Hello, happy summer solstice and happy weekend to you. It’s going to be a very chill one over here with mega hot temperatures. It’s always when the heat waves strike that I get in a weird mood to bake a galette or cake or something, so we’ll see what happens there haha. Probably gonna hit the gym, do some grilling, sunrise walks with the doggies, putter in the garden, and not much else! Ideal :)

Hope you’re keeping well and staying cool out there. Our usual stuff all below.

5 Things I’m Reading:

1. Go Ahead, Have a ‘Fridge Cigarette’ via The New York Times (gift link)
2. The Entire Internet Is Reverting to Beta via The Atlantic
3. You’re being lied to about protein via Vox
4. Is it better to neglect your garden? via The BBC
5. On my nightstand: The Midnight Library by Matt Haig

5 Things I’m Enjoying:

1. Michael Ventura on my pal Jessica Murnane’s Inside + Outside Podcast
2. Sahajan is one of my ride or die (Canadian!) skincare brands. The Nourish Crème Riche has been in my lineup since 2017 I think? Loving the new Eternal Glow Cream for summer though, along with the beautiful brand refresh. They just keep leveling up and my skin is grateful.
3. Enjoying the ferments from Naturally Amped so much. The dill pickle kraut and the carrot ginger kraut are always in my fridge.
4. Listening to Dijon pretty much exclusively right now.
5. Just picking little bits of lettuce, greens and nasturtium from the garden for my daily salad. They’re all so peppery and filled with ✨LIFE✨. The little things are the big things, ya know?

5 Questions:

1. What fridge did you end up going with?
   This one from LG. Nothing too fancy and it fits the defined cabinet enclosure. I’ve had an LG fridge before and was very happy with it. Hoping it ships in the next week or so!
2. I was wondering if you could offer advice on how best to get to know a new range (stove top and oven)?
   I recommend cooking low-stakes basics and seeing how the process/speed differs from your previous setup! Pasta, roasted potatoes, popcorn, sautéed mushrooms, grilled cheese, maybe a loaf of no-knead bread, pot of beans etc!
3. Recently hearing that Titanium cutting boards are the best. Trying to throw out all my plastic. I’ve also heard that there are many fake titanium boards. Any thoughts on this?
   Truthfully I did not know that titanium cutting boards were a thing. From a quick glance, it seems like it would not be very enjoyable to cut on though? Just thinking of how the knife would hit the board. I am in the same boat of trying to cycle the plastic out of my kitchen though. All of my cutting boards are wood now with one specifically dedicated to fruit/non-onion or garlic chopping. I just like the way that wood softly “absorbs” the knife as you cut. Also the sound is so lovely! If you oil up and take care of your boards they will last a very long time.
4. Do you have a recipe for your pistachio milk lattes?
   It’s just espresso, a dab of maple syrup and Tache’s pistachio milk steamed up :)
5. Can you post a little recipe for your radish carpaccio?? I work for a farm and radishes are plentiful right now and it sounds amazing.
   I will since I’ve been playing around with it a bit more! Hoping to get some beautiful radishes this weekend so that I can get it going for you asap. One of my followers on Instagram sent me an old Jamie Oliver radish salad recipe that utilized tahini, which has been a great inspiration point to take the idea a bit further. Fingers crossed for this week!

5 Seasonal Recipes:

1. Grilled Mini Peppers with Spiced Walnut & Lentil Crumble
2. Mango Slaw Noodles with Peanut Sauce, Edamame & Herbs
3. My Ultimate Veggie Crunch Sandwich
4. Vegan Summer Garden Pasta with Cherry Tomatoes & Chard
5. Vegan Peaches & Cream Smoothie