Good morning. We’ve made it to the last Sunday in June, and suddenly July 4th is almost upon us. It feels like the holiday approaches with a whimper this year as we continue to reckon with the shortcomings of our national agenda (the pandemic response, systemic racism, a frayed social safety net straining at the seams).
The weather has also announced we’re solidly into summer now, and my cooking has shifted accordingly. We’re grilling, eating pastas and salads, and leaning on leftovers with the goal of not turning the oven on at all. We might be in the 60s on Tuesday, so I’ll maybe try to squeeze in some baking or summer fruit desserts, but for now, we’re sticking to ice cream.
Yesterday my body demanded rest, and I spent much of the day horizontal, apart from taking care of the kids and making sure they were watched and fed. It feels like an illustration of where we all might be this summer: in the middle of it and in need of rest.
Here’s what I’ve been reading and cooking this week:
What I’ve Been Reading & Enjoying Recently:
Reminder: We’re still in a pandemic. Cellphone data shows people’s movement has returned to near pre-pandemic levels.
Reminder: We still need to get serious about our environment. Reusables are safe to use during the pandemic.
Some reflections on the generations: the Grateful to Be Here generation and “our fragile gerontocracy“
This fabulous “Stolen” series on Instagram.
Are you watching Taste the Nation on Hulu?
Also this: Sangeeta Singh-Kurtz about the food media.
I also highly recommend the move Knives Out, now out on Amazon Prime.
A summer favorite: stick sunscreen by CeraVe. Love it.
After a few weeks of getting most of my activity from gardening, I’m looking to hit the roads again (Cambridge is even experimenting partly closing some roads to cars, so bikers and runners have more room). I’ve got my eye on a new pair of Brooks shoes.
What I’ve Been Cooking This Week:
Sunday: Pasta a la gricia with sautéed green beans
Monday: Grilling bratwurst, smashed potatoes with corn relish (Smitten Kitchen)
Tuesday: Leftovers
Wednesday: Pan-seared salmon with broccoli
Thursday: Chinese chicken salad with bread
Friday: Pizza
Saturday: Leftovers
Coming up next:
Homemade mac & cheese
Tofu pasta with peanut sauce
Caramelized onion + sun-dried tomato pasta with white beans (developing recipe)
Vegetables & sides:
Sliced cherry tomatoes with balsamic dressing
Washington Post’s Voraciously cookbook series has Marcella Hazan’s prosciutto & peas recipe.
Coleslaw with buttermilk ranch dressing, which I’ve realized is my favorite after trying several lackluster ranch dressing options. (My midwest roots are showing.)
