Hello from a rainy start to the weekend in my neighbourhood. Whatever sickness we were dealing with has finally moved on from our house, thank goodness. My partner asked me to grab his go-to cough drops when I was running errands during the week (extra strength Fisherman’s Friend if you were wondering lol), and they were sold out at my first 4 stops. It’s going around! Be careful out there.

I started a new program at the gym this week that is very challenging. Just feeling super wiped and looking forward to a couple of rest days. I’m making some focaccia this weekend and testing out a bean and tomato braise/skillet type of thing. Also trying a vegan spin on this butternut squash parm from Ottolenghi’s new book.

Our usual assortment of good stuff below. Take care! :)

5 Things I’m Reading:

1. Wellness for caregivers via What Do We Do Now That We’re Here? on Substack
2. Cookie Monster Tries to Meet His A.I. Mandate via The New Yorker (click here for non-paywalled option)
3. How A Critical Injury In My 50s Snapped Me Back Into Presence via The Good Trade
4. I ‘unoptimized’ my life. It was exactly what I needed via The Globe & Mail (click here for non-paywalled option)
5. On my nightstand: May We Feed the King by Rebecca Perry

5 Things I’m Enjoying:

1. I shared something similar last week, but this post from Weijia Cheng breaks the steps down much more simply: Permanently remove AI overviews (and shopping links if you want) from your browser’s Google search.
2. Ruby Tandoh on NPR’s It’s Been a Minute: Is the internet choosing your food?
3. Paul McCartney on Good Hang with Amy Poehler is a true delight.
4. Cannot wait to watch You Can See Everything
5. Loved reliving our Live ’25 experience watching Don’t Look Back in Anger

5 Questions:

1. Do you have a favourite vegan cheese for cooking (melting, sauces etc.) vs. eating straight up?
   Most of the vegan cheeses that I like for cooking are homemade options–nut-based parm, tofu/cashew ricotta, and similar mixtures for topping lasagna/enchiladas. I still don’t really like any of the options available at stores for “melting” and the parmesan options I’ve tried smell like dirty shoes to me–can’t do it!! The texture with most of them is off to me. I used to love the Miyoko’s mozzarella but ever since Miyoko herself was ousted, I don’t really buy their products anymore. The melty cheese recipes in Love is Served are great, but labour intensive. For eating as part of a snack board, Nuts for Cheese and Treeline are my faves.
2. What’s something cozy and non-food related that you’re really enjoying right now?
   Baths! It’s finally cold enough to enjoy one here and there. Linking my fave bath salts of all time–they make the water a little frothy, which is fun.
3. What’s the one kitchen tool you’d tell someone to splurge on?
   I don’t think you really have to splurge on anything anymore. There’s so much saturation in the cookware/appliances category that you can find a good version of whatever you need at most price points. I used to be firm about my Vitamix and Cuisinart food processor, but I don’t really feel that way anymore. So much has changed with kitchen gear in even the last 5 years. Maybe knives are the one exception? Get some nice knives that feel good in your hand and also invest some time in learning how to keep them sharp.
4. Do you have an opinion on the “don’t wash your mushrooms” debate?
   I just wipe them clean with a dry cloth/pastry brush. The cultivated mushrooms I’m buying from the grocery store are grown in clean environments and don’t really have grit on them. On the extremely rare occasion that I’m dealing with wild mushrooms from a forest (twice in my life so far), I rinse before cooking and let them dry on a towel.
5. What’s your approach to eating when you’re sick and can’t taste anything?
   Primarily ramen with hot sauce or sourdough toast with jam. I mostly just lose my appetite honestly!

Pinned Recipes This Week:

1. Harissa Coconut Lentils with Kale & Roasted Sweet Potatoes
2. One-Pot Spinach Artichoke Orzo with Chickpeas
3. Sticky & Crunchy Teriyaki Tofu in the Air Fryer
4. Crisp Celery Root Salad with Peanut Vinaigrette & Apple
5. Creamy Mushroom Barley Soup with Lentils & Dill