You’re currently a free subscriber to Downtime. Consider becoming a paid supporter to get extra content—I send a few newsletters each month to paid subscribers only. Subscriptions are what allow me to prioritize and write this. No pressure either way -thanks for reading! Weekend Recs #42: Groovy shows, dream dates, and tahini french toastPlus a Q&A with bestselling cookbook author Jess Damuck on her latest book, "Health Nut".This is the Friday post, a weekly roundup of recommendations and delightful distractions. If the email cuts off, you can view it on the web by clicking the title ^.Happy Friday! What’s everyone up to this weekend? Our family is planning to visit our local garden center (looking for tulips), and I’d like to bake something for Easter (if you celebrate, do you have any baking or cooking traditions?). Today’s issue is jam-packed, and part of it is paywalled for paid subscribers. Occasionally, I paywall these Friday posts as a way to say a big thank you to my paid readers. Without subscriptions, I literally would not be able to do this. Thanks for reading either way! ❤️ Alisha In today’s post…
Coming up next: The return of a bookish column, interviews with two authors whose books I think you’re going to love, and the next installment of the personal style column about my weirdly specific process to avoid buying stuff I probably don’t need. :) Have a great weekend and happy Easter to all who celebrate. 🪺 xx Alisha P.S. 📚 ICYMI: Our April book club pick is Come and Get It by Kiley Reid! Details on joining meetups will go out next week to paid subs. A few things I’ve noted this week…
Finally, a show worth skipping… The Regime on HBO. I wanted to support the iconic Kate Winslet but it was unwatchable for me. The plot inscrutable. Just a little too odd. Jess Damuck is the hip bestselling author of Salad Freak (blessed by THEEE Martha Stewart herself) and now, her latest cookbook, Health Nut. Here she shares the inspiration for her vibrant new cookbook, plus two recipes from it—exclusively with Downtime subscribers. What was the inspiration for this book? Moving to LA was the inspiration for this book. It’s really my love letter to California and the product of daydreaming about what it must have been like to live here in the 70’s. I read about the health food movement’s pioneers like Gypsy Boots and Jim Baker aka Father Yod from the Source Family. I also missed the Park Slope Food Coop and have been so sad to see little mom-and-pop health food stores disappearing. It’s nostalgic for what I consider to be comfort food — the Moosewood Cookbook, buddha bowls, and maple-sweetened desserts. It’s hippie health food, but updated, fresh — but it’s food that feels good to eat. What does your downtime look like these days? I have had very little downtime (I actually wrote two books last year — Open Wide with benny blanco is coming out on 4/30) — but I converted my garage into a little ceramics studio and that has honestly saved me! I LOVE playing with clay, just for fun. I make huge lumpy sculptures and I made all of the dining plates for my book launch party. ![]() Left: Crispy rice and spicy salmon bowls. Right: Orange tahini french toast. (Photography by Linda Pugliese) Crispy Rice and Spicy Salmon Bowls with Quick Pickles and Greens“Seasoned sushi rice crisped to deep golden brown topped with plump little nuggets of perfectly spiced salmon, with a big pile of green veggie —to me, this is the perfect meal. It works even better with over cooked rice—so use that if you have it on hand, or make sure you give yourself enough time to chill the freshly cooked rice in the fridge before crisping it!” Get the recipe:
Orange Tahini French Toast“My friend Ionut came back from Greece and couldn’t stop eating toast drizzled with tahini and honey. This is the...decadent...version of his breakfast. Is this health food? I don’t know. Is it healthier than thick slices of brioche dipped in butter and cream coated in powdered sugar and jam? I think so. This is a special breakfast and it’s really worth making the homemade challah on page 262 to use for thisFrench toast. Make two loaves and keep one in the freezer, so you have it on hand for next time.” Get the recipe: Scroll all the way down for this recipe, which is for paid supporters of Downtime. Join for $5/month here for every newsletter, extra content, and other perks. Purchase Health Nut by Jess Damuck. You can follow Jess on Instagram at @jessdamuck. Reprinted from the new book Health Nut: A Feel-Good Cookbook by Jess Damuck. Text copyright © 2024 by Jess Damuck. Photographs copyright © 2024 by Linda Pugliese. Published by Abrams.Reads
The reads and fun links are continued for paid subscribers. <3Subscribe to Downtime to read the rest.Become a paying subscriber of Downtime to get access to this post and other subscriber-only content. A subscription gets you:
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petak, 29. ožujka 2024.
Weekend Recs #42: Groovy shows, dream dates, and tahini french toast
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