Hello and welcome to another spring weekend. I finally got out in the garden a bit to start some cleanup, and it felt good! Hopefully a bit more of that is happening today and tomorrow. Apparently there’s some rhubarb to be found locally, so I’m also on the hunt for that. Thinking about rhubarb muffins or a “sandwich scone” with rhubarb compote in the middle.

I also want to pick up some seed potatoes to start in a pot soon. Truly just daydreaming about all the things I want to grow this year. If the temperature could cooperate, that would be great!!

Take care out there and catch you back here next time :)

5 Things I’m Reading:

1. Food Influencing Gets a Feel-Good Refresh via The New York Times (gift link)
2. Sam Altman May Control Our Future—Can He Be Trusted? via The New Yorker (non-paywalled link)
3. The Thin Blue Line That Shields Life From the Void via Atmos
4. How To Recognize Your Own Influence (And What To Do With It) via The Good Trade
5. Why Cookbooks Are the Next Frontier for Narrative Writing via Cultured

5 Things I’m Enjoying:

1. I received a sample pack of Guests on Earth’s all-purpose cleaner with a bulk refill, and I love it. The Woodlands scent is so, so lovely.
2. “We have shared things about how we love and live that are universal.”
3. So pleased to have one of my recipes featured in the 1 Million Tables for the Planet initiative!
4. How it feels asking Google a simple question these days
5. Updated my banana bread recipe to include weight measures this week, and enjoyed “testing” it very much :)

5 Questions:

1. Why go to the gym so early? Curious to see what your daily schedule/routine looks like.
   I posted an Instagram story this week from one of my very early gym sessions (around 4:30am) and got a few comments and questions about it. So! Because of my sleep troubles, I am generally wide awake at this hour. On the days that I train solo, I really enjoy having the gym to myself. I still have a bit of nervousness around being at the gym for some reason–insecurity about looking silly, messing up an exercise, or maybe it’s just taking up space in general. Since I’m awake and ready to go around 4-5 every day, I just get it done super early so that I can be fully present and actually enjoy myself. And I would love to share more of my gym stuff/daily schedule/routine on Instagram. Let me have a think on the easiest way to do this consistently :)
2. Just got an air fryer! Best ways to use it?
   Not to be dramatic, but air fryer tofu is a very important recipe in my life! I also love making crispy chickpeas/edamame/beans in general for topping meals. I have a salad recipe that utilizes this technique for chickpeas coming up, but if you want a stand alone air fryer crispy chickpea recipe here, let me know. I make them all the time. I have an excellent “tempeh crispies” method that I can also post here if folks want it. Air frying is also THE best method for reheating leftover pizza. I almost enjoy it more than fresh lol. I also just really like using it in the summertime instead of the oven. It doesn’t make the kitchen as hot and it’s handy for when you want some roasted veg or something.
3. Do you have any favorite high protein snacks that aren’t nut, hummus, or protein powder based?
   The little bags of roasted edamame that you can find at health food stores are great! They taste great (so many flavoras now), are super crunchy, and have 10+ grams of protein per serving along with fiber. I like to Go! Beanz brand. There’s also snacks like this made from fava beans, lentils etc from a brand called Three Farmers.
4. What do you and your partner typically eat for dinner? Recipes or go with the flow?
   We mostly go with the flow based on how the day is going and what needs to be used up in the fridge. On weekends I’ll do more project-y/recipe-based cooking.
5. What type of pickle works better in your recipes? Lactofermented or vinegar?
   I always test with vinegar pickles, but in raw preparations like my dill pickle salad or the pickle dip, lactofermented ones are great.

5 Seasonal Recipes:

1. Edamame Dip with Mint, Jalapeño & Lime
2. Chopped Creamy Dill Pickle Salad
3. Lemony Shaved Fennel Asparagus Salad
4. Green Love Quinoa Salad with Lemon Garlic Vinaigrette
5. Rhubarb Mango Crumble with Almond Coconut Topping