Leftovers #4
Still trying to get over this 8-hour time difference. So here’s a collection of random thoughts and things I’ve eaten or want to eat. Catch you on Sunday afternoon (BST) to talk about assimilating and eating habits in a new city.
This series of excerpts that show food as a love language. Particularly the below one from one of my favourite playwrights, for the fact that it involves what I can only hope is the beginnings of a BLT.
Phoebe Bridgers interviewing Daisy Edgar Jones for Interview Magazine and specifically this image of what I can only describe as Hollywood pizza glamour.
Countless kale caesar salads, which seem to be totemic of Vancouver wellness bisecting with LA indulgence. Specifically using this dressing from Kokomo.
An interview with Ocean Vuong for The New Yorker. Obviously he’s an incredibly beautiful and lyrical writer, but his grasp on the form and his writing process is equally as fascinating.
London Grammar’s record, Californian Soil, which I just want to listen to in a dark room on a full sound system and get lost in it.
Nouveau, a very beautifully designed and great new low-intervention brand (full disclaimer: I am writing their newsletter; feel free to sign up to read more about creatives and their craft! First issue drops in May). They’ve got a new red launching soon. It’s called Growing Pains and looks a bit like this:
A new friend, Margaux Vialleron, who I connected with on a food panel last month, has written a book called The Yellow Kitchen, which she kindly gave me a proof of when we drank wine at Hector’s before my trip. It's about three friends living in London, the meals that bring them together and how friendship shifts over time. Makes me miss the city. It’s out very soon, so pre-order it over here!
Tried so hard to get a table at updated LA institution, Horses, but it’s all booked up until May. I’ll just be stalking their Instagram instead and trying to recreate this Cornish hen with warm dandelion panzanella as soon as I get home.
If I was at home for Easter, I’d be making this lamb bolognese to mark the beginning of spring.
An ideal morning / anytime of day set up: