I got in my car and drove and relief washed over me like the salt that’s been slicking my skin all summer. To sit on a harbour that is not ‘mine’; to watch the tide rolling in and the boats come unstuck from the murky depths, now suddenly buoyant, bobbing around like a smile. It was enough.
Last night friends gathered at a small, community art gallery for its opening. The courtyard swelled, the artwork glimmered in the sun, we wandered between the space and the wine bar down the road, our senses overloaded by the motorcycle meet up that was unfolding before us. We returned, we talked with new and old friends. We ended up at the pizza place ordering the last three pies, me playing mum, ordering for the table, constant chatter, goodbyes in the moonlit street, ambient playlists on the way home, debriefing the night.
To enter the bubble, you must leave the bubble.
Some artful, delicious recommendations for you this week.
OK I know the heatwave is officially over but
’s melon granita with lardo sounds kind of perfect for a hot summer’s lunch starter.Hart’s in Brooklyn always have some sort of milanese + slaw combo and this looks good. Here’s my version.
“Substack is where writers go to be weird” (via Vulture) – pretty much sums it up!
Buying Joe Woodhouse’s book just so I can make these potato, ricotta and chive clouds – as if gnocci and Polish silesian dumplings had a baby.
I have it on good authority (from my friend and fellow chicken roaster, Lucy Laucht – photographer extraordinaire) that Footes chickens are the best in the county (for anyone Cornwall-based). When I’m nearer to London, I opt for Fosse Meadows! Yes they’re expensive, but they’re delicious and kept really well. I’m in the habit of only roasting a chicken once a month but making it really good. Do one thing well etc.
Made a tortilla for lunch yesterday. I think the trick is adding in 2 extra egg yolks and make sure the mixture is heavy with potato. When the potato and onions rest, it should feel like there’s no more room for egg mixture to soak anything up! Here’s a recipe:
For any other fans of Stephanie Danler’s “Sweetbitter” (my Roman Empire), I’ve just picked up Service by Sarah Gilmarten. It has a similar vibe (young waitress working at a high-end restaurant) but it’s set in Dublin and the plot revolves around the sexual assault allegations of the restaurant’s chef, and the protagonist, about 10 years later.
Barbecued John Dory with a gochujang beurre blanc? It sounds ambitious and tricky, but I think we can do it!?
Officially declaring summer 2025 as Lambrusco spritz season!! This one is a heady mix of grapefruit and olives. Yes. Now. (ICYMI: Lambrusco is a sparkling red wine from Italy’s Emilia-Romagna region – it’s a little fruity, a lot effervescent – I like mine on the drier side!).
Ok I personally don’t fuck with making desserts, but I do think this strawberry cobbler from
(co-owner of New York’s King restaurant) sounds like it would be a good one for summer Sunday dinner parties.
I wish I could have gone to Lucie Gray’s private view for her latest London exhibition, titled “The Fixed And The Feeling” at Hilda in Stoke Newington. I have a couple of her pieces and she is my favourite modern artist by far – go check it out in person or see her list of works on her Instagram!
Made a tortilla for lunch yesterday. I think the trick is adding in 2 extra egg yolks and make sure the mixture is heavy with potato. When the potato and onions rest, it should feel like there’s no more room for egg mixture to soak anything up! Here’s a recipe:
I think it’s important to have options of albums or bands you want to listen to specifically when the sky is black, the roads are empty, the moon is lit and you’re feeling ambient. This playlist fits the mood.
