I have to stop myself every week from beginning this newsletter by saying “HELLURRRRRR.” Idk why I just want to intro that way every time, but the urge is especially strong this week.

Anyway, this past Saturday was my bridal shower, wee! My mom did a fabulous job putting it together and I got lots of lovely gifts from our registry, which I’ve been playing with like it’s Christmas since.

Admittedly, I was in a foul mood the morning of because I had just gotten my period and I was a bloaty, crampy, blood monster (you know the one), and I was feeling angsty about being trotted out like a show pony. But that’s nothing half a Xanax (I have a prescription thankyouverymuch), some Advil, and a chocolate croissant can’t fix. And wouldn’t you know it? I had a lovely time, and didn’t even feel like I was being yanked in a million directions.

My only complaint is that I didn’t eat more—I mistook the bloated belly pinched into shitty H&M tights for fullness, and I wish I had gone back for seconds of the stuffed French toast and breakfast sausage. Alas, I will keep the memory of them with me while I tenderly oil my new butcher block and nap under the weight of my beautiful new quilt. Life is good! (Can you tell that my period is over and the weather broke 60 degrees? Lol.)

On My Brain

A Little History Youtube Channel I’m So Enjoying

I’ve been off Youtube for a few weeks for no reason other than the fact that lots of Bravo shows are on right now. Usually I’m a fiend, and I suck down weekly videos from some of my favorite Youtubers as soon as they go up, but I’ve been otherwise enthralled and called away. One channel I just discovered has lured me back to the app, though, and it’s called “Tasting History with Max Miller.” Max (not Mac, RIP :/) spends each episode making a different historic recipe—like breakfast on the Titanic, snacks sold outside the Coliseum, or Medieval stew—and bolsters it with lots of actually interesting history tidbits and plenty of splashy images. I looooooooove these videos, and they scratch a little part of my brain that still loves to learn, school-style, but doesn’t always have the attention span to do so. They’re quick, informative, and really easy to digest, and I’m rapidly making my way through his catalog.

In My Cart

I’m Manically Plotting Out My Outfits for Mexico

One thing about me? I’m gonna save images of all my clothes, remove the backgrounds, and create a Slides doc to plan outfits for a trip. This reminds me of the time I got the “anal retentive” superlative during the end-of-the-year awards in my 7th grade class, because nothing much has changed, except that I don’t have to do group projects with d*mm**s anymore. Anyhow, some snippets from my outfit planning (including things I already own and some Nuuly pieces):

If you think this is psychotic behavior, I think you’re right, but I will continue to do it because it soothes me. Packing without knowing the exact outfits you want to wear is kind of like grocery shopping without a list of ingredients for specific meals. When you get home (to the destination) you’re left with random bits of produce that don’t go together, and they just end up rotting in the crisper drawer (going unworn). It’s very helpful to visualize what holes need filling (for ex. I hemmed and hawed for days over several outfits and realized I needed a black strappy heel to complete them), and when I plan for specific days/activities, I’m less likely to wear my favorite outfit immediately and then wish I saved it for a more appropriate time.

All that said, I’m bound to change my mind 83 more times before leaving (in 2 weeks eheheh), and 47 more while I’m there. And that is my god-given right.

In My Belly

Incredibly Easy One Pot Chicken

Among the plentiful gifts purchased from my (our!) registry were lots of cookbooks, one of them being Carolina Gelen’s Pass the Plate. I’ve followed her since she was developing recipes for Food52 when I worked there, and now she does a lot of recipe developing for NYT Cooking, so we’re pretty much always colleagues? I made this recipe from her cookbook for dinner last night and it immediately made the weeknight rotation.

I’m not usually a chicken thigh gal, but this recipe may have finally converted me. The thighs get seared so the skin gets crispy (and re-crisped under the broiler before serving), then they braise in chicken stock alongside pearl couscous and 15 cloves of garlic—which is the right amount of garlic, imo. The garlic melts into the couscous and chicken (think: garlic confit), and the whole thing gets topped with a bright, punchy green sauce made with dill, capers, chili flakes, olive oil, and vinegar. Holy shit, is this good, and it’s well worth the garlic breath.

You Ask, I Answer

Q: “Best full length mirrors that won’t break the bank and are not from Amazon!”

A: Hey! If this was you, please reply to this email with your city/town so I can do some Facebook Marketplace browsing for you—because you already know that will be my suggestion. xoxo

Need a gift suggestion for your mother-in-law’s birthday? Stuck on how to rearrange the furniture in your living room? Want to know what to do with a jar of marinated artichokes? Come to mama. Hit me up with your questions, and I'll answer them in an upcoming letter.