It’s been a week of recovering from last week. I finally roasted a chicken over rice and sat in my living room sharing it with friends over multiple bottles of wine. The word ‘chaotic’ has been coming up a lot, so this Sunday’s SNOA will be an exploration of how not to be a chaotic cook or person, which is clearly still a work in progress, is the lateness of this email is anything to go by.
Can’t and won’t stop making rice like this: soak it for at least 2 hours, drain then add 1 chopped shallot, 4 finely sliced garlic cloves, a small handful of chopped pistachios plus a generous pour of sesame oil and some salt to season. Steam/cook in a rice cooker/donabe/pan for 15-20 minutes and then chuck it into a heavily buttered cast iron pan and cook until it’s crackling. Crispy rice + egg + avocado + salmon. Or roast your chicken over it. Couldn’t be more perfect.
Finally ready Crying In H Mart by Michelle Zauner. I can’t wait for the Korean food descriptions; not ready for the heart wrenching emotions it’s sure to bring.
This toddler makes cold sesame noodles the same way as I do, and I really relate.
The excitement when I read this headline: Punctuality Is Having A Moment. Lateness is the only thing I’m bad at forgiving.
Went to Ducksoup for the first time last night and dear god, the huge chunks of bread, the labneh that glittered with the crunchiest and most fragrant dukkah. But the star really was the poussin, which was honestly perfect and obviously I didn’t take a photo because we just dived straight in. Would 10000% recommend.
The discovery of ‘Ranch Water’, which is apparently a very Texan concoction of tequila, lime juice and Topo Chico (basically a slightly salty soda water). Obviously the guys at QV knew what it was all about and it’s definitely a hot girl summer drink.
This piece by Joseph Han which talks about the Korean ritual of Jesa, which is when you memorialise your ancestors, offering food and drink on the anniversary of their death. My mum talks about this tradition a lot in relation to her mother and it was so beautiful to read someone else’s perspective.
A delivery of Chinkiang vinegar from Dumpling Shack which is the perfect thing to use when making smacked cucumbers: grab a few small cucumbers, whack them with a rolling pin, chop into big chunks then dress with the vinegar, soy sauce, sesame oil and also some Sichuan chilli oil for some heat. Leave it to marinate int he fridge for a few hours.
This definition from the Dictionary Of Obscure Sorrows:
I’m sure I will never make this because I’m allergic to making dough from scratch, but the look of this tomato pesto gallette is very appealing and in keeping with cool tomato summer vibes.
On that note, I’m planning on getting a tattoo based on these amazing objects / works of art that my talented friend Lucy Page has made 🍅