the veggies that sound good, which usually includes tomato, pickled jalapeños, banana peppers, olives and more. A dab of mayo and we’re good to go for $7, which is a steal for lunch in New York City. Delis are a great place to go off menu, just be polite.
On Friday, Julia, James, Dale and I went to Lighthouse on a very last minute plan (sometimes the best kind) and had so much fun. We had spritzes and cocktails with pebble ice, oysters, whipped feta and I got their tomato and corn summer pasta, a delight.
I went to Forest Hills for Anjali’s lovely bridal shower. On the way home, I picked up ice cream at Eddie’s, which spoils me for store bought ice cream. The hand packed pints are worth the wait.
After a long day of packing and life admin, Julia and I took a walk to Screen Door. Growing up, an Italian ice shop opened on our corner and I remember one summer where my dad and I went multiple times a week, trying almost all the flavors. It didn’t last long with a ill fated pivot to soup in the winter, but walking to get ice cream after a long day does something for my inner child every time.
Something to read:
Sleep studies can be lifesaving
File under “I think about it all the time” —families are leaving New York City in droves over child care costs and affordability. Eric Adams slashing free preschool options doesn’t help either.
People of color are more likely to be vegan. But the animal rights movement still has a white face.
Why Astoria is a huge restaurant incubator. Big things start in Queens.
Highly recommend watching Simone Biles: Rising on Netflix (more episodes are coming that will cover the Olympics). Her approach to mental health and coping with trauma is so inspiring.
shared her substack reads to celebrate her cookbook, which comes out this week! I’m so excited for her (and to to get my copy). on home ownership—we recently had some apartment issues and I was very grateful to be able to call a super and get it fixed. Everything has its pros and cons! on meal repeating. I love my little meal rotation and sometimes worry you will get bored of me eating yet another quesadilla or tofu rice bowl or pesto pasta, but that’s the reality and it’s okay (hopefully you’re not bored)!An interview with
on the unexpected magic of caring for others, both in the context of parenting and other life moments. This is a good one to share with the group chat if you are in your 30s. staged at King and shared all the details—it’s incredible how many people have a hand in making a restaurant dish.The Battle Over Bed-Stuy's DIY Goldfish Pond
I can’t wait to read the new Casey McQuiston book about two bisexual exes who meet up in Europe
Have a good week! You deserve it!
xoxo, Abigail
Have fun in London!
thank you so much for sharing!!! also lemme know if you need London recs :)