The return of activities
Weddings, and birthdays, and coffeeshops, oh my!
The past week has been full of activities I only dreamed of this time last year. I’ve worked at a coffee shop, gotten a pedicure inside, sat at a bar with Dale, attended a birthday party, and danced at a wedding. It’s been really fun, in an almost surreal way. We drove back to Brooklyn this morning. At the moment, I’m pretty tired, a little overwhelmed and very grateful that these events are possible.
On Thursday, I’m getting on a plane for the first time since November 2019 (my last flight was to Guatemala, home of the best breakfasts, with Sarah and I’m so glad we went before all of this). Dale and I will be spending almost two weeks in California, seeing family, working, and hopefully relaxing. I’ll still be sending this newsletter so look out for special West Coast editions soon. I’ve spent lots of time there but haven’t been in almost two years so I’m always grateful for recommendations in LA, Long Beach, and San Diego!
Now, let’s dive in.
Something to cook:
I made cupcakes with my students for the last day of school using a mix and they were underwhelming (still good but very chemical tasting). This Joy the Baker cupcake recipe is my homemade favorite and you can definitely add sprinkles.
Natalie and I cooked dinner in her lovely new apartment. We made ramen noodle bowls with broccoli (boil it briefly in the same water you’re using for the noodles), cucumbers, cilantro, and almonds (peanuts would also be good). The sauce was an improvised combo of peanut butter, garlic, ginger, rice vinegar, soy sauce, sriracha, and hot water. Toss everything together with some pasta water and enjoy with more sriracha or chili crisp.
Adeena Sussman’s broccoli cottage cheese pancakes are a real weeknight winner. I think kids would really like them because they’re full of cheese. Inspired by Erica, I chopped some of them into a salad for lunch the next day.
I have a small kitchen and don’t own a rolling pin. When I need to roll things out, like Hamantaschen dough or a flatbread pizza, here’s what I use.
Julianne had the most fun rooftop birthday party and I took zero photos (but luckily captured my outfit). She ordered pizza and collected topping preferences through a google form in advance and Ian made chocolate chip cookies that work for a lowfodmap diet.
Something to order:
Tilden was in the neighborhood and we grabbed dinner at Mesa Coyoacan. Warm chips, mushroom tacos, and spicy cucumber margaritas were the perfect accompaniments to catching up.
I worked outside at Partners in Williamsburg, which has good wifi, some seating with shade and a full food menu if you’re hungry. Big fan.
Dale and I marked three years together (this newsletter predates him) with dinner at the bar at Lighthouse, the site of our first official date. It was great to sit at the bar and all the windows were open so we got a nice breeze. We got the burrata and I got two oysters alongside my entree because I can’t go there without having them.
Julia, Julianne, and I got a Friday brunch at Claudia’s. I love their Desayuno Chapin, the Guatemalan breakfast I ate almost every day when I lived there. I love that Claudia’s offers breakfast options (and good coffee) all day.
Something to read:
What’s the best tasting ice cream sandwich brand? (the answer is a classic)
The history and hype of ramps season
If you’re drinking tequila, buy Mexican brands! Andrea has some great recommendations and history.
Some of these upcycled snacks look pretty good
Cooking with banana peels. I’m going to give it a try next time I make banana bread.
My beautiful friend Oset shared her beauty routine with Into the Gloss
Afghan sweets for a joyful Eid
How Halal restaurants in Philly adapted for Ramadan
No, you can’t have my red rice recipe
High on the Hog premieres on Netflix May 26th. Here’s why it’s significant
A longread on Nashville Hot Chicken and who gets to profit off of it
The fungi recipes of the Virgin Islands
Natasha Pickowicz on life beyond restaurants
The man who didn’t invent flaming hot cheetos
During my parent’s custody battle, egg creams were my escape
Can/should restaurants require workers to get vaccinated?
Composting for beginnings (a great summer activity)
Sweeping Accusations of Sexism, Assault Rock The Craft Beer Industry
This summer is getting whatever body I give it
How my picky eating habits went away
Philly says it found the remains of the MOVE bombing victims it thought it had cremated and discarded. This story, and the over 30 years of violence that have followed the MOVE bombing, is so upsetting
I was done talking about cultural appropriation. The rise in anti-Asian violence pulled me back in
Can Palestinian lives matter? (Of course) The Nakba deserves justice. I’ve found If Not Now and Jewish Voice for Peace to be great sources of information and organizing. I also learned a lot from this piece which discusses Hamas, a terrorist organization and the region’s history, which Hitha linked. Criticizing Israel’s government should never include anti-Semitism and criticizing it does not mean you are any less connected to Judaism. Reem Kasis shared places to donate to help and Palestinian-America News Editor Sara Yasin is sharing news and context on twitter. To all my fellow American Jews who have lots to unlearn about this situation, I’m with you and this work is important.
Want to cook with me: I’m teaching a father’s day class with my dad on June 17th that’s going to be really fun and educational. We’re making risotto, bruschetta, and chicken (or tofu) with a lemon pan sauce. My dad is sharing recipes, wine recommendations and so many tips in the recipe packet you get with your ticket. For this class, you can invite a guest (like your dad or friend) to join for free.
Erica and I are so excited about our Say Goodbye to Sunday Scaries Summer Meal Prep Club. It’s four Sunday classes, 20+ recipes, and countless meal prep tips for just $99 (it also makes a great gift). Got a crazy schedule? On demand recordings are included in the club package if you can’t make it live and you can also sign up for each class on its own. We’re planning the menus tomorrow and they’re going to be so summery and good. If you have any questions about allergies or anything else, I’m happy to answer.
I also teach private classes for offices, families, and friends if you need a fun remote activity.
In honor of my upcoming trip, paid subscribers will receive a conversation with my grandma about food and cooking on Thursday. She’s truly the best and I’m excited for you to meet her.
Thanks so much for reading!
xo, Abigail