It was a good summer. Even though I was looking for work, we had two wedding celebrations, many beach days, a weekend upstate, and I hosted three dinner parties.
On the days I could overcome the anxiety of being unemployed, I could recognize how lucky it is to have the extra time and space not always to be rushing, multitasking, or barreling through life. Giving myself a two-hour window in the afternoon to experiment in the kitchen was a gift. Our jobs are so much of our identities, so without one it can be terrifying, but also freeing. I know something interesting and exciting is on its way that will bring something new to my life, and on a good day, this can actually feel exciting.
So, in a moment of transition, I wanted to reflect on the summer:
3 Best Moments:
Marrying my best friend and sobbing to his vows
Dancing in the Mermaid Parade
Staying in a tiny house and seeing Ollie so happy
Favorite recipes I created:
Other People’s Recipes:
Honeydew, Basil, Jalapeno, and Feta Salad by
The infamous Lemon Cannellini Cake by Anna Jones - will never stop promoting.
My fave Substacks to read:
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- Lau - who hosts an amazing cookbook club.
I have recently found the newsletter Laid Off to be very comforting. Hearing the gory details of other people's layoffs is actually quite comforting.
So, in this back-to-school season, I will continue to think about this platform and how it can best serve you.
The primary purpose of this newsletter has always been to learn more about our food system and use cooking to change it. The more I cook, the easier it can be to figure out what plant-based meals to make. However, sometimes it’s still so hard. For example, yesterday, my mom and I were texting about what to make for my birthday dinner. She suggested filet-mignon, which I haven’t eaten in years, and then salmon, which I no longer want to eat, and then she said she felt like something was missing if we had pasta and veggies….
As my mother revealed, many of us are still so attached to animal protein as a complete meal. This was actually the perfect reminder and motivator that we still have work to do in rethinking our plates.
Thanks for being a reader. Writing this newsletter has helped bring me a sense of purpose and identity. If you enjoy what you read - please share it with a few friends.
Gems of the Week ✨
Trying to make savory cakes like this Chickpea Cake with Tomato Achaar, Shishitos and Yogurt
Borrowing cookbooks from the Library
The upcoming Climate Film Fest
Obsessed with Grub Street Diet
Charred Melon Salad - A Must Try ✨
If you’ve read this far, this salad was worth waiting for. I borrowed
cookbook, Ruffage, from the library and though it’s a tomb of so many ways to cook vegetables, the charred melon dish immediately stuck out to me.When I tell you this melon is delicious, that is an understatement. Something about the caramelization makes an already sweet melon almost into like a candy coating that is beautifully balanced in a salty salad.
Just chop up your melon, I used honeydew, put a thin layer of avocado oil in a pan and let it sizzle for 5-7 minutes until deep brown.
As suggested by Abra (which is my middle name, by the way), I ate this over sliced red cabbage with cilantro, peanuts, and squeezed with lime juice.
Ahh thanks for sharing! Love this digest :)
Thanks for sharing Danielle! What a lovely summer reflection. Good things coming soon ❤️