Hey there and welcome to the weekend catch up. It’s a holiday weekend here and the start of my favorite time of the year–the August to October stretch. The local produce is abundant, sunlight is extra golden and pretty, and it also just feels like a more reflective and magical time of year to me. I am ready for it!

We have a little cleaning up to do in the yard this weekend. The veggie beds are starting to get unruly and other things just need to be cut back. A couple family hangouts in the mix and all our usual errands, doggie walks etc.

I hope that you’re keeping well out there and taking care. Reads and links below :)

5 Things I’m Reading:

1. The Trap of the Digital Double via NYT (gift link)
2. The Nantucket locals Who Are Sick of Influencers via The Cut (non-paywalled link here)
3. Librarians are hosting viral ‘Avoiding AI’ workshops for people who are fed up with Big Tech via TechCrunch
4. The Trouble with Loving a Dog via The Walrus
5. they’re selling us the idea of health via soy.vilnius on Substack

5 Things I’m Enjoying:

1. Chef Asma Khan on Trevor Noah’s podcast
2. Fully agree with this take on Meta Ray Ban glasses, surveillance tech that no one needs.
3. I don’t think I’ve ever craved a potato salad so urgently.
4. My partner has been bringing home Beechwood Doughnuts every Friday lately and it’s been a nice little end-of-work-week ritual. The peach fritters are my absolute fave this time of year.
5. Joey Nordic Seed Crisps are my go-to salad topping. They sent me their new flavors recently, and the Peri Peri one in particular is outstanding. Just a nice little kick to it!

5 Questions:

1. Love tempeh. Still learning to like tofu (the texture!). Could you sub? Or fave entry tofu dish?
   Usually it’s the opposite! I’m guessing it’s the somewhat chewy/bouncy texture of tofu that’s not to your liking? My strategy would be to go full-on crispy with either my air fryer tofu or baked crispy tofu bits. You can cook these as instructed and then drizzle them with whichever sauce you’re in the mood for. My most recent recipe leans into the more tender side of tofu with a saucy taco filling. Soft tofu shreds, crunchy slaw, all wrapped up in a toasted tortilla–might work? Also need to say: at the beginning of my plant-based journey, I preferred tempeh over tofu by A MILE. Now the preference has switched. It could happen to you too! ;)
2. What’s your evening wind down routine & bed time before 5am workouts?
   Nothing too regimented! I have issues with sleeping through the night and have found that when I try to over-optimize any night/sleep routine, it usually makes things worse. We’ll usually watch a bit of TV in the early evening. I head out for a sunset walk typically. Then I’ll have a quick shower, a little snack (handful of nuts and a golden kiwi lately), and then I read and go to bed by 10-ish.
3. Do you have any food/food trend hot takes?
   It seems like folks are getting protein fatigue–like it’s a punchline at this point! In my view, the protein and fiber maxxing trends are more aligned with optimization rather than enjoyment and simply living. I saw a meme that was like “How many grams of protein in an evening spent with friends?” and I giggled. That person gets it! I do really think there’s gonna be a cottage cheese reckoning in the next year or two and we’ll see a resurgence of dairy-free stuff again. Also–and maybe I’m being optimistic–but I feel like soy milk is going to get its proper place of appreciation within the coffee/tea/matcha drinks sphere soon. I’m shocked that oat milk has stayed on top this long. It tastes like play doh to me!
4. Any books you’re loving right now?
   Reading The Flower Bearers by Rachel Griffiths right now and just picked up Yesteryear by Caro Claire Burke.
5. Do you like trying vegan restaurants/bakeries for inspo?
   I honestly don’t dine out a lot. I do find inspiration everywhere though! Sometimes I have a salad with a nice dressing that I’ll try to recreate or I’ll see a dessert combination that I’d like to rework for something here. Nothing too direct or on the nose most of the time though–only because my mind wanders and wants to constantly riff and remix.

Pinned Recipes This Week:

1. Red Wine Lentils with Confit Cherry Tomatoes & Fennel
2. Herby Whipped White Beans with Smoky Mushrooms
3. Vegan Stuffed Pepper Casserole with Spicy Sunflower “Cheese”
4. Smoky Vegan Corn Chowder with Potatoes
5. Braised Romano Beans with Spicy Cherry Tomato Sauce