Sunday Night Pizza & Sunday Scaries
How to cope, plus Friday queso and weekly reads
Longtime TNHS readers know that I used to send this newsletter out on Sunday nights (often close to midnight). I started it in October 2017 while working full time at a nonprofit. I spent weeknights at workout classes or happy hours, trying to find joy in life outside of work. I still believe that work should not be your sole source of fulfillment, but I feel much better doing something I enjoy (and am very privileged to be able to do so). I used to get terrible Sunday Scaries back then and would sit down to write the newsletter in the evening, knowing it was my last burst of creativity before sitting down in my cubicle the next morning.
Since getting laid off and going freelance, I moved the newsletter to Mondays. I’ve worked many weekends and I still struggle with the Sunday scaries, especially on weeks where I work six days. It’s hard to pack socialization, relaxation, and errands into one day. Erica and I even theme some of our meal prep classes, “Say Goodbye to Sunday Scaries” because I definitely feel less stressed knowing I have food for the week ahead. This weekend is a long weekend for many and the Sunday energy was different. Julia and I went to dinner last night and the restaurant was packed with people who likely don’t have work today. The local park was packed with soccer players, adorable running toddlers, dogs, and one cat in a stroller. Rituals can help make a Sunday less scary, like dinner with a friend, taking a long walk in the sunshine or even saving your favorite podcast to listen to then. If you have any tips for the Sunday scaries (or Monday scaries if you’re off today), please reply to this email and share! We’re in this together.
Now, let’s dive in.
Something to cook:
Most of my lunches this week were from our meal prep class. A big favorite was stewed cabbage with dates and chickpeas, served over herbed rice with a yogurt tahini sauce. So hearty and good. March’s class is coming up fast if you want to join!
Once again, I am obsessed with pan fried dumplings with vegetables. I need to get more edamame so I used kale, which chars up really nicely.
You probably already know this, but keep your bread in the freezer. I’m working my way through a loaf of sliced sourdough (it’s so much easier to slice before freezing) and it’s my “this meal needs something” solution. Need breakfast: toast with butter and jam or avocado? Dinner looks paltry? Add some toast drizzled with olive oil.
I have a wheel of camembert that I want to do something fun with. Do you have any favorite toppings for baking or serving it?
Something to order:
All I wanted for Valentine’s Day was a heart shaped pizza, which Dale delivered. Williamsburg Pizza made them and also offered messages written in ricotta. It was cute (and delicious).
Julia, Julianne and I got Sage for our Bachelor viewing. We always split a bunch of stuff and green curry, pad see ew, and the curry puff are must haves.
I met the person behind Williamsburg Please at Bacan, a newish Italian spot with cicchetti aka Italian tapas. I really liked the suppli and the Roman style gnocchi, which are made with semolina flour, and the location is right by Domino Park (Disclosure: our meal was comped).
In an effort to improve my work life balance, I set up Friday lunch with Frida. We went to Yellow Rose, a Tex Mex spot in the East Village and got queso, a lovely little gem salad and some tacos. It’s a really cute spot and would also be fun at night.
Julianne set up such a fun party for Ian, Bradlee, and Matt at Reclamation Bar. You can reserve an area and just need to hit a $100 bar tab.
To wrap up the weekend, Julia and I went to Ops for dinner (totally inspired by Thursday’s newsletter about the North Brooklyn pizza scene). It was perfect as always—we had the cicero pie with all the onions, the seasonal salad, a special pizza with gouda and mushrooms, and a delicious chilled, slightly sparkling red wine. Make a reservation and get some pizza.
Something to read:
Want more to read? I share five additional reads in the Thursday newsletter for paid subscribers.
I went to the American Girl Store for a birthday party once and I remember we watched a play about all the historical characters. Now, influencers are visiting to party and pose.
Candace Bushnell is back in the city
What makes a dive bar a dive bar?
For all my TMJ sufferers, massater botox has been incredibly helpful. Here’s an explanation of how it works (I had a similar experience to the author but I get it from a doctor so it’s partially covered by insurance).
What makes an author successful on social media?
This Black Chef Is Creating A More Affordable, Realistic Type Of Culinary Education
The owner of Threes Brewing compared vaccine mandates to Nazi policy.
Why won’t publishers let editors do spon con?
Mommy Juice in the time of coronavirus
This week, I finished reading Taste Makers by Mayukhn Sen, which is about seven women who revolutionized food in America. I loved this review as well.
In a different vein, I read this fun book about two boy band members who fall in love.
This marriage advice applies to any long term relationships, including friendships.
The free fridges I volunteer with are hosting a volunteer call tonight! Join us if you’d like to get involved.
For Vinepair, I spoke with bartenders using tea to take their cocktails to the next level (plus, they shared lots of tips to try it at home). Read it here.
This week, I’d love to hear about how you combat the Sunday scaries! I try to get outside and also love having a good Sunday night TV show (The Last Dance was huge in the early days of the pandemic). Reply to this email with your tips and I’ll share them next week!
Paid subscribers also get the Thursday newsletter which includes bonus reads, Recommendation Station, the TNHS advice column (you can submit questions by replying to this email) and this week, will include my favorite non alcoholic beverages of the moment and some resources for NA recipes. Your subscriptions support this small business and are much appreciated.
Have a great week! Thank you for being here!
xo, Abigail